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Moist Triple Chocolate Cake Recipe

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5 from 65 reviews

A rich and indulgent Moist Triple Chocolate Cake featuring layers of fudgy chocolate cake, whipped chocolate ganache, and creamy chocolate cream cheese frosting. Perfect for chocolate lovers, this dessert is topped with a decadent chocolate ganache drip and mini chocolate chips for an elegant finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Oil (Canola or Vegetable)
  • 1 3/4 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 cup Buttermilk
  • 4 Large eggs (room temperature)
  • 1 cup Hot water

Whipped Chocolate Ganache

  • 1/2 cup Heavy cream
  • 1 cup Semi-sweet chocolate chips

Chocolate Cream Cheese Frosting

  • 2 cups Unsalted butter (room temperature)
  • 16 oz Cream cheese (room temperature)
  • 3 1/2 cups Powdered sugar (sifted)
  • 3/4 cup Unsweetened cocoa powder
  • 1 tsp Pure vanilla extract

Chocolate Ganache Drip

  • 3/4 cup Heavy cream
  • 1 cup Semi-sweet chocolate chips

Decoration

  • Mini chocolate chips (for decorating)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350℉. Spray three 8-inch cake pans with non-stick baking spray, line the bottoms with parchment paper, and spray again to ensure easy cake removal.
  2. Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Heat Water: In a saucepan, bring 1 cup of water to a hot steam.
  4. Combine Wet Ingredients: In a mixing bowl, combine the buttermilk, oil, vanilla extract, eggs, and sugar thoroughly. Slowly add the hot water to the mixture, taking care to add it gradually to avoid cooking the eggs.
  5. Mix Batter: Gradually add the sifted dry ingredients into the wet mixture and mix until just combined.
  6. Pour and Bake: Divide the batter evenly among the prepared cake pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Allow cakes to sit in the pans for 10 minutes before transferring them to a cooling rack. Let the cakes cool completely before decorating.
  8. Prepare Whipped Chocolate Ganache: Heat 1/2 cup of heavy cream in a saucepan until hot and steaming. Pour over 1 cup of semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy, reheating briefly if needed. Refrigerate for 40-50 minutes, whisking every 10 minutes until it reaches a pudding-like texture. Just before use, whip the ganache on medium-high for 20 seconds until fluffy and light in color.
  9. Make Chocolate Cream Cheese Frosting: Ensure butter and cream cheese are room temperature. Sift powdered sugar and cocoa powder together and set aside. Beat butter on high for 2 minutes, scrape the bowl, add cream cheese, and beat for 1 minute. Mix in half the powdered sugar mixture on low until combined, then add the rest and mix on low. Add vanilla extract and beat on high until creamy.
  10. Prepare Chocolate Ganache Drip: Heat 3/4 cup heavy cream until steaming. Pour over 1 cup semi-sweet chocolate chips, let sit for 2 minutes, then stir until smooth and glossy, reheating briefly if needed.
  11. Assemble Cake: Place a small dollop of frosting on your decorating board to stabilize the cake. Level the tops of each cake layer with a serrated knife. Put the first cake layer down, spread 1/2 cup frosting evenly, pipe a border of frosting around the edge, then spread half the whipped ganache in the center. Repeat with the second layer.
  12. Frost Cake: Place the third cake layer bottom side up. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to lock crumbs. Apply a final smooth layer of frosting and freeze an additional 10 minutes to set.
  13. Apply Ganache Drip: Pour the prepared ganache over the cake, using an offset spatula to push some over the edges for a drip effect. Spread smoothly over the top and freeze for 10 minutes to set.
  14. Decorate: Sprinkle mini chocolate chips over the top of the cake for decoration. The cake is now ready to serve.

Notes

  • Use room temperature eggs, butter, and cream cheese to ensure smooth batter and frosting.
  • Slowly add hot water to the batter to prevent cooking the eggs.
  • Whipped chocolate ganache should be used immediately after whipping for best texture.
  • Chilling the cake layers and frosting between steps helps achieve clean frosting and sharp edges.
  • For even cake layers, weigh the batter when dividing between pans.

Keywords: triple chocolate cake, chocolate cake recipe, chocolate ganache, chocolate cream cheese frosting, moist chocolate cake

Find it online: https://dinewithdylan.com/moist-triple-chocolate-cake-recipe/