Perfect Triple Layer Chocolate Cake

This BEST Triple Layer Chocolate Cake with Ganache recipe is a chocolate lover’s dream come true! It’s made in one-bowl (no mixer required!) and is delicious, rich, moist, and perfect for special occasions! Top it with meringue ghosts for Halloween treat!

I have a few go-to chocolate cake recipes – my accidentally vegan chocolate cake, my red wine chocolate cake, and this perfect Triple Layer Chocolate Cake recipe.

This chocolate cake is fudgy, chocolatey, and everything a perfect chocolate cake should be! Three chocolate cake layers are stacked between layers of rich chocolate ganache making this cake ideal for special occasions or holidays. This year, I made a few ghosts made out of meringue to top my cake for a “spooky” Halloween theme.

The chocolate cake recipe is easy to make and doesn’t require the use of any electric or stand mixers! A few simple ingredients that you probably already have in your pantry and fridge are mixed together in one bowl. After the cake layers are baked, the end result is a perfect, moist, decadent chocolate cake.

If you like this recipe, make sure to check out my easy chocolate cake recipe!

PERFECT CHOCOLATE CAKE RECIPE INGREDIENTS

Let’s go over the ingredients used in this triple layer chocolate cake recipe. Using high-quality ingredients is key to producing a high-quality cake!

All purpose flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
Sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
Cocoa powder: Use a high quality cocoa powder for the best tasting chocolate cake. My top choices are Ghirardelli, Valrhona, and Rodelle.
Buttermilk: If you don’t have any buttermilk on hand, you can make your own by mixing 1 1/4 cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.
Brewed coffee: Use your favorite coffee or espresso!
Oil: I use organic canola oil but any vegetable oil, melted coconut oil, or very mild olive oil work in this recipe.
Eggs: Make sure that your eggs are room temperature for the best results.
Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!

HOW TO MAKE THE PERFECT CHOCOLATE CAKE

This chocolate cake recipe is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chocolate cake layers.

COMBINE THE DRY INGREDIENTS

The first step in this chocolate cake recipe is to whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.

ADD THE WET INGREDIENTS

Next, you add the buttermilk, coffee, oil, eggs, and vanilla to the dry ingredients and whisk until well combined and smooth.

PREPARE THE CAKE PANS

Grease and lightly dust three 8-inch cake pans with cocoa powder. This will prevent your cake layers from sticking to the pans after they are baked.

POUR BATTER INTO THE CAKE PANS

Evenly divide the batter between the three prepared cake pans. I like to use a scale to make sure that I have even cake layers.

BAKE THE CHOCOLATE CAKE LAYERS

Place the cake pans into your preheated oven, making sure that they are not touching each other. Bake the cake layers for 25-35 minutes.

HOW DO YOU KNOW WHEN CAKE LAYERS ARE DONE BAKING?

Insert a wooden skewer into the center of the cakes to make sure that your cakes are done baking. If the skewer comes out clean with just a couple of crumbs, you cakes are done!

COOL CAKE LAYERS

Once the cake layers have finished baking, remove them from the oven and let them cool for 5 minutes in the pans before removing them. Transfer the cake layers to a cooling rack to cool completely.

MAKE CHOCOLATE GANACHE

While your cake layers are cooling, make the chocolate ganache. The ganache needs time to cool and thicken so that it is spreadable. You can make it ahead of time and store it covered in the fridge until ready to use

GANACHE INGREDIENTS AND RATIO

• 1 part heavy cream: I use organic heavy whipping cream.
  2 parts chocolate: I like to use dark chocolate for a very an intense chocolate flavor. Use your favorite high quality chocolate or chocolate chips.

Since we are using the ganache as a frosting in this cake, we will need to use a 2:1 ratio of chocolate to cream. This ratio will result in a thick ganache that is spreadable once it is cool.

HOW TO MAKE GANACHE

Place the chocolate in a heat-proof mixing bowl. Heat the cream, being careful not to let it boil over. Pour the hot cream over the chocolate and let it stand for a few minutes. Mix until all of the chocolate is melted and the mixture is smooth. Allow to cool completely until it is a spreadable consistency.

ASSEMBLE THE PERFECT TRIPLE LAYER CHOCOLATE CAKE

Once the cake layers and ganache have cooled it is time to assemble the cake! Place 1 layer on a cake stand and spread a layer of chocolate ganache on top. Use an offset spatula to even out the ganache. Add the second cake layer and spread an even layer of ganache on top. Finally top with the remaining cake layer and top with a final layer of ganache. *See below on how to make the meringue ghosts.

CUT & ENJOY!

This cake is best served right away at room temperature. If you are preparing the cake in advance, keep it in the refrigerator. Before you are ready to serve the cake, remove it from the fridge and let it sit at room temperature for 30 minutes to 1 hour.

HOW TO MAKE MERINGUE GHOSTS

These meringue ghosts are a fun and spooky decoration to any Halloween theme cake or cupcake. They are even great on their own! To make the meringue, beat egg whites in the bowl of a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and a pinch of salt and continue beating until you get very stiff peaks. Next, add the sugar, a little at a time, and continue beating until the meringue holds very stiff peaks and the sugar is completely dissolved.

Transfer the meringue to a pastry bag fitted with a ½ inch round tip. Pipe the meringue onto a parchment lined baking sheet, to resemble a ghost shape. Place the baking sheet in a preheated oven set to 200 degrees F for 90 minutes, or until the meringues are dry. Turn off the oven and leave the meringues in the oven to finish drying as the oven cools.

To make the eyes, add a small amount of chocolate ganache to a piping bag or ziploc bag. Make a small opening at the tip and dot eyes onto each meringue.

PERFECT TRIPLE CHOCOLATE CAKE RECIPE FAQS

CAN YOU TASTE THE COFFEE IN CHOCOLATE CAKE?

No! You won’t be able to taste the coffee in this chocolate cake recipe. The coffee enhances the flavor of the cocoa powder resulting in a more intense chocolate tasting cake!

CAN YOU MAKE CHOCOLATE CAKE AHEAD OF TIME?

Yes, the cake layers can be made ahead of time. Once the chocolate cake layers have cooled completely, wrap them in plastic wrap and place each layer in a freezer bag. Freeze the cake layers for up to 1 month. When you are ready to assemble the cake, remove the cake layers from the freezer and bring them to room temperature. Then, frost the cake.

HOW DO I STORE CHOCOLATE CAKE?

To store this chocolate cake, cover with a cake keeper or plastic wrap. The cake can be kept on the counter for up to 2 days or in the refrigerator for up to 5 days. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper.

More Recipes You’ll Love!

Red Wine Chocolate Cake
Cookie Dough Mummy Rice Krispie Treats
Spooky Ghost Marshmallow Brownies

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Perfect Triple Layer Chocolate Cake Recipe

Angelina

This BEST Triple Layer Chocolate Cake with Ganache recipe is a chocolate lover’s dream come true! It’s made in one-bowl (no mixer required!) and is delicious, rich, moist, and perfect for special occasions! Top it with meringue ghosts for Halloween treat!

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 21 hours hrs 36 minutes mins

Course Cake

Cuisine American

Servings 12 servings

Calories 495 kcal

Ingredients 

1x2x3x

Chocolate Cake

• ▢ 2 cups 284 g all purpose flour
• ▢ 2 1/3 cups 442 g sugar
• ▢ 1 cup 90 g cocoa powder
• ▢ 2 1/2 tsp baking soda
• ▢ 2 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 1/4 cups 300 ml buttermilk
• ▢ 3/4 cup 180 ml brewed coffee
• ▢ 2/3 cup 160 ml oil
• ▢ 3 eggs
• ▢ 1 tbsp vanilla extract

Chocolate Ganache

• ▢ 2 1/4 cups 510 g dark chocolate chips or chopped chocolate
• ▢ 1 cup 255 ml heavy cream

Meringue Ghosts

• ▢ 1/2 cup 12o ml egg whites, about 4
• ▢ 1 cup 200 g sugar
• ▢ 1/2 tsp cream of tartar
• ▢ pinch of salt

Instructions 

Chocolate Cake

• Preheat oven to 350 degrees F. Grease and lightly dust three 8-inch cake pans with cocoa powder. Set aside.
• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add buttermilk, coffee, oil, eggs, and vanilla extract to dry ingredients and whisk until well combined and smooth.
• Evenly divide the batter between the three prepared cake pans and bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow the cake layers to cool in the pan for 10 minutes, then transfer them onto a cooling rack and cool to room temperature.

Make the Chocolate Ganache:

• Place the chocolate chips or chopped chocolate in a heat-proof mixing bowl.
• Heat the cream, being careful not to let it boil over. Pour the hot cream over the chocolate and let it stand for a few minutes.
• Mix until all of the chocolate is melted and the mixture is smooth. Allow to cool completely until it is a spreadable consistency.

Assemble Triple Layer Chocolate Cake

• Once the cake layers and ganache have cooled it is time to assemble the cake! Place 1 layer on a cake stand and spread a layer of chocolate ganache on top. Use an offset spatula to even out the ganache. Add the second cake layer and spread an even layer of ganache on top. Finally top with the remaining cake layer and top with a final layer of ganache.

Meringue Ghosts

• Preheat oven to 200 degrees F. Line a baking sheet with parchment paper and set aside.
• Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment until foamy.
• Add cream of tartar and a pinch of salt and continue beating until you get very stiff peaks.
• Next, add the sugar, a little at a time, and continue beating until the meringue holds very stiff peaks and the sugar is completely dissolved.
• Transfer the meringue to a pastry bag fitted with a ½ inch round tip. Pipe the meringue onto a parchment lined baking sheet, to resemble a ghost shape. Bake for 90 minutes, or until the meringues are dry. Turn off the oven and leave the meringues in the oven to finish drying as the oven cools. 
• To make the eyes, add a small amount of chocolate ganache to a piping bag or ziploc bag. Make a small opening at the tip and dot eyes onto each meringue.  

Notes

Buttermilk: If you don’t have any buttermilk on hand, you can make your own by mixing 1 1/4 cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.

CAN YOU MAKE CHOCOLATE CAKE AHEAD OF TIME?

Yes, the cake layers can be made ahead of time. Once the chocolate cake layers have cooled completely, wrap them in plastic wrap and place each layer in a freezer bag. Freeze the cake layers for up to 1 month. When you are ready to assemble the cake, remove the cake layers from the freezer and bring them to room temperature. Then, frost the cake.

HOW DO I STORE CHOCOLATE CAKE?

To store this chocolate cake, cover with a cake keeper or plastic wrap. The cake can be kept on the counter for up to 2 days or in the refrigerator for up to 5 days. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper.

Nutrition

Serving: 1sliceCalories: 495kcalCarbohydrates: 69gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 13gCholesterol: 62mgSodium: 200mgFiber: 3gSugar: 50g

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