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. Usually he always has a carrot cake dusted with icing sugar for his birthday cake. At times he wants to be a bit more adventurous and has a vanilla sponge cake with fresh berries. Both delicious, I have to say. So, when he said chocolate cake, I was happy to make something different. There is a recipe for a basic Chocolate Cake on this site, but this cake is far more decadent for those extra special occasions.
Triple Layer Chocolate Ganache Cake
Serves 12-16 people
For the Cake:
2 Cups/250 grams flour
3/4 Cup/70 grams cocoa powder
2 Teaspoons baking powder
1/2 Teaspoon salt
4 Ounces/115 grams of dark chocolate
1 Cup/240 ml water
1 Cup/240 ml whole milk
2 Teaspoons vanilla
1 1/4 Cups/280 grams butter
1 Cup/200 grams sugar
For the Ganache:
3/4 Cup/180 ml heavy whipping cream
8 ounces/200 grams dark semi sweet chocolate
1 Tablespoon butter
For the Filling:
1 Cup/240 ml heavy whipping cream
2 Tablespoons sugar
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 centre 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.
Click on the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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