Ingredients:


For the Cake:

  1. 1 and 3/4 cups all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 2 cups granulated sugar
  4. 1/2 teaspoon salt
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1 cup buttermilk, at room temperature
  8. 1/2 cup vegetable oil
  9. 3 large eggs, at room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup hot water

For the Chocolate Ganache:

  1. 1 and 1/2 cups heavy cream
  2. 12 ounces semisweet chocolate, finely chopped
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt

For the Chocolate Frosting:

  1. 1 cup unsalted butter, softened
  2. 1 cup unsweetened cocoa powder
  3. 5 cups powdered sugar
  4. 1/2 cup whole milk or heavy cream
  5. 2 teaspoons vanilla extract
  6. Pinch of salt


Instructions:

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.


In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, baking soda, and baking powder until well combined.


In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.


Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water, mixing until the batter is smooth.


Divide the batter evenly among the prepared cake pans. Tap the pans on the counter to remove any air bubbles.


Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.


While the cakes are cooling, prepare the chocolate ganache. In a medium saucepan, heat the heavy cream over medium heat until it just begins to boil. Remove from heat and pour over the finely chopped chocolate in a heatproof bowl.


Let the mixture sit for 1-2 minutes, then whisk until smooth. Stir in the vanilla extract and salt until well combined.


Let the chocolate ganache cool to room temperature, then cover and refrigerate until it thickens to a spreadable consistency, about 1-2 hours.


To make the chocolate frosting, in a large mixing bowl, sift the cocoa powder to remove any lumps. Add softened butter and beat with a mixer on medium speed until creamy and well combined.


Gradually add the powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt, and continue to beat on low speed until the ingredients are combined. Then increase the speed to medium and beat for another 2-3 minutes, until the frosting is smooth and creamy.


Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of chocolate ganache over the top of the cake. Repeat with the second layer.


Place the third layer on top and frost the entire cake with the chocolate frosting, covering the sides and the top of the cake.


Chill the cake in the refrigerator for at least 1 hour to allow the frosting and ganache to set.


Decorate the top of the cake with additional chocolate ganache, chocolate shavings, or other chocolate decorations, if desired.


Slice and serve the scrumptious Triple Chocolate Cake, and enjoy the rich and indulgent chocolate flavors