Decadent Triple-Layer Chocolate Cake

"Decadent three-layer chocolate cake with glossy ganache drips, fresh raspberries, and chocolate shavings on a vintage silver stand"
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Decadent Triple-Layer Chocolate Cake

The ultimate special occasion chocolate cake with three luxurious layers and rich chocolate ganache.

KEY INFO
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Servings: 12-16 slices
  • Difficulty: Moderate
  • Dietary: Contains eggs, dairy, wheat

Ingredients for chocolate cake on marble countertop with stand mixer in the background

EQUIPMENT NEEDED
  • 3 x 8-inch round cake pans
  • Electric mixer (stand or hand)
  • Large mixing bowls
  • Offset spatula
  • Parchment paper
  • Basic measuring tools
  • Cake stand (optional)
INGREDIENTS
For the Cake
  • 2¼ cups (280g) all-purpose flour
  • 2¼ cups (450g) sugar
  • 1 cup (85g) unsweetened cocoa powder
  • 2½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1¼ cups (300ml) buttermilk
  • ¾ cup (180ml) hot coffee (or hot water)
  • ⅔ cup (160ml) vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla extract
For the Ganache
  • 2¼ cups (400g) dark chocolate chips
  • 1 cup (240ml) heavy cream

Chocolate cake batter being mixed in a stainless steel bowl with streams of coffee and buttermilk.

METHOD
  1. Preheat oven to 350°F/175°C. Grease pans and line with parchment.
  2. Whisk all dry ingredients in a large bowl.
  3. In a separate bowl, combine all wet ingredients until smooth.
  4. Pour wet ingredients into dry, whisking until just combined – don’t overmix!
  5. Divide batter evenly between pans.
  6. Bake for 25-35 minutes until a skewer comes out clean.
  7. Cool in pans for 10 minutes, then turn onto racks.
  8. For ganache: Heat cream until simmering, pour over chocolate, let stand 5 minutes, stir until smooth.
  9. Once cakes are completely cool, stack layers with ganache between each.
  10. Pour remaining ganache over top, letting it drip down the sides.

Three 8-inch cake pans with glossy chocolate batter entering a pre-heated oven, illuminated by a warm oven light

CRUCIAL TIPS
  • Room temperature ingredients are essential.
  • Don’t open the oven while baking.
  • Cool layers completely before stacking.
  • Ganache should be slightly warm but not hot for assembly.

Hot cream being poured over dark chocolate chips in a bowl with steam rising, against a dark background

STORAGE & VARIATIONS
  • Keeps 3 days at room temp, 1 week refrigerated.
  • Freezes well up to 3 months.
  • Try adding espresso powder for deeper chocolate flavor.
  • Substitute buttermilk with milk + 1 tbsp vinegar.
  • Add raspberry preserves between layers for a fruit variation.
Common mistakes to avoid:
  • Overmixing the batter.
  • Using cold ingredients.
  • Rushing the cooling process.
  • Making ganache too hot.

This is my go-to celebration cake that never fails to impress. The key is taking your time with each step – rushing is the enemy of a perfect chocolate cake!

Majestic three-layer chocolate cake with ganache pouring, captured in a professional kitchen setting

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