Triple Chocolate Cake

I was looking for an easy and fuss free chocolate cake that will then "dress-up" to make an impressive showstopper birthday cake for a chocolate lover. After a long search, I found this excellent recipe from thecrumbykitcen.com . 

The cake is filled with whipped chocolate ganache, fluffy homemade chocolate buttercream and top off with a few chocolate truffles, so every bite is a burst of chocolate! This cake is actually very easy to assemble and is perfect for birthdays.

The moist triple chocolate cake is so much better than a box cake mix. This cake is super fluffy and moist. It is even moist when cold!

Ingredients:

 Chocolate Cake:

• 205g plain flour or 1½ cups
• 300g sugar or 1½ cups
• 75g cocoa powder or ¾ cup
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup butter milk, room temperature*
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup boiling water

Chocolate Ganache-for filling and truffles:

• 225g dark chocolate
• 240g double cream
• some cocoa powder & sprinkle, for the truffles

Chocolate Butter Cream:

• 225g butter
• 375g icing sugar
• 65g cocoa powder
• 1½ tsp vanilla extract
• ¼ cup double cream

Method:

For Chocolate cake:

Preheat the oven to 175ºC/160ºC for fan assist oven. Line three 6 inch cake pans with baking paper, set aside. 

In a large bowl, combine all the dry ingredients  and whisk until blended. With a spoon, create a well in the middle.

Add the eggs, buttermilk, oil and vanilla extract and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.

Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Allow the cakes to cool in the pans for 5 minutes, then remove to cooling rack to cool completely.

For Chocolate Ganache:

Chop the chocolate and place it in a large bowl. Set aside.

Heat the cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.

Pour the warm cream over chopped chocolate in a bowl. Let it sit for 5 minutes, melting the chocolate slowly.

Whisk or stir the cream and chocolate together gently until it is combined into a smooth ganache. 

When ganache is cool, divide it between two bowls. Use a hand mixer fitted with a whisk attachment and whip up one bowl until it is fluffy  and thickened. Be careful not to over-whip, otherwise it will be impossible to spread.

Cover and place the second bowl of ganache in the refrigerator for at least 2 hours, until set.

Once the ganache is firm, use a small scoop to portion out 1 tablespoon sized balls. Roll them quickly between your palms until round and smooth.

Roll truffles around in  cocoa powder or sprinkles until completely coated. Transfer to a baking paper lined plate and refrigerate until ready to use.

For the Whipped Chocolate Buttercream:

Place softened butter and 100g icing sugar in a large bowl. Using a whisk attachment, mix until combined, scrape the bowl, and repeat with the remaining icing sugar, adding 100g at a time. When all icing sugar has been added, turn the speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed.

Add the cocoa powder and vanilla and blend on low for 1 minute. Add the double cream in a slow drizzle as it mixes.

Once the  mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.

Whip buttercream on medium-high speed for 4-5 minutes, until it is silky, light and fluffy.

To Assemble the Cake:

Using a sharp serrated knife, carefully slice any domed tops off each cooled cake layer.

Place a layer on a cake board or plate and, using an offset spatula, fill and spread ½ of the whipped ganache to cover layer. Repeat with the remaining layer.

Skim ice the top and sides of the cake, smoothing out the buttercream. Place in the refrigerator for 30 minutes before continuing.

Use the remaining buttercream to rough ice the top and outside of the cake, creating swirls and swoops with your spatula. Garnish bottom half with sprinkles, and pipe remaining buttercream into rosettes on top of the cake. Top with truffles.

 Note: *You can substitute the shop bought buttermilk. Each cup of  buttermilk, you can use 1 tablespoon of lemon juice or white vinegar, plus enough milk to measure 1 cup. Whisk it together, then let stand for 5 minutes to allow the acid to curdle the milk.

** You can divide this batter between two 8-inch cake pans if you prefer. For larger cake with taller layer or  more than 2 layers, you will need to make an extra half batch of batter.