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Triple Dark Chocolate Cake

  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 25
  • Total Time: 180

Ingredients

Scale

For the cake layers

  • 1 cup (230g) butter, at room temperature
  • 2/3 cup (80g) cocoa powder (plus more for dusting)
  • 1/4 cup (60ml) boiling water
  • 3/4 cup (180ml) hot milk
  • 1 cup (200g) sugar
  • 1/2 cup (100g) brown sugar
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 2 1/3 cups (300g) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt

For the chocolate ganache filling

  • 16 oz. (450g) semi-sweet chocolate, chopped
  • 2 1/2 cups (600ml) heavy cream

For the chocolate frosting

  • 1/2 cup (60g) cocoa powder
  • 1/2 cup (120ml) hot water
  • 1 1/2 cups (340g) butter, at room temperature
  • 3/4 cup (100g) confectioner’s sugar
  • 1 1/2 tsp. salt
  • 23 oz. (650g) semi-sweet chocolate, melted

Instructions

  1. Preheat the oven to 350 °F (175°C). Line three 7 inch (18cm) springform tins with baking parchment, grease ligthly and dust with som cocoa powder. Set aside.
  2. Mix the flour with baking soda and salt and set aside. Add the cocoa powder to a bowl and mix with the hot water and milk (you can heat the milk easily in the microwave) – mix until you get a smooth chocolate sauce. Set aside to cool down.
  3. Add the butter to a large bowl and mix until light and fluffy – takes about 2-3 minutes. Add the sugars and vanilla extract and mix until well combined. Add the eggs one after another and mix well after each addition. Add the flour alternating with the chocolate sauce in three batches – mix on low speed until just combined – do not overmix! Divide the batter evenly between the tins and smooth out the top. Place in the oven and bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool dwon on wire rack for about 15 minutes, then take out of the tins and let cool down completely upside down on the wire rack. If you make the cakes in advance, wrap the cakes tightly with plastic wrap when cooled completely and store in the fridge. Up to 2 days in advance is fine.
  4. For the ganache filling chop the chocolate and add to a large bowl. Add the heavy cream to a small pot and heat up until small bubbles come to the surface. Pour over the chopped chocolate and let sit for about 10 minutes. When the chocolate has melted, mix until you get a smooth mixture. Place in the fridge and let cool down – mix from time to time until the ganache thickens. This takes a while, so if you want the cake all in one day, I suggest to start with this right before you make the cakes.
  5. For the frosting mix the cocoa with the hot water until you get a smooth paste. Set aside. Add the butter to a large bowl and beat on high speed until light and fluffy. Add the confectioner’s sugar and salt and mix until well combined. Add the cocoa paste and mix in. Add the melted and cooled chocolate and mix in – beat on high speed until smooth and fluffy. Set aside.
  6. To assemble the cake, place a first cake layer on a serving plate (cut off the tops if needed to get even layers), spread about 1/3 of the ganache on top, add another cake layer on top, about 1/2 of the remaining ganache and then the last cake layer. Spread the remaining ganache all over the cake to get a thin crumb coat. Place in the fridge for about 30 minutes. Take out and spread the frosting in a thick layer all over the cake – it’s ok if it looks a bit wild and messy. Place in the fridge for another 20 minutes so the frosting can set. Serve and keep leftovers in the fridge.

Notes

  • Enjoy the chocolate coma!

Nutrition

  • Serving Size: 12