Print

Decadent Triple Chocolate Fudge Layer Cake Easy Recipe with Espresso Ganache

triple chocolate fudge layer cake - featured image
Print Recipe

A rich and indulgent triple chocolate fudge layer cake topped with a glossy, bittersweet espresso ganache. Perfect for special occasions or any time you crave an intensely chocolatey dessert with a grown-up twist.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot water
  • 4 oz (115 g) bittersweet chocolate, finely chopped
  • For the Espresso Ganache:
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) bittersweet chocolate, chopped
  • 1 tbsp espresso powder
  • 2 tbsp (28 g) unsalted butter, softened
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract, scraping down the bowl as needed.
  5. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined each time.
  6. Slowly add hot water to the batter, mixing on low speed until smooth. Batter will be thin.
  7. Gently fold in chopped bittersweet chocolate with a rubber spatula.
  8. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  10. To make ganache, heat heavy cream and espresso powder in a saucepan over medium heat until just simmering.
  11. Pour hot cream over chopped bittersweet chocolate in a heatproof bowl. Let sit 2-3 minutes, then stir until smooth.
  12. Stir in softened butter and vanilla extract until glossy and combined.
  13. Assemble cake by placing one layer on a plate, spreading ganache over top, then adding second layer and frosting top and sides with remaining ganache.
  14. Chill briefly if needed to set ganache before serving.

Notes

Always sift dry ingredients to avoid lumps. Use hot water to bloom cocoa powder for intensified chocolate flavor. Fold in chopped chocolate gently to keep batter light. Let ganache sit on chocolate before stirring to avoid seizing. Cool cake layers completely before frosting to prevent ganache from sliding off.

Nutrition

Keywords: chocolate cake, triple chocolate, fudge cake, espresso ganache, layered cake, easy chocolate cake, decadent dessert

Find it online: https://coracooks.com/decadent-triple-chocolate-fudge-layer-cake-easy-recipe-with-espresso-ganache/