I used to think that homemade chocolate cake came from a boxed mix at the grocery store. If you’re new to cake baking from scratch, gather the ingredients for this Triple Chocolate Cake and let’s go! (If you don’t have buttermilk on hand, make your own. Check out these tips.) You’ll be completely hooked the minute you take a bite of this incredibly delicious chocolate cake.
With a super moist crumb and fudgy, light texture, this triple chocolate cake recipe will certainly become your favorite. Equally delicious are the pillows of fluffy whipped chocolate ganache piled on top. Serve it up, then get ready for showers of compliments.
Triple Chocolate Cake with Whipped Chocolate Ganache Frosting
Triple Chocolate Cake with Whipped Chocolate Ganache Frosting. A quick and easy cake recipe with a simple 2-ingredient frosting. It tastes as scrumptious as it looks.
Servings 8
Equipment
- Springform pan
Ingredients
Chocolate Cake
- 1 cup plus 1½ Tbsp unsalted butter at room temperature
- 7 ounces good quality 70% dark chocolate chopped
- 1 cup very strong dark coffee, hot
- ½ cup buttermilk
- 1¼ cups sugar
- 2 large eggs, lightly beaten at room temperature
- 2 tsp vanilla
- 2 cups all-purpose flour
- ⅓ cup good quality organic cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp Kosher salt
Chocolate Ganache Frosting
- 10 ounces good quality bittersweet chocolate chopped
- 10 ounces heavy whipping cream
- big pinch of Kosher salt
Instructions
- Preheat the oven to 350°. Butter 9-inch round springform pan. Line bottom with a circle of parchment paper, then butter and flour the pan. Set aside.
- Sift flour, salt, baking soda, baking powder and cocoa powder in a bowl and set aside.
- Place butter, chocolate and hot coffee in a large heatproof bowl and mix until chocolate is melted and smooth.
- Stir in sugar and mix by hand until dissolved. Add buttermilk, vanilla and eggs and whisk until thoroughly combined and smooth.
- Whisk the dry ingredients into the the chocolate mixture. The batter will be quite thin at this point.
- Pour the batter evenly into prepared springform pan and bake for 1 hour, until a cake tester/toothpick comes out clean. Cool in the cake for 30 minutes, then turn remove from pan to a cooling rack and let cool completely. (The top will sink a little in the center and may slightly crack. This is OK.)
- If your cake top is rounded, sunken or just not quite flat, use a serrated knofe and slice off a thin layer to flatten the top. Save the sliced off portion, crumble it up and sprinkle over the top of the cake for a yummy topping.
Whipped Ganache Frosting
- Chop the chocolate into small pieces and place in a bowl.
- Pour cream into a saucepan. Heat on medium until cream is just begins to simmer but not boiling.
- Pour the hot cream over the chopped chocolate, add a pinch of salt and let stand for about 3 minutes.
- Whisk from the center of the chocolate/cream mixture beginning with small circles and slowly stirring in larger circles until the mixture is smooth.
- Chill the ganache in the refrigerator for about 1 hour until firm with the consistency of thick peanut butter.
- Put the ganache in the bowl of a stand mixer fitted with a whisk attachment (you can also use a hand mixer) and whip on medium/high speed for about 5 minutes until light and fluffy.
- Using a large bladed cake spatula or rubber spatula, spread the ganache over the cake.