Triple Layer Dark Chocolate Cake & Choco-coffee Ganache

Chocolate Cake

When it comes to cakes, chocolate is often a favorite for many. This month we are sharing a recipe for a special cake that is sure to please you and your valentine.


Time: 45 minutes

Effort: Easy

Serves: 4



1/2 cup unbleached all-purpose flour

1/4 cup sugar

2 tbsp. cocoa powder

1/4 tsp. baking soda

1/3 cup water

1 tsp. vanilla essence

2 tbsp. unsalted butter, melted

1 tsp. white vinegar



Preheat oven to 350F, making sure the rack is in the middle of the oven.

Butter and flour a 5″ x 8 1/2″ oblong bread tin.
Using a medium sized bowl, combine all the dry ingredients. Whisk in the melted butter, water and vinegar until the mixture is no longer lumpy. Spoon the mixture into the tin, and smooth the top with a spatula to make sure it’s even.

Bake for 10-20 minutes or until a toothpick comes out dry when inserted. Be sure NOT to open the oven door whilst baking. Set on a wire rack to cool. Once cooled, insert a sharp knife along the edges to loosen and unmold onto a sheet of parchment. Using a sharp knife, slice the cake horizontally into 3 equal layers.



8 oz. semisweet chocolate finely chopped. (Do not use chocolate chips. You may use special melting chocolate or baking chocolate in bars)

1 cup heavy cream

1 Espresso cup of strong espresso (approx. 1.5 oz.) – OR if you don’t have espresso, use 1 tbsp. instant coffee dissolved in 1.5 oz. of hot water.



Using a medium-small pot, bring the cream just to a boil. Remove from heat and add the coffee and stir. Add the chopped chocolate and gently stir until all the chocolate has melted and the mixture is smooth.

Set aside and let cool completely.



Set 2 layers of the cake on a wire rack, over a sheet of parchment.

Spread a generous amount of the ganache over the first layer. Place the second layer over the top, aligning them, then spread the second layer with a generous amount of ganache. Set the third layer over the top of the second one and spread ganache over the top and around the sides. The ganache will drip through the wire rack.

Carefully set the cake on a suitable serving plate, and refrigerate for at least 1 hour.


Serving tips
Serve with whipped Crème Fraîche or whipped cream. Also good with a small scoop of coffee ice cream and small berries in season.




Used with Permission from Jump Into My Kitchen. Some of the recipe portions adapted from Ricardo and Pretty Simple Sweet.