Triple Treat Torte

The week before Brayden’s third birthday. Brayden is one hundred and fifty-seven weeks old. Eden is fifteen weeks old. The triple treat torte is the small family-tradition cake Mama and I have been making each fall since 2020 — the year Cody got arrested for the second time and the year the family decided that every year Cody stayed sober and present would be marked with a small chocolate-cake at the cafe Sunday before October.

The triple treat torte is a small three-layer chocolate cake — a chocolate cake-layer, a chocolate-mousse-filling between layers, a chocolate-ganache top, finished with chocolate shavings. The cake is the small chocolate-triple-celebration of the small annual marker.

The technique on a layered torte is the layer-firmness. Each cake-layer needs to be fully cooled before the mousse goes between them. The torte needs to chill for at least two hours after assembly before slicing. The cuts hold their shape if the cake is properly chilled.

Sunday I drove down to Sapulpa with the small torte in a small carrier in the back seat. The family had a small Sunday-dinner at Mama’s. Cody had four slices.

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes (plus cooling) | Servings: 12

Ingredients

Chocolate Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong brewed coffee, cooled
1/2 cup vegetable oil
1 teaspoon vanilla extract
Chocolate Ganache Filling:
8 oz semi-sweet chocolate chips
3/4 cup heavy cream
2 tablespoons unsalted butter
Chocolate Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
3/4 cup unsweetened cocoa powder
3 cups powdered sugar, sifted
1/3 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Garnish:
Chocolate shavings or curls
Fresh raspberries (optional)

Instructions

Preheat and prep. Heat oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.
Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Add wet ingredients. Add eggs, buttermilk, cooled coffee, vegetable oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and slightly glossy — it will be thin.
Bake the layers. Divide batter evenly among the three prepared pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Make the ganache. Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chocolate chips in a heatproof bowl and let sit 2 minutes. Add butter and stir until silky and smooth. Let cool to a thick, spreadable consistency, about 20–30 minutes at room temperature.
Make the buttercream. Beat softened butter on medium-high speed for 3 minutes until pale and fluffy. Add cocoa powder and beat to combine. Gradually add powdered sugar, alternating with heavy cream, beating well after each addition. Add vanilla and salt. Beat on high 2 minutes until light and smooth.
Assemble the torte. Place the first cake layer on a serving plate. Spread half the ganache evenly over the top. Add the second layer and spread with the remaining ganache. Top with the third layer.
Frost and finish. Apply a thin crumb coat of buttercream over the entire cake and refrigerate 15 minutes. Apply the final, generous layer of buttercream, smoothing the sides and top. Garnish with chocolate shavings and raspberries if desired.
Serve. Slice with a warm knife for clean layers. The torte keeps well at room temperature for up to 2 days, or refrigerated for up to 5 days — bring to room temperature before serving.

Nutrition (per serving)

Triple Treat Torte — The Cake We Bake Every Year Cody is Still Here