This decadent triple chocolate cake features an impossibly tender chocolate sponge with velvety chocolate frosting and dreamy chocolate ganache on top.
Yeah, it’s pretty impressive. And it’s not for the faint at heart.
Whether you’re celebrating a special occasion or just need a serious chocolate fix, this cake has you covered.
It’s the perfect balance of deep, dark chocolate flavors with a hint of sweetness that isn’t overpowering. Plus, it’s visually stunning, making it a showstopper for any dessert table.
Why You’ll Love This Triple Chocolate Cake
Gourmet Dessert: With three distinct layers – moist chocolate cake, creamy chocolate buttercream frosting, and a glossy chocolate ganache – this cake looks like something out of a fancy bakery.
Easy to Customize: Feel free to add fruit or jam to the middle of the cake or top it with extra fresh fruit for a brighter finish.
Make-Ahead Friendly: The cake layers can be baked and frozen ahead of time, making it easy to prepare for a large gathering or event. The frosting and ganache can also be made a day or two ahead and refrigerated until ready to assemble.
Ingredients
- Semisweet Chocolate: Adds rich, melt-in-your-mouth chocolate flavor to the cake, frosting, and ganache. Feel free to use chocolate chips.
- Unsweetened Cocoa Powder: Provides a deep chocolate taste and color to the cake.
- Granulated, Brown, and Powdered Sugar: White and brown sugar sweeten the cake and give it moisture. Powdered sugar ensures the frosting is sweet and thick.
- All-Purpose Flour: Gives structure and stability to the cake.
- Hot Coffee (or Water): Enhances the chocolate flavor and helps to activate the cocoa.
- Baking Soda: Leavens the cake, making it light and fluffy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Vegetable Oil: Keeps the cake moist and tender.
- Unsalted Butter: Brings richness and moisture to the cake, and makes the frosting smooth and velvety.
- Heavy Cream: To make the frosting spreadable and for the ganache.
- Large Eggs: Bind the ingredients and add richness.
- Vanilla Extract: Adds a sweet, aromatic flavor.
- Buttermilk: Makes the cake tender and moist, with a slight tang.
How to Make Triple Chocolate Cake
I had so much fun making this, from mixing the smooth batter to watching the ganache drip down the sides in perfect, glossy streams.
But while it looks impressive, I promise it’s straightforward enough for even novice bakers.
1. PREP: Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
2. MIX: Mix the hot coffee and cocoa until smooth, then pour over the chocolate chips. Set aside to melt.
3. WHISK: Whisk the dry ingredients and sugars until well blended. Whisk the oil, eggs, vanilla, and buttermilk separately.
4. COMBINE: Stir the dry ingredients into the wet until just combined. Then, whisk the chocolate and coffee mixture until smooth and stir it into the batter.
5. BAKE: Divide the batter into the pans and bake for 25-30 minutes. Cool for 10 minutes in pans, then transfer to wire racks.
6. FROSTING: Melt the chocolate in the microwave. Beat the butter until fluffy, and then stir in the powdered sugar, melted chocolate, vanilla, and salt. Mix in the cream, as needed.
7. ASSEMBLE: Place one cake layer on a plate and cover with frosting. Repeat this with all three cake layers, and then cover the whole cake with frosting*. Chill for 30 minutes to set.
8. GANACHE: Heat the cream until just simmering, pour it over the chocolate, let sit for 3 minutes, whisk until smooth, and then cool.
9. FINISH: Pour the ganache over the chilled cake and let it drip over the edges. Pipe extra frosting on top if desired. Chill 30-60 minutes before serving. Enjoy!
*For the best results, add a thin layer of frosting over the cake (the crumb coat). Chill until firm, then add a thicker layer of frosting on top.
This keeps the crumbs in and leaves the top coat of frosting smooth and crumb-free.
Tips For the Best Triple Chocolate Cake
Whether you’re sharing with friends or treating yourself, this triple chocolate cake is 100% Insta-worthy.
But if you’ve never made such a big cake before, check out these tips before you start.
- Use quality chocolate. Use high-quality semisweet chocolate and cocoa for the best flavor and texture. It’s the key flavor so now is the time to splurge!
- Don’t overmix. Mix the batter just until the ingredients are combined. Overmixing can result in a dense cake.
- Don’t overbake. Check the cakes early to avoid overbaking. A toothpick inserted in the center should come out clean.
- Use room-temperature ingredients. This helps the batter and frosting blend more easily.
- Freeze the cakes. After cooling, wrap the cakes in plastic and freeze for a couple of hours. This makes assembling the cake much easier.
- Flavor variations. Consider adding different flavors like nuts, coffee, or orange zest to the batter for added depth of flavor.
- Top with fresh fruit. Top the cake with fresh fruit like strawberries, blueberries, or raspberries for a pop of color and added flavor.
- Try different frosting. Try different types of frosting, such as cream cheese or fruit frosting. You could also try other fillings, such as peanut butter frosting or dulce de leche.
How to Store
I may be biased, but this triple chocolate cake is not just a dessert – it’s an experience you’ll savor with every bite.
In fact, it’s so good, I doubt you’ll have leftovers.
Of course, if you do, they’ll store well.
To Store: Wrap the cake or leftover slices tightly in plastic wrap and store in an airtight container in the refrigerator for up to 5 days. Warm to room temperature before enjoying.
To Freeze: Freeze the entire triple chocolate cake by wrapping it tightly in plastic wrap and aluminum foil. If you don’t have room, freeze the wrapped unfrosted cakes for up to 3 months, then make the frosting and ganache before assembling.
More Chocolate Cake Recipes You Need to Try
Chocolate Cake Shake
One-Bowl Chocolate Cake
Portillo’s Chocolate Cake Recipe
Chocolate Truffle Cake
Triple Chocolate Cake
16
servings30
minutes30
minutes829
kcalThis decadent triple chocolate cake features an impossibly tender chocolate sponge with velvety chocolate frosting and dreamy chocolate ganache on top.
Ingredients
- For the Cake
1 cup semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder, divided
1 cup hot coffee (or water)
2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk
- For the Chocolate Buttercream Frosting
12 ounces semisweet chocolate, chopped
2 cups unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2-4 tablespoons heavy cream or milk, as needed
- For the Chocolate Ganache
4 ounces semisweet or dark chocolate, chopped
1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease and line the bottom of three 8-inch cake pans with parchment paper.
- Make the cakes: Place the chopped chocolate and half of the cocoa powder in a large, heatproof bowl. Pour over the hot coffee, stir once, then set aside.
- In a large mixing bowl, whisk the flour, sugars, remaining cocoa powder, baking soda, and salt. In a separate bowl, whisk the oil, eggs, vanilla extract, and buttermilk until blended.
- Gently stir the dry ingredients into the wet by hand with a spatula until just combined. Whisk the hot coffee and chocolate mix until smooth, then stir into the batter.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the chocolate buttercream frosting: Melt the chocolate in the microwave in 30-second increments, stirring between each spin until smooth. In a separate bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth. Add the melted chocolate, vanilla extract, and salt and beat until combined. Finally, add the heavy cream or milk as needed to achieve the desired consistency.
- When the cakes are cool, spread a tablespoon of frosting onto a serving plate and place one cake layer in the middle. Spread a layer of frosting on top. Repeat with the remaining two cake layers, creating a stacked cake. Cover the cake evenly with the remaining frosting, then place in the fridge to chill for 30 minutes.
- Make the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over low heat until it starts to simmer. Remove from the heat and pour over the chocolate. Let it sit for 3 minutes before whisking until smooth. Set aside to cool.
- When the cake is firm, pour the cooled ganache over the top, using an offset spatula to help it drip over the edges. If desired, finish with extra frosting piped on top.
- Chill the cake again for at least 30-60 minutes before serving. Enjoy!
Notes
- Use high-quality chocolate and cocoa for the best flavor.
- Top the cake with or press chocolate chips into the sides while the frosting is still wet for a fun finish and added texture.
I made your cake with a few adjustments. I didn’t put in the melted chocolate, I put 3 eggs, I used oat milk with 1 tablespoon of lemon juice for the buttermilk. It come out perfect. I made your icing making it non dairy with plant butter and allergy free chocolate chips. My family love it! They asked me where I bought it. My five year old granddaughter who is highly allergic to milk was so happy to have a chocolate cake she could eat without any worries. We didn’t need the ganache. The cake was all gone without leftovers. Thank you!
Sounds delicious! And I love that your sweet granddaughter got to enjoy it, too!