Indulge in this easy decadent triple chocolate cake recipe Moist rich intensely chocolatey Stepbystep guide ensures perfect results baking
Total Time:2 hours 30 minutes
Yield:12 servings 1x
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
4 ounces unsweetened chocolate, melted
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
¾ cup unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
Stir in the boiling water and melted chocolate. The batter will be thin, but don’t worry, that’s normal.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and pour it over the chopped chocolate in a heatproof bowl.
Let the mixture sit for 1 minute to allow the chocolate to melt.
Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until it has thickened to a spreadable consistency.
In a large bowl (or the bowl of a stand mixer), beat the softened butter until it is light and fluffy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add the milk, vanilla extract, and salt. Beat on medium speed until the frosting is smooth and creamy.
If the frosting is too thick, add a little more milk, one tablespoon at a time. If it’s too thin, add a little more powdered sugar.
If your cake layers have a dome on top, use a serrated knife to level them. This will ensure that your cake is even and stable.
Place one cake layer on a serving plate or cake stand.
Spread the chilled chocolate ganache evenly over the first cake layer.
Carefully place the second cake layer on top of the ganache.
Frost the entire cake with the chocolate buttercream frosting. You can use a spatula or a piping bag for a more decorative finish.
Place the cake in the refrigerator for at least 30 minutes to allow the frosting to set.
Decorate the cake with chocolate shavings, chocolate chips, or any other toppings you like. Get creative!
