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3.92 from 12 votes

Ultimate Triple Chocolate Cake with Chocolate Ganache

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Author Layla

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk or almond milk or milk of choice
  • 1/2 cup boiling water
  • 1/4 cup vegetable oil or oil of choice
  • 1 teaspoon vanilla extract

Chocolate Chunk Syrup

  • 1/4 cup chopped bittersweet or semi-sweet chocolate or chocolate chips
  • 1/4 cup sugar
  • 2 teaspoons unsweetened cocoa
  • 3 Tbsp water

Ganache

  • 8 ounces semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • 1/8 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Butter a 9'' cake pan and dust with flour; set aside.

  • Make chocolate syrup: In a small sauce-pan melt all the ingredients for the Chocolate Chunk Syrup (1-2 minutes), stirring occasionally.

  • In a large bowl, Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using low speed until combined. Add egg, milk, water, oil, and vanilla. Beat on medium speed until smooth. Pour batter into greased and floured cake pan. 
  • Scoop in the chocolate chunk syrup mixture and swirl with a knife until the mixture is fully incorporated. Bake for 30 minutes, until a cake a toothpick inserted, comes out clean. Cool in the pan for 10-15 minutes then drizzle with ganache. 
  • To make Ganache: While the cake is baking, Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy). After 10 minutes Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it. Let cool for at least 3-5 minutes and no more than 15 minutes before Pouring on the cooled cake.

Notes

Store cake in an airtight container for up to 1 week in the fridge. Enjoy!
 
RECIPE EDITED ON FEB 2018 TO FIT INTO A 9'' (NON-SPRINGFORM) CAKE PAN.