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This Triple Chocolate Cake is rich, fudgy, and outrageously moist – a chocolate lover’s dream! Between the ultra soft chocolate cake, silky ganache filling, and creamy chocolate frosting… this is the kind of cake chocolate lovers lose their minds over.
I’ve always been a sucker for chocolate desserts. But this triple chocolate cake is on a whole new level of delicious! It’s stuffed with chocolate ganache, covered in a rich chocolate frosting, and the actual cake itself? SO decadent … akin to my chocolate mud cake.
I made this recipe for a galentine’s day party and it was gone in 5 minutes. I had no intention on posting this recipe but everyone RAVED about it! So, of course, I had to share.
Fudgy Triple Chocolate Cake
Each chocolate cake layer is like a little piece of chocolate heaven – soft, fudgy, decadent. The ganache layer creates contrast between fluffy/fudgy textures and the cake itself has a deep chocolatey flavor that is absolute perfection.
The chocolate frosting is velvety, creamy and light – the perfect pairing that adds just the right amount of sweetness without being too heavy.
Pair it with a cup of coffee or a scoop of vanilla ice cream. At first bite, you might forget about every other dessert you’ve ever tried!
Table of Contents
Key Ingredients
(full list of ingredients and quantities can be found in the recipe card)
- Unsweetened Cocoa powder – Natural cocoa powder gives a sharper and slightly bitter chocolate flavor while Dutch-process cocoa powder has a much smoother and milder taste. I love using natural cocoa because it adds a nice balance and helps cut through all the richness. Use a 22-24% fat cocoa powder for best results.
- Hot Coffee boosts the chocolate flavor by blooming the cocoa powder. It does not make the cake taste like coffee but more so a deeper chocolatey flavor. I do this with my chocolate donut cake and chocolate mousse cake recipe and absolutely swear by it!
- Vegetable oil keeps this cake ultra moist for days while giving it that soft, tender bakery-style crumb that practically melts in your mouth.
- Buttermilk adds moisture and creates a super soft, plush crumb.
- Semi-sweet chocolate chips and heavy cream are used in the chocolate ganache that gets sandwiched between those beautiful chocolate cake layers. For my chocolate ricotta cake and chocolate snack cake, I add it on top!
- Cream cheese adds a rich, tangy flavor that balances the sweetness of the chocolate frosting while creating a smooth, creamy texture. It also helps stabilize the frosting, making it thicker and less prone to melting than a traditional buttercream.
- Powdered sugar helps thicken and sweeten the frosting.
👉 If you love this homemade triple chocolate layer cake, you’ll also want to try my Chocolate Cake with Cream Cheese Frosting and Matilda’s Chocolate Cake!
Variations & Substitutions
- For an alternative to buttercream, you can also use my chocolate fudge frosting here too.
- Cupcake version: Want a mini version of triple chocolate cake? Bake it in cupcake liners for 17-20 minutes then pipe the chilled cupcakes with your desired frosting.
- Bake it as a bundt or sheet cake. Pour the batter into a 12-cup bundt pan to make a triple chocolate bundt cake.
- Out of coffee? Don’t worry! Just combine boiling water and 2 tsp of espresso powder instead.
How to Make Triple Layer Chocolate Cake
Step 1: Make chocolate ganache first so that it has time to cool. In a separate bowl, add heavy cream and microwave for 1 minute. Add chocolate chips and allow the chips to sit in the warm cream for 2-3 minutes, then mix together until the cream and chocolate are smooth. Pro tip: If the chocolate doesn’t fully melt, add to the microwave again in 10-15 second increments)
Step 2: Preheat the oven to 325°F and prepare three 8-inch pans with nonstick baking spray. Whisk together the dry ingredients in a large bowl, including flour, cocoa powder, milk powder, leavening agents, salt, and sugars.
Step 3: In a separate bowl, whisk together the wet ingredients.
Step 4: Gently mix the dry ingredients and add hot coffee. The batter will be watery – this is exactly what we want! Divide the chocolate cake batter evenly between the cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, wrap the warm cakes tightly in plastic wrap and chill completely to trap in moisture and create an ultra soft crumb.
Step 5: Now, make the chocolate syrup. Combine water and sugar in a small saucepan over medium heat. Cook until the sugar is just dissolved, about 5 minutes, then remove from the heat and stir in cocoa powder. Set aside.
Step 6: Once cooled completely, Assemble the cake. Start by poking small shallow holes in the cake and brushing each layer with the chocolate syrup. Add a generous layer of frosting, then place the second layer on top and repeat.
Step 7: Prepare chocolate frosting. Beat butter in a stand mixer until fluffy, then add powdered sugar, vanilla extract, cocoa powder, and whole milk. Scrape down the sides of the bowl and mix until smooth, then add cream cheese and mix until combined.
Step 8: Place one of the cooled cakes onto a cake stand. Add a thin layer of frosting on top. Add some of the frosting to a piping bag and pipe a border around the edge of the cake. Fill with half of the cooled chocolate ganache. place the second layer on top and repeat. Place the third layer on top and add a thin coat of frosting to the outside of the cake then place into the refrigerator for 30 minutes. Add the remainder of the frosting around the cake and top with chocolate chips.
Video Tutorial
Tips for the Best Triple Chocolate Cake
- Measure flour correctly! Too much flour can make the cake dry. Spoon the flour into your measuring cup and level it off.
- Sift all your dry ingredients together to avoid any lumps. It will make the texture of the cake and frosting super smooth!
- Use room temperature ingredients. You know the drill, this is critical to getting a smooth batter and even crumb!
- Cool cakes before frosting! Warm cakes will melt the chocolate frosting, making it slide right off. A quick 30-minute chill in the fridge helps make frosting and stacking easier.
- For a cleaner slice, use a hot knife. Dip a sharp knife in hot water, wipe it dry, and slice for smooth cuts.
Recipe FAQs
Yes, you can bake a triple chocolate cake in a 9×13-inch pan. The baking time will differ, so monitor the cake and adjust as needed.
The cake can sit out at room temperature for about 24 hours. After that, it should be refrigerated in an airtight container, where it will keep for up to five days. Note that refrigeration may cause the ganache and frosting to firm up; for the best texture, let the cake sit at room temperature before serving.
Yes, if you’d like to add chocolate to the frosting, I recommend using the buttercream from my matilda chocolate cake OR doubling the black cocoa buttercream from my black cocoa cupcakes.
To maintain moisture, avoid overbaking. Check the cake’s doneness early using a toothpick. Additionally, brushing the cake layers with simple syrup (a mixture of equal parts sugar and water) can add extra moisture.
More Chocolate Recipes
Desserts
Chocolate Zucchini Cake Recipe
Desserts
Chocolate Pudding Cake Recipe
Desserts
Black Velvet Cake
Desserts
Chocolate Espresso Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Triple Chocolate Cake
Ingredients
Chocolate Ganache Filling
- 3/4 cup (180 g) Heavy cream
- 1 cup (180 g) Semi-Sweet Chocolate Chips
- 2 tbsp (28 g) Salted Butter
Moist Chocolate Cake
- 3 cup (375 g) All Purpose Flour
- 2 cups (400 g) Sugar
- 1/2 cup (110 g) Brown Sugar
- 1 cup (85 g) Unsweetened Cocoa Powder
- 2 tbsp Milk Powder
- 2 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/4 tsp Kosher Salt
- 1 1/2 cup (334 g) Vegetable Oil
- 1 1/2 cups (360 g) Buttermilk, (room temperature)
- 3 large (150 g) Eggs, (room temperature)
- 1 1/2 tbsp Vanilla Extract
- 1 1/2 cups (360 g) Hot Coffee
Chocolate Syrup
- 1/4 cup (60 g) Water
- 1/4 cup (50 g) Sugar
- 2 tbsp Unsweetened Cocoa Powder
Cream Cheese Chocolate Frosting
- 1 1/2 cups (336 g) Salted Butter, (room temperature)
- 3/4 cup (65 g) Unsweetened Cocoa Powder
- 4 1/2 cups (540 g) Powdered Sugar
- 12 oz (340 g) Cream Cheese, (room temperature)
- 2-4 tbsp Whole Milk
- 1 tbsp (13 g) Vanilla Extract
Instructions
- Make chocolate ganache first so that it has time to cool. In a separate bowl, add heavy cream and microwave for 1 minute. Add chocolate chips and allow the chips to sit in the warm cream for 2-3 minutes, then add butter and mix together until everything is smooth. (Pro tip: If the chocolate doesn’t fully melt, add to the microwave again in 10-15 second increments) 3/4 cup Heavy cream 1 cup Semi-Sweet Chocolate Chips 2 tbsp Salted Butter
- Preheat the oven 325 degrees F. Spray 3 8-inch cake pans with nonstick baking spray. In a large bowl, sift all purpose flour, cocoa powder, milk powder, baking soda, baking powder, and kosher salt. Whisk together, then add sugar and brown sugar and mix until combined. 3 cup All Purpose Flour 1 cup Unsweetened Cocoa Powder 2 tbsp Milk Powder 2 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 1 1/4 tsp Kosher Salt 2 cups Sugar 1/2 cup Brown Sugar
- In a separate bowl, mix together vegetable oil, eggs, vanilla extract, and buttermilk. Whisk for about 1 minute, until combined. 1 1/2 cup Vegetable Oil 3 large Eggs 1 1/2 tbsp Vanilla Extract 1 1/2 cups Buttermilk
- Add the dry ingredients to the wet ingredients and whisk until just combined, then pour hot coffee into the bowl. Whisk until just combined and smooth. 1 1/2 cups Hot Coffee
- Divide the cake batter equally among the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
- Now, make the chocolate syrup. Combine water and sugar in a small saucepan over medium heat. Cook until the sugar is just dissolved, about 5 minutes, then remove from the heat and stir in cocoa powder. Set aside. 1/4 cup Water 1/4 cup Sugar 2 tbsp Unsweetened Cocoa Powder
- Allow the cakes to cool in the pan for 10 minutes, then remove onto a wire rack. Use a pastry brush to brush on the chocolate syrup, then allow the cakes to cool completely.
- Prepare chocolate frosting. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minute until smooth and fluffy. Scrape down the sides of the bowl and add powdered sugar, one cup at a time, ensuring each cup is fully incorporated prior to adding the next. Once all of the powdered sugar is added, add in the cocoa powder, and vanilla extract. Scrape down the sides of the bowl and add 2-4 tbsp of whole milk, depending on your preferred consistency. mix on high speed for about 1 full minute. Then add in the cream cheese and mix on medium speed until fully combined and smooth, about 1-2 minutes. 1 1/2 cups Salted Butter 4 1/2 cups Powdered Sugar 3/4 cup Unsweetened Cocoa Powder 1 tbsp Vanilla Extract 2-4 tbsp Whole Milk 12 oz Cream Cheese
- Place one of the cooled cakes onto a cake stand. Add a thin layer of frosting on top. Add some of the frosting to a piping bag and pipe a border around the edge of the cake. Fill with half of the cooled chocolate ganache. place the second layer on top and repeat.
- Place the third layer on top and add a thin coat of frosting to the outside of the cake then place into the refrigerator for 30 minutes. Add the remainder of the frosting around the cake and top with chocolate chips.
Notes
- Measure flour correctly! Too much flour can make the cake dry. Spoon the flour into your measuring cup and level it off OR use a kitchen scale (highly recommended).
- Sift all your dry ingredients together to avoid any lumps. It will make the texture of the cake and frosting super smooth!
- Use room temperature ingredients. You know the drill, this is critical to getting a smooth batter and even crumb!
- Cool cakes before frosting! Warm cakes will melt the chocolate frosting, making it slide right off. A quick 30-minute chill in the fridge helps make frosting and stacking easier.
- For a cleaner slice, use a hot knife. Dip a sharp knife in hot water, wipe it dry, and slice for smooth cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe
thank you!