Triple Chocolate Cake

Description:
Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Cake. This decadent cake features three layers of rich chocolate, including a moist chocolate sponge, a luscious chocolate ganache filling, and a velvety chocolate frosting. Perfect for birthdays, celebrations, or any time you need a dose of chocolate bliss!

Origin:
Chocolate cake has been a classic dessert for centuries, but this version takes it to a whole new level by incorporating three different types of chocolate for an intense, layered chocolate experience. The combination of rich chocolate cake, creamy ganache, and decadent frosting makes this a favorite for chocolate enthusiasts worldwide.

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup (240ml) buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar)
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water
• 4 oz (115g) semi-sweet chocolate, melted

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream
• 2 tablespoons unsalted butter

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• ¾ cup (65g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3-4 tablespoons heavy cream (or milk)
• 4 oz (115g) semi-sweet chocolate, melted and cooled

Optional Garnishes:

• Chocolate shavings
• Chopped chocolate
• Fresh berries

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
   • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
   • In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth and well combined.
   • Gradually add the wet ingredients to the dry ingredients and mix until smooth. The batter will be thick.
   • Slowly pour in the boiling water, mixing until fully incorporated. The batter will now be thin—this is normal.
   • Add the melted semi-sweet chocolate and stir to combine.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • 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 them to wire racks to cool completely.
2. Prepare the Ganache:
   • Place the chopped semi-sweet chocolate in a heatproof bowl.
   • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (don’t let it boil).
   • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt.
   • Stir until the ganache is smooth, then mix in the butter until fully incorporated. Let it cool to room temperature.
3. Prepare the Chocolate Frosting:
   • In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
   • Gradually add the powdered sugar, cocoa powder, vanilla extract, and salt. Mix until combined.
   • Add the melted and cooled semi-sweet chocolate, and continue beating until smooth.
   • Gradually add the heavy cream (or milk) 1 tablespoon at a time until the frosting reaches your desired consistency. Beat for 2-3 minutes until the frosting is fluffy and light.
4. Assemble the Cake:
   • Place one of the cake layers on a serving platter or cake stand.
   • Spread a generous amount of the chocolate ganache over the top of the cake, allowing it to drip slightly over the edges.
   • Place the second layer of cake on top and press down gently to secure it.
   • Frost the top and sides of the cake with the chocolate frosting, smoothing it out with a spatula.
5. Decorate:
   • Garnish the cake with chocolate shavings, chopped chocolate, or fresh berries for an extra touch of elegance.
6. Serve:
   • Slice and serve the cake at room temperature, and enjoy the rich, multi-layered chocolate goodness!

Tips for Success:

• Be sure to use room-temperature eggs and buttermilk for the best texture.
• The boiling water makes the cake batter thin, but this results in a super moist and tender cake.
• Allow the ganache to cool slightly before using it, as it should be pourable but not too runny.
• If you’re not a fan of the frosting’s consistency, add more heavy cream to make it softer or more powdered sugar for a thicker, firmer frosting.

Recommendations:

• For an extra touch of chocolate, sprinkle some chocolate chips or drizzle extra ganache over the top before serving.
• Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent treat.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition (per serving, assuming 12 servings):

• Calories: ~450-500 kcal
• Fat: ~30g
• Carbohydrates: ~55g
• Protein: ~5g
• Sugar: ~40g
• Sodium: ~250mg

Note: Nutrition is an estimate and may vary based on ingredient substitutions or portion sizes.

Enjoy your Triple Chocolate Cake—a decadent, rich dessert perfect for any chocolate lover!