Triple Matilda Chocolate Cake (Printable)
Three layers of rich chocolate sponge with creamy frosting and 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 tsp baking powder
05 - 1 ½ tsp baking soda
06 - 1 tsp 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 tsp 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 tsp pure vanilla extract
17 - ¼ tsp salt
→ Chocolate Ganache
18 - 8 oz semisweet chocolate, finely chopped
19 - 1 cup heavy cream
20 - 2 tbsp unsalted butter
# How-To Steps:
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 in a separate bowl until fully incorporated.
04 - Pour wet ingredients into dry mixture. Stir until just combined; avoid overmixing to maintain tender crumb.
05 - Divide batter evenly among prepared pans. Smooth tops with spatula. Bake for 30-35 minutes until toothpick inserted in center comes out clean.
06 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
07 - Beat softened butter until creamy. Gradually incorporate powdered sugar and cocoa powder on low speed. Add milk, vanilla, and salt. Whip until fluffy and spreadable, adjusting consistency with additional milk if necessary.
08 - Heat heavy cream in small saucepan until just simmering. Pour over chopped chocolate and butter in a heat-proof bowl. Let stand for 2 minutes, then whisk until completely smooth. Allow to cool until thickened but still pourable.
09 - Place first cake layer on serving plate. Spread frosting evenly over surface. Position second layer on top and frost. Add third layer and apply frosting to top and sides of entire cake.
10 - Pour prepared ganache over top of cake, allowing it to cascade down sides for dramatic presentation.
11 - Refrigerate assembled cake for 20-30 minutes to set ganache before slicing and serving.
# Expert Tips:
01 -
- The coffee in the batter deepens the chocolate flavor without making it taste like coffee at all
- Three tall layers make this cake absolutely showstopping for birthdays and celebrations
02 -
- Room temperature ingredients mix together much more smoothly and create a more even texture in your finished cake
- The ganache thickens as it cools, so time your pour carefully when it is thickened but still pourable
03 -
- Add a pinch of espresso powder to your frosting if you really want to amp up the chocolate intensity
- Freeze your cake layers for 30 minutes before frosting to reduce crumbs and make assembly easier