Triple Layer Chocolate Cake is a decadent dessert that will satisfy any chocolate lover’s cravings. This rich and moist cake features three layers of luscious chocolate sponge, complemented by a silky chocolate ganache and a creamy frosting. Perfect for birthdays, celebrations, or simply indulging yourself, this recipe is easy to follow and guarantees a show-stopping result. Whether you’re a seasoned baker or a beginner, you’ll find joy in creating this delightful cake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth (the batter will be thin).
- Pour Batter into Pans: Divide the batter evenly among the prepared cake pans.
- Bake: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
- Make the Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Pour it over the chopped chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth. Allow it to cool and thicken.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Pour in the heavy cream and vanilla, beating until the frosting is light and fluffy.
- Assemble the Cake: Place one layer of chocolate cake on a serving plate. Spread a layer of chocolate ganache on top, followed by a layer of frosting. Repeat with the second layer. Place the third layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate: Drizzle the remaining ganache over the top of the cake and let it set before serving.
FAQs
How can I make my Triple Layer Chocolate Cake even more chocolatey?
You can add chocolate chips to the batter or use dark chocolate for the ganache and frosting to enhance the chocolate flavor.
Can I substitute any ingredients in this recipe?
Yes, you can use almond milk instead of whole milk for a dairy-free option, or coconut oil instead of vegetable oil for a healthier fat choice.
How do I store the Triple Layer Chocolate Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake layers individually wrapped in plastic wrap for up to 3 months. Thaw them in the refrigerator before frosting and serving.