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Decadent Triple Chocolate Espresso Layer Cake with Salted Caramel Drip

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A rich and indulgent triple chocolate cake layered with espresso-infused batter, silky chocolate ganache, and topped with a luscious salted caramel drip. Perfect for special occasions or any time you crave a luxurious chocolate treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tablespoons strong brewed espresso or espresso powder
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • 2 cups (340g) bittersweet or semisweet chocolate chips
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120ml) heavy cream (for caramel)
  • 1 teaspoon sea salt (adjust to taste)
  • Optional garnishes: chocolate shavings or curls, espresso beans, flaked sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper. Lightly flour the sides or spray with baking spray.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk sugar, vegetable oil, and eggs until fully blended. Add buttermilk, vanilla extract, and espresso. Stir gently.
  4. Carefully add hot water to the wet mixture. The batter will be thin, which is normal.
  5. Gradually pour the dry ingredients into the wet, mixing on low speed until just combined. Avoid overmixing.
  6. Divide the batter evenly among the three pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make ganache, heat heavy cream until simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in softened butter. Chill until spreadable but still soft.
  9. For salted caramel, heat sugar in a dry saucepan over medium heat, swirling occasionally until melted and amber-colored. Add butter carefully, then whisk in heavy cream until smooth. Stir in sea salt and let cool to room temperature.
  10. Assemble the cake by placing one layer on a serving plate, spreading ganache generously. Repeat with remaining layers.
  11. Pour salted caramel over the top, letting it drip down the sides naturally.
  12. Garnish with chocolate shavings, espresso beans, or flaked sea salt as desired.

Notes

Use room temperature eggs and buttermilk for best batter texture. Avoid overmixing to keep cake tender. Cool cake layers completely before applying ganache and caramel to prevent melting. Warm ganache slightly if too firm for spreading. Use a sharp knife warmed under hot water for clean slices. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, use flax eggs, almond milk with vinegar, and dairy-free chocolate and cream.

Nutrition

Keywords: triple chocolate cake, espresso cake, salted caramel drip, chocolate ganache, layered cake, chocolate dessert, easy chocolate cake

Find it online: https://bitefuljoy.com/decadent-triple-chocolate-espresso-layer-cake-recipe-with-salted-caramel-drip-easy-steps/