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 buttercream, soft 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! 
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.
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
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Yields one 9 inch layer 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!
25 minPrep Time
25 minCook Time
8 hrTotal Time
Save RecipeIngredients
- 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
- 1 1/2 cups (420 ml) heavy whipping cream
- 2 cups (336 grams) semi-sweet chocolate
- 2 cups semi-sweet chocolate
- 1 cup heavy cream
Instructions
- Preheat the oven to 350F. Line two 9 inch springform pans with parchment paper or lightly grease with baking spray. Set aside.
- In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the melted chocolate. Scrap the sides of the bowl with a spatula.
- In a separate bowl, combine the flour, baking soda and cocoa powder. Add the flour mixture alternately with the buttermilk to the chocolate mixture.
- 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.
- Leave to cool slightly before removing from the pan and cool completely on wire racks.
- While the chocolate cake is cooling, make the chocolate frosting.
- In a small sauce pan add the heavy cream and bring to a boil.
- Add the chocolate and stir until melted. Remove from the heat.
- Cover and let chill 1 hour in the fridge OR about 4 hours at room temperature until set and firm.
- Whisk the mixture until light and fluffy.
- Using 2/3 of the chocolate frosting sandwich the cake layers spreading it evenly with a spatula .
- With the remaining frosting, cover the cake in a thin layer (this way the ganache will pour easily on the sides)
- Chill the cake for about 1 hour before making the chocolate ganache.
- In a small sauce pan add the heavy cream and bring to a boil.
- Add the chocolate and stir until melted. Remove from the heat and stir until slightly cooled, about 5-7 minutes.
- 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.
- Refrigerate the cake for 30 minutes to 1 hour.
- Pour the remaining ganache over the cake letting it run freely over the sides.
- Optional, save about 1/4 cup ganache to make decorations on top of the cake.
- Let the cake rest for few hours, or better overnight, before slicing it with a very sharp knife .
- Serve at room temperature
Sending love your way,
Roxana
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