Triple Chocolate Cake (VIDEO)
Chocolate lovers will drool over this triple chocolate cake recipe, made with mouthwatering chocolate sponge cake, creamy chocolate whipped ganache frosting, and a decadent chocolate ganache drip.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g All purpose flour (any low protein content flour eg. pastry flour can work too.)
- 45 g Cocoa powder (unsweetened, dutch processed)
- 120 g Granulated sugar
- 120 g Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 70 g Vegetable oil
- 2 Eggs (room temperature)
- 165 g Milk (room temperature)
- 120 g Coffee (freshly brewed strong coffee, room temperature)
- 300 g Dark Chocolate (good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
- 300 g Heavy Cream (36% fat - to heat up)
- 4.5 Gelatin sheets (1.7g / sheet so overall 4.5*1.7g=7.6g gelatin)
- 450 g Heavy cream (36% fat - use it cold)
- 50 g Dark chocolate (good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
- 50 g Heavy cream (36% fat )
- 5 g Unsalted butter
Instructions
- 1
Start with the whipped chocolate ganache frosting
- 2
Semi-melt chocolate (eg. Callebaut 811 Dark chocolate callets) in the microwave.
- 3
Soak gelatin sheets in cold water while heating the first part of the cream (300g) just until simmering.
- 4
Squeeze excess water from the gelatin sheets and stir them into the hot cream. Then, pour the warm cream over the chocolate, let the two sit for a minute then stir and/or blend together.
- 5
Pour in cold cream (450g) and stir together. Then, place the chocolate ganache into a shallow bowl or container and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate overnight (8 hours).
- 6
The next day, gently whip it for a 1-2 minutes. Do not over whip as it can become greasy. Use it to fill and frost the cake immediately or the cream is more on the soft side, chill it for an hour or two.
- 7
Make the chocolate sponges
- 8
Heat the oven to 200°C or 425°F (no fan) and prepare 3 15 cm (6 inch) round cake pan with parchment paper.
- 9
With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk.
- 10
Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, and salt.
- 11
Pour wet ingredients into dry ingredients then fold just until combined.
- 12
Divide batter equally into three cake pans with the help of a Digital scale.
- 13
Place baking pans into the oven and reduce oven temperature to 180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick inserted in the middle of the cakes comes out clean.
- 14
Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake.
- 15
Assembling the cake
- 16
Measure the frosting (200g in between each layers) then start to build up the layers from the bottom to the top. Once the last cake layer is placed, chill the cake for a minimum of 30 minutes.
- 17
Crumb coat the cake with a thin layer of frosting and then chill the cake again for another 30 minutes before applying the final chocolate frosting and decorating with the chocolate drip.
- 18
Make sure to leave some frosting to decorate the top of the cake.
- 19
Chocolate ganache drip
- 20
Heat cream until simmering, pour the warm cream over the chocolate and let the two sit for a minute then stir, then stir in butter until smooth. Let it come to about room temperature.
- 21
Pour the ganache into a piping bag, make a very small hole in the piping bag. Test the chocolate ganache texture on a plate or glass. It should not be too runny (too warm) and it should not be too thick neither (too cold), but just at the right consistency that is related to being just at the right temperature.
- 22
Once the cake is well chilled apply the chocolate ganache drip on top of the cake. Then, pipe the remaining frosting on top as decoration.
- 23
Serve the cake fresh or store it refrigerated for 2-3 days.