Directions
- 1Preheat oven to 350 degrees F.
- 2Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
- 3Add vanilla, eggs, buttermilk, and oil and stir until combined.
- 4Once combined, add the hot coffee.
- 5Pour the batter into 3 greased and floured round cake pans.
- 6Cook for 30-35 minutes.
- 7Heat cream and sugar in a small pan over medium heat until hot, just before boiling.
- 8In a bowl, add chocolate and pour in the hot cream mixture, then stir until smooth.
- 9Add butter and mix.
- 10Cover with plastic wrap and set in the fridge until cooled but don’t let it get too hard.
- 11Remove cakes from pans.
- 12Spread a layer of ganache on the first cake layer.
- 13Place the second cake layer on top and repeat the ganache spreading.
- 14Add the third cake layer and frost the entire cake with the remaining ganache.
- 15Serve a slice of the triple chocolate cake.
Ingredients
- 2.66 cups flour
- 3 cups sugar
- 135 g cocoa powder (unsweetened)
- 1 tablespoon baking soda
- 1.5 teaspoon baking powder
- 1.5 teaspoon salt
- 3 eggs
- 1 tablespoon vanilla extract
- 1.5 cup buttermilk
- 0.75 cup canola or vegetable oil
- 1.5 cup hot coffee
- 8 ounces chocolate (half dark and half with milk)
- 6 tablespoons butter
- 1.25 cup sugar
- 1.25 cup heavy cream
- 2 teaspoons vanilla
- 1 pinch salt
Equipment
large bowlwhiskspatularound cake pansparchment papersmall panplastic wrapoffset spatulacake stand
Tips
- Make sure the cakes are completely cooled before icing them.
- For the ganache, set it in the fridge until cooled but don’t let it get too hard.
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