Moist Triple Chocolate Cake

5 from 97 votes

This moist triple chocolate cake is very rich and is very easy to make. It has 3 layers of moist chocolate cake and has whipped chocolate ganache filling. This is the best cake because it is topped with chocolate cream cheese buttercream.

Prep Time1 5

Cook Time20

Decorating Time1 30

Total Time2 55

Servings: slices

Calories: 695kcal

Author: Stephanie Rutherford

Ingredients

Chocolate Cake

2 cups All-purpose flour
1 ¾ cups White granulated sugar
¾ cup Unsweetened cocoa powder
2 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
½ cup Oil Canola or Vegetable
1 teaspoon Pure vanilla extract
1 cup Buttermilk
3 Large eggs room temperature
1 cup Hot water

Whipped Chocolate Ganache

½ cup Heavy cream
1 cup Semi-sweet chocolate chips

Chocolate Cream Cheese Frosting

1 ½ cup Unsalted butter slightly cold
8 oz Cream cheese room temperature
7 cups Powdered sugar sifted
1 ½ cup Unsweetened cocoa powder
1 tablespoon Pure vanilla extract
Pinch of salt
¼ cup Heavy cream

Chocolate Ganache Drip

¾ cup Heavy cream
1 cup Semi-sweet chocolate chips
Mini chocolate chips for decorating

US Customary - Metric

Instructions

Chocolate Cake

Preheat the oven to 350F. Spray three 8 inch cake pans with non stick baking spray. Line the bottom with an 8 inch parchment circle and spray again. Set aside.
In a medium sized bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
2 cups All-purpose flour, 1 ¾ cups White granulated sugar, ¾ cup Unsweetened cocoa powder, 2 teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a saucepan, heat water until hot and steaming.
1 cup Hot water
In a mixing bowl, combine buttermilk, oil, vanilla, and 3 eggs. Once it is all combined, slowly add in the hot water. Go slowly so you don't cook the eggs.
½ cup Oil, 1 teaspoon Pure vanilla extract, 1 cup Buttermilk, 3 Large eggs
Slowly add in the dry ingredients. Mix until just combined
Use a food scale to evenly disperse the batter into the 3 cake pans. Bake for 18-25 minutes. The cake is done when a toothpick inserted comes out clean.
Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.

Whipped Chocolate Ganache

In a saucepan, heat heavy cream until hot and steaming. Pour hot cream over a bowl of the chocolate chips. Let it sit for 1 minute and 30 seconds
½ cup Heavy cream, 1 cup Semi-sweet chocolate chips
Use a rubber spatula to stir chocolate until smooth and glossy.
Place bowl of chocolate ganache in the fridge for a total of 40-50 minutes. Every 15 minutes, take the bowl out and whisk it to keep it smooth. It should be a pudding like texture.
Use a mixer, beat cooled chocolate ganache on medium-high for 20 seconds. It should get very light in color and become very fluffy.

Chocolate Cream Cheese Frosting

Place cold butter on the counter for 30 minutes to get slightly cold. It should be cold to the touch, but you can see a finger indent if you press on it.
1 ½ cup Unsalted butter
While butter is on the counter, sift the powdered sugar and cocoa powder together.
7 cups Powdered sugar, 1 ½ cup Unsweetened cocoa powder
Using a mixer with a paddle attachment, beat the room temperature cream cheese on medium for 1 minute. It should become light and fluffy. Scrape the bowl. Add the butter and beat again on medium-high for 1-2 minutes.
8 oz Cream cheese
Slowly add in the powdered sugar and cocoa powder. The mixture should become very thick. Add the vanilla, pinch of salt, and heavy cream. Mix on low until combined.
1 tablespoon Pure vanilla extract, Pinch of salt, ¼ cup Heavy cream
Turn mixer up to high, and beat for 1-3 minutes straight. The frosting will become light in color and very fluffy. Scrape the bowl. Beat again for 1 minute.
Take the bowl off the mixer and use a wooden spoon and beat the buttercream by hand. Mix for a few minutes until all air pockets are removed.
If you keep buttercream in fridge overnight let it get back to room temperature and then beat again with mixer to get it fluffy again.

Chocolate Ganache Drip

In a saucepan, heat the heavy cream until hot and steaming. Pour hot cream over a bowl of chocolate chips. Let it sit for 1 minute and 30 seconds.
¾ cup Heavy cream, 1 cup Semi-sweet chocolate chips
Stir the chocolate until it is smooth and glossy.

Assembly

Place a small amount of frosting the board you are decorating on. This will keep the cake in place.
Place the first layer of cake bottom side up. Pipe a ring of frosting around the edge of the cake. This will be the border. Use half of the whipped chocolate ganache and spread evenly on top of cake. Use ¼-1/2 cup of frosting and spread on top of ganache. It should come up to the ring of frosting. Make sure it is perfectly even.
Place second layer of cake bottom side down. Press the cake down gently but firmly. Repeat step 3.
Place last layer of cake bottom side up. Press the cake down gently but firmly. Fill in any gaps of frosting around the filling.
Place a light layer of frosting around the entire cake. This will be the crumb coat layer. Freeze cake for 15 minutes.
Frost the rest of the cake until smooth. On the bottom edge of the cake, place a layer of mini chocolate chips. Use your hand to press them into the frosting. Freeze the cake for 10 minutes
Mini chocolate chips for decorating
Pour the chocolate over the cake. Use a spatula to push some of the chocolate over the edge. Spread it smooth. Freeze cake for 10 minutes.
Use the rest of the frosting to decorate the top of the cake. Then, decorate with mini chocolate chips on top. Keep cake in the fridge until ready to serve.

Notes

For high altitude baking- add an extra 2 tablespoon of flour for the cake.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

Nutrition