Decadent Triple Chocolate Cake!

Decadent Triple Chocolate Cake — rich, moist, and totally irresistible! Perfect for birthdays, celebrations, or any time you’re craving serious chocolate. 🍫🎂

🍫 Decadent Triple Chocolate Cake

Rich, Moist, and Irresistible!

Servings: 12–14 slices
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour (including cooling)

📝 Ingredients:

For the Cake:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water for milder flavor)

• ¾ cup semi-sweet chocolate chips or chopped chocolate

For the Chocolate Ganache Frosting:

• 8 oz semi-sweet or dark chocolate, chopped

• 1 cup heavy cream

• 2 tbsp butter (optional, for extra shine)

👩‍🍳 Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.

2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

4. Slowly stir in hot coffee until fully combined — batter will be thin. Fold in chocolate chips.

5. Divide batter between the pans and bake for 30–35 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are OK).

6. Cool completely before frosting.

Make the Ganache Frosting:

1. Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl.

2. Let sit for 2–3 minutes, then stir until smooth. Add butter if using. Cool slightly until spreadable.

3. Spread between cake layers and over the top and sides.

🍫 Optional Toppings:

• Chocolate curls or shavings

• Fresh berries

• A dusting of cocoa powder

• Crushed chocolate cookies or nuts

💡 Tips:

• Chill the ganache for 10–15 min if it’s too soft.

• For extra richness, add a layer of Nutella or chocolate mousse between layers.

• Keeps well in the fridge for up to 4–5 days.