Triple Chocolate Cake
Three luxurious layers of deep chocolate flavor — dark, milk, and silky smooth.
Ingredients
For the Chocolate Cake (makes 2 or 3 8-inch layers):
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot brewed coffee or hot water For the Milk Chocolate Ganache Filling:
• 200g (7 oz) milk chocolate, chopped
• ½ cup (120ml) heavy cream
• Pinch of salt For the Dark Chocolate Frosting:
• 1 cup (225g) unsalted butter, softened
• 2 ½ cups (300g) powdered sugar
• ¾ cup (75g) unsweetened cocoa powder
• ½ tsp salt
• ¼ cup (60ml) heavy cream (more if needed)
• 1 tsp vanilla extract
• 100g (3.5 oz) melted dark chocolate, cooled slightly
Instructions
1. Bake the Chocolate Cake
• Preheat oven to 350°F (175°C). Grease and line two or three 8-inch (20 cm) round cake pans.
• In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• In another bowl, whisk eggs, buttermilk, oil, and vanilla.
• Add wet ingredients to dry and mix until smooth.
• Stir in hot coffee or water — the batter will be thin.
• Divide into pans and bake for 30–35 minutes, or until a toothpick comes out clean.
• Cool completely before assembling.
2. Prepare the Ganache Filling
• Heat cream until steaming (not boiling). Pour over chopped milk chocolate and let sit for 1 minute.
• Stir until smooth and glossy.
• Chill for 20–30 minutes until thickened but still spreadable.
3. Make the Dark Chocolate Frosting
• Beat butter until light and fluffy.
• Add powdered sugar, cocoa powder, and salt. Mix on low, then medium-high until combined.
• Add vanilla, cream, and melted dark chocolate. Beat until creamy and luscious. Add more cream for smoother texture.
4. Assemble the Cake
1 Level cake layers if needed.
2 Place one layer on a serving plate. Spread with milk chocolate ganache.
3 Add the next layer(s), repeating the filling if using 3 layers.
4 Frost the top and sides with the dark chocolate frosting.
5 Smooth with a spatula or decorate as desired.
5. Decorate (Optional but recommended!)
• Top with chocolate curls, shavings, truffles, or a drizzle of ganache.
• Garnish with fresh berries, gold leaf, or a dusting of cocoa powder for flair.
Serving Tips
• Chill the cake for cleaner slices, but serve at room temperature for the best texture.
• Keeps well covered in the fridge for 3–4 days.
