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