Triple Matilda Chocolate Cake (Printable Version)
A showstopping three-layer chocolate cake with creamy frosting and glossy ganache topping.
# What You’ll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups unsweetened cocoa powder
03 - 2 ½ cups granulated sugar
04 - 2 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon fine salt
07 - 1 cup buttermilk, room temperature
08 - 1 cup hot coffee
09 - ½ cup vegetable oil
10 - 4 large eggs, room temperature
11 - 2 teaspoons pure vanilla extract
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 ½ cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - ⅓ cup whole milk, plus additional as needed
16 - 2 teaspoons pure vanilla extract
17 - ¼ teaspoon salt
→ Chocolate Ganache
18 - 8 ounces semisweet chocolate, finely chopped
19 - 1 cup heavy cream
20 - 2 tablespoons unsalted butter
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk buttermilk, hot coffee, oil, eggs, and vanilla extract in a separate bowl until well combined.
04 - Pour wet ingredients into dry mixture. Mix until just combined; avoid overmixing to prevent tough texture.
05 - Divide batter evenly among prepared pans. Smooth tops with an offset spatula.
06 - Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder on low speed. Pour in milk, vanilla, and salt. Beat until fluffy and spreadable, adding extra milk if necessary.
09 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate and butter in a heat-proof bowl. Let stand for 2 minutes, then whisk until smooth and glossy. Cool until thickened but still pourable.
10 - Place first cake layer on a serving plate. Spread generous layer of frosting over top. Position second layer and repeat frosting. Add third layer and apply frosting to top and sides of entire cake.
11 - Pour cooled ganache over the top of the cake, allowing it to cascade down the sides for a dramatic dripping effect.
12 - Refrigerate assembled cake for 20-30 minutes to set ganache before slicing and serving.
# Quick Tips:
01 -
- The triple chocolate threat is not an exaggeration—every layer delivers something different
- That moment when warm ganache hits the chilled frosting and sets into something magical
02 -
- Room temperature ingredients for the cake batter are not just a suggestion—cold eggs can seize hot coffee into weird little cooked egg pockets
- The ganache consistency window is small—too runny and it slides off, too thick and it clumps instead of drips
03 -
- Weigh your ingredients if you can—flour measured by volume can vary wildly and throw off the entire cake texture
- Invest in an offset spatula if you frost cakes more than once a year—it makes the difference between looking homemade and looking professional