Triple chocolate cake

My favorite triple chocolate cake! Two layers of rich and tender chocolate cake filled with incredible smooth chocolate frosting and covered in a generous layer of chocolate ganache! For serious chocoholics!

My favorite triple chocolate cake! Two layers of rich and tender chocolate cake filled with incredible smooth chocolate frosting and covered in a generous layer of chocolate ganache! For serious chocoholics!Today’s recipe is for truly chocolate lovers! Those of you, like me, who can not let a day pass by without enjoying at least some chocolate in any form or shape. I know I’m not alone and looking at the most viewed recipes on my blog I’m certain I’m not the only one!

Chocolate cupcakes with vanilla bean buttercreamsoft and chewy triple chocolate fudge cookies or these carmelitas – caramel chocolate oatmeal bars, although published in the last couple of weeks, they have immediately became some of your favorites!

Our love for chocolate pushed me to develop a chocolate cake recipe that makes me weak to my knees. This triple chocolate cake is by far one of my favorite cakes! Triple chocolate cake recipe

I don’t usually make layer cakes. It seems like there’s so much work involved into making one. I’d rather make cupcakes or even less complicated – cookies. But there are special times when a cake is mandatory.

Like my daughter’s birthday!

It was the perfect excuse to dust off my 9 inch round pans and do some magic in the kitchen. And this cake was worth all the trouble and the time!

The anticipation of what’s to come builds and when the time is right and cut yourself a slice and you sit down  seems like the world is stopping just for you. You feel the chocolate frosting melting in your mouth paired perfectly with the rich double chocolate cake.

Bite after bite it will leave you crave for more.

triple chocolate cake recipe 2

To make this triple chocolate cake requires a little bit of work. You need to set aside a couple of hours, mostly it’s just waiting time. Wait for the cake to bake. Wait for the cake to cool down. Chilling it in the fridge.

It may sounds complicated, but once you read the recipe top to bottom, you’ll realize it’s fairly easy to make. Probably the hardest part is decorating the cake and making sure you don’t make a huge mess when its time to cut it.

The cutting of the cake is actually a breeze with the sharp knives from CUTCO Cutlery. I’ve been praising them a lot of times around here and will most likely mention them a few more times in the future.

They are simply the best!  Their high quality knives cut through the cake/ ingredients with such ease and precision.

CUTCO takes such pride in their products. Each knife comes with a Forever Guarantee that includes free lifetime sharpening (just pay $7 for shipping and handling) and a 15-day unconditional money back guarantee.

And for the first time I tried their bake and serve set when serving the cake at Tiffany’s birthday and everyone was wowed by it.

Wondering what else you could use your CUTCO knives for? Maybe to cut a rich fudge like my friend Joan did

Pistachio Fudge

Easy Pistachio Fudge

How would you like to win some CUTCO Cutlery products? You do? Wonderful!

Use the widget below to enter for a chance to win a $150 CUTCO Cutlery gift card.

Triple chocolate cake recipe

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 8 hours

Yield: one 9 inch layer cake

Triple chocolate cake recipe

My favorite triple chocolate cake! Two layers of rich and tender chocolate cake filled with incredible smooth chocolate frosting and covered in a generous layer of chocolate ganache! For serious chocoholics!

Ingredients

    Chocolate cake
  • 3/4 cup (170 grams) butter, room temperature
  • 3/4 cup (150 grams) sugar
  • 4 eggs, room temperature
  • 1 3/4 cup (210 grams) all purpose flour
  • 1 1/2 teaspoons (6 grams) baking soda
  • 1/4 cup (20 grams) cocoa powder
  • 1/2 cup buttermilk
  • 1/3 cup (58 grams) semi-sweet chocolate, melted
  • Chocolate frosting
  • 1 1/2 cups (420 ml) heavy whipping cream
  • 2 cups (336 grams) semi-sweet chocolate
  • Chocolate ganache
  • 2 cups semi-sweet chocolate
  • 1 cup heavy cream

Instructions

    Chocolate cake
  1. Preheat the oven to 350F. Line two 9 inch springform pans with parchment paper or lightly grease with baking spray. Set aside.
  2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Stir in the melted chocolate. Scrap the sides of the bowl with a spatula.
  5. In a separate bowl, combine the flour, baking soda and cocoa powder. Add the flour mixture alternately with the buttermilk to the chocolate mixture.
  6. Divide the cake batter between the two prepared baking pans and bake in preheated oven for 23-35 minutes or until a toothpick inserted in the middle comes out clean.
  7. Leave to cool slightly before removing from the pan and cool completely on wire racks.
  8. While the chocolate cake is cooling, make the chocolate frosting.
  9. Chocolate frosting
  10. In a small sauce pan add the heavy cream and bring to a boil.
  11. Add the chocolate and stir until melted. Remove from the heat.
  12. Cover and let chill 1 hour in the fridge OR about 4 hours at room temperature until set and firm.
  13. Whisk the mixture until light and fluffy.
  14. Using 2/3 of the chocolate frosting sandwich the cake layers spreading it evenly with a spatula.
  15. With the remaining frosting, cover the cake in a thin layer (this way the ganache will pour easily on the sides)
  16. Chill the cake for about 1 hour before making the chocolate ganache.
  17. Chocolate ganache
  18. In a small sauce pan add the heavy cream and bring to a boil.
  19. Add the chocolate and stir until melted. Remove from the heat and stir until slightly cooled, about 5-7 minutes.
  20. Pour half of the chocolate ganache over the cake and working quickly, with a spatula spread the ganache making sure the entire cake is covered.
  21. Refrigerate the cake for 30 minutes to 1 hour.
  22. Pour the remaining ganache over the cake letting it run freely over the sides.
  23. Optional, save about 1/4 cup ganache to make decorations on top of the cake.
  24. Let the cake rest for few hours, or better overnight, before slicing it with a very sharp knife.
  25. Serve at room temperature
http://roxanashomebaking.com/triple-chocolate-cake-recipe/

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Dee says

    This looks fantastic! For step number 11 do you mean 1 hour in fridge and 4 hours at room temp? I am definitely making this.

      • Rosa says

        Hello Roxana, thank you for the lovely chocolate cake, I would like to know can I double the ingredients to make a bigger cake! Can I also do 2 teir will it hold ,can I cover it with fondant instead.
        Sorry I asked so many questions.
        Thank you so much for your time

        • says

          Hi Rosa,

          I have not tried doubling the cake to make a bigger cake, but don’t really know what size pan you should use if you do so.
          And yes, if you decide to top the case with another tier, it’s sturdy enough and it won’t collapse and for sure you can cover it in fondant.

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