Triple Chocolate Cake
Moist, rich, delicious: this triple chocolate cake is sure to be a new favorite!
  1. Preheat oven to 350 degrees. Grease a bundt pan with coconut oil and dust with cocoa powder. Set aside. In a large bowl, mix together flour, cocoa, soda, salt, and pudding mix. Set aside.
  2. In the bowl of a stand mixer, beat together coconut oil and sugars until light and creamed. Beat in eggs and vanilla for 2 minutes, scraping down bowl as needed.
  3. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Stir in chocolate chips. Pour batter evenly into greased pan and spread evenly.
  4. Bake in oven at 350 degrees for 30 min. Then lower temperature to 325 and continue to bake for an additional 30-40 minutes until toothpick inserted in middle comes out mostly clean. Cool for 5 minutes in pan before inverting onto wire rack to cool completely.
  1. Chop up chocolate bar into chunks (or use chocolate chips) and set in a bowl. Pour heavy whipping cream into a saucepan and heat on medium-high until heated but not boiling. Pour cream on top of chocolate and let set for 10 minutes. Resist the urge to stir at this point! After 10 minutes, whisk together the chocolate and cream until smooth and shiny. Let set for a couple minutes before pouring on top of cooled cake. (Make sure your cake is on a cake plate.) Let ganache cool until slightly hardened. Store in airtight container.
Recipe Notes

*Cake flour can be made by measuring out your flour; for every cup of flour, take out 2 tablespoons of flour. Add 2 tablespoons of corn starch instead. Mix together to combine.

**To make your own buttermilk, measure out a scant cup of milk and add 1 tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly). Let stand 5-10 minutes.