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+ servings
slice of chocolate cake.

Triple Layer Chocolate Cake Recipe

Angelina Papanikolaou
This Triple Layer Chocolate Cake is simple to make, doesn't require fancy equipment, and delivers an intensely chocolatey taste. With a super moist texture and rich ganache frosting, it's the perfect dessert for any occasion!
5 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Cake
Cuisine American
Servings 12 servings
Calories 495 kcal

Ingredients 

Chocolate Cake

  • 2 1/4 cups all purpose flour
  • 2 1/4 cups sugar
  • 1 cup cocoa powder
  • 2 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups buttermilk
  • 3/4 cup brewed coffee
  • 2/3 cup oil
  • 3 eggs
  • 1 tbsp vanilla extract

Chocolate Ganache

  • 2 1/4 cups dark chocolate chips or chopped chocolate
  • 1 cup heavy cream

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.

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

  • 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.

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
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram