Rich Triple Chocolate Layer Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
2 cups All-purpose flour
02 -
1 ¾ cups White granulated sugar
03 -
¾ cup Unsweetened cocoa powder
04 -
2 teaspoon Baking powder
05 -
½ teaspoon Baking soda
06 -
1 teaspoon Salt
07 -
½ cup Oil (Canola or Vegetable)
08 -
1 teaspoon Pure vanilla extract
09 -
1 cup Buttermilk
10 -
3 Large eggs, room temperature
11 -
1 cup Hot water
→ Whipped Chocolate Ganache
12 -
½ cup Heavy cream
13 -
1 cup Semi-sweet chocolate chips
→ Chocolate Cream Cheese Frosting
14 -
1 ½ cup Unsalted butter, slightly cold
15 -
8 oz Cream cheese, room temperature
16 -
7 cups Powdered sugar, sifted
17 -
1 ½ cup Unsweetened cocoa powder
18 -
1 tablespoon Pure vanilla extract
19 -
Pinch of salt
20 -
¼ cup Heavy cream
→ Chocolate Ganache Drip
21 -
¾ cup Heavy cream
22 -
1 cup Semi-sweet chocolate chips
23 -
Mini chocolate chips for decorating
# Instructions:
01 -
Preheat oven to 350F. Spray three 8-inch cake pans with non-stick spray, line bottoms with parchment, and spray again.
02 -
Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
03 -
Combine buttermilk, oil, vanilla, and eggs. Slowly add hot water to avoid cooking eggs.
04 -
Slowly add dry ingredients to wet ingredients. Mix until just combined. Divide evenly between pans and bake 18-25 minutes until done.
05 -
Heat cream until steaming, pour over chocolate chips. Let sit, then stir until smooth. Chill and whip until fluffy.
06 -
Beat cream cheese until fluffy, add cold butter. Gradually add sifted powdered sugar and cocoa. Add vanilla, salt, and cream. Beat until fluffy.
07 -
Heat cream until steaming, pour over chocolate. Let sit, then stir until smooth.
08 -
Layer cakes with whipped ganache and frosting between layers. Crumb coat, chill, then frost. Add chocolate chip border, chill, add ganache drip, and decorate.
# Notes:
01 -
Add 2 tablespoons flour for high altitude
02 -
Measure flour correctly to avoid dry cake
03 -
Keep refrigerated until serving