Triple Chocolate Cake
Indulge in the ultimate chocolate lover's dream with this decadent Triple Chocolate Cake, a show-stopping dessert layered with rich flavor and luscious textures. This recipe combines a moist, tender chocolate cake base with a creamy chocolate buttercream frosting and a smooth, glossy chocolate ganache for the ultimate trifecta of cocoa-infused goodness. Featuring pantry staples like unsweetened cocoa powder, semi-sweet chocolate chips, and a touch of pure vanilla extract, the results are sinfully delicious yet surprisingly easy to achieve. Perfect for celebrations, dinner parties, or simply treating yourself, this triple-layered masterpiece promises to deliver a feast for the senses with every bite. Serve it chilled or at room temperature for a slice of perfection that pairs beautifully with coffee or a glass of milk.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 0.75 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; set aside.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined using a hand or stand mixer on medium speed.
Gradually stir in the boiling water. The batter will become thin; this is normal.
Divide the batter evenly between the prepared cake pans. 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, then transfer to a wire rack to cool completely.
To make the frosting, beat the unsalted butter using a mixer until creamy. Gradually add the powdered sugar, alternating with 2-3 tablespoons of milk, until the frosting reaches a spreadable consistency. Stir in 1/4 cup cocoa powder for extra chocolate flavor.
Spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides of the cake.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl, allowing it to sit for 2-3 minutes. Stir until smooth and glossy.
Let the ganache cool slightly, then pour it over the frosted cake, allowing it to drip down the sides.
Chill the cake for 30 minutes to set the ganache before serving. Slice and enjoy your Triple Chocolate Cake!
Nutrition Facts
Calories |
8123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.6 g | 449% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 5247 mg | 228% | |
| Total Carbohydrate | 1302.5 g | 474% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 976.4 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 632 mg | 49% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3513 mg | 75% | |
*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.
