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This Triple Chocolate Cake recipe is the ULTIMATE dessert for chocoholics! Three layers of deep, dark chocolate cake are filled with chocolate ganache, then decorated with fluffy homemade chocolate buttercream. A few chocolate truffles top off this showstopper dessert!
This is truly a week of celebration! Not only is it the year anniversary of my first cookbook release, my business partner/best friend and I just went on a quick 2-day road trip and she bought a new house!
You’ll have to check out her blog for updates on the what and where, but it’s SUPER exciting and I can’t wait to “move in” when I’m not at my own beloved home. This has been a dream of hers for years, and I’m thrilled she’s finally been able to fulfill it!
This weekend also marks Father’s Day, which this luscious chocolate cake is absolutely perfect for!
Father’s Day isn’t a holiday I celebrate with my own father, who passed away some time ago. But coincidentally, on the way home from our road trip, Lara and I drove through the town he used to live in for the first time.
All sap aside, I’m sending this post up in honor of him, wherever he may be.
JUST TAKE ME TO THE TRIPLE CHOCOLATE CAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chocolate cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
As a kid, all I ever wanted for my birthday was Nana’s homemade cakes. Chocolate was, is, and will always be my favorite type, especially hers. They were always from scratch, incredibly moist and tender, and absolutely loaded with chocolate.
I’m not sure what she did differently that made them taste so restaurant worthy. While it may not be as good as Nana’s, this triple layer beauty is the best I’ve ever made.
Three layers of deep, dark chocolate cake.
Chocolate ganache, two ways: whipped in the filling, and as the decorations in truffle form.
Fluffy chocolate buttercream that you’ll have a hard time not eating from the bowl.
It’s a smaller cake, but a decadent showstopper dessert that you’re gonna love!
Can You Bake This Chocolate Cake Recipe In Larger Pans?
Yes! You could divide this between two 8-inch cake pans instead, or fit it in a 13×9 pan. For a larger cake with taller layer or more than 2 layers, you will need to make an extra half batch of batter.
How To Make Easy Ganache Truffles
Ganache is a delicious and versatile chocolate sauce. It can be used as a glaze, a frosting or a filling, and to make candy – in this case, truffles.
Truffles are just about the easiest dessert you can possibly make!
- After making your 1:1 ratio ganache (equal parts cream to chocolate), cool it to room temperature in a mixing bowl. Place it in the refrigerator for at least 2 hours, until it’s solid and set.
- Once the ganache is firm, use a small cookie scoop to portion out 1 tablespoon-sized balls.
- Roll the balls quickly between your palms until round and smooth. (You may want to use gloves for this – it can get messy!)
- Then, roll the truffles around in sweetened cocoa powder or chocolate flakes or sprinkles until they are completely coated. Transfer them to a parchment-lined plate and refrigerate until ready to use.
Can You Use Dutch-Processed or Dark Cocoa Powder For This Cake Recipe?
If you plan to use dark cocoa, simply follow the recipe as written. If Dutch-Process is your favorite, simply add another 1/4 teaspoon baking soda to the recipe to balance the acid.
What Can You Substitute For Buttermilk In A Cake Recipe?
Yes! There are numerous effective substitutes for buttermilk in baking. For each cup of buttermilk, you can use:
- 1 tablespoon of lemon juice or white vinegar, plus enough milk to measure 1 cup. Whisk it together, then let stand for 5 minutes to allow the acid to curdle the milk.
- 1 cup of plain Greek or whole milk yogurt
- 3/4 cup milk plus 1/4 cup sour cream
- 1 cup milk plus 1 3/4 teaspoons cream of tartar
How To Make A Moist Triple Chocolate Cake
- Start by preheating the oven to 350 degrees F. Line the bottoms of 3 6-inch cake pans with rounds of parchment paper. Spray them lightly with baking spray and set them aside.
- Next, combine all of the dry ingredients in a large mixing bowl. Since this recipe contains cocoa powder, which tends to clump, I recommend sifting it all together with a sifter like this one. You could also use a fine-mesh sieve.
- Whisk everything together well, then use a spoon to create a well in the middle of the mixture.
- Then, add the eggs, buttermilk, oil, and vanilla extract to the bowl. Whisk (or use a mixer) until just combined, then add the boiling water. Mix until well combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes until that trusty toothpick inserted in the center comes out dry.
- Allow the cakes to cool in the pans for 10 minutes, then remove them to a cooling rack to cool completely.
- Make a batch of Chocolate Ganache, following this recipe.
- Use half of the ganache to make some ganache truffles and chill them. Fill the cooled cake with the remaining ganache – whipped gently until it’s slightly thickened and fluffy. Frost and decorate the now-triple chocolate cake with Whipped Chocolate Buttercream, then top with the truffles!
LOOKING FOR MORE CHOCOLATE CAKE RECIPES?
- Double Chocolate Mousse Cake
- Caramel Martini Chocolate Mousse Cake
- Chocolate Cannoli Cheesecake Mousse Torte
- Chocolate Beet Cake with Balsamic Berries & Whipped Mascarpone
- Spiced Chocolate Eggnog Cake
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Triple Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature, lightly beaten
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
Chocolate Ganache - for Filling & Truffles
- Preheat oven to 350 degrees. Line three 6-inch cake pans with parchment rounds, then coat with baking spray. Set aside.
- In a large bowl, combine all dry ingredients and whisk until blended. With a spoon, create a well in the middle.
- Add eggs, buttermilk, oil, and vanilla and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.
- Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean, with only a few crumbs.
- Allow cakes to cool in pans for 5 minutes, then remove to cooling rack to cool completely.
Make 1 batch of Chocolate Ganache
- When ganache is cool, divide it between two bowls. Use a hand mixer fitted with a whisk attachment and whip it until it is fluffy and thickened. Be careful not to over-whip, otherwise it will be impossible to spread.
- Cover and place the second bowl of ganache in the refrigerator for at least 2 hours, until set.
- Once the ganache is firm, use a small cookie scoop to portion out 1 tablespoon-sized balls. Roll them quickly between your palms until round and smooth. (You may want to use gloves for this - it can get messy!)
- Roll truffles around in cocoa powder or sprinkles until completely coated. Transfer to a parchment-lined plate and refrigerate until ready to use.
Make 1 batch of Whipped Chocolate Buttercream
- Using a sharp serrated knife, carefully slice any domed tops off of each cooled cake layer.
- Place a layer on a cake board or plate and, using an offset spatula, fill and spread 1/2 of the whipped ganache to cover layer. Repeat with remaining layer.
- Skim ice the top and sides of the cake, smoothing out the buttercream. Place in refrigerator for 30 minutes before continuing.
- Use the remaining buttercream to rough ice the top and outside of the cake, creating swirls and swoops with your spatula. Garnish bottom half with sprinkles, and pipe remaining buttercream into rosettes on the top of the cake. Top with truffles.