Triple Chocolate Cake with Dark Chocolate Ganache
A moist cocoa layer cake with melted chocolate chips in the batter, finished with glossy dark chocolate ganache.
Equipment
- Two 9 inch round cake pans
- Large mixing bowl
- Whisk
- Wire rack
- Small saucepan
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup semisweet chocolate chips
- 8 oz dark chocolate chopped, for the ganache
- 1 cup heavy cream for the ganache
Instructions
Cooking
- Batter. Heat the oven to 350 degrees F and grease two 9 inch round pans. Whisk the dry ingredients, then mix in the eggs, milk, oil, and vanilla.
- Thin and fold. Stir in the boiling water, then fold in the chocolate chips. The batter will be thin.
- Bake. Divide between the pans and bake 30 to 35 minutes, until a toothpick comes out clean.
- Cool. Cool in the pans for 10 minutes, then cool completely on wire racks.
- Ganache. Pour simmering cream over the chopped dark chocolate, wait 5 minutes, and stir smooth.
- Assemble. Stack the layers with ganache between them and pour the rest over the top. Let set 20 minutes.
Notes
Substitutions: Use chocolate frosting in place of ganache for a quicker finish.
Tips: Do not skip the boiling water, and cool the layers completely before adding ganache.
Storage: Room temperature for up to 2 days, then refrigerate up to 4 days.