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Triple Layer Chocolate Buttermilk Cake Recipe - That Sunday Morning Bake Show

Triple Layer Chocolate Buttermilk Cake

Plush chocolate crumb with a gentle buttermilk lift, a whipped dark chocolate ganache that eats like mousse, and a silky Swiss meringue chocolate buttercream that glides. Balanced chocolate first flavor and clean slices.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours 45 minutes
Servings: 14 slices
Calories: 1127
Ingredients Equipment Method Video

Ingredients
  

Chocolate Buttermilk Cake
  • 315 g cake flour 2 ½ cups
  • 70 g natural cocoa powder sifted
  • 1 tsp fine seas salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 340 g granulated sugar
  • 225 g unsalted butter room temp
  • 180 g neutral oil I used grapeseed
  • 4 large eggs room temp
  • 240 g sour cream room temp
  • 240 ml buttermilk room temp
  • 2 tsp vanilla extract
  • 120 g dark chocolate 60-70% melted & cooled
Dark Chocolate Ganache Whip
  • 300 g dark chocolate 60-70% chopped
  • 360 ml heavy cream
  • 1 pinch fine sea salt
  • 1 tsp vanilla extract
Swiss Meringue Chocolate Buttercream
  • 200 g egg whites about 6 large eggs
  • 300 g granulated sugar
  • 450 g unsalted butter softened but cool
  • 200 g dark chocolate around 60% melted & cooled
  • 1 pinch fine seas salt
  • 2 tsp vanilla extract

Equipment

  • 3 8" round cake pans
  • Stand mixer with whisk and paddle
  • Hand mixer optional
  • Instant read thermometer
  • Digital scale
  • Heatproof bowls

Method
 

Chocolate Buttermilk Cake
  1. Heat oven to 350 F. Grease and line three 8 inch round pans with parchment rounds.
  2. In a large bowl whisk flour, cocoa, salt, baking powder, and baking soda.
  3. In the mixer bowl with paddle, cream butter and sugar on medium high until pale and fluffy, about 3 to 4 minutes.
  4. Stream in the oil and mix until fully combined.
  5. Add eggs one at a time, mixing after each and scraping the bowl.
  6. Mix in sour cream and vanilla until smooth.
  7. On low speed add dry ingredients in three additions alternating with buttermilk. Begin and end with the dry mix. Stop when just combined.
  8. Stir in the melted chocolate until the batter is uniform.
  9. Divide the batter evenly between the pans. Target about 775 g per pan.
  10. Bake 28 to 32 minutes until a toothpick shows a few moist crumbs.
  11. Cool 10 minutes in pans, then turn out to wire racks and cool completely.
Dark Chocolate Ganache Whip
  1. Heat cream until steaming. Pour over the chopped chocolate in a heatproof bowl. Let sit 2 minutes.
  2. Stir gently from the center until smooth and glossy. Add salt and vanilla.
  3. Cool at room temperature, stirring occasionally, until thick and spreadable.
  4. Whip with a hand mixer on medium low just until it looks like chocolate mousse. Do not over whip.
Swiss Meringue Chocolate Buttercream
  1. Combine egg whites and sugar in a bowl set over gently simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160F.
  2. Transfer to a mixer with the whisk. Beat on high until glossy stiff peaks form and the bowl is cool, about 7 to 8 minutes.
  3. Switch to paddle. Add butter a few tablespoons at a time. If it looks curdled keep mixing until smooth.
  4. Mix in cooled melted chocolate, salt, and vanilla. Beat until silky and spreadable.
Assembly
  1. Level cakes if needed. Place the first layer on a board.
  2. Spread a generous layer of whipped ganache. Top with the second layer and repeat.
  3. Add the final cake layer.
  4. Apply a thin crumb coat of buttercream. Chill 20 minutes.
  5. Frost smoothly with the remaining buttercream.
  6. Finish with a light snowfall of grated dark chocolate, cocoa nibs if you want gentle texture, or any extra ganache you have.

Video