Triple chocolate cake recipe

Ingredients

Chocolate cake

• 3/4 cup (170 grams) butter, room temperature


• 3/4 cup (150 grams) sugar


• 4 eggs, room temperature


• 1 3/4 cup (210 grams) all purpose flour


• 1 1/2 teaspoons (6 grams) baking soda


• 1/4 cup (20 grams) cocoa powder


• 1/2 cup buttermilk


• 1/3 cup (58 grams) semi-sweet chocolate, melted

Chocolate frosting

• 1 1/2 cups (420 ml) heavy whipping cream


• 2 cups (336 grams) semi-sweet chocolate

Chocolate ganache

• 2 cups semi-sweet chocolate


• 1 cup heavy cream

Instructions

Chocolate cake

1. Preheat the oven to 350F. Line two 9 inch springform pans with parchment paper or lightly grease with baking spray. Set aside.


2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy.


3. Add the eggs, one at a time, beating well after each addition.


4. Stir in the melted chocolate. Scrap the sides of the bowl with a spatula.


5. In a separate bowl, combine the flour, baking soda and cocoa powder. Add the flour mixture alternately with the buttermilk to the chocolate mixture.


6. Divide the cake batter between the two prepared baking pans and bake in preheated oven for 23-35 minutes or until a toothpick inserted in the middle comes out clean.


7. Leave to cool slightly before removing from the pan and cool completely on wire racks.


8. While the chocolate cake is cooling, make the chocolate frosting.

Chocolate frosting

1. In a small sauce pan add the heavy cream and bring to a boil.


2. Add the chocolate and stir until melted. Remove from the heat.


3. Cover and let chill 1 hour in the fridge OR about 4 hours at room temperature until set and firm.


4. Whisk the mixture until light and fluffy.


5. Using 2/3 of the chocolate frosting sandwich the cake layers spreading it evenly with aspatula.


6. With the remaining frosting, cover the cake in a thin layer (this way the ganache will pour easily on the sides)


7. Chill the cake for about 1 hour before making the chocolate ganache.

Chocolate ganache

1. In a small sauce pan add the heavy cream and bring to a boil.


2. Add the chocolate and stir until melted. Remove from the heat and stir until slightly cooled, about 5-7 minutes.


3. Pour half of the chocolate ganache over the cake and working quickly, with a spatulaspread the ganache making sure the entire cake is covered.


4. Refrigerate the cake for 30 minutes to 1 hour.


5. Pour the remaining ganache over the cake letting it run freely over the sides.


6. Optional, save about 1/4 cup ganache to make decorations on top of the cake.


7. Let the cake rest for few hours, or better overnight, before slicing it with a very sharp knife.


8. Serve at room temperature

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