This Triple Chocolate Cake is a chocolate lover’s dream—rich, moist, and packed with deep chocolate flavor in every layer. It’s made with a chocolate cake base, filled or frosted with chocolate buttercream, and finished with a silky chocolate ganache. When I’m in the mood for something intense and indulgent, this cake always delivers.
Why You’ll Love This Recipe
I love how each layer of this cake offers a different kind of chocolate experience—soft cake, creamy frosting, and smooth ganache. It’s perfect for birthdays, special occasions, or anytime I need a dessert that really impresses. Despite how luxurious it tastes, it’s easy to make with simple ingredients and straightforward steps. Every bite is rich, moist, and undeniably satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Baking soda
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Salt
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Eggs
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Granulated sugar
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Vegetable oil
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Buttermilk
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Vanilla extract
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Hot water or brewed coffee (for deeper chocolate flavor)
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Semi-sweet chocolate chips (melted and mixed into the batter)
For the chocolate buttercream:
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Unsalted butter, softened
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Powdered sugar
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Cocoa powder
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Heavy cream or milk
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Vanilla extract
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Melted dark chocolate (cooled)
For the ganache topping:
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Semi-sweet chocolate (chopped)
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Heavy cream
Directions
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I start by preheating the oven to 350°F (175°C) and greasing two 8-inch round cake pans.
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In a bowl, I whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In another large bowl, I mix eggs, sugar, oil, buttermilk, and vanilla.
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I gradually stir in the dry ingredients, then pour in hot water or coffee, followed by melted chocolate chips for extra richness.
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I divide the batter evenly between the pans and bake for 30–35 minutes until a toothpick comes out clean.
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Once cooled, I prepare the buttercream by beating butter until creamy, then adding cocoa, powdered sugar, cream, vanilla, and melted chocolate.
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I frost the cooled cake layers, stacking and smoothing with the chocolate buttercream.
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For the ganache, I heat heavy cream and pour it over the chopped chocolate, letting it sit before stirring smooth.
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I pour the ganache over the frosted cake, letting it drip slightly down the sides for a dramatic finish.
Servings and timing
This recipe yields one 8-inch layer cake, serving about 10–12 people. It takes approximately 1 hour and 30 minutes total, including cooling and decorating time.
Variations
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I sometimes add espresso powder to the batter for an even bolder flavor.
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Swapping the frosting for chocolate cream cheese frosting gives it a tangy twist.
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I’ve also made this into cupcakes for individual servings.
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Topping the cake with chocolate shavings, curls, or truffles makes it even more elegant.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5. If chilled, I let it sit at room temperature for about 30 minutes before serving. Leftovers can also be frozen—just wrap slices tightly and store for up to 2 months.
FAQs
What makes it “triple” chocolate?
I use three forms of chocolate: cocoa powder in the cake, melted chocolate in the batter and frosting, and a ganache topping—each one adds a different texture and flavor depth.
Can I use milk chocolate instead?
Yes, but I prefer semi-sweet or dark chocolate for a more balanced flavor that isn’t overly sweet.
How do I make sure the cake stays moist?
I don’t overbake, and the buttermilk and oil in the batter help lock in moisture. The ganache also adds richness on top.
Is this cake freezer-friendly?
Absolutely. I wrap unfrosted cake layers or frosted slices tightly and freeze them. Thaw in the fridge overnight.
Can I make this cake in advance?
Yes, I often bake the layers a day ahead and assemble the cake fresh the next day. It holds up beautifully.
Conclusion
Triple Chocolate Cake is my go-to dessert when I want to go all-in on chocolate. With its rich layers, creamy frosting, and glossy ganache, every bite is pure indulgence. Whether I’m serving it to guests or treating myself, it never fails to satisfy serious chocolate cravings.
Print
Decadent Triple Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Triple Chocolate Cake is the ultimate dessert for chocolate lovers, featuring moist chocolate cake layers, rich chocolate buttercream, and a silky chocolate ganache topping. Ideal for birthdays, holidays, or indulgent treats, this triple chocolate cake is easy to make and irresistibly delicious.
Ingredients
- For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
- ¾ cup semi-sweet chocolate chips, melted
- For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3–3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 4 oz melted dark chocolate, cooled
- For the Ganache Topping:
- 6 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
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In a large bowl, mix eggs, sugar, oil, buttermilk, and vanilla.
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Gradually add the dry ingredients to the wet mixture.
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Stir in hot water or coffee, then fold in melted chocolate chips.
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Divide batter evenly into pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
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To make the buttercream, beat butter until creamy. Add cocoa, powdered sugar, cream, vanilla, and melted chocolate. Beat until fluffy.
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Frost the cake layers with buttercream, stacking them evenly.
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For the ganache, heat cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
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Pour ganache over the frosted cake, letting it drip down the sides.
Notes
- Add espresso powder for enhanced chocolate depth.
- Use chocolate cream cheese frosting for a tangy alternative.
- Make as cupcakes for individual servings.
- Garnish with chocolate shavings or truffles for a luxe finish.
- Freeze leftover slices for up to 2 months.
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