If you’re a chocolate fan, expect to be pleased by this luscious Triple Chocolate Cake. This delicacy comprises layers of rich, moist chocolate cake, a delectable chocolate ganache filling, and a creamy chocolate butter cream icing. Topped off with a dramatic chocolate drip, this cake is a showstopper for any occasion. Whether you’re commemorating a special event or simply indulging your sweet tooth, this Triple Chocolate Cake guarantees to give an amazing experience with every bite. Follow this thorough recipe to produce a dessert that’s as lovely as it is delicious.
Ingredients
For the Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
one teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Ganache Filling:
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream
For the Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
2 teaspoons vanilla extract
For the Chocolate Drip:
4 oz dark chocolate, finely chopped
½ cup heavy cream
Instructions for Cake:
Set your oven to a temperature of 350°F (175°C) before using it. Apply a layer of grease and flour to three cake pans with a diameter of 9 inches each.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add the eggs, milk, oil, and vanilla into the dry ingredients. Blend at a moderate speed until thoroughly incorporated.
Decrease the mixer velocity to a low setting and gradually incorporate the boiling water into the batter. Whisk vigorously on high speed for approximately 1 minute to incorporate air into the batter.
Distribute the batter equally among the pans that have been prepared.
Place in the oven and cook for duration of 30 to 35 minutes, or until a toothpick inserted into the center emerges without any residue.
Allow the cakes to cool in the pans for 10 minutes, and subsequently move them to a wire rack to cool thoroughly.
Instructions for Chocolate Ganache Filling:
Place the chopped chocolate in a heatproof basin.
Heat the cream in a small saucepan over medium heat until it begins to simmer. Pour the heated cream over the chocolate and let it sit for 5 minutes.
Stir until the chocolate is completely melted and the liquid is smooth. Let it cool to room temperature.
Instructions for Chocolate Butter cream Frosting:
In a large bowl, whip the butter on medium speed until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until completely blended.
Add the heavy cream and vanilla essence. Beat on high speed for about 3 minutes until light and fluffy.
Instructions for Chocolate Drip:
Place the chopped chocolate in a heatproof basin.
Heat the cream in a small saucepan over medium heat until it begins to simmer. Pour the heated cream over the chocolate and let it sit for 5 minutes.
Stir until the chocolate is completely melted and the liquid is smooth. Let it cool somewhat before using.
Assembly:
Level the tops of the cakes if necessary. Place one cake layer on a serving plate or cake stand.
Spread a layer of chocolate frosting over the cake. Top with the second cake layer and repeat.
Add the third cake layer. Spread a thin layer of butter cream frosting over the entire cake (crumb coat) and chill for 30 minutes.
Apply the leftover butter cream frosting evenly over the cake.
Pour the chocolate drip over the top, letting it to drip down the sides.
Decorate as desired (e.g., with chocolate shavings, sprinkles, or extra ganache).
Enjoy your Triple Chocolate Cake!
cake idea and images taken from sallysbakingaddiction