Triple Chocolate Sandwich Cake with Ganache

    3 hours

    This is the ultimate cake recipe for the chocolate lover, chocolate cake, chocolate icing and chocolate ganache. Serve with fresh raspberries, if desired.

    151 people made this

    Serves: 16 

    • Cake
    • 2 1/4 cups (280g) plain flour
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 180g unsweetened chocolate, chopped
    • 125g unsalted butter
    • 2 1/2 cups (470g) dark brown sugar
    • 3 eggs
    • 1 1/2 tablespoons vanilla essence
    • 1 cup sour cream
    • 1 cup (250ml) water
    • Icing
    • 180g unsweetened chocolate, chopped
    • 1/4 cup unsalted butter
    • 1 egg yolk
    • 4 cups (750g) icing sugar
    • 2 tablespoons vanilla essence
    • 2 tablespoons thickened cream
    • 250g cream cheese, softened
    • Ganache
    • 2 cups dark chocolate chips
    • 1 cup thickened cream

    Preparation:25min  ›  Cook:35min  ›  Extra time:2hours cooling  ›  Ready in:3hours 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm cake tins.
    2. Sift together the flour, bicarb soda and salt. Set aside. In the top of a double boiler heat the chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    3. In a large bowl cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared cake tins.
    4. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the tin for 10 minutes then turn out onto a wire rack and cool completely.
    5. Icing: In the top of a double boiler heat the chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    6. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the icing sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
    7. Ganache: In a large saucepan combine the chocolate chips and cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
    8. To Assemble: When cake is completely cooled cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes or until ganache has set.
    9. Spread icing over the ganache. Cover with top layer of cake. Ice top and sides with icing and garnish with more ganache.

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    Reviews in English (140)


    I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, here's what I did: 1. always grease and flour your baking pans, then place parchment paper in them, and grease and flour (use cocoa for a chocolate cake) the paper. My cakes never stick when I do this. 2. The butter to sugar ratio in this recipe is low, it just won't cream. This is no big deal, the cake will still turn out well. Just go ahead and add one egg and then begin creaming. 3. Beat the butter/sugar/egg mixture at least two minutes, then add another egg, beat two more minutes, add the third egg, beat at least two more minutes. 4. This recipe will fill 3 9-in. cake pans if each one is filled slightly less than halfway. This makes an impressive looking cake when ganache and frosting is spread between each layer. 5. To make the ganache, boil the cream over medium heat, then add the chocolate chips, lower the heat, and whisk briskly until smooth. 6. This recipe's buttercream frosting is good, but unnecessarily complicated. Just cream the butter, mix the cream, vanilla and chocolate together,alternately add it and the confectioner's sugar to the creamed butter, then the cream cheese. I found the frosting too thick, so I added 3 tbs. milk. I left out the egg yolk completely. 7. Cake assembly-pour the ganache in the center of each layer, then carefully spread it just to the edge. Chil  -  11 Jan 2009  (Review from Allrecipes USA and Canada)


    As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal disaster. The worst baking experience I have ever had. Ganache spilling everywhere.  -  07 Sep 2004  (Review from Allrecipes USA and Canada)


    WOW!! I had never made a cake from scratch but wanted to try. I was a little leary and VERY scared. I pretty much followed this recipe exact with the exception that I used semisweet choc chips for the ganache. This cake was VERY time consuming - im sure that might have something to do with my inexperience. I did refridgerate the ganache (overnight, actually since it became very late) In the morning I whipped it with a hand mixer and it was perfect. I didn't think the batter was too thin and it fit fine in 2 pans. I also did firmly pack the brown sugar as I think someone else had suggested. Ok so I twisted things a little by frosting the entire cake with the ganache and using the buttercream frosting to garnish on top and the bottom - I also shaved some chocolate for decor. (im going to see if I can figure out how to load a pic).. Here's the best part - I take this absolutely beautiful cake to work with me tonight and had it in a crystal disply case (I work in a restaurant) I added it as a dessert special and of course because of the beauty of it was ordered by the very first table of the night. I was mortified because even with its looks I was so afraid that with the first cut it would collapse or explode or worse, I was afraid it would taste disgusting all put together. HOLY MOLY, it was a hit!! We sold almost the whole cake and people went on about it being the best cake they ever had and how moist it was, etc. I was beaming and LOVED taking credit for it!! Thank U!!!  -  13 Apr 2007  (Review from Allrecipes USA and Canada)