This moist triple chocolate cake is a three layer chocolate cake. The cake is filled with whipped chocolate ganache, so every bite is a burst of chocolate! It is topped with chocolate cream cheese icing and a chocolate drip. This cake is actually very easy to assemble and is perfect for birthdays.
This moist triple chocolate cake is so much better than a box cake mix. This cake is super fluffy and moist. It is even moist when cold!
This cake has a chocolate filling, frosting, and drip. SO MUCH CHOCOLATE.
INGREDIENT NOTES FOR TRIPLE CHOCOLATE CAKE
Here are some notes about the ingredients used.
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- Cocoa powder- The darker the cocoa powder the better. This is the one I used.
- Oil- I prefer if you used canola or vegetable because those don’t have any flavor.
- Buttermilk- Buttermilk from the store is best. If you can’t find it, see substitutions.
- Hot water- The water needs to be steaming from the stove. Water from the tab won’t be hot enough.
- Cream cheese- Use full fat cream cheese.
- Powdered sugar- Make sure this is sifted.
- Heavy cream- Use heavy cream and not milk for the frosting.
STEP BY STEP INSTRUCTIONS
Here are the steps to make the cake, filling, and frosting.
STEP 1: First, use three 8 inch cake pans. Make sure to spray with baking nonstick spray. Line the bottoms with 8 inch parchment circles.
STEP 2: Then, mix the dry ingredients together. This includes the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
STEP 3: Then, mix the wet ingredients together. Add in the hot steaming water slowly to not to over cook the eggs. Mix the wet into the dry ingredients.
STEP 4: Next, pour cake batter into cake pans. Bake for 18-25 minutes.
STEP 5: Prepare the chocolate ganache. Next, let it chill in the fridge until it is pudding like in texture. Make this right before using.
STEP 6: Next, whip the chocolate ganache. It needs to be fluffy and soft.
STEP 7: Chocolate frosting. Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder while you wait.
STEP 8: Then, beat the butter and cream cheese. Then, add in the powdered sugar/cocoa power. It will be thick. Then, mix in vanilla, salt, and heavy cream
It is easier to decorate these cakes when they are slightly cold.
After you assemble the cake, apply a very light layer of frosting around the cake. This will be the crumb coat and it lock the crumbs into place. Freeze the cake for 15 minutes.
After you completely frost the cake, make sure to freeze the cake for 10 minutes. A cold cake is easier to apply the chocolate drip.
Make the chocolate ganache for the drip right before you need it. Pour the chocolate over the cake and push it to the edges for it to drip down. The drip is optional.
Before frosting the top, freeze the chocolate for 10 minutes for it to set. If you don’t the frosting with slide off the cake.
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