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This Triple Chocolate Cake Recipe is a chocolate lovers dream! Layers of moist chocolate cake, stuffed with chocolate ganache and covered in rich cream cheese chocolate frosting. Perfect for when you want something rich, fudgy, and totally indulgent.
If you love this triple chocolate layer cake, you’ll also want to try my Chocolate Cake with Cream Cheese Frosting and Matilda’s Chocolate Cake!
I’ve always been a sucker for chocolate desserts. But this triple chocolate cake is on a whole new level of delicious! It’s over the top and kinda reminds me of that chocolate cake that everyone was making from “The Bear” … but honestly, better. It’s stuffed with chocolate ganache, covered in a rich chocolate frosting, and the actual cake itself? SO moist .. 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.
Each of the chocolate cake layers are like little piece of chocolate heaven—soft, fudgy, decadent.The cake itself is so moist it practically melts in your mouth. And the chocolate frosting? It 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. We’re also be using this to make the chocolate syrup cake soak, too!
- Hot Coffee boosts the chocolate flavor! It does not make the cake taste like coffee but more so a deeper chocolatey flavor. Use any leftovers to make my chocolate donut cake or my chocolate mousse cake recipe!
- Cake Flour, baking soda, and baking powder give the cake structure, giving it a lift without being too dense or too airy.
- Granulated sugar adds the perfect sweetness to balance out the bitterness of the cocoa. It also contributes to the moist, tender texture we all love in cakes.
- Mayonnaise might sound odd, but mayo keeps the cake moist and tender. It’s just eggs and oil, so you won’t taste it at all!
- Eggs bind the ingredients together along with buttermilk and vegetable oil to make the cake more tender and decadent.
- 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 Chocolate Frosting
- Cream cheese adds a rich, tangy flavor that balances the sweetness of the chocolate while creating a smooth, creamy texture. It also helps stabilize the frosting, making it thicker and less prone to melting than a traditional buttercream.
- Unsweetened cocoa powder provides a deep, rich chocolate flavor that balances the sweetness of the frosting. It also thickens the frosting slightly due to its absorbent texture.
- Butter create a creamy and smooth base for the frosting, while the vanilla extract adds a hint of sweetness that complements the chocolate.
- Powdered sugar helps thicken and sweeten the frosting.
You can also use my chocolate fudge frosting here too.
Variations & Substitutions
- Nutella frosting: If you prefer a familiar taste, I suggest adding Nutella for the best chocolate flavor. Mind you, the cake will be heavenly and delicious (especially for the kids!).
- 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.
- Don’t have cake flour? Swap for all purpose flour OR make your own homemade cake flour with flour and cornstarch.
- 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 350 degrees F. Spray 3 8-inch baking pan with nonstick baking spray or parchment paper and set aside.Sift dry ingredients into a large bowl – flour, cocoa powder, baking soda, baking powder, and salt. Whisk together.
Step 3: In a separate bowl, whisk together sugar, brown sugar, mayo, oil, and melted butter. Mix for 1-2 minutes, until combined and no longer oily. Then add eggs, vanilla extract, and sour cream. Continue to mix until combined, about 1 minute.
Step 4: Add the dry ingredients to the wet ingredients gently mix together, about 20 seconds. Then pour the hot coffee on top. Allow the coffee to sit on top for 30 seconds, then mix it into the batter until combined, about 15-20 seconds. Divide the batter to the pans and bake for about 24-26 minutes, until a toothpick comes out clean.
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: 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.
Step 7: Prepare chocolate frosting. Add butter, cream cheese, and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute until smooth and no longer lumpy. Scrape down the sides of the bowl and reduce speed to low. Add vanilla extract and powdered sugar and mix until smooth, about 1-2 minutes. (pro tip: mix until the powdered is just combined and smooth. If you mix the frosting too long, it will become runny)
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!
- Don’t skip the mayo. It adds a lot of moisture and keeps the cake soft. You won’t taste it—promise!
- 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
- 2 cup (250 g) Cake Flour
- 1 1/4 cup (108 g) Unsweetened Cocoa Powder
- 2 tsp (8 g) Baking Powder
- 1 tsp (4 g) Baking Soda
- 1 tsp (6 g) Kosher Salt
- 1 1/2 cups (300 g) Sugar
- 3/4 cup (165 g) Brown Sugar
- 3/4 cup (173 g) Mayo, (room temperature)
- 1/2 cup (112 g) Vegetable Oil
- 4 tbsp (56 g) Salted Butter, (melted)
- 2 large Eggs, (room temperature)
- 1 tbsp (13 g) Vanilla Extract
- 1/4 cup (60 g) Sour Cream, (room temperature)
- 1/4 cup (60 g) Milk, (room temperature)
- 1 cup (240 g) Hot Coffee
Chocolate Syrup
- 1/2 cup (120 ml) Water
- 1/2 cup (100 g) Sugar
- 2 tbsp (10 g) Unsweetened Cocoa Powder
Cream Cheese Chocolate Frosting
- 1 1/2 cups (336 g) Salted Butter, (room temperature)
- 12 oz (340 g) Cream Cheese, (softened)
- 3/4 cup (65 g) Unsweetened Cocoa Powder
- 4 1/2 cups (540 g) Powdered Sugar
- 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)
- Preheat the oven to 350 degrees F. Spray 3 8-inch baking pan with nonstick baking spray or parchment paper and set aside. Sift dry ingredients into a large bowl – flour, cocoa powder, baking soda, baking powder, and salt. Whisk together.
- In a separate bowl, whisk together sugar, brown sugar, mayo, oil, and melted butter. Mix for 1-2 minutes, until combined and no longer oily. Then add eggs, vanilla extract, sour cream, and milk. Continue to mix until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients gently mix together, about 20 seconds. Then pour the hot coffee on top. Allow the coffee to sit on top for 30 seconds, then mix it into the batter until combined, about 15-20 seconds. Divide the batter to the pans and bake for about 24-26 minutes, until a toothpick comes out clean.
- 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.
- 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, cream cheese, and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute until smooth and no longer lumpy. Scrape down the sides of the bowl and reduce speed to low. Add vanilla extract and powdered sugar and mix until smooth, about 1-2 minutes. (pro tip: mix until the powdered is just combined and smooth. If you mix the frosting too long, it will become runny)
- 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.
- Sift all your dry ingredients together to avoid any lumps. It will make the texture of the cake and frosting super smooth!
- Don’t skip the mayo. It adds a lot of moisture and keeps the cake soft. You won’t taste it—promise!
- 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!