Triple Chocolate Cake Recipe
This Triple Chocolate Cake recipe features rich layers of moist chocolate cake, creamy chocolate ganache, and smooth chocolate frosting. Made with cocoa powder, melted chocolate, and chocolate chips, it's an indulgent dessert for chocolate lovers. Perfect for birthdays or special occasions, this decadent cake delivers intense flavor and a luscious texture in every bite.
Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Rubber spatula
- Saucepan (for ganache)
- Wire cooling rack
- Offset spatula (for frosting)
- Serrated knife (if needed to level layers)
Ingredients
For the Chocolate Cake Layers
- 1 ¾ cups 220g all-purpose flour
- ¾ cup 65g unsweetened dark cocoa powder
- 2 cups 400g granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup 240ml buttermilk, at room temperature
- ½ cup 120ml vegetable oil
- 2 teaspoons vanilla extract
- 1 cup 240ml hot coffee (can substitute hot water for a milder flavor)
For the Chocolate Ganache Filling
- 8 oz 225g semisweet or dark chocolate, finely chopped
- 1 cup 240ml heavy cream
- 1 tablespoon unsalted butter optional – adds shine
For the Chocolate Buttercream Frosting
- 1 cup 230g unsalted butter, softened
- 3 ½ cups 420g powdered sugar
- ¾ cup 65g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup 60ml heavy cream (add more if needed for smoother consistency)
Instructions
Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly dust with cocoa powder for easy release.
Mix Dry Ingredients
- In a large mixing bowl, sift together the flour, dark cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.
Add Wet Ingredients (Except Coffee)
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until well combined and smooth.
Incorporate Hot Coffee
- Slowly pour in the hot coffee while mixing on low speed. The batter will be thin, which is perfect—it makes the cake moist and tender.
Divide and Bake
- Evenly divide the batter between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Ganache Filling
- While the cakes are cooling, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and let sit for 1–2 minutes. Stir until smooth. Stir in butter for added gloss, if desired. Cool to room temperature until spreadable.
Prepare Chocolate Buttercream
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low. Add vanilla extract and heavy cream. Beat until light and fluffy, adding more cream if needed.
Assemble the Cake
- Place one cake layer on a serving plate or cake board. Spread a layer of ganache evenly over the top. Repeat with the second layer. Top with the third cake layer and gently press down.
Frost and Decorate
- Cover the entire cake with the chocolate buttercream frosting. Use an offset spatula to smooth the top and sides. For a cleaner look, chill the cake for 15 minutes before applying a final smooth coat of frosting. Decorate as desired chocolate shavings, sprinkles, or more ganache drizzled on top work beautifully.
Notes
Notes: You can make the cake layers a day in advance. Wrap in plastic and refrigerate. Don’t skip the hot liquid it helps bloom the cocoa for a richer chocolate flavor. For a mocha twist, use espresso instead of coffee. If you’re in a hot climate, chill the cake slightly before slicing for cleaner cuts.
Nutrition Facts Of Triple Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 610 |
| Fat | 35g |
| Saturated Fat | 20g |
| Cholesterol | 90mg |
| Sodium | 320mg |
| Carbohydrates | 75g |
| Sugar | 55g |
| Protein | 5g |
| Fiber | 4g |
