Triple-Layer Chocolate Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup butter, softened
  • ¾ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 2½ cups cake flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 2 tablespoons vanilla extract
  • ½ cup sour cream
  • Chocolate Frosting (recipe follows)
  • Ganache (recipe follows)
  • Garnish: fresh berries, flowers
Instructions
  1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with baking spray with flour.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with buttermilk and vanilla extract, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream.
  4. Pour batter into prepared pans, and bake until a wooden pick inserted in center comes out clean, 13 to 17 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Chocolate Frosting between layers and on top and sides of cake. To create a border for Ganache, spread frosting slightly above top edge of cake and do not smooth down. Refrigerate frosted cake for 30 minutes. Pour Ganache over center of cake, and slightly turn cake to spread to edges. Refrigerate for up to 3 days. Garnish with berries and flowers before serving, if desired.
Recipe by Victoria at https://victoriamag.com/triple-layer-chocolate-cake/