Triple Chocolate Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13) with parchment paper and lightly grease the parchment.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined and no lumps remain.

In a separate bowl whisk the eggs, buttermilk, vegetable oil, hot coffee, and vanilla until smooth and slightly frothy.

Pour the wet ingredients into the dry and stir with a spatula or whisk just until combined and smooth. The batter will be thin from the coffee and oil—this keeps the cake moist.

Divide batter evenly between prepared pans and smooth the tops. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Oven times vary; start checking at 22 minutes.

Remove from oven and let pans cool on a wire rack 10 minutes. Run a knife around the edges, invert cakes onto the rack, peel off parchment, and cool completely before assembling (about 1 hour). If using single-layer, cool completely before slicing horizontally if you want layers.

Place the chopped bittersweet chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat.

Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to soften, then gently stir from the center outward with a spatula until smooth and glossy. If using, stir in the butter and corn syrup until fully incorporated. Allow ganache to cool and thicken to a spreadable consistency at room temperature, stirring occasionally (about 20–30 minutes).

If you want a firmer filling, refrigerate and stir every 5–10 minutes until it reaches the desired thickness.

If using gelatin: sprinkle gelatin over the cold water in a small bowl and let bloom 5 minutes. Warm the bloomed gelatin gently (10–15 seconds) in the microwave until melted but not boiling.

Place the chopped white chocolate in a heatproof bowl. Heat the 1/4 cup warm milk (or cream) until very hot but not boiling, then pour over the white chocolate. Let sit 1 minute, then stir until smooth. If using gelatin, stir it into the melted white chocolate until fully incorporated. Stir in vanilla.

Chill the 1 cup heavy cream and a mixing bowl briefly (10 minutes) for better whipping results. Whip the chilled heavy cream to soft peaks using a hand or stand mixer on medium speed.

Fold one-third of the whipped cream into the white chocolate to loosen it, then gently fold in the remaining whipped cream until a uniform, airy mousse forms. Taste and adjust vanilla if desired. Refrigerate until slightly set (about 15–20 minutes) so it holds shape during assembly.

Place the crushed chocolate wafer cookies in a small bowl. Stir in the melted butter and the melted dark chocolate until the crumbs are evenly moistened and hold together when pressed between your fingers. If too dry, add 1–2 teaspoons more melted butter; if too wet, add a tablespoon more crumbs.

Press the mixture into an even layer on a small baking sheet or directly on top of one cake layer during assembly. Chill briefly (10 minutes) to firm up before finishing assembly.

If cake layers domed, level them with a serrated knife so the layers stack evenly. Place one cake layer (bottom) on a serving plate or cake board.

Spread about one-third of the cooled ganache over the bottom cake layer in an even layer—this is your rich chocolate filling.

Spoon or spread half of the white chocolate mousse over the ganache layer, smoothing to an even thickness with an offset spatula (about 1/2 to 3/4-inch thick).

Press the chilled dark chocolate crunch layer gently on top of the mousse, covering as evenly as possible.

Place the second cake layer on top and press lightly to level. If you have leftover mousse, pipe or spread it around the sides or use it as decoration.

Pour the remaining ganache over the top of the cake, using an offset spatula to smooth it over the top and allow a small amount to drip down the sides for a glazed look. For a thicker glaze, chill briefly and apply a second thin coat.

Sprinkle the cake with shaved dark and white chocolate and a light dusting of cocoa powder. Finish with a pinch of sea salt flakes if desired.

Chill the assembled cake at least 30 minutes to set the mousse and ganache before slicing. Bring to room temperature about 20 minutes before serving for best texture and flavor.