Triple Chocolate Layer Cake – Page 2

Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the sugar, oil, eggs, and vanilla until smooth. Add the buttermilk and mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the hot coffee (batter will be thin—don’t worry, it’s perfect!).
Divide the batter evenly among the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Heat the heavy cream in a small saucepan until it starts to simmer.
Pour the hot cream over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth. Allow it to cool and thicken slightly before spreading.

Beat the butter with an electric mixer until smooth and creamy.
Sift in the powdered sugar and cocoa powder. Beat on low speed until combined.
Gradually add the heavy cream and vanilla, mixing on medium speed until light and fluffy. Adjust consistency with more cream if needed.

Place the first cake layer on a serving plate or cake stand. Spread a layer of ganache over the top.
Repeat with the second cake layer and another layer of ganache.
Place the final cake layer on top. Frost the entire cake with the chocolate buttercream.

Garnish the top with chocolate curls, shavings, or sprinkles for a polished look.

Refrigerate the cake for about 30 minutes to set the ganache and frosting. Bring to room temperature before serving for the best texture.

This cake is rich, moist, and absolutely indulgent. Are you planning to make it for a special occasion or just because chocolate rules the world? 🍫😍