Description
This Moist Triple Chocolate Cake is a chocolate lover’s dream, featuring a rich flavor and simple ingredients. Ideal for celebrations or everyday indulgence, it’s sure to satisfy your sweet cravings!
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1/4 cup Cornstarch
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Oil (Canola or Vegetable)
- 1 3/4 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk
- 4 Large eggs (room temperature)
- 1 cup Hot water
- 1/2 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 cups Unsalted butter (room temperature)
- 16 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
- Mini chocolate chips (for decorating)
Instructions
- Preheat the oven to 350℉. Prepare three 8-inch cake pans with non-stick spray and parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Heat water in a saucepan until hot and steaming.
- In a mixing bowl, combine buttermilk, oil, vanilla, eggs, and sugar. Gradually add the hot water, mixing carefully to avoid cooking the eggs.
- Incorporate the dry ingredients into the wet mixture until just combined.
- Distribute the batter evenly among the three prepared pans and bake for 23-26 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack and let them cool completely before decorating.
- For the ganache, heat heavy cream until steaming and pour it over chocolate chips. Allow it to sit for 2 minutes before stirring until smooth.
- Chill the ganache in the fridge for 40-50 minutes, whisking every 10 minutes until it reaches a pudding-like texture. Beat it on medium-high just before use.
- For the frosting, ensure butter and cream cheese are at room temperature. Sift together powdered sugar and cocoa powder.
- Beat the butter for 2 minutes, then add the cream cheese and mix for 1 minute. Gradually add in the powdered sugar mixture, followed by vanilla, beating until creamy.
- For the ganache drip, heat heavy cream and pour over chocolate chips. Let it sit, and then stir until smooth.
- For assembly, place a small amount of frosting on the decorating board. Level the tops of the cakes with a serrated knife.
- Begin layering: spread frosting over the first layer, pipe a border, add ganache, and repeat with the second layer.
- Place the last layer upside down, frost lightly, and freeze for 15 minutes to set.
- Frost the entire cake smoothly and freeze for 10 minutes to set.
- Pour the chocolate ganache over the cake, allowing some to drip down the sides. Freeze again for 10 minutes to set.
- Optionally, use frosting for decoration and top with mini chocolate chips.
Notes
Make sure all ingredients are at room temperature for best results.
Chill the ganache thoroughly to achieve the right texture for whipping.
This cake can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg