Triple Chocolate Cake

Description:
Indulge in the ultimate chocolate lover’s dream with this decadent Triple Chocolate Cake! Layers of rich chocolate cake are filled and frosted with creamy chocolate buttercream and topped with a luscious chocolate ganache. Perfect for celebrations or anytime you’re craving an intense chocolate fix.

Ingredients (Serves 12)

For the Chocolate Cake:

• All-purpose flour: 2 cups (250 g)
• Granulated sugar: 2 cups (400 g)
• Unsweetened cocoa powder: ¾ cup (65 g)
• Baking powder: 1 ½ tsp
• Baking soda: 1 ½ tsp
• Salt: ½ tsp
• Eggs: 2 large
• Buttermilk: 1 cup (240 ml)
• Hot water or coffee: 1 cup (240 ml)
• Vegetable oil: ½ cup (120 ml)
• Vanilla extract: 2 tsp

For the Chocolate Buttercream Frosting:

• Unsalted butter (softened): 1 cup (2 sticks or 230 g)
• Powdered sugar: 4 cups (500 g)
• Unsweetened cocoa powder: ½ cup (45 g)
• Heavy cream: 3-4 tbsp
• Vanilla extract: 1 tsp
• Salt: ⅛ tsp

For the Chocolate Ganache:

• Semi-sweet chocolate chips: 1 cup (175 g)
• Heavy cream: ½ cup (120 ml)

Instructions:

Step 1: Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined. Slowly add the hot water or coffee and mix until smooth. The batter will be thin.
4. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Chocolate Buttercream

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, mixing until smooth.
3. Add the heavy cream, vanilla extract, and salt, and beat until light and fluffy. Adjust the cream to reach your desired consistency.

Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy. Let cool slightly to thicken.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a layer of chocolate buttercream on top. Repeat with the second and third layers.
2. Frost the sides and top of the cake with the remaining buttercream.
3. Drizzle the ganache over the top of the cake, letting it drip down the sides for a dramatic effect.
4. Decorate with chocolate shavings, curls, or additional ganache if desired.

Tips for Success:

• Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter.
• Coffee boost: Using hot coffee instead of water enhances the chocolate flavor without adding a coffee taste.
• Ganache consistency: Cool the ganache until it’s thick but still pourable for the perfect drip effect.

Recommendations:

• Serving: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap slices tightly in plastic wrap and store in the freezer for up to 3 months.

Nutrition (Per Slice):

• Calories: ~520
• Protein: 6 g
• Fat: 28 g
• Carbohydrates: 68 g
• Sugar: 52 g
• Fiber: 3 g

This Triple Chocolate Cake is an irresistible dessert that promises to delight with every rich and creamy bite. ✨