Triple Layer Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment; grease parchment and dust lightly with cocoa or flour. Bring the boiling water and milk to room temperature if chilled.

Dry ingredients

In a large mixing bowl, sift (or whisk) together 3 cups flour, 1 cup cocoa powder, 2.5 cups granulated sugar, 2 tsp baking powder, 2 tsp baking soda, and 1.5 tsp salt until evenly combined.

Wet ingredients

In a separate bowl or the bowl of a stand mixer, whisk 4 eggs lightly, then add 1.5 cups whole milk, 3/4 cup vegetable oil and 2 tsp vanilla extract. Mix until homogeneous.

Combine batter

With the mixer on low, add the wet mixture to the dry ingredients in two additions until mostly combined. Slowly stream in 1.25 cups boiling water while mixing on low — batter will be thin. Scrape sides and mix just until smooth.

Bake

Divide batter evenly among the three prepared pans (use a scale or measure to be accurate). Bake on the center rack 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway if your oven bakes unevenly.

Cool

Let cakes cool in pans for 10–15 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and cool completely before filling (at least 1 hour). If cakes dome, level with a serrated knife for even stacking.

Caramelize sugar

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tbsp water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber around the edges, then increase heat slightly and watch carefully until it reaches a deep amber color (about 8–12 minutes total).

Add butter

Remove pan from heat and immediately add 6 tbsp unsalted butter pieces. Be careful — mixture will bubble vigorously. Stir with a heatproof spatula until butter is fully incorporated.

Finish caramel

Slowly pour in 3/4 cup heavy cream while stirring (mixture will bubble). Return to very low heat and stir until smooth. Stir in 1 tsp sea salt and 1/2 tsp vanilla extract. Let cool 15–25 minutes to thicken to a sauce consistency. For thicker filling, cool longer; for drizzle, use while slightly warm.

Chop chocolate

Place 12 oz chopped semisweet chocolate in a heatproof bowl. If using chocolate chips, measure by weight for accuracy.

Heat cream

In a small saucepan, bring 2.5 cups heavy cream just to a simmer (small bubbles forming around edges), then remove from heat.

Make ganache

Pour the hot cream over the chopped chocolate and let sit undisturbed 2–3 minutes. Gently stir from center outward until smooth and glossy. Add 6 tbsp room-temperature butter and 1 tbsp light corn syrup (if using) and stir until incorporated. Let ganache cool and thicken to a spreadable consistency (30–60 minutes at room temperature, or chill briefly and whisk to soften before using).

Reserve for frosting

Reserve about 1 to 1 1/4 cups of ganache for crumb-coating and final frosting; reserve remaining ganache for filling if desired. If ganache becomes too firm, warm gently over a double boiler or microwave in short bursts, stirring between, until spreadable.

Prepare layers

If desired, brush each cake layer lightly with the optional 1/2 cup simple syrup to retain moisture. Level layers so they stack evenly.

First layer

Place one cake layer on a cake board or serving plate. Spread a thin layer (about 1/3 cup) of ganache over the layer to act as a glue. Spoon or pipe about 1/3 of the salted caramel sauce (about 3–4 tbsp) onto the ganache and spread evenly, leaving a 1/4-inch border to prevent overflow when stacking.

Second layer

Set the second cake layer on top, press lightly. Repeat: scrape a thin ganache layer, then spread another 1/3 of the caramel sauce evenly. Top with the third cake layer.

Crumb coat

Apply a thin crumb coat of ganache around the top and sides of the stacked cake (use about 1/2 to 3/4 cup). Chill the cake 15–20 minutes to set the crumb coat.

Final frost

Use remaining ganache to apply a smooth final coat over the top and sides. Work quickly if ganache is soft; chill briefly between passes to firm up if needed.

Decorate

Warm the reserved caramel slightly if thick, then spoon or drizzle desired amount over the top, allowing some to drip down the sides. Sprinkle 1/2 tsp coarse sea salt over the caramel. Add chocolate shavings or curls around the top edge as desired.

Serve & store

Let cake sit at cool room temperature 20–30 minutes before slicing to allow ganache to soften slightly for clean slices. Store in an airtight cake box in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.