Name: Triple Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 and 1/2 tsp baking powder; 1 and 1/2 tsp baking soda; 1/2 tsp salt; 2 cups sugar; 2 large eggs; 1 cup whole milk or buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1/2 cup hot coffee or hot water; 4 oz semi-sweet or dark chocolate, melted; 1 cup heavy cream (for ganache); 1 and 1/4 cups chocolate chips or chopped chocolate (for ganache and frosting); 3/4 cup butter, softened (for frosting); 1/2 cup melted chocolate (for frosting); 2–3 cups powdered sugar (for frosting); 2–3 tbsp heavy cream (for frosting texture)

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Triple Chocolate Cake is a dream dessert for chocolate lovers. Rich, moist, and deeply indulgent, this cake layers three different kinds of chocolate to create a decadent treat that satisfies every craving. With a tender chocolate cake base, a smooth chocolate ganache filling, and a luscious chocolate frosting, it’s the ultimate celebration of all things chocolate.

Why You’ll Love This Recipe

I love this cake because it’s intensely chocolatey without being overly sweet. The mix of cocoa powder, melted chocolate, and creamy ganache gives it layers of flavor and texture that feel bakery-quality. It’s perfect for birthdays, special occasions, or any time I want to impress. And even though it looks fancy, it’s actually simple to make with everyday ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Sugar
Eggs
Whole milk or buttermilk
Vegetable oil
Vanilla extract
Hot coffee or hot water (to enhance the chocolate flavor)
Semi-sweet or dark chocolate, melted (for the batter)
Heavy cream (for the ganache)
Chocolate chips or chopped chocolate (for ganache and frosting)
Butter (for frosting)
Powdered sugar (for frosting)

Directions

I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
I whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs, sugar, milk, oil, and vanilla until smooth.
I stir in the melted chocolate, then add the dry ingredients gradually.
I pour in the hot coffee or water last to thin the batter—it’ll be runny, but that’s perfect for a moist cake.
I divide the batter between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
While the cakes cool, I make the ganache by heating heavy cream and pouring it over chocolate chips. I let it sit, then stir until silky.
For the frosting, I beat butter until fluffy, add melted chocolate, then mix in powdered sugar and a bit of cream to get the right texture.
I layer the cakes with ganache in between, then frost the outside with the chocolate buttercream.
I chill the cake briefly before slicing for cleaner layers.

Servings and timing

This recipe serves 10–12 people.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: About 2 hours

Variations

I sometimes swap dark chocolate for milk chocolate if I want a sweeter version.
For a mocha twist, I add a teaspoon of instant espresso powder to the batter and frosting.
I top the cake with chocolate shavings or sprinkles for decoration.
If I want to fill the layers with something extra, I add a layer of raspberry jam or whipped cream along with the ganache.
I use gluten-free flour blend to make it gluten-free.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
To keep it moist, I press plastic wrap against any cut surfaces.
If I want to warm it slightly before serving, I microwave individual slices for 10–15 seconds.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly. I frost and assemble the next day for the best texture.

Why is coffee added to chocolate cake?

The coffee doesn’t make it taste like coffee—it just deepens the chocolate flavor and makes the cake richer. I always notice the difference.

Can I freeze Triple Chocolate Cake?

Definitely. I freeze the unfrosted layers or even the whole frosted cake. I just wrap it tightly and thaw it overnight in the fridge before serving.

What’s the best chocolate to use?

I use high-quality semi-sweet or dark chocolate for both the ganache and frosting—it really improves the taste and texture.

How do I keep the cake moist?

I make sure not to overbake the layers, and I let the cake cool completely before frosting. The ganache and buttercream also help lock in moisture.

Conclusion

Triple Chocolate Cake is everything I want in a dessert: rich, moist, and completely satisfying. With three layers of chocolate in every bite, it’s a showstopping treat that feels like a celebration no matter when I serve it. Whether I’m baking it for a party or just because, this cake always delivers on flavor and wow factor.

Triple Chocolate Cake

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Triple Chocolate Cake is a rich and indulgent dessert featuring a moist chocolate cake base, silky chocolate ganache filling, and luscious chocolate buttercream frosting—perfect for any celebration.

Author: Mayaa
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
2 large eggs
1 cup whole milk or buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup hot coffee or hot water
4 oz semi-sweet or dark chocolate, melted
1 cup heavy cream (for ganache)
1 and 1/4 cups chocolate chips or chopped chocolate (for ganache and frosting)
3/4 cup butter, softened (for frosting)
1/2 cup melted chocolate (for frosting)
2–3 cups powdered sugar (for frosting)
2–3 tbsp heavy cream (for frosting texture)

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Instructions

Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, beat eggs, sugar, milk, oil, and vanilla until smooth.
Stir in melted chocolate, then gradually mix in the dry ingredients.
Add hot coffee or water and mix until the batter is smooth and thin.
Divide batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the ganache: heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Let cool slightly.
For the frosting: beat butter until fluffy, add melted chocolate, then gradually mix in powdered sugar and cream until smooth and spreadable.
To assemble: layer one cake with ganache, place second cake on top, and frost the entire cake with buttercream.
Chill briefly before slicing for clean layers.