Moist Triple Chocolate Cake

Taking a slice out of the triple chocolate cake.

5 from 101 reviews

This moist triple chocolate cake is a very rich chocolate cake. It has three moist chocolate cake layers, whipped chocolate ganache filling, and chocolate cream cheese frosting. It is decorated with a chocolate drip.

Prep Time1

Cook Time25

Decorating Time1

Total Time2 25

Servings: slices

Calories: 801kcal

Ingredients

Chocolate Cake

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

Whipped Chocolate Ganache

1/2 cup Heavy cream
1 cup Semi-sweet chocolate chips

Chocolate Cream Cheese Frosting

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

Chocolate Ganache Drip

1 cup Semi-sweet chocolate chips
3/4 cup Heavy cream
Mini chocolate chips for decorating

US - Metric

Instructions

Chocolate Cake

Preheat the oven to 350℉. Spray three 8 inch cake pans with non stick baking spray. Line the bottom with parchment paper and spray again. Set aside.
In a medium sized bowl, sift together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
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
In a saucepan, heat water until hot and steaming.
1 cup Hot water
In a mixing bowl, combine buttermilk, oil, vanilla, eggs, and sugar. Once it is all combined, slowly add in the hot water. Go slowly so you don't cook the eggs.
1 cup Oil, 1 tsp Pure vanilla extract, 1 cup Buttermilk, 4 Large eggs, 1 3/4 cups White granulated sugar
Add in the dry ingredients and mix until combined.
Pour the cake batter into three pans evenly. Bake for 23-26 minutes. The cake is done baking 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 2 minutes
1/2 cup Heavy cream, 1 cup Semi-sweet chocolate chips
Use a rubber spatula to stir chocolate until smooth and glossy. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
Place bowl of chocolate ganache in the fridge for a total of 40-50 minutes. Every 10 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. Only do this right before you are going to use it.

Chocolate Cream Cheese Frosting

Make sure butter and cream cheese are room temperature. If the cream cheese is slightly cold, the frosting can split. Make this frosting right before you need it.
In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.
3 1/2 cups Powdered sugar, 3/4 cup Unsweetened cocoa powder
Using a mixer, beat butter on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula. Add in the cream cheese and beat for 1 minute.
16 oz Cream cheese, 2 cups Unsalted butter
Add in half of the powdered sugar/cocoa powder, mix on low until just combined. Add in the rest of the powdered sugar and mix on low. Scrape the bowl.
1 tsp Pure vanilla extract
Add in the vanilla and beat on high speed until creamy.

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 2 minutes.
3/4 cup Heavy cream, 1 cup Semi-sweet chocolate chips
Stir the chocolate until it is smooth and glossy. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.

Assembly

Place a small amount of frosting the board you are decorating on. This will keep the cake in place. Use a serrated knife to cut off the tops of the cake, so they perfectly flat and even.
Place the first layer of cake down. Spread a 1/2 cup of frosting over the cake. Pipe a border of chocolate frosting around the edge. Add half of the whipped ganache and spread evenly in the center.
Repeat step 2 with the second cake layer.
Place last layer of cake bottom side up. Frost the cake in a light layer of frosting. Freeze for 15 minutes to lock the crumbs in place.
Frost the rest of the cake until smooth. Freeze for 10 minutes to set the frosting.
Pour the chocolate ganache over the cake. Use an offset icing spatula to push some of the chocolate over the edge. Spread it smooth on top of the cake. Freeze cake for 10 minutes to set the drip.
Optional: Pipe any frosting decoration on top of the cake. Decorate with mini chocolate chips.
Mini chocolate chips

Notes

For high altitude baking- add an extra 2 TBSP 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.

Pull out the dairy ingredients 2 hours before using.

Nutrition