Triple Chocolate Cake

🧂 Ingredients

• ¾ cup cocoa powder

  dutch processed
• 1 ¾ cups granulated sugar
• ¾ teaspoon vanilla extract
• ¾ teaspoon kosher salt
• 2 eggs

  room temperature
• 2 cups all purpose flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk

  room temperature
• ½ cup vegetable oil
• 1 cups very hot water
• 4 oz semi-sweet chocolate

  chopped
• ½ cup heavy cream
• 1 cup unsalted butter

  room temperature
• ½ teaspoon kosher salt
• 2 cups confectioners' sugar
• 1 cup cocoa powder

  dutch processed
• ½ cups sour cream

  room temperature
• 6 oz dark chocolate

  chopped

Instructions

• 1 Preheat your oven to 350°F/175°C. Butter or grease three 8-inch baking pans and
  line it with parchment paper. If you only have two pans, bake the first two cake
  layers and let them cool slightly before reusing one of the pans for the third
  layer.
• 2 In a stand mixer fitted with the paddle attachment, combine the flour, cocoa
  powder, sugar, baking powder, baking soda, and salt.
• 3 In a large jug or bowl, whisk together the buttermilk, oil, eggs, and vanilla
  extract.
• 4 While the mixer is on your lowest speed, slowly pour in the wet ingredients into
  the dry.
• 5 While the mixer is still running, slowly add the hot water and mix. Your batter
  will be very thin, so don't worry! Make sure the mixer is on your lowest speed
  so it doesn't splash everywhere!
• 6 Pour the batter into the prepared pans, it's about 470 grams per cake pan. Bake
  for 22-25 minutes, until a toothpick comes out clean when inserted
• 7 Allow the cakes to cool for 10 minutes before removing from the pans. Let them
  cool completely on a cooling rack.
• 8 In a small saucepan, bring the heavy cream to a simmer (but not a boil!).
• 9 Place the chopped chocolate in a large bowl. Pour the hot heavy cream on top and
  let sit for a few minutes. Whisk after 2-3 minutes until smooth. Let sit until
  completely cool.
• 10 You'll know you're ready for the next step when you can easily scoop out the
  ganache with a spoon - you don't want it to be too stiff or too loose!
• 11 Using a handheld mixer, mix the chocolate ganache on medium speed for 2-3
  minutes. It should become very light in color and fluffy.
• 12 Melt the chopped chocolate in a microwave, stirring every 10 seconds so it
  doesn't burn.
• 13 In your stand mixer with the paddle attachment, beat the butter and
  confectioners’ sugar together on the lowest speed until combined.
• 14 Turn the speed to high for 2-3 minutes until light and fluffy.
• 15 Add in your cocoa powder and beat on low, then increase the speed to medium for
  1-2 minutes.
• 16 Add your sour cream, melted chocolate and salt and beat on medium speed until it
  is spreadable and fluffy.
• 17 Place one layer of the cake down and cover with half of the whipped chocolate
  ganache. Place another cake layer on top and repeat with the remaining ganache.
  Finally, place the third cake layer on top. Cover the sides and top of the cake
  with the sour cream chocolate frosting.

Nutrition Info