Triple Chocolate Cake

Ingredients

Cake (enough for a 3-layer 8″ cake)

• 1¾ cups (220 g) all‑purpose flour
• ¾ cup (75 g) dark cocoa powder
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 1½ tsp baking soda, ¾ tsp salt
• ⅔ cup neutral oil + ½ cup melted unsalted butter
• 2 eggs, room temp + 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup (236 ml) hot coffee or hot water
• 1 cup dark or semi‑sweet chocolate chips

Filling & Frosting

• Whipped chocolate ganache: Mix ½ cup heavy cream with 1 cup semi‑sweet chocolate chips, chill, then whip until fluffy
• Chocolate buttercream: Beat 1 cup (2 sticks) butter with powdered sugar, cocoa, melted chocolate, a pinch of salt, and heavy cream until smooth

Ganache Drip (optional)

• Heat ¾ cup heavy cream, pour over 1 cup chocolate chips, stir until smooth

Method

1. Prep & Bake Cake:
   Preheat oven to 350 °F. Grease and line pans. Whisk dry ingredients; in a separate bowl whisk wet ingredients and eggs. Stir into dry mix; add hot coffee and whisk until smooth. Fold in chocolate chips. Divide batter and bake 25–35 minutes until a toothpick comes out clean.
2. Cool: Let layers cool completely on wire racks.
3. Make Ganache & Frosting: Prepare whipped ganache and chocolate buttercream following ingredients above.
4. Assemble:
   • Place bottom layer, spread whipped ganache.
   • Add second layer with a bit of buttercream.
   • Top with final layer, coat the entire cake with frosting.
5. Add Ganache Drip: Chill cake, pour ganache over edges to drip naturally.
6. Decorate: Pipe more buttercream or ganache on top and garnish with chocolate chips or curls.