This decadent Triple Chocolate Layer Cake is a chocolate lover’s dream, featuring three layers of moist chocolate cake, filled and frosted with rich chocolate buttercream, and topped with a smooth chocolate ganache. Every bite offers a heavenly mix of intense chocolate flavors and silky textures, making this cake perfect for birthdays, celebrations, or any time you crave a truly indulgent dessert.
Ingredients:
For the chocolate cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water (or hot coffee for extra richness)
For the chocolate buttercream:
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- A pinch of salt
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions:
Make the chocolate cake:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and sugar.
- Combine the wet ingredients:
- In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
- Combine wet and dry ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined. Gradually pour in the hot water (or coffee), mixing until the batter is smooth. The batter will be thin, but that’s okay—it helps create a moist cake.
- Bake the cakes:
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the chocolate buttercream:
- Beat the butter:
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the dry ingredients:
- Sift the powdered sugar and cocoa powder into the butter. Beat on low speed to combine, then increase the speed to medium and beat until fluffy.
- Add cream and vanilla:
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 2 minutes, adding more cream if needed to reach a smooth, spreadable consistency.
Assemble the cake:
- Layer the cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of chocolate buttercream over the top. Repeat with the second layer. Place the third layer on top and spread the remaining buttercream over the top and sides of the cake.
Make the chocolate ganache:
- Heat the cream:
- In a small saucepan, heat the heavy cream until just simmering (do not boil). Pour the hot cream over the chocolate chips and butter in a heatproof bowl.
- Stir until smooth:
- Let the mixture sit for 2 minutes, then stir until the chocolate is fully melted and smooth.
- Drizzle the ganache:
- Once the ganache has cooled slightly, pour it over the top of the cake, letting it drip down the sides for a beautiful finish. You can also spread it evenly on top if you prefer.
Serve:
- Chill and serve:
- Let the ganache set for about 30 minutes before slicing. Serve and enjoy the rich, triple-layer chocolate indulgence!
This Triple Chocolate Layer Cake is rich, moist, and perfect for anyone who loves chocolate!
