Triple Chocolate Layer Cake

Triple Chocolate Layer Cake is the Ultimate Chocolate Cake for the die hard Chocolate lover! Not 1... not 2... but three types of chocolate put this cake over the top!

Course Dessert

Cuisine American

Keyword Cocoa Powder,Semi sweet chocolate,coffee,ganache,

Prep Time 15 minutes

Cook Time 35 minutes

Cooling time 40 minutes

Total Time 50 minutes

Servings Servings

Calories 591kcal

Author Nicole Crocker

Ingredients

For the chocolate cake

1 3/4 Cups All purpose Flour
2 Cups Sugar
3/4 Cup Unsweetened Cocoa Powder
1 Tablespoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 Cup Buttermilk
1 Cup Strong Brewed Coffee
1/2 Cup Canola Oil
3 1/2 teaspoons Vanilla Extract
2 Large Eggs

For the Ganache Filling

1 ,12 ounce bag Semi sweet Chocolate Chips
1 Cup Heavy Cream
1/4 Cup Kahula , or 2 teaspoons of vanilla for non alcoholic version

For Cream Cheese Chocolate Buttercream

2 Sticks Unsalted Butter ,softened
1 ,8 ounce package Cream Cheese ,softened
6 ounces Semi Sweet chocolate ,melted
2 teaspoons Vanilla Extract
1 Cup Unsweetened Cocoa powder ,regular or dark
3 Cups Confectioner sugar

Instructions

For the Chocolate Cake

Preheat oven to 325 Degrees F. Prepare two 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
In a large mixing bowl combine all dry ingredients.
Using a whisk mix until all dry ingredients are well combined.
Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
Pour batter evenly between both pans.
Bake on center rack of oven for 30-35 minutes or until a cake tester or toothpick comes out clean.
Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.

For the Ganache filling

Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in Kahula or vanilla.

For the Cream Cheese Chocolate Buttercream

In a large bowl cream the softened butter and cream cheese on high speed for 3-5 minutes.
Add the melted chocolate, cocoa, vanilla extract, and confectioner sugar. Mix on low speed until sugar is incorporated then increase speed and mix until smooth and creamy.

How to add ganache to cake filling

Place one of your cake layers on cake board or serving dish. Using an off set spatula carve out a circle from the center of your cake about a 1/2 inch from the cakes edge. You want to cut out a slight gully in the center of the cake to hold the ganache.
Pour ganache into the carved out center of your cake and pipe a band of buttercream around the edge of the cake. This will create a damn to help prevent any of the filling from seeping out.
Place the next layer on top and continue to frost with your Cream Cheese Chocolate Buttercream.
Left over ganache and be used to top cake and drip over the edge. **I use a squeeze bottle that I bought at a craft store and fill it with the ganache to get even drips around my cake.

Notes

**If you are traveling anywhere with this cake it's best to chill it in the fridge overnight. Chilling it will ensure it holds it shape while traveling. Just let the cake sit out at room temperature for at least an hour before serving.....Unless you prefer cold cake.

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