Moist Triple Chocolate Layer Cake Recipe

White Chocolate Ganache
1 Heat heavy cream in a small saucepan until it’s steaming—don’t let it boil.
2 Pour the hot cream over white chocolate in a heatproof bowl and let it sit for 2–3 minutes.
3 Gently stir until smooth and glossy. If needed, microwave in 5-second bursts to melt any remaining bits.
4 Cover with plastic wrap and chill for 2–3 hours, until thick but still scoopable.
5 Once chilled, whip the ganache using a stand mixer with the whisk attachment until light, fluffy, and soft peaks form—don’t overwhip.
Cake
7 Preheat oven to 350°F. Line the bottom of three 8-inch pans with parchment paper, then grease and dust the sides.
8 In a medium bowl, sift together flour mixture—flour, cocoa powder, baking soda, baking powder, and salt.
9 In the bowl of a stand mixer with the paddle attachment, mix oil and sugar on medium speed for 1 minute.
10 Add eggs one at a time, then vanilla and sour cream. Mix just until combined.
11 Alternate adding dry ingredients and hot coffee to the wet mixture, starting and ending with dry. Mix on low speed, scraping the bowl as needed.
12 Pour the chocolate cake batter evenly into the pans.
13 Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.
14 Let cool in pans for 10 minutes before moving to a cooling rack.
Frosting
16 In a large bowl, beat butter until fluffy—about 1 minute.
17 Add cocoa powder and powdered sugar slowly, mixing on low speed to avoid a sugar cloud.
18 Add vanilla, salt, and heavy cream. Beat on medium speed until smooth and fluffy.
To Assemble
20 Trim the top of the cake layers if needed to create a flat surface.
21 Spread a dab of frosting on your cake board to anchor the first layer.
22 Pipe a frosting border and fill with half of the whipped ganache.
23 Add the second layer and repeat with the rest of the ganache. Top with the final layer and press gently.
24 Apply a crumb coat of frosting to the entire cake. Chill for 15–20 minutes.
25 Frost the cake generously with the remaining frosting using an offset spatula.
26 Optional: Top with chocolate curls, chocolate drip, or mini chocolate chips.