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triple chocolate layer cake - featured image

Triple Chocolate Layer Cake with Ganache

  • Author: Melano
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

A rich, moist, and reliable triple chocolate layer cake featuring cocoa powder, melted chocolate, and chips, topped with a glossy dark chocolate ganache. Perfect for celebrations or impressing guests.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (100g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1.5 cups (360ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups (360ml) hot coffee or hot water
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 cups (340g) semi-sweet or dark chocolate chips (for ganache)
  • 1 cup (240ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Slowly pour in hot coffee or hot water while stirring gently. The batter will be thin. Fold in chocolate chips.
  6. Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. While cakes cool, place ganache chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer.
  9. Pour hot cream over chocolate chips and let sit for 5 minutes. Stir gently until smooth and glossy. Let cool for 10-15 minutes until slightly thickened.
  10. Place one cake layer on a serving plate. Spread a layer of ganache. Repeat with second layer. Add third layer.
  11. Pour remaining ganache over the top, letting it drip down the sides. Smooth with an offset spatula.
  12. Chill in the fridge for at least 30 minutes before slicing to set the ganache.

Notes

Room temperature ingredients are crucial for proper emulsification. The batter will be thin after adding hot liquid, which is normal. Do not overmix the batter to avoid a tough cake. For best results, chill the finished cake before slicing to ensure clean cuts and set the ganache. Can be stored at room temperature for up to 3 days.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 45
  • Sodium: 320
  • Fat: 28
  • Saturated Fat: 15
  • Carbohydrates: 65
  • Fiber: 3
  • Protein: 6

Keywords: chocolate cake, triple chocolate, ganache, layer cake, homemade cake, baking, dessert recipe, moist chocolate cake

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Find it online: https://foodnest.info/triple-chocolate-layer-cake-with-ganache-best-homemade-recipe/