Description
A rich and decadent Triple Chocolate Cake featuring moist cocoa-infused layers, creamy chocolate frosting, and a luscious chocolate ganache topping. Perfect for chocolate lovers, this cake combines three types of chocolate for an indulgent dessert experience.
Ingredients
Scale
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth and fully incorporated. Gradually pour in the boiling water while stirring continuously until the batter is well combined and smooth.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely before frosting.
- Prepare the Frosting: Beat the softened unsalted butter in a large bowl until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla extract. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Add the second cake layer on top, and frost the entire outside of the cake evenly with the remaining frosting.
- Make the Ganache: Heat the 1/2 cup of heavy cream in a small saucepan until it just starts simmering. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
- Decorate with Ganache and Chill: Allow the ganache to cool slightly but remain pourable. Pour it over the frosted cake, letting it drip naturally down the sides. Place the cake in the refrigerator and chill for at least 30 minutes to set the ganache before serving.
Notes
- Make sure the boiling water is added gradually to avoid cooking the eggs or creating lumps in the batter.
- For best results, bring your eggs and milk to room temperature before mixing.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- Allow ganache to cool enough so it thickens slightly for a beautiful drip effect on the cake.
