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Triple Chocolate Cake

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Rich, moist chocolate cake layers made from scratch, filled with chocolate ganache, frosted with creamy chocolate buttercream, and topped with chocolate truffles for ultimate indulgence.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup boiling water

Instructions

  1. Preheat oven to 350°F. Line three 6-inch cake pans with parchment rounds and coat with baking spray. Set aside.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Create a well in the center. Add eggs, buttermilk, oil, and vanilla; stir until combined. Scrape sides, add boiling water, and whisk until smooth.
  3. Divide batter evenly among pans. Bake 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely. Prepare chocolate ganache for filling and truffles, and chocolate buttercream for frosting as per recipe details.

Notes

Use room temperature ingredients for best texture. Boiling water blooms the cocoa for deeper flavor. For gluten-free, substitute all-purpose flour with gluten-free blend. Make ganache and buttercream ahead for easier assembly.

Nutrition

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