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Ultimate Extra Moist Triple Chocolate Ganache Cake

Rose
If you’re searching for the ultimate chocolate cake, look no further. This Extra Moist Triple Chocolate Ganache Cake features tender layers of chocolate cake paired with silky ganache and fluffy chocolate buttercream — perfect for birthdays, special occasions, or chocolate cravings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • mixing bowls
  • whisk
  • measuring cups and spoons
  • 8-inch round cake pans
  • Wire racks
  • microwave or double boiler
  • Offset spatula or bench scraper
  • serrated knife
  • Heatproof bowl

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups cocoa powder
  • 2 ½ cups sugar
  • ½ cup brown sugar
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp instant clearjel or ½ cup chocolate pudding mix (optional)
  • 4 large eggs
  • 1 ½ cups buttermilk
  • 1 ½ cups brewed coffee, hot
  • ¾ cup vegetable oil
  • ¼ cup dark corn syrup
  • 2 tsp vanilla extract
  • 8 oz bittersweet or semi-sweet chocolate, melted with ½ cup butter
  • 12 oz semi-sweet chocolate chips (for ganache)
  • 1 ½ cups heavy cream (for ganache)
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • ½ cup cream cheese (optional for extra richness)
  • ¼ cup heavy cream (for buttercream)
  • 2 tsp vanilla extract (for buttercream)
  • Cake truffles or sprinkles for decoration (optional)

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and line three 8-inch round cake pans.
  • Sift together flour, cocoa powder, baking powder, baking soda, salt, sugars, and instant clearjel/pudding mix in a large bowl.
  • Whisk eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla in a separate bowl.
  • Melt chocolate with butter and whisk into wet ingredients.
  • Combine wet and dry ingredients gently until smooth. Do not overmix.
  • Divide batter evenly among prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks until completely cooled.
  • Heat heavy cream until simmering, pour over chocolate chips, let sit 2–3 minutes, then stir until smooth. Allow ganache to thicken slightly for filling.
  • Beat butter until creamy. Add cream cheese if using. Gradually add powdered sugar and cocoa powder, then cream and vanilla; beat until light and fluffy.
  • Level each cake layer. Spread ganache between layers. Apply a crumb coat of buttercream and chill 15–20 minutes.
  • Frost with remaining buttercream and smooth edges. Decorate with ganache drips, truffles, or sprinkles as desired.

Notes

Optional pudding mix adds extra moisture. Cake truffles and ganache drips enhance presentation. Can be made dairy-free with plant-based alternatives. Layers can be baked ahead for convenience.

Nutrition

Calories: 480kcalCarbohydrates: 58gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 220mgPotassium: 320mgFiber: 3gSugar: 40gVitamin A: 900IUCalcium: 80mgIron: 3mg
Keyword birthday cake, chocolate cake, chocolate dessert, ganache cake, triple chocolate
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