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Triple Chocolate Cake with Milk Chocolate Buttercream, Dark Chocolate Frosting and White Chocolate Ganache

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Author: Swah

Ingredients

Cake

  • 2 1/4 cups 285g plain flour
  • 2 cups 450g caster sugar
  • 3/4 cup 90g cocoa powder
  • 2 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups 300 ml buttermilk
  • 3/4 cup 180 ml brewed coffee or espresso
  • 2/3 cup 160 ml vegetable oil
  • 3 eggs room temperature
  • 1 tbsp vanilla extract

Milk Chocolate Buttercream

  • 125 g butter room temperature
  • 3/4 cup 120g icing sugar
  • 145 g milk chocolate melts melted and cooled

Dark Chocolate Frosting

  • 255 g dark chocolate melts
  • 2 1/2 tbsp cocoa powder
  • 340 g butter
  • 2 tbsp milk
  • 1 tsp vanilla
  • 2 cups icing sugar

White Chocolate Ganache

  • 100 g thickened cream
  • 300 g white chocolate melts

Instructions

Cake

  • Preheat oven to 180°C. Prepare three 20cm round cake pans with nonstick spray and line with parchment rounds.*
  • In bowl of an electric mixer, sift all dry ingredients and stir until combined.
  • In a measuring cup, add in eggs, buttermilk, coffee, oil and vanilla and beat lightly with a fork.
  • Add wet mixture to the dry ingredients and beat for 1 minute on medium speed.
  • Divide batter evenly among prepared pans.
  • Bake the cakes for 20 minutes, then rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), approximately 10 more minutes.
  • Cool on wire racks for 20 minutes and then gently invert onto racks until completely cool.

Milk Chocolate Buttercream

  • Melt the milk chocolate melts in a bowl on medium high in 30 seconds bursts until melted. Set aside.
  • Beat the butter in electric mixer until pale and creamy, add icing sugar in slowly until well combined.
  • Once the melted chocolate has slightly cooled, add to the icing mixture and beat until smooth.

Dark Chocolate Frosting

  • Melt the dark chocolate melts in a bowl on medium high in 30 seconds bursts until melted. Stir in cocoa powder and set aside.
  • In your electric mixer, combine butter, milk and vanilla and beat until smooth.
  • Add in melted chocolate once it has cooled slowly and continue beating until well combined.
  • Add in icing sugar slowly until thick and creamy. You may need to add a little more milk if the frosting is still too thick.

White Chocolate Ganache

  • Heat thickened cream in the microwave until hot.
  • Add in white chocolate melt and allow to sit for 2 minutes.
  • Stir the ganache until completely combined. Allow to sit until it comes to room temperature.

Assembly

  • If your cakes have domed, trim them flat with a serrated knife.
  • Place your bottom layer on the cake stand and dollop on top your milk chocolate buttercream icing. Spread out evenly with an offset spatula.
  • Place the second cake on top, upside down, and gently sandwich the 2 layers together.
  • Spread a thin layer of your dark chocolate frosting over the top and sides of the cake. This is referred to as a "crumb coat" which prevents the crumbs from messing up your final ice. Put cake in fridge to chill for around 30 minutes.
  • With your remaining icing, use your offset spatula to cover the top and sides as evenly as possibly (don't worry, mine wasn't particularly neat!)
  • Once the white chocolate ganache is at room temperature, pour it on top of the cake and smooth to the edges. Gently coax a few drips down the sides of the cake using a teaspoon.
  • Top with flowers.

Notes

* I used 2 x 18cm round cake pans and 2 x 12cm round cake pans to give me 1 large 2 layered cake and 1 small 2 layered cake