This triple chocolate cake is made with three layers of fudgy and moist dark chocolate cake, a rich chocolate frosting, and chocolate ganache. It’s an incredible and decadent dessert!
Recipe: https://sugarspunrun.com/triple-chocolate-cake/
Ingredients
Cake Layers
1 ¾ cups all-purpose flour (220g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
¾ cup dark cocoa powder (75g) (see note)
1 ½ teaspoons baking soda
¾ teaspoon table salt
⅔ cup neutral cooking oil (vegetable, canola, or avocado) (155ml)
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk (236ml)
½ cup very hot/boiling water or hot coffee (118ml)
Frosting (see note)
12 oz semisweet chocolate, chopped into small pieces (340g)
2 cups unsalted butter, softened (450g)
4 cups powdered sugar (400g)
1 teaspoon vanilla extract
¼ teaspoon table salt
2-4 Tablespoons heavy cream or milk, as needed
Ganache
8 oz semisweet or dark chocolate, chopped (226g)
1 cup heavy whipping cream (236ml)
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Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
3 9” cake pans (Affiliate Link): https://amzn.to/44SuJV3
Squeeze bottle for ganache (optional) (Affiliate Link): https://amzn.to/3ybXFJv
Instructions
See recipe link for full instructions.
Notes
Making in different pans
Three 8” (20cm) pans: Cake will take several minutes longer to bake.
To make in two pans (instead of 3): Cakes will need to bake longer, about 30-35 minutes in 8” (20cm) round pans or slightly less time in 9” (23cm) pans.
Cocoa powder
Dark cocoa is recommended for best flavor, but you may substitute Dutch process or natural cocoa, instead.
Frosting
This recipe makes a lot of frosting so that you can sufficiently ice the cake and do the decorative border on top, as shown in photos. If you prefer less frosting, you can reduce this recipe in half. Some other good frostings for this cake include my:
chocolate buttercream: https://youtu.be/SPCMkBkCuQs
chocolate cream cheese frosting: https://sugarspunrun.com/chocolate-cream-cheese-frosting/
white chocolate buttercream: https://youtu.be/Iav0WFZJNvk
Storing
Store at room temperature for up to 24 hours or refrigerate in an airtight container for up to 5 days. Cake tastes best at room temperature so I like to pull it out of the refrigerator at least 20 minutes before slicing and serving.
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