Ingredients for Triple Chocolate Cake
- Light Brown Sugar
- 2 1/4 cups Unbleached Flour
- 3/4 cup Dutch Process Cocoa
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Strong Coffee
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 4 teaspoons Vanilla
- 4 ounces Milk Chocolate
- 4 ounces Dark Chocolate
- 1 1/2 cups Unsalted Butter
- 8 ounces Cream Cheese
- 1 cup Heavy Cream
- 12 ounces Semisweet Chocolate
- 1 1/2 cups Granulated Sugar
- 3 cups Powdered Sugar
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How to Make Triple Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water, melt the chocolate and heavy cream, stirring until smooth. Remove from heat and let cool slightly.
- Once cakes are completely cool, frost the top of one layer with a generous amount of ganache. Top with the second cake layer and frost again with ganache. Top with the final layer and frost the entire cake with chocolate frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
158 g
Sugar
1621g
Fat
1544g
Carbs
224g
