Triple Chocolate Cake
This rich, moist, and fudgy triple chocolate cake is perfect for chocolate lovers. With deep cocoa layers, creamy frosting, and a glossy ganache, it's a show-stopping dessert that's surprisingly easy to make at home.
Equipment
- 3 9-inch Cake Pans
- Mixing bowls
- Electric Mixer
- Parchment Paper
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 cup dark cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2/3 cup vegetable oil or avocado oil
- 1/2 cup unsalted butter melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee or hot water
Chocolate Frosting
- 12 oz semisweet chocolate chopped
- 2 cups unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2-4 tbsp heavy cream or milk
Chocolate Ganache
- 8 oz semisweet chocolate or dark chocolate, chopped
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper and dust with cocoa powder.
- Whisk together flour, both sugars, cocoa powder, baking soda, and salt in a large bowl.
- Add oil, melted butter, eggs, vanilla, and buttermilk. Mix until smooth and combined.
- Slowly add hot coffee or water while mixing until batter is glossy.
- Divide batter evenly into pans and bake for 22–25 minutes. Let cool in pans 15 minutes, then transfer to wire racks.
- Make frosting by beating softened butter, then mix in melted chocolate, powdered sugar, vanilla, and salt. Adjust texture with cream or milk.
- Prepare ganache by pouring hot cream over chopped chocolate, let sit 5 minutes, then stir until smooth. Cool before using.
- Assemble cake by stacking layers with frosting and ganache in between. Apply crumb coat, chill, then finish frosting and drizzle with ganache.
Notes
This cake can be made ahead and tastes even better the next day. Store covered at room temp for 24 hours or refrigerate for up to 5 days.