Triple Chocolate Cake
A cake for chocolate lovers: a rich, fudgy three layer chocolate cake, smooth dark chocolate buttercream and a striking chocolate ganache drip. It's crowned with a decorative buttercream rope border for a simple and elegant design worthy of any festive occasion.
Servings 1 6" cake with three layers - 12 to 16 slices
Ingredients
Chocolate Cake
- 240 grams (2 cups) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 300 grams (1½ cups) brown sugar
- 226 grams (1 cup, 8 ounces) unsalted butter
- 35 grams (⅓ cup) cocoa powder Dutch process, sifted
- 250 mL (1 cup, 8 ounces) coffee hot (OK to substitute black tea, milk or water)
- 2 large eggs
- 120 grams (½ cup) sour cream full fat
- 1½ teaspoons vanilla extract
Dark Chocolate Buttercream (Swiss meringue)
- 180 grams egg whites (from approximately 6 eggs)
- 300 grams (1½ cups) granulated sugar
- 340 grams (12 ounces, 3 sticks) unsalted butter room temperature, cubed
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 300 grams (10.5 ounces, about 1⅔ cups) dark chocolate melted
- 1 teaspoon kosher salt
Chocolate Ganache Drip
- 108 mL (¼ cup + 3 Tablespoons) heavy cream
- 57 grams (2 ounces, ⅓ cup) dark chocolate finely chopped
Instructions
Chocolate Cake
- Preheat oven to 350° F (177° C, Gas Mark 4). Grease three 6” cake pans and cut circles of parchment paper to place in the bottom of each pan.
- In a large mixing bowl, whisk together flour, baking soda, salt and brown sugar. Set aside.240 grams (2 cups) all purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 300 grams (1½ cups) brown sugar
- In a medium microwave safe bowl, add butter and cocoa powder. Heat in microwave until butter is fully melted, approximately 60 - 90 seconds. Stir well.226 grams (1 cup, 8 ounces) unsalted butter, 35 grams (⅓ cup) cocoa powder
- Add hot coffee and whisk to combine. Add eggs one at a time, whisking well between additions to ensure they are fully incorporated.250 mL (1 cup, 8 ounces) coffee, 2 large eggs
- Add sour cream and vanilla, and whisk until completely blended and batter is smooth. Add dry ingredients and whisk again. Scrape the bowl with a spatula to ensure no flour pockets remain.120 grams (½ cup) sour cream, 1½ teaspoons vanilla extract
- Divide the cake batter evenly between the three prepared pans. Bake in oven for 30-32 minutes, until a toothpick inserted in the middle comes out clean and the cake edges are beginning to pull away from the sides of the pan. I use my kitchen scale to ensure that the batter in the pans is similar in weight.
- Cool in pans for 10 minutes and then flip onto a metal cooling rack and remove parchment paper. Once fully cooled, use a long serrated knife or a cake leveler to level the tops of the cake layers.
Dark Chocolate Buttercream (Swiss Meringue)
- Place the egg whites and granulated sugar into the top of a double boiler over medium heat. Stirring constantly, warm to a temperature of 160 degrees Fahrenheit, or until sugar has dissolved completely. If you rub the mixture between your fingers, you should not feel any graininess.180 grams egg whites , 300 grams (1½ cups) granulated sugar
- Remove pot from stove and strain mixture through a fine metal sieve into the bowl of a stand mixer fitted with the whisk attachment. Beat egg white mixture on high speed until glossy, stiff, pillowy meringue peaks form and bowl is cool to the touch.This will most likely take 5-10 minutes with a stand mixer.
- Swap out the whisk attachment for the paddle on your stand mixer. On medium speed, begin adding the butter a few squares at a time, beating until fully incorporated. Continue with this process until all butter has been added and buttercream is thick, creamy, and silky smooth. If the buttercream seems to curdle or turn soupy, keep beating! This is common with ingredients of different temperatures and should right itself if you’re patient. See post for troubleshooting if needed.340 grams (12 ounces, 3 sticks) unsalted butter
- Dissolve the espresso powder into the vanilla extract. Add to buttercream along with slightly cooled melted chocolate and kosher salt. Mix on low until completely blended together. Scrape the bowl several times to make sure the chocolate is entirely incorporated into the buttercream.1 teaspoon vanilla extract, 1 teaspoon espresso powder, 300 grams (10.5 ounces, about 1⅔ cups) dark chocolate, 1 teaspoon kosher salt
Chocolate Ganache Drip
- In a two quart saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, and then gently and slowly whisk until all chocolate has melted and no lumps remain.108 mL (¼ cup + 3 Tablespoons) heavy cream, 57 grams (2 ounces, ⅓ cup) dark chocolate
Cake Assembly
- Place the first of the three cake layers onto a serving platter. With an offset spatula, spread a generous amount of dark chocolate buttercream onto the entire layer. Cover with the 2nd layer of cake, cut side down. Press down gently. Check for level with each addition. Add another layer of chocolate buttercream. Cover with the 3rd layer of cake, cut side down.
- Using an offset spatula and a bench scraper, cover top and sides of cake with more buttercream frosting. If you have a cake turntable or a lazy suzan you can place the platter on, it will make this process much easier. Place a damp rag under the platter so it doesn't slide when turned.
- Refrigerate frosted cake for at least 30 minutes before adding chocolate ganache drip. Ganache should be warm and have a pourable, smooth and fluid consistency. Test the consistency of your chocolate ganache by doing a practice drip on an upside down quart mason jar or similar container.
- To add the drip, pour enough chocolate ganache onto the cake to cover the top. Using a mini offset spatula, gently push a bit of the chocolate over the edge in a sweeping motion, following the curve of the cake. This should create a waterfall effect that will push the chocolate over the edge into drips. If needed, add additional chocolate where needed to create extra drip Note that further pours will most likely create additional ganache layers - it won't melt into the first drip layer.
- Chill cake for an additional 30 minutes to set drip before adding buttercream rope decoration.
- Place the remaining chocolate buttercream in a 16 inch piping bag fitted with an open star tip (I used a 4B piping tip). Hold the piping bag at a 45 degree angle to the top of the cake. Use one hand to squeeze the piping bag, and the other hand to slowly turn the cake turntable away from you.
- Start your rope on the cake surface. Applying gentle and constant pressure, move your hand in small circles as your other hand slowly turns the cake turntable. Continue until you have returned to the starting point. Watch a video of a piped rope border.
Notes
- When pouring the cake batter into the 3 pans, I use my kitchen scale to ensure that the batter in the pans is similar in weight.
- When you finish heating the egg white-sugar mixture for the Swiss meringue, rub the mixture between your fingers (once cool enough to do so safely!) You should not feel any graininess.
- If the Swiss meringue buttercream curdles or turns soupy when you add the butter, keep beating! This is common with ingredients of different temperatures and should right itself if you’re patient. See post for troubleshooting details if needed.
- Using a cake turntable (or a lazy susan) makes the process of frosting and decorating the cake much easier.
- Place a damp rag on the turntable under your serving platter so it doesn't slip when turned.
- Here is a video demonstrating the rope buttercream border.
- This cake can be stored for several days in an airtight container at room temperature.
- To freeze, slice the cake into pieces, wrap individually, and place in an airtight container in the freezer for up to 3 months. Bring individual slices to room temperature before eating.
- The flavor and texture of a cake made with butter such as this one is always best at room temperature.