Decadent Triple Chocolate Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 10
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This Decadent Triple Chocolate Cake is a chocolate lover's dream come true. It's rich, indulgent, and perfect for any special occasion. With three types of chocolate, it's sure to satisfy even the most intense chocolate cravings.

Ingredients for Decadent Triple Chocolate Cake

All-purpose flour forms the base of the cake, providing structure. Granulated sugar sweetens things up, balancing the bitterness of the chocolate. Unsweetened cocoa powder gives the batter its deep chocolate flavor. Baking powder and baking soda work together to help the cake rise beautifully. A touch of salt enhances all the flavors.

Eggs bind everything together, while whole milk keeps the cake moist. Unsalted butter, melted, adds richness and a tender crumb. Vanilla extract rounds out the flavors with a hint of warmth. Semi-sweet chocolate chunks create pockets of melted chocolate goodness.

For the ganache: Heavy cream is the base, giving it a silky texture when combined with dark chocolate chips for a luscious finish.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter and even baking.
  • Don't overmix the batter, as this can make the cake dense.
  • For extra flair, top with chocolate shavings or berries before the ganache sets.

Serving Suggestions

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a fancy presentation, garnish with fresh berries or a sprinkle of powdered sugar.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Prepare the ganache and assemble on the day of serving.
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! Just keep in mind that this will make the ganache sweeter.
Can I freeze the cake?
You can freeze the unfrosted cake layers for up to a month. Wrap them well and thaw before adding the ganache.

Decadent Triple Chocolate Cake Recipe Walkthrough

First, get your oven preheated to 350°F (175°C). While it's warming up, take your two 9-inch round cake pans and give them a good greasing. This will keep your cake from sticking and make for easy removal later on.

Grab a large bowl and whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix is your cake's foundation, so make sure it's well combined.

Now, add in the eggs, milk, melted butter, and vanilla extract to your dry ingredients. Mix everything until smooth — no lumps allowed. Once smooth, gently fold in your semi-sweet chocolate chunks. This will give delightful bursts of chocolate in each bite.

Divide the batter evenly between your greased cake pans and pop them into the oven. Bake for about 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

After baking, let the cakes cool in the pans for about 10 minutes before turning them onto wire racks to cool completely. While they cool, it's time to make the ganache.

Heat the heavy cream in a small saucepan over medium heat until it’s just simmering. Take it off the heat and pour it over your dark chocolate chips in a heatproof bowl. Let it sit for 5 minutes to melt the chocolate before stirring it until smooth and glossy.

Once the cakes are completely cool, spread half of the ganache on top of one layer. Place the second layer on top and cover the entire cake with the remaining ganache. Let the ganache set at room temperature for about an hour before serving.

Why You'll Love This Recipe

  • Three layers of chocolate: cocoa, chocolate chunks, and ganache.
  • Moist and tender crumb that's never dry.
  • Easy to follow with straightforward steps.
  • Perfect for birthdays, celebrations, or a weekend treat.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks
1/2 cup heavy cream
1 cup dark chocolate chips

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
4. Gently fold in the semi-sweet chocolate chunks.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
8. For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering.
9. Remove from heat and pour over the dark chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
10. Once the cakes are cool, spread half of the ganache on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining ganache.
11. Allow the ganache to set at room temperature for about 1 hour before serving.

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