Triple Chocolate Cake is the epitome of chocolate decadence, offering layers of rich, moist chocolate cake sandwiched between creamy chocolate frosting and topped with chocolate ganache. Here’s a description of this indulgent dessert:
The cake begins with a dense and moist chocolate cake base, made with high-quality cocoa powder and melted chocolate for an intense chocolate flavor. Some recipes may also incorporate melted chocolate for an extra decadent touch.
Once the ganache has set, the cake is ready to be sliced and served, revealing its layers of rich chocolate cake and creamy frosting. With each bite, you’ll experience a perfect balance of sweetness, richness, and chocolate intensity, making it a true delight for chocolate lovers.
Whether enjoyed as a special treat for a celebration or simply as a decadent dessert to satisfy your chocolate cravings, Triple Chocolate Cake is sure to impress with its irresistible combination of flavors and textures.
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour
- 3/4 cup (62g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature*
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature*
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*
- Chocolate Buttercream:
- 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions:
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may