Triple Matilda Chocolate Cake (Printable Version)

Decadent three-layer chocolate cake with rich sponge, creamy frosting, and glossy ganache.

# What You 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 more 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 Make It:

01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper.
02 - Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl.
03 - Whisk buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract in a separate bowl until fully incorporated.
04 - Pour wet ingredients into dry mixture. Stir until just combined, being careful not to overmix the batter.
05 - Divide batter evenly among prepared pans. Smooth tops using an offset spatula.
06 - Bake for 30–35 minutes until a toothpick inserted into center emerges clean.
07 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually incorporate powdered sugar and cocoa on low speed. Add milk, vanilla, and salt. Whip until fluffy, adjusting consistency with additional milk if necessary.
09 - Heat heavy cream in small saucepan until simmering. Pour over chopped chocolate and butter in heatproof bowl. Let stand 2 minutes, then whisk until glossy and smooth. Cool until thickened but pourable.
10 - Place first cake layer on serving plate. Spread frosting evenly. Add second layer and frost again. Position third layer and coat top and sides with remaining frosting.
11 - Pour ganache over cake center, allowing it to cascade down sides for dramatic finish.
12 - Refrigerate 20–30 minutes until ganache sets. Slice and serve at room temperature.

# Expert Tips:

01 -
  • This cake balances deep chocolate flavor with tender, moist crumb in every single bite
  • The ganache dripping down the sides makes it look like something from a bakery window
  • People literally gasp when you slice into three layers of pure chocolate perfection
02 -
  • Room temperature ingredients blend better so take everything out an hour before baking
  • The ganache thickens as it cools so time it carefully for that perfect drip effect
  • Chill the frosted cake for 15 minutes before pouring ganache so the layers don't slide
03 -
  • Add a teaspoon of espresso powder to the frosting for an even deeper chocolate flavor
  • Place strips of parchment under your cake while frosting then pull them away for a clean plate
  • If the ganache is too thick to drip, warm it for 5 seconds in the microwave

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