Triple Layer Chocolate Fudge Cake with Ganache Icing

Name: Triple Layer Chocolate Fudge Cake with Ganache Icing
Prep time: 1 h
Cook time: 1 h
Total time: 5 h
Yield: 12 serving
Ingredients: butter; 3 ounces semisweet chocolate; 2½ cups all-purpose flour; 1½ cups unsweetened cocoa powder; 2 teaspoons baking powder; ¾ teaspoon baking soda; 1 teaspoon kosher salt; 3 egg; 3 cups granulated sugar; 1½ cup coffee; 1½ cup buttermilk; ¾ cup vegetable oil; 1 teaspoon vanilla; 1½ pounds semisweet chocolate; 1½ cup heavy cream; 3 tablespoons granulated sugar; 3 tablespoons corn syrup; 6 tablespoons unsalted butter

User Reviews

5

3 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Cooling time
3 hrs
Total Time
5 hrs
Servings
12
Calories
1019 kcal
Course
Cake
Cuisine
International

Triple Layer Chocolate Fudge Cake with Ganache Icing

Demi Nguyen

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The title says it all. It's a fudgy triple layer chocolate cake with ganache icing. It's a must-bake chocolate birthday cake for the chocolate lovers in your life.

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Ingredients

Servings

Triple cake layers

butter for greasing cake pans
3 ounces semisweet chocolate melted and cooled to touch, or bittersweet, 85 grams
2½ cups all-purpose flour bleached, 312 grams
1½ cups unsweetened cocoa powder plus extra for dusting cake pans, 144 grams
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt 3 grams
3 egg
3 cups granulated sugar 600 grams
1½ cup coffee cooled
1½ cup buttermilk
¾ cup vegetable oil neutral
1 teaspoon vanilla

Chocolate ganache icing

1½ pounds semisweet chocolate melted and cooled
1½ cup heavy cream
3 tablespoons granulated sugar
3 tablespoons corn syrup
6 tablespoons unsalted butter cut into cubes and softened

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Instructions

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Triple cake layers

Preheat the oven to 300°F.
Lightly butter three 9 inch round cake pans, line the bottoms with parchment paper, and butter the paper. Use unsweetened cocoa powder to "flour" the pans and set aside.
Sift the flour, cocoa, baking powder, baking soda, and salt into a medium bowl.
In a bowl of a stand mixer or large bowl if using a hand mixer, beat the eggs on medium speed until pale yellow, about 3 to 5 minutes.
Add the sugar and beat for a couple of minutes.
Add the cooled chocolate and mix, then add coffee, buttermilk, oil, and vanilla.
Add the dry ingredients and combine on low speed for 1 minute or by hand until just combined. Your chocolate cake batter may not be perfectly smooth, but don't leave any pockets of the cocoa mixture.
Divide the three chocolate cake layers equally into the prepared pans. Before putting them in the oven, knock them gingerly on the countertop once or twice to remove any air bubbles.
Bake for about 60 minutes, until a toothpick inserted into the center comes out clean and the edges are just starting to pull away from the side of the pan.
Cool cake layers in the pan. You may need to run a spatula or knife around the edge of the cake pans to get the layers to release from the pan.

Chocolate ganache icing

Melt the chocolate in a double boiler and cool.
Combine the cream, sugar, and corn syrup in a small pan and heat just until the sugar has dissolved. Remove from heat and cool.
When the chocolate and cream mixture have cooled to touch, put them into the bowl of your stand mixer or a mixing bowl and beat on medium speed. (If you mix everything before they're cool, the icing will be too thin to frost the cake.)
Add butter and beat only until you get a smooth, spreadable consistency for your chocolate ganache. Don't whip the ganache icing or you will lose the fudgy consistency.

Notes

To freeze leftovers of this triple layer chocolate fudge cake, leave it in the refrigerator overnight. Cut the cake into family sized portions, double-wrap each piece in plastic wrap, and then place it in a plastic bag with as much air removed as possible. When you want to eat a piece, remove it from the refrigerator, unwrap it and put it on a plate, and let it come to room temperature before serving.
If your cocoa is clumpy and you don’t have a sifter, you can pass the dry ingredients through a sieve.
If you want to be precise in making the three cake layers even, each cake layer will have about 700 grams of chocolate batter.
Feel free to switch out the fillings and frostings. This three layer chocolate cake works really well with a salted caramel sauce or with peanut butter frosting and a chocolate peanut butter ganache.

Nutrition Information

Show Details

Calories 1019kcal (51%) Carbohydrates 119g (40%) Protein 12g (24%) Fat 59g (91%) Saturated Fat 28g (140%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 16g (80%) Trans Fat 1g (50%) Cholesterol 104mg (35%) Sodium 406mg (17%) Potassium 649mg (14%) Fiber 9g (36%) Sugar 82g (164%) Vitamin A 753IU (15%) Vitamin C 1mg (1%) Calcium 160mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 1019 kcal

% Daily Value*

Calories	1019kcal	51%
Carbohydrates	119g	40%
Protein	12g	24%
Fat	59g	91%
Saturated Fat	28g	140%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	406mg	17%
Potassium	649mg	14%
Fiber	9g	36%
Sugar	82g	164%
Vitamin A	753IU	15%
Vitamin C	1mg	1%
Calcium	160mg	16%
Iron	7mg	39%