Triple-Layer Chocolate Cake with Ganache Frosting Recipe
Cake Ingredients:
For the Cake:
2 ½ cups all-purpose flour (plus extra for dusting)
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups granulated sugar
1 cup unsalted butter, softened to room temperature
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup whole milk, at room temperature
1 cup boiling water
½ cup sour cream, at room temperature
1 teaspoon espresso powder (optional, but enhances the chocolate flavor)
½ cup vegetable oil (or another neutral oil)
For the Ganache Frosting:
1 ½ cups heavy cream
3 cups semi-sweet or bittersweet chocolate chips (or chopped chocolate)
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt (optional, to balance sweetness)
For the Simple Syrup (to soak the cake):
1 cup water
1 cup granulated sugar
1 teaspoon vanilla extract
Optional Fillings and Decorations:
Fresh berries (like raspberries or strawberries)
Chocolate shavings or curls
Edible gold leaf or sprinkles (for an elegant touch)
Whipped cream (optional)
Instructions:
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans. Alternatively, you can line the
bottom of each pan with parchment paper rounds to make removing the cakes easier.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt,
and cocoa powder. Sifting the cocoa powder helps prevent lumps.
Set this dry ingredient mixture aside.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer (or using a hand mixer), beat the unsalted butter
and granulated sugar on medium-high speed until light and fluffy. This usually
takes about 4-5 minutes.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Make sure to
scrape down the bowl again as needed.
Add the vanilla extract and beat to combine.
Step 5: Add Wet and Dry Ingredients
Alternate adding the dry ingredients and wet ingredients to the batter:
Add about one-third of the dry ingredients and mix until combined.
Add half of the milk and mix.
Repeat this process, ending with the dry ingredients. This method ensures
the batter is mixed evenly without overworking the flour.
Add the sour cream, and beat until smooth.
Optional: Stir in the espresso powder to intensify the chocolate flavor.
Step 6: Add Boiling Water
Lower the mixer speed to low, then carefully pour in the boiling water (the
batter will be thin, but this is normal).
Mix until the batter is fully combined.
Step 7: Divide the Batter
Divide the batter evenly between the prepared cake pans. You can use a kitchen
scale for accuracy, aiming for about 2 cups of batter per pan.
Tap the pans gently on the counter to release any air bubbles.
Step 8: Bake the Cakes
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick
inserted into the center comes out clean (or with a few moist crumbs).
Remove the cakes from the oven and allow them to cool in the pans for 10
minutes. After that, remove them from the pans and transfer them to wire racks to
cool completely.
Step 9: Make the Simple Syrup
While the cakes are cooling, prepare the simple syrup. In a small saucepan,
combine water and sugar.
Bring it to a simmer over medium heat, stirring until the sugar has completely
dissolved.
Remove from heat and add vanilla extract.
Set the syrup aside to cool to room temperature.
Step 10: Make the Ganache Frosting
In a heatproof bowl, place the chocolate chips or chopped chocolate.
In a saucepan, heat the heavy cream over medium heat just until it begins to
simmer (don’t let it boil). You should see steam rising from the cream.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then stir
until smooth and completely combined.
Add the butter and vanilla extract, stirring until smooth.
Allow the ganache to cool at room temperature until it thickens to a spreadable
consistency (about 30 minutes). You can speed this up by placing the bowl in the
fridge for 10-minute intervals, stirring each time.
Step 11: Assemble the Cake
Once the cakes are completely cooled, place one layer of cake on a cake stand
or large plate.
Soak the cake layer: Using a pastry brush or spoon, gently drizzle some of the
simple syrup over the top of the cake. This adds moisture and flavor.
Frost with ganache: Spread a generous amount of the ganache over the top of the
first layer, smoothing it evenly with a spatula.
Repeat this process with the second and third cake layers, stacking them as you
go and spreading ganache between each layer.
Once all layers are stacked, spread the remaining ganache over the top and
sides of the cake, using a spatula to smooth it.
Step 12: Decorate the Cake
If desired, decorate the top with fresh berries or chocolate shavings.
Add whipped cream or other decorations like edible gold leaf, sprinkles, or
even a drizzle of melted chocolate for extra flair.
Step 13: Chill and Serve
Chill the cake for about 30 minutes to help the ganache set.
Before serving, let the cake sit at room temperature for about 15 minutes to
allow the ganache to soften slightly.
Slice with a sharp knife, wiping the knife clean between each slice for clean
cuts.
Storage
Room Temperature: You can keep the cake at room temperature for up to 3 days.
Make sure it’s stored in an airtight container to maintain its freshness.
Refrigerator: If you need to store it for longer, place the cake in the fridge
for up to 5 days. Just allow it to come to room temperature before serving.
Tips for Success:
Room Temperature Ingredients: For the best results, ensure that your eggs,
milk, butter, and sour cream are at room temperature before you start. This helps
them mix together evenly.
Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just
until combined to avoid a dense cake.
Moisture Control: The simple syrup step is key in ensuring that each layer is
moist and delicious. Don’t skip it!
Ganache Texture: The ganache can be tricky because it sets quickly. If it gets
too hard to spread, simply warm it up over low heat or in the microwave for a few
seconds.
Enjoy!
This rich, indulgent chocolate cake is sure to be the star of any occasion. Whether
it's a holiday, birthday, or just a celebration of great flavor, this cake is bound
to delight everyone who gets a slice. Enjoy!
