Triple Chocolate Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup hot coffee or boiling water
02 -
2 teaspoons of vanilla
03 -
1/2 cup of vegetable oil
04 -
1 cup whole milk
05 -
2 large eggs
06 -
1 teaspoon of salt
07 -
1 1/2 teaspoons soda for baking
08 -
1 1/2 teaspoons baking powder
09 -
3/4 cup cocoa powder (unsweetened)
10 -
1 1/2 cups granulated sugar
11 -
1 3/4 cups all-purpose flour
→ Chocolate Buttercream
12 -
1 tsp vanilla
13 -
1/4 cup heavy cream (adjust if it's too thick)
14 -
1/2 cup cocoa powder, unsweetened
15 -
3 cups powdered sugar
16 -
1 cup softened butter (unsalted)
→ Ganache Coating
17 -
1 cup heavy cream
18 -
8 oz chopped dark or semisweet chocolate
# Instructions:
01 -
Turn the oven up to 350°F (175°C). Prep three 8-inch round cake pans by flouring and greasing them or lining with parchment. In a big bowl, sift the salt, sugar, flour, cocoa, baking powder, and soda. Beat in vanilla, eggs, milk, and oil until smooth. Slowly mix in the coffee or boiling water until combined. Share the mix equally into the pans. Bake around 30-35 minutes, check with a toothpick to see if it's done. Let them cool for 10 mins in the pans, then take them out and cool fully on wire racks.
02 -
Use an electric mixer to fluff up the butter. Alternate adding powdered sugar and cocoa with heavy cream until smooth and spreadable. Mix in vanilla, and add some extra cream if you find it hard to spread.
03 -
Set one layer of cake on a plate or cake holder. Spread frosting on top. Stack the second, frost, then add the third. Cover the whole thing with the rest of the buttercream.
04 -
In a small pot, warm the cream on medium, stopping when it just starts to simmer. Remove from heat and pour it over the chocolate sitting in a bowl. Wait 5 minutes, then stir until glossy and smooth. Let it rest for a bit until it thickens but still pours easily.
05 -
Drizzle your slightly cooled ganache over the frosted cake. Let it run casually down the edges for a fancy touch. Smooth the top if you'd like, using a spatula.
06 -
Pop the cake in the fridge for at least 30 minutes to let the ganache set just right. Then cut it and dig in.