Triple Chocolate Layer Cake
This moist, fudgy triple chocolate layer cake, made with chocolate in the cake, ganache, and Swiss meringue buttercream, is the most perfect chocolate cake you'll ever bake. Though it may seem daunting with four layers and multiple components, we're breaking it down into easy steps with scheduling options to make it more manageable.
Servings: 12
Calories: 1088kcal
Equipment
- Two 8-inch cake pans
- Parchment paper cake rounds
- Stand mixer with whisk and paddle attachment (or handheld mixer)
- Piping bag and tips (optional)
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dutch-processed cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ½ cup vegetable oil
- ½ cup unsalted butter melted
- ¾ cup sour cream (full fat) room temperature
- ¼ cup whole milk room temperature
- 1 cup coffee or water steaming hot
Chocolate Ganache
- 1½ cups heavy whipping cream
- 12 oz semi-sweet chocolate chopped (60-70% cacao)
Chocolate Swiss Meringue Buttercream
- ¾ cup granulated sugar
- 4 large egg whites
- ¼ teaspoon kosher salt
- 1½ cups unsalted butter cool room temperature, cut into 2 tablespoon pieces
- 10 oz semi-sweet chocolate chopped, melted & cooled (60-70% cacao)
Instructions
Chocolate Cake
- Preheat the oven to 350℉/177℃. Grease and parchment line the bottom of two 8-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup dutch-processed cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a separate bowl, whisk together the eggs and egg yolks, oil, butter, sour cream and milk until smooth, then add to the dry ingredients and mix until incorporated.2 large eggs, 2 large egg yolks, ½ cup vegetable oil, ½ cup unsalted butter, ¾ cup sour cream (full fat), ¼ cup whole milk
- Next, add in about ⅓ of the hot coffee and quickly stir to temper the mixture. Add in the remaining coffee and mix until fully combined, careful not to over mix (or slosh it over the sides).1 cup coffee or water
- Divide the batter evenly between the two pans and bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove the cakes from the pans, take off the parchment layer, and finish cooling on the racks.
- Once cool, wrap each cake layer in plastic wrap and transfer to the fridge for an hour. This will firm up your cake which will help when it’s time to frost and assemble!
Chocolate Ganache
- While the cake is baking, chop the chocolate and place it in a bowl.12 oz semi-sweet chocolate
- Add the heavy cream to a saucepan and bring to a simmer, then pour over the chocolate. Allow it to sit for about one minute, then stir constantly from the center until the mixture is totally incorporated.1½ cups heavy whipping cream
- Set it aside to cool and thicken. You'll want it to reach a spreadable consistency to go in between the cake layers and fully cover the cake. Stir it occasionally to help release the heat.
Chocolate Swiss Meringue Buttercream
- While the cake is cooling, make the buttercream.
- Chop the chocolate and melt (either in a double boiler or in the microwave in :20s blasts stirring in between each) and set aside to cool.10 oz semi-sweet chocolate
- Add the egg whites, sugar, and salt to a bowl over a double boiler on medium high heat, whisking constantly until the sugar is dissolved, warm to the touch, and slightly foamy. You can check that the sugar is dissolved by rubbing your fingers together. If you can still feel the sugar granules, keep whisking and heating. It should read 160℉ on a digital thermometer.¾ cup granulated sugar, 4 large egg whites, ¼ teaspoon kosher salt
- Transfer the egg and sugar mixture to a stand mixer fitted with the whisk attachment. Whip the whites on high speed until it reaches stiff peaks. A large ball of meringue will form in the center of the whisk and the peak will stand up on the end. This can take up to 15 minutes depending on the climate.
- Once you’ve reached stiff peaks, switch to the paddle attachment and on medium speed, add 2 tablespoons of the softened butter at a time, waiting until fully incorporated before adding the next 2 tablespoons.1½ cups unsalted butter
- Continue this process 2 tablespoons at a time until all of the butter is used. It may look curdled starting around the halfway point, but just keep whipping and it will come together. After all the butter is incorporated, add the cooled, melted chocolate and mix on low until combined.
Assembly
- Cut off the top mounded layer of the cake (and freeze for snacks), then cut each cake evenly in half using a serrated knife. When you’re done, you’ll have 4 even discs of cake.
- Put a quarter sized dollop of ganache onto the base of the cake stand, plate, or whatever you plan to serve it on, then add your first cake layer.
- Add a large dollop of ganache on top of the first cake layer and spread evenly the whole way to the edges. Add the next cake layer, and repeat the steps. Once the top layer has been added, use the remaining ganache to entirely cover the cake with a thin layer. This is the crumb coat and will help to prevent any crumbs getting into the Swiss meringue buttercream.
- Transfer the cake to the fridge for 15-30 minutes so the ganache can harden up prior to adding the buttercream.
- Remove the cake from the fridge and add a few large dollops of buttercream to the top of the cake. Working from the middle, gently push the buttercream to the edges, then down the sides of the cake and cover all layers. Continue adding buttercream as necessary.
- Smooth it out using an offset spatula or cake scraper, then use the excess buttercream to pipe decorative swirls, if you’d like.
Video
Notes
Store the cake at room temperature for 2 days, then transfer it to the fridge for another 5 days. Be sure to allow your cake (or slice) to come to room temperature before enjoying. Only cover the exposed cake pieces with plastic wrap or parchment paper.
For detailed instructions on how to make the chocolate swiss meringue buttercream, visit the blog post write-up for lots of tips and tricks!
Nutrition
Calories: 1088kcal | Carbohydrates: 95g | Protein: 11g | Fat: 77g | Saturated Fat: 42g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 472mg | Potassium: 507mg | Fiber: 7g | Sugar: 67g | Vitamin A: 1614IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 5mg
