Triple Chocolate Layer Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda, 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup buttermilk
• 1 cup strong black coffee (enhances chocolate flavour)
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• For ganache: 200g dark chocolate + ¾ cup heavy cream
• For frosting: 2 cups heavy cream + 3 tbsp cocoa powder + ¼ cup icing sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, whisk eggs, buttermilk, coffee, oil, and vanilla until combined.
4. Pour wet ingredients into dry and mix until just combined — do not overmix.
5. Divide batter evenly among the three pans. Bake 30–35 minutes until a skewer comes out clean.
6. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Make ganache: heat cream until simmering, pour over chopped chocolate, stir until smooth. Cool until spreadable.
8. Make frosting: whip cream with cocoa and icing sugar to stiff peaks.
9. Assemble: place first layer on plate, spread ganache, repeat with second layer, top with third. Frost entire cake with whipped cream frosting.
10. Refrigerate 30 minutes before slicing for clean cuts.

Chef's Notes

The coffee doesn't make the cake taste like coffee — it intensifies the chocolate flavour dramatically.

Make sure all refrigerated ingredients are at room temperature before mixing for the best texture.

The cake keeps refrigerated for up to 4 days. Bring to room temperature before serving.