Triple Chocolate Cake Bliss (Print Version)
# Ingredients:
→ For the Cake
01 -
1 3/4 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
3/4 cup unsweetened cocoa powder
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
2 large eggs
08 -
1 cup whole milk
09 -
1/2 cup vegetable oil
10 -
2 teaspoons vanilla extract
11 -
1 cup boiling water or hot coffee
→ For the Chocolate Frosting
12 -
1 cup unsalted butter (softened)
13 -
3 cups powdered sugar
14 -
1/2 cup unsweetened cocoa powder
15 -
1/4 cup heavy cream (plus more if needed)
16 -
1 teaspoon vanilla extract
→ For the Chocolate Ganache
17 -
8 oz semisweet or dark chocolate (chopped)
18 -
1 cup heavy cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans or line them with parchment paper. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract and beat until smooth. Slowly add the boiling water or hot coffee, mixing until fully combined. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
02 -
Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth and spreadable. Mix in the vanilla extract and add more cream if the frosting is too thick.
03 -
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Repeat with the second and third layers, frosting between each. Use the remaining frosting to cover the sides and top of the cake.
04 -
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until thickened but still pourable.
05 -
Pour the ganache over the frosted cake, allowing it to drip down the sides for a dramatic effect. Smooth the top with an offset spatula if needed.
06 -
Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve.