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Triple Chocolate Cake

By Britney
Prep: 40 minutes
Cook: 26 minutes
Cooling Time: 1 hour
Total: 2 hours 6 minutes
Servings: 16
triple chocolate cake on a white plate with a large piece cut out to show the inside of the cake.
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Triple Chocolate Cake features moist layers of chocolate cake filled with ganache and covered in rich cream cheese chocolate frosting.
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Ingredients 

Chocolate Ganache Filling

  • 3/4 cup (180 g) Heavy cream
  • 1 cup (180 g) Semi-Sweet Chocolate Chips
  • 2 tbsp (28 g) Salted Butter

Moist Chocolate Cake

  • 3 cup (375 g) All Purpose Flour
  • 2 cups (400 g) Sugar
  • 1/2 cup (110 g) Brown Sugar
  • 1 cup (85 g) Unsweetened Cocoa Powder
  • 2 tbsp Milk Powder
  • 2 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 1/4 tsp Kosher Salt
  • 1 1/2 cup (334 g) Vegetable Oil
  • 1 1/2 cups (360 g) Buttermilk, (room temperature)
  • 3 large (150 g) Eggs, (room temperature)
  • 1 1/2 tbsp Vanilla Extract
  • 1 1/2 cups (360 g) Hot Coffee

Chocolate Syrup

Cream Cheese Chocolate Frosting

  • 1 1/2 cups (336 g) Salted Butter, (room temperature)
  • 3/4 cup (65 g) Unsweetened Cocoa Powder
  • 4 1/2 cups (540 g) Powdered Sugar
  • 12 oz (340 g) Cream Cheese, (room temperature)
  • 2-4 tbsp Whole Milk
  • 1 tbsp (13 g) Vanilla Extract

Instructions 

  • Make chocolate ganache first so that it has time to cool. In a separate bowl, add heavy cream and microwave for 1 minute. Add chocolate chips and allow the chips to sit in the warm cream for 2-3 minutes, then add butter and mix together until everything is smooth. (Pro tip: If the chocolate doesn’t fully melt, add to the microwave again in 10-15 second increments) 3/4 cup Heavy cream 1 cup Semi-Sweet Chocolate Chips 2 tbsp Salted Butter
  • Preheat the oven 325 degrees F. Spray 3 8-inch cake pans with nonstick baking spray. In a large bowl, sift all purpose flour, cocoa powder, milk powder, baking soda, baking powder, and kosher salt. Whisk together, then add sugar and brown sugar and mix until combined. 3 cup All Purpose Flour 1 cup Unsweetened Cocoa Powder 2 tbsp Milk Powder 2 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 1 1/4 tsp Kosher Salt 2 cups Sugar 1/2 cup Brown Sugar
  • In a separate bowl, mix together vegetable oil, eggs, vanilla extract, and buttermilk. Whisk for about 1 minute, until combined. 1 1/2 cup Vegetable Oil 3 large Eggs 1 1/2 tbsp Vanilla Extract 1 1/2 cups Buttermilk
  • Add the dry ingredients to the wet ingredients and whisk until just combined, then pour hot coffee into the bowl. Whisk until just combined and smooth. 1 1/2 cups Hot Coffee
  • Divide the cake batter equally among the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
  • Now, make the chocolate syrup. Combine water and sugar in a small saucepan over medium heat. Cook until the sugar is just dissolved, about 5 minutes, then remove from the heat and stir in cocoa powder. Set aside. 1/4 cup Water 1/4 cup Sugar 2 tbsp Unsweetened Cocoa Powder
  • Allow the cakes to cool in the pan for 10 minutes, then remove onto a wire rack. Use a pastry brush to brush on the chocolate syrup, then allow the cakes to cool completely. 
  • Prepare chocolate frosting. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minute until smooth and fluffy. Scrape down the sides of the bowl and add powdered sugar, one cup at a time, ensuring each cup is fully incorporated prior to adding the next. Once all of the powdered sugar is added, add in the cocoa powder, and vanilla extract. Scrape down the sides of the bowl and add 2-4 tbsp of whole milk, depending on your preferred consistency. mix on high speed for about 1 full minute. Then add in the cream cheese and mix on medium speed until fully combined and smooth, about 1-2 minutes. 1 1/2 cups Salted Butter 4 1/2 cups Powdered Sugar 3/4 cup Unsweetened Cocoa Powder 1 tbsp Vanilla Extract 2-4 tbsp Whole Milk 12 oz Cream Cheese
  • Place one of the cooled cakes onto a cake stand. Add a thin layer of frosting on top. Add some of the frosting to a piping bag and pipe a border around the edge of the cake. Fill with half of the cooled chocolate ganache. place the second layer on top and repeat.
  • Place the third layer on top and add a thin coat of frosting to the outside of the cake then place into the refrigerator for 30 minutes. Add the remainder of the frosting around the cake and top with chocolate chips.

Notes

  • Measure flour correctly! Too much flour can make the cake dry. Spoon the flour into your measuring cup and level it off OR use a kitchen scale (highly recommended).
  • Sift all your dry ingredients together to avoid any lumps. It will make the texture of the cake and frosting super smooth!
  • Use room temperature ingredients. You know the drill, this is critical to getting a smooth batter and even crumb! 
  • Cool cakes before frosting! Warm cakes will melt the chocolate frosting, making it slide right off. A quick 30-minute chill in the fridge helps make frosting and stacking easier.
  • For a cleaner slice, use a hot knife. Dip a sharp knife in hot water, wipe it dry, and slice for smooth cuts.

Nutrition

Calories: 937kcal, Carbohydrates: 102g, Protein: 9g, Fat: 58g, Saturated Fat: 26g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 659mg, Potassium: 369mg, Fiber: 5g, Sugar: 75g, Vitamin A: 1130IU, Vitamin C: 0.1mg, Calcium: 128mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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