This Triple Chocolate Cake 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!
Keyword triple chocolate cake
Prep Time 35minutes
Cook Time 30minutes
Cooling Time 3hours
Total Time 4hours5minutes
3 6-Inch Cake Pans
Offset Cake Spatula
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking soda
2large eggsroom temperature, lightly beaten
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.
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.
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.
Nutrition facts are for cake only. Nutrition for ganache and buttercream are on corresponding recipe pages.