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Decadent Triple Chocolate Layer Cake with Ganache

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A rich, moist triple chocolate layer cake with homemade silky ganache, perfect for special occasions and chocolate lovers. Easy to make with simple pantry ingredients and a touch of espresso powder for depth.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 teaspoon espresso powder (optional but recommended)
  • 1 ½ cups (360ml) heavy cream, cold
  • 2 cups (340g) bittersweet or semi-sweet chocolate chips
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat eggs lightly, then add milk, vegetable oil, and vanilla extract. Stir until combined.
  4. Slowly pour the wet mixture into the dry ingredients while mixing on low speed or whisking. Mix just until smooth.
  5. Stir espresso powder into boiling water, then carefully pour into the batter and mix until fully integrated. Batter will be thin.
  6. Divide batter evenly among the three prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  9. To make ganache, heat heavy cream in a saucepan over medium heat until it just starts to simmer. Pour over chocolate chips in a heatproof bowl. Let sit 2-3 minutes, then stir gently until smooth.
  10. Stir in softened butter and vanilla extract. Cool slightly until thick but still pourable.
  11. Assemble cake by placing one layer on a serving plate, spreading ganache on top. Repeat with remaining layers.
  12. Pour remaining ganache over the top, letting it drip down the sides. Smooth edges with an offset spatula.
  13. Refrigerate cake for at least 1 hour to set ganache. Bring to room temperature before slicing and serving.

Notes

Use room temperature eggs and milk for better batter consistency. Do not overmix after adding boiling water to avoid tough cake. Cool cakes completely before frosting to prevent ganache from melting. If ganache is too firm, warm gently to soften. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free ganache, use coconut cream and dairy-free chocolate chips.

Nutrition

Keywords: triple chocolate cake, chocolate layer cake, homemade ganache, easy chocolate cake, birthday cake, chocolate dessert

Find it online: https://siennaspoon.com/decadent-triple-chocolate-layer-cake-recipe-easy-homemade-ganache-steps/