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Decadent Triple Layer Chocolate Cake Recipe with Easy Ganache Filling

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A rich, moist triple layer chocolate cake with a smooth, silky ganache filling that balances bitterness and sweetness perfectly. This cake is easy to make with simple ingredients and impresses without fuss.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 cup (240 ml) vegetable oil, neutral flavor
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot water, freshly boiled
  • 1 ½ cups (360 ml) heavy cream, chilled
  • 12 oz (340 g) bittersweet or semisweet chocolate, chopped
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Optional for decoration: chocolate shavings or curls, fresh raspberries or strawberries, powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk sugar, vegetable oil, and eggs until smooth. Stir in buttermilk and vanilla extract.
  4. Slowly pour hot water into the wet mixture, whisking continuously. Batter will be thin.
  5. Gradually fold dry ingredients into wet ingredients with a spatula until just combined. Avoid overmixing.
  6. Divide batter evenly among the three pans.
  7. Bake for 25-28 minutes, rotating pans halfway through. Cake is done when a toothpick inserted comes out with a few moist crumbs.
  8. Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. To prepare ganache, chop chocolate finely and place in heatproof bowl. Heat heavy cream until just simmering and pour over chocolate. Let sit 2-3 minutes.
  10. Stir ganache gently until smooth and glossy. Add softened butter and vanilla extract, stir until incorporated. Let cool to spreadable consistency (30-45 minutes).
  11. Assemble cake by placing one layer on a plate, spreading ⅓ of ganache over it. Repeat with second layer and ganache. Top with final layer and frost with remaining ganache or leave smooth.
  12. Optional: Chill cake for 30 minutes before serving for firmer ganache and cleaner slices.

Notes

Use room temperature ingredients to avoid batter seizing. Do not overmix batter once flour is added. Pour hot water slowly into wet ingredients to keep batter tender. Let ganache cool to spreadable consistency before assembling. Chill cake for firmer ganache and cleaner slices. High-quality chocolate is essential for best flavor. Can substitute gluten-free flour or make vegan adaptations as noted.

Nutrition

Keywords: chocolate cake, triple layer cake, ganache filling, easy chocolate cake, moist chocolate cake, homemade cake, chocolate dessert

Find it online: https://twinkletaste.com/decadent-triple-layer-chocolate-cake-recipe-with-easy-ganache-filling/