This Triple Layer Chocolate Ganache Cake is a chocolate lover’s dream. Spongy layers of decadent chocolate cake filled with fresh sweetened whipped cream and topped with a rich chocolate ganache. This cake is a great dessert for celebrations and parties and requires minimal decorating skills. This cake can be made the day before and decorated on the day of serving.
There was a special birthday in this house yesterday. How can it possibly be a birthday without cake! My dear husband hardly ever eats sweets (I know, there is something severely wrong with him), requested a chocolate cake. I have to say, I was quite shocked. What is happening? Usually he always has Carrot Cake dusted with icing sugar for his birthday cake. At times he wants to be a bit more adventurous and has the Strawberry & Cream Swiss Roll Cake. Both delicious, I have to say. So, when he said chocolate cake, I was happy to make something different.
And if someone tells me they want cake, I’m making a cake! So, let’s take a little look on how to get this delicious cake on your celebration table.
Tips For The Triple Layer Chocolate Ganache Cake
- This cake can be baked the day before serving.
- Don’t fill the cake with whipped cream until the day your are serving it. As this cake uses fresh whipped cream, it’s best to fill it the day your are serving the cake.
- Chocolate Ganache will cool as it sets. If you want the Ganache set before serving, make sure you top the cake several hours before serving.
Here’s Some More Great Cake Recipes
Triple Layer Chocolate Ganache Cake
Ingredients
For the Cake:
- 2 Cups plain flour
- 3/4 Cup cocoa powder
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 4 Ounces dark chocolate
- 1 Cup water
- 1 Cup whole milk
- 2 Teaspoons vanilla
- 1 1/4 Cups butter
- 1 Cup sugar
- 5 Eggs
For the Ganache:
- 3/4 Cup whipping cream
- 8 ounces dark chocolate semi sweet
- 1 Tablespoon butter
For the Filling:
- 1 Cup heavy whipping cream
- 2 Tablespoons sugar
Instructions
- Preheat oven to 350 degrees F. Grease and line with parchment paper three 8 inch round baking tins.
- Melt the chocolate in a saucepan set over a simmering pan of water. Stir until it is melted and remove from heat to cool slightly.
- Whisk together the water, milk and vanilla. Set aside
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
- In the bowl of your electric mixer, mix the butter and sugar until light and fluffy. This will take a few minutes. Add in the eggs one a time until well incorporated.
- Add the flour and milk to the batter in three additions, starting and ending with flour. Stir until just combined. Pour batter into the three prepared pans. Smooth the tops. Bake for approximately 25-30 minutes. Remove from oven and leave to cool on a baking rack.
- Make the ganache by heating the cream and butter in a saucepan over medium heat. Once it comes to a slow boil, remove from heat and add the chocolate. Stir until all the chocolate has melted and leave to cool
- In a very cold bowl with cold beaters, mix the cream on high speed until it is light and fluffy. Don’t over mix or it will likely curdle.
- Once the cake has completely cooled you can put it together. Put the bottom layer on the serving dish you are using. Spread over the whipped cream and then top with the next layer. Then put on the top layer. Pour over your ganache in the center of the cake. This will ensure it drizzles quite evenly over the cake and drips down the sides. Leave the cake to set for a few hours before cutting.
- This cake can be stored in an airtight container in the fridge for about 3 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
