Triple Chocolate Layer Cake
Ultra-moist chocolate layers with chocolate ganache and chocolate cream-cheese mousse, chocolate frosting, a ganache drip and truffles.
Bobbie's tips: use high-quality cocoa powder; hot coffee or espresso deepens the chocolate flavour; don't overmix the batter; chill the mousse well so it spreads beautifully; chill the cake after the crumb coat; a warm knife gives bakery-style slices; for extra intensity add a layer of chocolate crunch (crushed cookies or cocoa nibs) between layers. Variations: dark chocolate in the ganache and mousse; white chocolate ganache drip; mocha (add 1 tbsp espresso powder to the frosting); ½ cup chopped toasted hazelnuts between layers; 1 tsp peppermint extract in the mousse; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without decorations up to 2 months, thaw overnight in the fridge, then add fresh toppings before serving.
Ingredients
Chocolate cake layers
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (heaping)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or strong espresso
Chocolate ganache filling
- 1½ cups heavy cream
- 12 oz semi-sweet chocolate (chopped)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Chocolate mousse filling
- 2 cups heavy cream (cold)
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate (melted and cooled)
Chocolate frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Topping
- Chocolate truffles (store-bought or homemade)
- Chocolate shavings or curls
- Chocolate chips or chunks
- Cocoa powder (for dusting)
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Method
- 1
Make the chocolate cake layers: preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, whisk the buttermilk, oil, eggs, vanilla and hot coffee. Add the wet ingredients to the dry ingredients and mix until smooth. Divide the batter evenly among the pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then remove and cool completely.
- 2
Make the chocolate ganache: heat the heavy cream until just simmering. Pour over the chopped chocolate and let sit 2 minutes, then whisk until smooth. Add the butter, vanilla and a pinch of salt. Let cool to room temperature, then refrigerate for 30 minutes until thickened.
- 3
Make the chocolate mousse: whip the heavy cream to soft peaks and set aside. In another bowl, beat the cream cheese, powdered sugar, cocoa powder and vanilla until smooth. Fold in the melted chocolate, then gently fold in the whipped cream until light and fluffy. Chill for 20–30 minutes.
- 4
Make the chocolate frosting: beat the butter until creamy. Add the powdered sugar, cocoa powder, heavy cream, vanilla and salt. Beat on medium-high speed until light and fluffy.
- 5
Assemble the cake: place one cake layer on a stand. Spread a layer of chocolate ganache. Pipe or spread a thick layer of chocolate mousse. Repeat with the remaining layers, finishing with a cake layer on top.
- 6
Frost the cake: frost the entire cake with chocolate frosting. Smooth the sides and top.
- 7
Add the ganache drip: warm the remaining ganache slightly. Pour over the top, letting it drip down the sides. Use a spatula to smooth the top.
- 8
Decorate: pipe frosting swirls. Add chocolate truffles, chocolate shavings, chips, and a dusting of cocoa powder.
- 9
Chill and serve: refrigerate for at least 1 hour before serving. Slice with a warm, clean knife for perfect slices.
Get this in a pack
Triple Chocolate Layer Cake is printed in Signature Cakes & Cheesecakes
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$9
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From Bobbie's “Bobbie's Recipe Card 145”. Written up by Bobbie's Kitchen · Updated 26 October 2026