The Ultimate Triple Chocolate Cake for Cozy Winter Nights

Winter nights are made for deep, rich flavors and cozy kitchens. There is nothing like the smell of baking chocolate on a snowy afternoon. This Triple Chocolate Cake is the ultimate way to warm up your home.

I love making this for my family when we need a treat. It is dark, decadent, and incredibly moist. You will find it is the perfect centerpiece for your holiday table. Everyone will want a second slice of this comfort food classic.

Why This Recipe Is a Winner

This cake delivers a professional look with very little stress. The secret lies in the simple ingredients that create a maximum moisture crumb. Using hot coffee wakes up the cocoa for a deep, gourmet flavor.

It is a wonderful choice for your winter entertaining. The ganache looks fancy but is very easy to master. Your guests will think you spent all day in a bakery. It is truly a crowd-pleasing dessert for any skill level.

Simple Method

Making a layer cake might feel scary, but I promise you can do this. We start by whisking the dry ingredients to keep things light. Then, we slowly add the wet ingredients for a smooth, silky batter.

The hot coffee makes the batter thin, but do not worry. It bakes into a perfectly tender cake every time. Even if you are a beginner, these steps are easy to follow. You will feel like a pro once you stack those layers.

Ingredients You’ll Need

These mostly pantry staples come together to create something magical.

• 3 cups all-purpose flour, sifted
• 3 cups granulated sugar
• 1.5 cups Dutch-processed cocoa powder
• 1 tablespoon baking soda
• 1.5 teaspoons baking powder
• 1.5 teaspoons kosher salt
• 3 large eggs, room temperature
• 1.5 cups full-fat buttermilk, room temperature
• 1.5 cups hot brewed coffee (approx. 200°F)
• 0.5 cup neutral vegetable oil
• 1 tablespoon pure vanilla extract
• 1 cup semi-sweet chocolate chips (60% cacao)
• 16 ounces high-quality semi-sweet chocolate, finely chopped (for ganache)
• 2 cups heavy whipping cream, minimum 36% milkfat (for ganache)
• 0.25 teaspoon sea salt (for ganache)

Step-by-Step

1. Preheat convection oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing with shortening, lining bases with parchment paper, and dusting with cocoa powder.
2. In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk on low speed for 60 seconds to aerate and ensure even distribution of leavening agents.
3. In a separate vessel, whisk together eggs, buttermilk, oil, and vanilla extract until emulsified.
4. With the mixer on low speed, gradually incorporate the wet ingredients into the dry ingredients until just combined.
5. Slowly stream in the hot coffee while maintaining low speed, scraping the bottom of the bowl to ensure no dry pockets remain. Fold in the chocolate chips manually.
6. Distribute the batter equally across the three prepared pans (approx. 850g per pan). Tap pans firmly on the counter to release trapped air bubbles.
7. Bake for 30-35 minutes or until internal temperature reaches 205°F (96°C). Cool in pans for 20 minutes before inverting onto wire racks to reach room temperature.
8. Prepare ganache: Place chopped chocolate and sea salt in a heat-proof glass bowl. Heat heavy cream in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer (do not boil).
9. Pour hot cream over chocolate and let sit undisturbed for 5 minutes to allow thermal transfer. Whisk from the center outward in small concentric circles until a glossy, homogenous emulsion forms.
10. Allow ganache to cool at room temperature until it achieves a thick, spreadable viscosity (approx. 60-90 minutes).
11. Level cake layers with a serrated knife. Stack layers with 0.5-inch of ganache between each. Coat the exterior with the remaining ganache using an offset spatula. Chill for 30 minutes before serving to set the structure.

Best Ways to Enjoy It

Serve this cake at room temperature for the best texture. The chocolate ganache will be soft and melt-in-your-mouth. Pair a thick slice with a cold glass of milk. It is the perfect way to end a holiday meal.

For a fancy touch, add a few fresh raspberries on top. The tart berries cut through the rich chocolate sweetness beautifully. Set the table with your favorite plates and enjoy this moment with your family.

Storage & Reheating

You can store this cake in the fridge for up to five days. Keep it in an airtight container to stay moist. If you want a warm treat, reheat a slice for 10 seconds. This makes the chocolate chips inside nice and melty again.

This cake also freezes very well for later. Wrap individual slices tightly in plastic wrap. Thaw them in the fridge overnight before eating. It is a great way to have homemade dessert ready anytime.

Tips for Best Results

• Don’t skip the parchment paper in your pans.
• Use room temperature eggs and buttermilk for a smooth batter.
• Sift your cocoa powder to avoid any bitter lumps.
• Let the ganache sit for five minutes before you stir it.
• For the holidays, add a sprinkle of festive sprinkles on top.
• Use a serrated knife to level your cake layers easily.
• Tap the pans on the counter to remove air bubbles.
• Always use high-quality chocolate for the best ganache flavor.

Ways to Switch It Up

• Swap the coffee for hot water for a milder flavor.
• Use milk chocolate chips for a sweeter, kid-friendly version.
• In summer, serve with a big scoop of strawberry ice cream.
• Add a teaspoon of peppermint extract for a winter twist.

Quick Answers

Can I make this cake ahead of time?

Yes, you can bake the layers a day early. Wrap them in plastic wrap once they are cool. This makes holiday prep stress-free and easy.

What if I don’t have buttermilk?

You can make a quick substitute at home. Mix 1.5 cups of milk with 1.5 tablespoons of lemon juice. Let it sit for five minutes before using.

How do I know the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is ready. Do not overbake to keep it moist and tender.

I hope this cozy chocolate cake brings a little extra warmth to your winter. It is a recipe meant for sharing and creating sweet memories. Happy baking!

— Lidia

Ultimate Triple Chocolate Cake with Chocolate Ganache

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs

Servings 12 servings

Calories 745 kcal

Ingredients

  

• 3 cups all -purpose flour, sifted
• 3 cups granulated sugar
• 1.5 cups Dutch -processed cocoa powder
• 1 tablespoon baking soda
• 1.5 teaspoons baking powder
• 1.5 teaspoons kosher salt
• 3 large eggs , room temperature
• 1.5 cups full -fat buttermilk, room temperature
• 1.5 cups hot brewed coffee (approx. 200°F)
• 0.5 cup neutral vegetable oil
• 1 tablespoon pure vanilla extract
• 1 cup semi -sweet chocolate chips (60% cacao)
• 16 ounces high -quality semi-sweet chocolate, finely chopped (for ganache)
• 2 cups heavy whipping cream, minimum 36% milkfat (for ganache)
• 0.25 teaspoon sea salt (for ganache)

Instructions

 

• Preheat convection oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing with shortening, lining bases with parchment paper, and dusting with cocoa powder.
• In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk on low speed for 60 seconds to aerate and ensure even distribution of leavening agents.
• In a separate vessel, whisk together eggs, buttermilk, oil, and vanilla extract until emulsified.
• With the mixer on low speed, gradually incorporate the wet ingredients into the dry ingredients until just combined.
• Slowly stream in the hot coffee while maintaining low speed, scraping the bottom of the bowl to ensure no dry pockets remain. Fold in the chocolate chips manually.
• Distribute the batter equally across the three prepared pans (approx. 850g per pan). Tap pans firmly on the counter to release trapped air bubbles.
• Bake for 30-35 minutes or until internal temperature reaches 205°F (96°C). Cool in pans for 20 minutes before inverting onto wire racks to reach room temperature.
• Prepare ganache: Place chopped chocolate and sea salt in a heat-proof glass bowl. Heat heavy cream in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer (do not boil).
• Pour hot cream over chocolate and let sit undisturbed for 5 minutes to allow thermal transfer. Whisk from the center outward in small concentric circles until a glossy, homogenous emulsion forms.
• Allow ganache to cool at room temperature until it achieves a thick, spreadable viscosity (approx. 60-90 minutes).
• Level cake layers with a serrated knife. Stack layers with 0.5-inch of ganache between each. Coat the exterior with the remaining ganache using an offset spatula. Chill for 30 minutes before serving to set the structure.