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Whole Triple-Layer Chocolate Fudge Cake with ganache drip

Triple-Layer Chocolate Fudge Cake

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A tall three-layer chocolate fudge cake with moist dark chocolate layers, silky chocolate buttercream, glossy dark chocolate ganache drips, piped chocolate rosettes, chocolate shavings, and a crunchy chocolate crumb border.

  • Total Time: About 2 hours 15 minutes
  • Yield: 14–16 slices

Ingredients

Scale

Chocolate Cake

  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (65–75 g) unsweetened cocoa powder
  • 1 3/4 cups (350 g) granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1/2 cup (120 ml) neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot freshly brewed coffee

Chocolate Buttercream

  • 1 1/2 cups (340 g) unsalted butter, softened but not melted
  • 4 1/2 cups (540 g) powdered sugar
  • 3/4 cup (65–75 g) unsweetened cocoa powder
  • 1/2 cup (120 ml) heavy cream, plus more only if needed
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt

Chocolate Ganache Drip

  • 6 oz (170 g) dark or semisweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream

Finishing

 

  • 2–3 oz (55–85 g) dark chocolate for shavings
  • About 1 cup fine chocolate cake crumbs or finely chopped chocolate

Instructions

  • Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
  • Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Break apart any cocoa lumps.
  • In a second bowl, whisk the eggs, milk, oil, and vanilla until combined.
  • Add the wet mixture to the dry ingredients. Mix gently until most flour streaks disappear.
  • Slowly pour in the hot coffee while mixing on low. The finished batter will be quite thin. This is expected.
  • Divide the batter evenly between the three prepared pans. Weighing the batter gives the most evenly sized layers.
  • Bake for 25–30 minutes. Begin checking at 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
  • Cool in the pans for about 10 minutes. Turn onto wire racks, remove the parchment, and allow the layers to cool completely.
  • For the buttercream, beat the softened butter for 2–3 minutes. Gradually add powdered sugar and cocoa. Add vanilla, salt, and enough heavy cream to produce a smooth frosting that is still firm enough to hold a piped rosette.
  • Level any domed cake layers if necessary. Place the first layer on the serving plate or cake board. Spread with buttercream. Add the second layer, another layer of buttercream, then the final cake layer.
  • Cover the cake with a thin crumb coat. Refrigerate for 20–30 minutes.
  • Apply the final chocolate buttercream coat. Smooth the top and sides. Reserve enough buttercream for the rosettes. Chill the cake again until the exterior is firm.
  • Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming but not vigorously boiling. Pour it over the chocolate and leave undisturbed for 2–3 minutes.
  • Stir slowly until smooth and glossy. Allow the ganache to cool until fluid but no longer hot.
  • Test one drip on the back of the chilled cake. If it runs immediately to the bottom, wait longer. If it barely moves, warm the ganache very gently.
  • Once the consistency is correct, make irregular drips around the cake. Spread a thin layer of ganache over the top.
  • Pipe large chocolate rosettes around the upper perimeter. Fill the center with chocolate shavings.
  • Press fine chocolate cake crumbs or finely chopped chocolate around the bottom edge.
  • Chill briefly before slicing. Warm a long sharp knife in hot water, wipe it completely dry, and cut in one smooth motion. Clean and warm the knife between slices.

 

  • For the best texture, allow each slice to sit at room temperature for about 10–15 minutes before eating

Notes

  • Do not add extra flour because the batter looks thin. The loose consistency is intentional.
  • Use room-temperature eggs and milk for more even mixing.
  • Do not frost warm cake layers.
  • Chill the crumb-coated cake before the final frosting.
  • The cake should be cold before adding the ganache.
  • Always test one ganache drip before decorating the entire cake.
  • Hot ganache can soften or melt buttercream.
  • For three visually even layers, weigh the batter before dividing it.
  • Coffee deepens the chocolate character. Hot water can replace it if necessary.
  • A small amount of leftover cake can be crumbled for the bottom border.

 

  • The listed finishing quantities may leave a little extra depending on how heavily the cake is decorated.
  • Author: Elian Cove
  • Prep Time: 45 minutes
  • Additional/Chilling Time: 1 hour
  • Cook Time: 25–30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesmind.com/triple-layer-chocolate-fudge-cake/