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Triple Chocolate Layer Cake Rich and Decadent Delight

by on March 15, 2025

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Indulge in a sweet escape with my Triple Chocolate Layer Cake! This rich and decadent treat offers layers of moist chocolate goodness that will please any chocolate lover. I’m here to guide you through simple steps, tips, and even some fun variations to make this cake your own. Whether it’s for a special occasion or just because, get ready to elevate your dessert game to new heights!

Dry Ingredients - 1 ¾ cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup unsweetened cocoa powder Sugars and Butter - 1 cup granulated sugar - ½ cup brown sugar, packed - ¾ cup unsalted butter, softened to room temperature Eggs and Vanilla - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract Additional Components - 1 cup buttermilk, at room temperature - 1 cup boiling water - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate ganache - 1 cup milk chocolate frosting Each ingredient plays a key role in making this cake rich and tasty. The flour gives the cake structure, while the cocoa adds deep chocolate flavor. The sugars make it sweet and moist, and the butter gives it creaminess. Eggs help bind everything together, and vanilla adds a nice aroma. The buttermilk keeps it soft, while boiling water helps create a nice, rich batter. Finally, chocolate chips and frosting add even more chocolate joy! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This helps the cakes release easily after baking. In a big bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This step adds air and removes lumps. Set this mixture aside for later. In another large bowl, cream the granulated sugar, brown sugar, and softened butter. Use an electric mixer for about 3-4 minutes until it’s light and fluffy. This creates a nice base for the cake. Add the eggs one at a time. Beat well after each egg. Then, stir in the vanilla extract. This adds flavor and moisture. Gradually mix in the dry ingredients with the butter-sugar mix. Alternate with the buttermilk. Start and end with the dry mix. Stir gently to avoid overmixing. Carefully add the boiling water to the batter. It will look thin, which is okay! Next, fold in the semi-sweet chocolate chips. This gives the cake extra chocolate flavor. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely. In a small saucepan, heat 1 cup of heavy cream over medium heat. Wait for it to simmer, then remove it from heat. Pour the hot cream over 8 oz. of finely chopped dark chocolate. Stir until it melts and is smooth. Let it cool at room temperature until it thickens. In a mixing bowl, beat ½ cup of softened butter with 1 cup of milk chocolate using an electric mixer. Mix until smooth. Gradually add 2 cups of powdered sugar. Mix until combined. Add a splash of milk to make it spreadable. Place the first layer of the cooled cake on a stand or plate. Spread a generous layer of dark chocolate ganache on top. Add the second layer and repeat with more ganache. Finally, place the third layer on top. Cover the entire cake with the milk chocolate frosting. Smooth the sides and top as you like. Chill the cake for about 30 minutes. This helps the frosting set. Before serving, decorate the top with chocolate shavings or curls. This adds a nice touch and looks beautiful. Enjoy your rich and decadent triple chocolate layer cake! To make a perfect triple chocolate layer cake, follow these tips: - Use room temperature ingredients. This helps the batter mix better. - Preheat your oven. Always set it to 350°F (175°C) before baking. - Grease and flour your pans. This makes it easy to take the cake out later. - Sift dry ingredients. This adds air and keeps lumps out of your batter. A moist cake is key to a great dessert. Here’s how to achieve that: - Add boiling water. This makes the batter thin but very moist. - Use buttermilk. It adds flavor and moisture. - Do not overmix. Mix just until combined to keep the cake light. - Cool cakes properly. Let them cool in pans for 10 minutes before moving them. The ganache and frosting add rich flavors. Here are some tips for both: - For ganache: Heat cream until it simmers, then pour over chopped chocolate. Stir until smooth. - Cool ganache before use. Let it thicken slightly for the best spreading. - For frosting: Beat butter and milk chocolate together until creamy. - Add powdered sugar gradually. This prevents clumps and helps with texture. These tips ensure your triple chocolate layer cake will impress everyone! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and allows for better incorporation of air, resulting in a lighter cake. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle with the batter. Check for Doneness: Use a toothpick to check if your cakes are done baking. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven. Chill the Cake Layers: After baking, let the cake layers cool completely before frosting. Chilling them in the refrigerator for a short time can make them easier to handle and frost. {{image_4}} You can change the flavor to make this cake your own. For example, try white chocolate. It adds a sweet and creamy taste. Use white chocolate chips in the batter and a white chocolate ganache on top. You can also mix in orange or raspberry zest for a fresh twist. These flavors create a fun surprise for your taste buds. If you need a gluten-free cake, it's easy to adjust. Replace the all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent like xanthan gum. This helps the cake hold together and rise well. You can also check for gluten-free baking powder and baking soda. These swaps keep the cake tasty and fluffy. Decorating your cake can make it even more fun. You can use fresh berries like strawberries or raspberries on top for color. Nuts like chopped almonds or hazelnuts can add crunch. If you want something sweet, try chocolate shavings or curls. They look fancy and taste great. You can even add a drizzle of caramel or berry sauce for extra flair. To keep your Triple Chocolate Layer Cake fresh, store it in an airtight container. You can also cover it well with plastic wrap. Place it at room temperature for up to three days. If your kitchen is warm, refrigerate the cake to maintain its quality. Always allow it to come to room temperature before serving. This helps keep the flavors vibrant and rich. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap carefully. Then, place the wrapped layers in a freezer-safe bag or container. You can freeze the cake for up to three months. To use, thaw it overnight in the fridge. This helps keep the cake moist and delicious. If you want a warm slice of cake, you can reheat it easily. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and put it in the oven for about 10 minutes. You can also use the microwave for a quick option. Heat the slice for 15 to 20 seconds. Be careful not to overheat, as it can dry out the cake. Enjoy your warm, rich chocolate treat! You can use plain yogurt or sour cream. Mix one cup of yogurt with one tablespoon of water to thin it out. Another option is to mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will create a similar effect to buttermilk. Yes, you can bake the cake layers a day in advance. Let them cool completely. Wrap each layer tightly in plastic wrap. Store them in the fridge overnight. You can frost and assemble the cake the next day for the best results. To prevent sinking, make sure to bake the cake at the right temperature. Do not open the oven door too soon. Also, avoid overmixing the batter. This can lead to a dense cake that sinks in the middle. Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, place it in the fridge. You can also freeze slices for up to three months. Wrap them well in plastic wrap before freezing. To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for a blend that contains xanthan gum. This helps with the cake's texture. Follow the rest of the recipe as it is for best results. You learned how to bake a delicious cake from scratch. We covered all the key steps, from mixing the right ingredients to baking and decorating. You also discovered tips for keeping your cake moist and flavorful. Remember, you can try different flavors and storage methods too! Baking might seem tricky, but it gets easier with practice. Now, you’re ready to impress your friends and family with your new skills. Enjoy every slice!

Why I Love This Recipe

  1. Decadent Flavor: This cake is a chocolate lover’s dream, featuring layers of rich chocolate that satisfy every craving.
  2. Impressive Presentation: The three layers and beautiful frosting make this cake perfect for special occasions and celebrations.
  3. Customizable: You can easily adjust the types of chocolate or add different toppings to make it your own.
  4. Perfect Texture: The combination of moist cake, smooth ganache, and creamy frosting creates a delightful eating experience.

Ingredients

List of Ingredients

Dry Ingredients

– 1 ¾ cups all-purpose flour

– 1 ½ teaspoons baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– ½ cup unsweetened cocoa powder

Sugars and Butter

– 1 cup granulated sugar

– ½ cup brown sugar, packed

– ¾ cup unsalted butter, softened to room temperature

Eggs and Vanilla

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

Additional Components

– 1 cup buttermilk, at room temperature

– 1 cup boiling water

– 1 cup semi-sweet chocolate chips

– 1 cup dark chocolate ganache

– 1 cup milk chocolate frosting

Each ingredient plays a key role in making this cake rich and tasty. The flour gives the cake structure, while the cocoa adds deep chocolate flavor. The sugars make it sweet and moist, and the butter gives it creaminess. Eggs help bind everything together, and vanilla adds a nice aroma. The buttermilk keeps it soft, while boiling water helps create a nice, rich batter. Finally, chocolate chips and frosting add even more chocolate joy!

Step-by-Step Instructions

Preparing the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This helps the cakes release easily after baking.

Mixing the Dry Ingredients

In a big bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This step adds air and removes lumps. Set this mixture aside for later.

Creaming the Sugars and Butter

In another large bowl, cream the granulated sugar, brown sugar, and softened butter. Use an electric mixer for about 3-4 minutes until it’s light and fluffy. This creates a nice base for the cake.

Incorporating Eggs and Vanilla

Add the eggs one at a time. Beat well after each egg. Then, stir in the vanilla extract. This adds flavor and moisture.

Adding Dry Ingredients and Buttermilk

Gradually mix in the dry ingredients with the butter-sugar mix. Alternate with the buttermilk. Start and end with the dry mix. Stir gently to avoid overmixing.

Stirring in Boiling Water and Chocolate Chips

Carefully add the boiling water to the batter. It will look thin, which is okay! Next, fold in the semi-sweet chocolate chips. This gives the cake extra chocolate flavor.

Baking the Cakes

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely.

Making Dark Chocolate Ganache

In a small saucepan, heat 1 cup of heavy cream over medium heat. Wait for it to simmer, then remove it from heat. Pour the hot cream over 8 oz. of finely chopped dark chocolate. Stir until it melts and is smooth. Let it cool at room temperature until it thickens.

Preparing Milk Chocolate Frosting

In a mixing bowl, beat ½ cup of softened butter with 1 cup of milk chocolate using an electric mixer. Mix until smooth. Gradually add 2 cups of powdered sugar. Mix until combined. Add a splash of milk to make it spreadable.

Assembling the Cake

Place the first layer of the cooled cake on a stand or plate. Spread a generous layer of dark chocolate ganache on top. Add the second layer and repeat with more ganache. Finally, place the third layer on top.

Frosting and Chilling the Cake

Cover the entire cake with the milk chocolate frosting. Smooth the sides and top as you like. Chill the cake for about 30 minutes. This helps the frosting set.

Final Decoration

Before serving, decorate the top with chocolate shavings or curls. This adds a nice touch and looks beautiful. Enjoy your rich and decadent triple chocolate layer cake!

Tips & Tricks

Best Practices for Baking

To make a perfect triple chocolate layer cake, follow these tips:

– Use room temperature ingredients. This helps the batter mix better.

– Preheat your oven. Always set it to 350°F (175°C) before baking.

– Grease and flour your pans. This makes it easy to take the cake out later.

– Sift dry ingredients. This adds air and keeps lumps out of your batter.

Ensuring a Moist Cake

A moist cake is key to a great dessert. Here’s how to achieve that:

– Add boiling water. This makes the batter thin but very moist.

– Use buttermilk. It adds flavor and moisture.

– Do not overmix. Mix just until combined to keep the cake light.

– Cool cakes properly. Let them cool in pans for 10 minutes before moving them.

Ganache and Frosting Tips

The ganache and frosting add rich flavors. Here are some tips for both:

– For ganache: Heat cream until it simmers, then pour over chopped chocolate. Stir until smooth.

– Cool ganache before use. Let it thicken slightly for the best spreading.

– For frosting: Beat butter and milk chocolate together until creamy.

– Add powdered sugar gradually. This prevents clumps and helps with texture.

These tips ensure your triple chocolate layer cake will impress everyone!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and allows for better incorporation of air, resulting in a lighter cake.
  2. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle with the batter.
  3. Check for Doneness: Use a toothpick to check if your cakes are done baking. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
  4. Chill the Cake Layers: After baking, let the cake layers cool completely before frosting. Chilling them in the refrigerator for a short time can make them easier to handle and frost.

Variations

Flavor Alternatives

You can change the flavor to make this cake your own. For example, try white chocolate. It adds a sweet and creamy taste. Use white chocolate chips in the batter and a white chocolate ganache on top. You can also mix in orange or raspberry zest for a fresh twist. These flavors create a fun surprise for your taste buds.

Gluten-Free Substitution Options

If you need a gluten-free cake, it’s easy to adjust. Replace the all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent like xanthan gum. This helps the cake hold together and rise well. You can also check for gluten-free baking powder and baking soda. These swaps keep the cake tasty and fluffy.

Decorating Ideas

Decorating your cake can make it even more fun. You can use fresh berries like strawberries or raspberries on top for color. Nuts like chopped almonds or hazelnuts can add crunch. If you want something sweet, try chocolate shavings or curls. They look fancy and taste great. You can even add a drizzle of caramel or berry sauce for extra flair.

Storage Info

Short-Term Storage

To keep your Triple Chocolate Layer Cake fresh, store it in an airtight container. You can also cover it well with plastic wrap. Place it at room temperature for up to three days. If your kitchen is warm, refrigerate the cake to maintain its quality. Always allow it to come to room temperature before serving. This helps keep the flavors vibrant and rich.

Long-Term Freezing Tips

If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap carefully. Then, place the wrapped layers in a freezer-safe bag or container. You can freeze the cake for up to three months. To use, thaw it overnight in the fridge. This helps keep the cake moist and delicious.

Reheating Instructions

If you want a warm slice of cake, you can reheat it easily. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and put it in the oven for about 10 minutes. You can also use the microwave for a quick option. Heat the slice for 15 to 20 seconds. Be careful not to overheat, as it can dry out the cake. Enjoy your warm, rich chocolate treat!

FAQs

What can I substitute for buttermilk?

You can use plain yogurt or sour cream. Mix one cup of yogurt with one tablespoon of water to thin it out. Another option is to mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will create a similar effect to buttermilk.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Let them cool completely. Wrap each layer tightly in plastic wrap. Store them in the fridge overnight. You can frost and assemble the cake the next day for the best results.

How to prevent the cake from sinking?

To prevent sinking, make sure to bake the cake at the right temperature. Do not open the oven door too soon. Also, avoid overmixing the batter. This can lead to a dense cake that sinks in the middle.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, place it in the fridge. You can also freeze slices for up to three months. Wrap them well in plastic wrap before freezing.

How do I make the cake gluten-free?

To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for a blend that contains xanthan gum. This helps with the cake’s texture. Follow the rest of the recipe as it is for best results.

You learned how to bake a delicious cake from scratch. We covered all the key steps, from mixing the right ingredients to baking and decorating. You also discovered tips for keeping your cake moist and flavorful. Remember, you can try different flavors and storage methods too! Baking might seem tricky, but it gets easier with practice. Now, you’re ready to impress your friends and family with your new skills. Enjoy every slic

Dry Ingredients - 1 ¾ cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup unsweetened cocoa powder Sugars and Butter - 1 cup granulated sugar - ½ cup brown sugar, packed - ¾ cup unsalted butter, softened to room temperature Eggs and Vanilla - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract Additional Components - 1 cup buttermilk, at room temperature - 1 cup boiling water - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate ganache - 1 cup milk chocolate frosting Each ingredient plays a key role in making this cake rich and tasty. The flour gives the cake structure, while the cocoa adds deep chocolate flavor. The sugars make it sweet and moist, and the butter gives it creaminess. Eggs help bind everything together, and vanilla adds a nice aroma. The buttermilk keeps it soft, while boiling water helps create a nice, rich batter. Finally, chocolate chips and frosting add even more chocolate joy! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This helps the cakes release easily after baking. In a big bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This step adds air and removes lumps. Set this mixture aside for later. In another large bowl, cream the granulated sugar, brown sugar, and softened butter. Use an electric mixer for about 3-4 minutes until it’s light and fluffy. This creates a nice base for the cake. Add the eggs one at a time. Beat well after each egg. Then, stir in the vanilla extract. This adds flavor and moisture. Gradually mix in the dry ingredients with the butter-sugar mix. Alternate with the buttermilk. Start and end with the dry mix. Stir gently to avoid overmixing. Carefully add the boiling water to the batter. It will look thin, which is okay! Next, fold in the semi-sweet chocolate chips. This gives the cake extra chocolate flavor. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely. In a small saucepan, heat 1 cup of heavy cream over medium heat. Wait for it to simmer, then remove it from heat. Pour the hot cream over 8 oz. of finely chopped dark chocolate. Stir until it melts and is smooth. Let it cool at room temperature until it thickens. In a mixing bowl, beat ½ cup of softened butter with 1 cup of milk chocolate using an electric mixer. Mix until smooth. Gradually add 2 cups of powdered sugar. Mix until combined. Add a splash of milk to make it spreadable. Place the first layer of the cooled cake on a stand or plate. Spread a generous layer of dark chocolate ganache on top. Add the second layer and repeat with more ganache. Finally, place the third layer on top. Cover the entire cake with the milk chocolate frosting. Smooth the sides and top as you like. Chill the cake for about 30 minutes. This helps the frosting set. Before serving, decorate the top with chocolate shavings or curls. This adds a nice touch and looks beautiful. Enjoy your rich and decadent triple chocolate layer cake! To make a perfect triple chocolate layer cake, follow these tips: - Use room temperature ingredients. This helps the batter mix better. - Preheat your oven. Always set it to 350°F (175°C) before baking. - Grease and flour your pans. This makes it easy to take the cake out later. - Sift dry ingredients. This adds air and keeps lumps out of your batter. A moist cake is key to a great dessert. Here’s how to achieve that: - Add boiling water. This makes the batter thin but very moist. - Use buttermilk. It adds flavor and moisture. - Do not overmix. Mix just until combined to keep the cake light. - Cool cakes properly. Let them cool in pans for 10 minutes before moving them. The ganache and frosting add rich flavors. Here are some tips for both: - For ganache: Heat cream until it simmers, then pour over chopped chocolate. Stir until smooth. - Cool ganache before use. Let it thicken slightly for the best spreading. - For frosting: Beat butter and milk chocolate together until creamy. - Add powdered sugar gradually. This prevents clumps and helps with texture. These tips ensure your triple chocolate layer cake will impress everyone! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and allows for better incorporation of air, resulting in a lighter cake. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle with the batter. Check for Doneness: Use a toothpick to check if your cakes are done baking. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven. Chill the Cake Layers: After baking, let the cake layers cool completely before frosting. Chilling them in the refrigerator for a short time can make them easier to handle and frost. {{image_4}} You can change the flavor to make this cake your own. For example, try white chocolate. It adds a sweet and creamy taste. Use white chocolate chips in the batter and a white chocolate ganache on top. You can also mix in orange or raspberry zest for a fresh twist. These flavors create a fun surprise for your taste buds. If you need a gluten-free cake, it's easy to adjust. Replace the all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent like xanthan gum. This helps the cake hold together and rise well. You can also check for gluten-free baking powder and baking soda. These swaps keep the cake tasty and fluffy. Decorating your cake can make it even more fun. You can use fresh berries like strawberries or raspberries on top for color. Nuts like chopped almonds or hazelnuts can add crunch. If you want something sweet, try chocolate shavings or curls. They look fancy and taste great. You can even add a drizzle of caramel or berry sauce for extra flair. To keep your Triple Chocolate Layer Cake fresh, store it in an airtight container. You can also cover it well with plastic wrap. Place it at room temperature for up to three days. If your kitchen is warm, refrigerate the cake to maintain its quality. Always allow it to come to room temperature before serving. This helps keep the flavors vibrant and rich. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap carefully. Then, place the wrapped layers in a freezer-safe bag or container. You can freeze the cake for up to three months. To use, thaw it overnight in the fridge. This helps keep the cake moist and delicious. If you want a warm slice of cake, you can reheat it easily. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and put it in the oven for about 10 minutes. You can also use the microwave for a quick option. Heat the slice for 15 to 20 seconds. Be careful not to overheat, as it can dry out the cake. Enjoy your warm, rich chocolate treat! You can use plain yogurt or sour cream. Mix one cup of yogurt with one tablespoon of water to thin it out. Another option is to mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will create a similar effect to buttermilk. Yes, you can bake the cake layers a day in advance. Let them cool completely. Wrap each layer tightly in plastic wrap. Store them in the fridge overnight. You can frost and assemble the cake the next day for the best results. To prevent sinking, make sure to bake the cake at the right temperature. Do not open the oven door too soon. Also, avoid overmixing the batter. This can lead to a dense cake that sinks in the middle. Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, place it in the fridge. You can also freeze slices for up to three months. Wrap them well in plastic wrap before freezing. To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for a blend that contains xanthan gum. This helps with the cake's texture. Follow the rest of the recipe as it is for best results. You learned how to bake a delicious cake from scratch. We covered all the key steps, from mixing the right ingredients to baking and decorating. You also discovered tips for keeping your cake moist and flavorful. Remember, you can try different flavors and storage methods too! Baking might seem tricky, but it gets easier with practice. Now, you’re ready to impress your friends and family with your new skills. Enjoy every slice!

Triple Chocolate Layer Cake

A decadent cake featuring three layers of rich chocolate flavor, complemented by dark chocolate ganache and milk chocolate frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 400 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsweetened cocoa powder
  • 1 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 0.75 cups unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cups buttermilk, at room temperature
  • 1 cups boiling water
  • 1 cups semi-sweet chocolate chips
  • 1 cups dark chocolate ganache
  • 1 cups milk chocolate frosting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a spacious mixing bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  • In a separate large bowl, cream the granulated sugar, brown sugar, and softened butter together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one by one, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
  • Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
  • Carefully stir in the boiling water; the batter will be thinner than typical cake batter. Fold in the semi-sweet chocolate chips.
  • Evenly distribute the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.
  • In a small saucepan, heat 1 cup of heavy cream until it simmers. Remove from heat and pour over 8 oz. of finely chopped dark chocolate. Stir until melted and smooth; let cool until it thickens slightly.
  • In a mixing bowl, beat ½ cup of softened butter with 1 cup of milk chocolate until smooth. Gradually add 2 cups of powdered sugar, mixing until incorporated. Add milk to reach desired consistency.
  • Position one layer of the cooled cake on a cake stand. Spread dark chocolate ganache over the top. Place the second layer on top and repeat. Add the third layer.
  • Using the milk chocolate frosting, cover the entire cake, smoothing the sides and top.
  • Refrigerate for approximately 30 minutes to allow the frosting to set. Decorate with chocolate shavings or curls before serving.

Notes

Chill the cake after frosting for better presentation.
Keyword chocolate cake, dessert, layer cake

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