If you’re looking for the ultimate show-stopping dessert, this Triple Chocolate Drip Cake with Truffles & Ganache Drip is the one. Imagine three layers of decadent chocolate cake, filled with luscious chocolate buttercream, topped with a silky ganache drip, and finished with luxurious truffles. Trust me, this cake is a masterpiece that tastes even better than it looks—rich, indulgent, and guaranteed to wow every single guest.

Why You’ll Love Triple Chocolate Drip Cake with Truffles & Ganache Drip

Name: Triple Chocolate Drip Cake with Truffles & Ganache Drip
Prep time: 35 min
Cook time: 32 min
Total time: PT-487459H49M34S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 2 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 1 cup buttermilk; 1 cup vegetable oil; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup hot coffee; Chocolate Buttercream: 1 1/2 cups butter (softened), 4 cups powdered sugar, 3/4 cup cocoa powder, 1/4 cup heavy cream; Ganache Drip: 8 oz semi-sweet chocolate, 1 cup heavy cream; Chocolate Truffles (for topping): store-bought or homemade

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking it for a milestone celebration, a fancy dinner, or just to spoil yourself, this cake is a guaranteed showstopper. Here’s why it’s a favorite:
Versatile: Works for birthdays, weddings, or just because you love chocolate.
Budget-Friendly: Uses pantry staples and still looks like it came from a high-end bakery.
Quick and Easy: Straightforward steps with a professional-looking result.
Customizable: Change up the decorations, add flavors, or use different truffles.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Triple Chocolate Drip Cake with Truffles & Ganache Drip

Here’s the magic of this cake—it’s layer upon layer of chocolatey goodness. Let’s break it down:
Chocolate Cake: Rich, moist layers made with cocoa powder and melted chocolate.
Chocolate Buttercream: Creamy, fluffy, and loaded with chocolate flavor.
Chocolate Ganache Drip: Silky ganache made with heavy cream and chocolate for that iconic drip.
Truffles: Store-bought or homemade for a stunning topper.
Optional Extras: Chocolate curls, sprinkles, or gold leaf for added flair.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Bake the Cakes: Prepare and bake three layers of rich chocolate cake. Let them cool completely.
Make the Buttercream: Whip butter, powdered sugar, cocoa powder, and melted chocolate until smooth and fluffy.
Assemble the Layers: Stack the cakes with generous layers of chocolate buttercream in between.
Crumb Coat: Apply a thin layer of buttercream around the cake and chill for 20 minutes.
Frost: Spread a final thick, smooth layer of buttercream over the entire cake.
Make the Ganache Drip: Heat cream, pour over chopped chocolate, whisk until smooth, and let cool slightly. Drip the ganache along the edges of the cake for that elegant look.
Decorate: Place truffles on top and add any extra decorations you love.
Serve: Slice and enjoy the ultimate chocolate experience!

Nutrition Facts

Servings: 14
Calories per serving: 560 (approximate)

Preparation Time

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

How to Serve Triple Chocolate Drip Cake with Truffles & Ganache Drip

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with a scoop of vanilla or coffee ice cream.
Pair with fresh raspberries or strawberries for a tart contrast.
Add a dollop of whipped cream for extra indulgence.
Enjoy with a strong cup of coffee or a glass of red wine.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use high-quality chocolate for the best flavor and smoothest ganache.
Chill the cake before adding the ganache drip for clean, defined drips.
Don’t rush the cooling process—warm cake layers will melt the buttercream.
Experiment with flavored truffles to add a surprise twist.
Store the cake in the fridge but bring it to room temperature before serving.

FAQ’s

1. Can I make this cake ahead of time?
Yes, bake and frost up to 2 days in advance; add the ganache and truffles the day you serve it.
2. Can I freeze the cake?
Yes, freeze the unfrosted layers for up to 2 months and thaw before decorating.
3. Can I use white or milk chocolate for the ganache?
Absolutely! Just adjust the cream-to-chocolate ratio slightly.
4. Do I need special tools for the drip?
A spoon or squeeze bottle works perfectly for the drip effect.
5. Can I use store-bought cake mix?
Yes, just dress it up with homemade frosting and ganache for a professional look.
6. How do I keep the cake moist?
Brush the layers with simple syrup before frosting.
7. Can I make my own truffles?
Yes, simple chocolate truffles are easy to make and add a personal touch.
8. How long will leftovers last?
Store in the fridge for up to 4 days, covered well.
9. Can I add a filling besides buttercream?
Yes, try chocolate mousse, jam, or Nutella for variety.
10. Can I turn this into cupcakes?
Absolutely! Bake the batter in cupcake tins and decorate each with a ganache drizzle and a truffle.

Conclusion

This Triple Chocolate Drip Cake with Truffles & Ganache Drip is the ultimate dessert for chocolate lovers. With its rich layers, silky ganache, and elegant finish, it’s a cake that not only tastes incredible but also looks absolutely stunning on any table. Once you try it, you’ll be looking for any excuse to bake it again!

Triple Chocolate Drip Cake with Truffles & Ganache Drip

Author: Charlotte
Prep Time: 35 mins
Cook Time: 32 mins
Total Time: 1 hr 15 mins plus chilling
Yield: 14 servings 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

An ultra-decadent triple chocolate cake layered with rich chocolate buttercream, topped with smooth ganache drip, and adorned with luxurious chocolate truffles for the ultimate show-stopping dessert.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup hot coffee
Chocolate Buttercream: 1 1/2 cups butter (softened), 4 cups powdered sugar, 3/4 cup cocoa powder, 1/4 cup heavy cream
Ganache Drip: 8 oz semi-sweet chocolate, 1 cup heavy cream
Chocolate Truffles (for topping): store-bought or homemade

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat sugar, oil, and eggs until creamy. Add vanilla and buttermilk, mixing until smooth.
Gradually add dry ingredients to wet ingredients, alternating with hot coffee, and mix until combined (batter will be thin).
Divide batter evenly among prepared pans and bake 28–32 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the buttercream, beat butter until creamy. Add powdered sugar, cocoa powder, and heavy cream and whip until fluffy.
Level cooled cake layers. Frost each layer with buttercream and stack. Frost the entire cake with a thin crumb coat and chill for 20 minutes. Apply a final thick layer of buttercream.
For the ganache drip, heat heavy cream until simmering and pour over chocolate. Let sit for 5 minutes, then stir until smooth. Cool slightly and drizzle down the edges of the cake using a spoon or piping bag.
Top the cake with chocolate truffles and any extra decorations desired.

Notes

Ensure the cake is chilled before applying the ganache drip for neat drips.
Use different types of chocolate (milk, dark, white) for variety in the truffles.
Leftovers can be stored covered in the fridge for up to 5 days.