Dark Triple Chocolate Cake
Indulge in the ultimate chocolate lover's dream with this Dark Triple Chocolate Cake, a rich and decadent dessert that layers bold flavors and luxurious textures. Featuring a moist chocolate cake infused with the deep, aromatic notes of brewed coffee and studded with velvety dark chocolate chips, this recipe delivers intense chocolate in every bite. Topped with a silky cocoa buttercream frosting and finished with a glossy, show-stopping dark chocolate ganache, this cake is perfect for birthdays, celebrations, or any occasion that calls for pure indulgence. With just 30 minutes of prep time and simple techniques, you can create a visually stunning, bakery-style masterpiece right in your kitchen.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk (room temperature)
- 0.5 cup Vegetable oil
- 2 large Eggs (room temperature)
- 2 teaspoons Pure vanilla extract
- 1 cup Hot brewed coffee
- 1 cup Dark chocolate chips
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 0.5 cup Heavy cream
- 4 ounces Dark chocolate (chopped for ganache)
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour in the hot brewed coffee and gently stir. The batter will be thin, but this is normal.
Fold in the dark chocolate chips for an extra burst of chocolate in each bite.
Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. Beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. Increase the speed to medium and beat in the heavy cream until the frosting is light and fluffy.
For the ganache, heat the chopped dark chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.
Once the cakes are fully cooled, place the first layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
Place the second layer on top and spread frosting over the top and sides of the cake. Smooth with an offset spatula.
Drizzle the prepared ganache over the top of the cake, letting it drip down the sides for a dramatic effect.
Decorate the cake with additional chocolate chips, shavings, or sprinkles if desired. Slice and serve!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 75.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
