This Triple Chocolate Cake is a decadent masterpiece that promises to satisfy every chocolate lover’s dream. With layers of moist, rich chocolate sponge, velvety chocolate ganache, and a luscious chocolate frosting, each bite is a symphony of textures and flavors. The deep cocoa aroma fills your kitchen as it bakes, creating an irresistible anticipation. In just under two hours, you’ll have a show-stopping dessert that’s perfect for celebrations or indulgent moments.
Every slice offers a heavenly balance of sweetness and richness, with a melt-in-your-mouth crumb and a glossy, smooth finish. The triple chocolate layers ensure a depth of flavor that’s both bold and comforting. Whether you’re sharing it with friends or savoring it solo, this cake is a guaranteed crowd-pleaser. Its indulgent nature makes it worth every minute of prep and baking time, leaving you with a dessert that’s as unforgettable as it is delicious.
Triple Chocolate Cake Ingredients
- Cake Layers:
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- ¾ cup (75 g) dark cocoa powder (use high-quality for best results)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil (avocado, vegetable, or canola oil work well)
- ½ cup (113 g) unsalted butter (melted)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- ½ cup (118 ml) very hot/boiling water or hot coffee (enhances chocolate flavor)
- Frosting:
- 12 oz (340 g) semisweet chocolate (chopped into small pieces)
- 2 cups (450 g) unsalted butter (softened)
- 4 cups (400 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 2-4 tablespoons heavy cream or milk (as needed for consistency)
- Ganache:
- 8 oz (226 g) semisweet or dark chocolate (chopped)
- 1 cup (236 ml) heavy whipping cream
Step-by-Step Instructions
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Line the bottoms of three 9” (23 cm) round pans with parchment paper, and grease and flour the sides (or use baking spray).
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt. Break up any clumps from the brown sugar.
- Add oil and melted butter, stirring until the dry ingredients are moistened.
- Add eggs and vanilla extract, stirring until the batter is uniform.
- Gradually stir in buttermilk until fully combined.
- Carefully pour hot water or coffee into the batter, stirring until smooth. Scrape the sides and bottom of the bowl.
- Divide the batter evenly into the prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans if needed.
- Let cakes cool for 15 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
- Make the Frosting:
- Melt the chocolate in a heatproof bowl in 20-second intervals, stirring until smooth. Let it cool until no longer warm.
- In a separate bowl, beat the butter with an electric mixer until creamy and smooth.
- Drizzle the cooled chocolate into the butter and mix until well combined.
- Gradually add powdered sugar on low speed, then mix in vanilla extract and salt.
- Add heavy cream or milk, one tablespoon at a time, until the frosting is smooth and spreadable. Set aside.
- Prepare the Ganache:
- Place chopped chocolate in a heatproof bowl.
- Heat the cream in a saucepan until steaming, then pour it over the chocolate. Cover with foil and let sit for 5 minutes.
- Whisk until smooth, then let it cool for 15 minutes. Transfer to a squeeze bottle for easier application.
- Assemble the Cake:
- Level the cake layers if uneven. Fill a piping bag with frosting.
- Place one cake layer on a serving tray. Pipe a large dam around the edge and a smaller ring in the center, then fill with ganache (use about ⅓ of it).
- Add the second layer and repeat. Top with the final layer and frost the entire cake. Apply a crumb coat, refrigerate for 15 minutes, then add the final layer of frosting.
- Decorate the top with the remaining ganache. Refrigerate for 15 minutes to set.
- Pipe decorative frosting on top using a large open-star tip. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Triple Chocolate Cake with a drizzle of raspberry coulis or a dollop of whipped cream for a fruity contrast. For a richer experience, try adding a scoop of vanilla bean ice cream or a sprinkle of sea salt to enhance the chocolate flavors.
Storage and Reheating Tips
Store your cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave a slice for 10-15 seconds to restore its gooey texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Recipe Variations to Try
Swap the dark cocoa powder for Dutch-processed cocoa for a milder flavor, or add espresso powder to the batter for a deeper chocolate taste. For a nutty twist, fold in chopped walnuts or hazelnuts before baking.
Time-Saving Hacks for Busy Bakers
Prepare the cake layers a day ahead and store them wrapped in plastic wrap. Use a store-bought chocolate frosting if you’re short on time, or skip the ganache drip for a simpler finish. A stand mixer can also speed up the frosting process.
Essential Equipment Guidance
Ensure you have three 9-inch round pans for even baking, and a piping bag with a large open-star tip for professional-looking decorations. A squeeze bottle makes applying the ganache drip much easier and more precise.
Triple Chocolate Cake
Ingredients
Cake Layers
- 1 ¾ cups all-purpose flour (220 g)
- 1 cup granulated sugar (200 g)
- 1 cup light brown sugar firmly packed (200 g)
- ¾ cup dark cocoa powder (75 g) (see note)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup neutral cooking oil (155 ml) I use avocado oil, vegetable, or canola would also work
- ½ cup unsalted butter melted (113 g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup very hot/boiling water or hot coffee (118 ml)
Frosting (see note)
- 12 oz semisweet chocolate chopped into small pieces (340 g)
- 2 cups unsalted butter softened (450 g)
- 4 cups powdered sugar (400 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Ganache
- 8 oz semisweet or dark chocolate chopped (226 g)
- 1 cup heavy whipping cream (236 ml)
Instructions
- Preheat the oven to 350F (175C) and line the bottoms of three 9” (23cm) round pans with parchment paper and grease and flour the sides (or spray with baking spray). Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt. Whisk well to break up any clumps from the brown sugar.
- Add oil and melted butter and stir until all of the dry ingredients are moistened.
- Add eggs and vanilla extract and stir well until you have a uniform batter.
- Gradually stir in buttermilk until batter is completely combined.
- Finally, slowly (carefully) pour hot water or coffee into the batter, stirring until uniform. Be sure to scrape the sides and bottom of the bowl.
- Divide batter evenly into prepared cake pans and transfer to center rack of 350F (175C) oven. Bake for 22-25 minutes or a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs (if your oven is uneven you may need to rotate cakes during baking).
- Allow cakes to cool for 15 minutes before running a knife around the edge to loosen from the pan and then carefully inverting onto a cooling rack to cool completely before decorating.
- While cakes cool, prepare frosting and then ganache.
- Melt chocolate in a heatproof bowl by heating in 20-second intervals and stirring in between until smooth and completely melted. Set aside and allow to cool until no longer warm to the touch.
- Place the butter in a separate, large bowl and use an electric mixer to beat until creamy and smooth.
- Once chocolate has cooled, give it a stir (make sure it hasn’t re-solidified) and then drizzle into the butter. Stir until well-combined with the butter.
- With mixer on low-speed, gradually stir in sugar.
- Add vanilla extract and salt and stir well.
- If the frosting is too thick, add cream or milk, a tablespoon at a time, until a smooth and spreadable consistency is reached. Set aside while you prepare your ganache.
- Place chocolate in a small heatproof bowl.
- Place cream in a small saucepan and heat over medium heat until steaming. Remove from heat and pour evenly over chocolate. Cover with foil and let sit undisturbed for 5 minutes.
- Remove foil and whisk until smooth. Allow ganache to cool 15 minutes before proceeding (I like to pour mine into a small squeeze bottle to make application easier).
- Assemble the cake
- Note that if cakes are uneven you may wish to level them before assembling. Place frosting in a large piping bag fitted with a large open tip.
- Place one cake layer on serving tray. Do a large dam around the edge of the cake and a smaller ring in the center followed by a circle of frosting in the very center (like you are making a bullseye – photo included as a visual in the post). Squeeze ganache inside the two rings, using about ⅓ of the ganache. Top with second layer of cake and repeat. Top with last layer of cake and frost entire cake with frosting. I usually do a crumb coating and then refrigerate the cake for 15 minutes before doing the final layer of frosting. If ganache becomes too cold/firm, heat it in the microwave in 5 second intervals until proper consistency is reached.
- Use remaining ganache to decorate the top of the cake (see my detailed tutorial on how to do a ganache drip if you’d like) and refrigerate for 15 minutes for ganache to begin to set before adding more frosting.
- Once ganache has set, fit a piping bag with remaining frosting with a large open-star tip (I like Ateco 846 or 848) and do final decorative piping on top of cake.