Here’s a delicious Triple Chocolate Cake recipe, packed with rich chocolate flavors and topped with a smooth ganache. Enjoy the indulgence!
Triple Chocolate Cake π«π
Ingredients:
For the Cake:
- 1½ cups all-purpose flour πΎ
- 1½ cups granulated sugar π¬
- ¾ cup unsweetened cocoa powder π«
- 1½ tsp baking soda π₯
- 1 tsp baking powder π₯
- 1 tsp salt π§
- 2 large eggs π₯
- 1 cup whole milk π₯
- ½ cup vegetable oil π’οΈ
- 2 tsp vanilla extract π¦
- 1 cup boiling water π§
- 1 cup semi-sweet chocolate chips πͺ
For the Ganache:
- 8 oz dark chocolate, chopped π«
- 1 cup heavy cream π₯
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 1½ cups all-purpose flour, 1½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk everything together until evenly combined.
Step 3: Add Wet Ingredients
Add 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture for about 2 minutes until smooth and well combined.
Step 4: Add Boiling Water
Slowly pour in 1 cup of boiling water while mixing on low speed. The batter will be thin, but this is completely normal and will make for a moist cake.
Step 5: Add Chocolate Chips
Fold in 1 cup of semi-sweet chocolate chips by hand with a spatula, ensuring they are evenly distributed in the batter.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Ganache
While the cakes are cooling, make the ganache. In a saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over 8 oz of chopped dark chocolate in a separate bowl. Let it sit for a few minutes, then stir until smooth and glossy.
Step 8: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Pour and spread half of the ganache over the cake. Place the second layer of cake on top and pour the remaining ganache over the top, allowing it to drip down the sides for a decadent finish.
Step 9: Serve and Enjoy
Allow the ganache to set for a few minutes before slicing the cake. Serve and enjoy the rich, triple chocolate indulgence!
Tips for Success:
- Ganache Consistency: If you prefer a thicker ganache, you can refrigerate it for 20-30 minutes before using.
- Storage: This cake is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Add a Chocolate Drizzle: If you're a true chocolate lover, drizzle some extra melted chocolate over the finished cake for an extra layer of chocolate goodness!
Enjoy your Triple Chocolate Cake! π«π
