If you’re searching for the ultimate dessert that’s sure to spark joy and satisfy every chocoholic craving, look no further than Triple Chocolate Cake. Picture three decadent types of chocolate—dark, milk, and white—all coming together in an irresistibly moist, fudgy, and luxurious cake layered with silken frosting and draped in glossy ganache. Whether you’re baking for a birthday party, holiday, potluck, or just a well-deserved weekend treat, this Triple Chocolate Cake is about to become your new special-occasion go-to.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples can yield such a show-stopping dessert! Each ingredient here plays a starring role—contributing to the richness, tenderness, and heavenly chocolate punch that makes this cake unforgettable.
- All-purpose flour: Gives the cake its structure while keeping it tender.
- Unsweetened cocoa powder: The secret to an intensely chocolatey crumb—use a good-quality cocoa for big flavor.
- Granulated sugar: Sweetens and adds moisture, ensuring a delicate crumb.
- Baking powder and baking soda: These work together for a perfectly risen, fluffy cake.
- Salt: A pinch brings out and balances all the chocolatey sweetness.
- Eggs: Add richness and help bind everything together.
- Buttermilk: Gives a subtle tang and creates a plush, moist cake.
- Vegetable oil: Keeps the cake soft even after chilling—no dry crumb here!
- Vanilla extract: Deepens all the flavors and rounds out the chocolate.
- Hot coffee: Intensifies the cocoa and adds amazing depth—don’t worry, you won’t taste the coffee itself!
- Semisweet chocolate chips: Melty pools of bold chocolate inside every bite.
- Milk chocolate chips: Add creamy sweetness and another layer of chocolate complexity.
- White chocolate chips: Pops of creamy vanilla sweetness for irresistible pockets throughout.
- Heavy cream: The rich base for your silky ganache drizzle.
- Semisweet chocolate (chopped): Melts smoothly to create the ultimate ganache topping.
- Unsalted butter (softened): Essential for whipping up a luscious, spreadable frosting.
- Powdered sugar: Sweetens and fluffs up your buttercream beautifully.
- Cocoa powder: Repeats as the flavor booster for your chocolate frosting.
- Milk: Makes the frosting super smooth and perfectly spreadable.
How to Make Triple Chocolate Cake
Step 1: Prepare the Cake Pans and Preheat
First things first: set yourself up for success by preheating your oven to 350°F. Grease two 9-inch round cake pans (reach all the way up the sides!) and line the bottoms with parchment paper. This way, your Triple Chocolate Cake will release effortlessly and look gorgeous on the plate.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This not only ensures everything is evenly distributed but also breaks up any pesky cocoa lumps so your finished cake is nice and smooth.
Step 3: Add Wet Ingredients and Combine
Crack in the eggs, pour in the buttermilk, drizzle in the oil, and add the vanilla extract. Grab your mixer or a sturdy whisk and beat until the batter is silky and lump-free—which gives your cake that ultra-tender crumb.
Step 4: Stir in the Hot Coffee
Now, slowly stir in the hot coffee. It might look thin at first, but don’t worry—that’s what creates a moist, melt-in-your-mouth texture and amps up the chocolate flavor like magic.
Step 5: Fold in the Chocolate Chips
Gently fold in the semisweet, milk, and white chocolate chips—this is where the “triple” in Triple Chocolate Cake really shines. Every bite will have bursts of gooey, melty chocolate!
Step 6: Bake the Cakes
Divide your luscious batter between the prepared pans. Bake for 30 to 35 minutes, until a toothpick poked in the center comes out mostly clean (a few moist crumbs are just fine!). Let the cakes cool in their pans for 10 minutes, then carefully transfer them to wire racks to finish cooling completely.
Step 7: Make the Ganache
While the cakes cool, heat the heavy cream until just steaming, then pour it over the chopped semisweet chocolate. Wait a magical 5 minutes, then whisk until you have a glossy, pourable ganache. This will be your crowning glory.
Step 8: Whip Up the Frosting
In a stand mixer or with hand beaters, whip the softened butter until creamy, then gradually blend in the powdered sugar and cocoa powder. Splash in enough milk until the frosting is cloud-like and smooth—absolutely irresistible.
Step 9: Assemble and Frost
Set one cake layer on your prettiest plate, spread with half the frosting, then stack the second layer. Coat the whole cake in the rest of the frosting (don’t forget the sides!), then slowly drizzle the ganache on top, letting it cascade down the edges. Step back and admire your Triple Chocolate Cake masterpiece!
How to Serve Triple Chocolate Cake
Garnishes
A flourish of chocolate curls, shavings, or sprinkles adds instant drama and extra chocolaty flair. For a refreshing twist, scatter on some fresh raspberries or a dusting of powdered sugar just before serving.
Side Dishes
This cake is extra rich, so pair it with a scoop of vanilla ice cream or a billowy whipped cream cloud. If you’re feeling fancy, serve slices with espresso or a bold black coffee to balance all that beautiful chocolate.
Creative Ways to Present
Mini layer cakes for individual servings? Yes, please! Or try serving the Triple Chocolate Cake in wide, shallow glasses with alternating layers of crumbled cake, frosting, and ganache—like an elegant parfait sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Triple Chocolate Cake can be kept covered at room temperature for up to 2 days, or pop them in the fridge if your kitchen is warm. The rich layers actually become even more flavorful as they rest!
Freezing
For long-term storage, wrap cooled, unfrosted cake layers tightly in plastic then foil, and freeze for up to 2 months. Thaw the layers overnight in the fridge, then assemble with frosting and ganache when you’re ready for cake bliss.
Reheating
Want that just-baked warmth? Microwave an individual slice for 10–15 seconds—it’ll taste freshly made, with the chocolate chips turning gooey again! Avoid overheating to keep the frosting at its best.
FAQs
Can I make Triple Chocolate Cake without coffee?
Absolutely! Just swap the hot coffee for hot water or even hot milk. The cake will still be delicious, though coffee does help enhance the chocolate flavor.
What type Dessert
For the deepest flavor, use a good-quality unsweetened cocoa powder. Dutch process will give a more mellow, dark chocolate flavor, while natural cocoa keeps it lively.
My cake turned out dry. What went wrong?
Overbaking is the usual culprit! Check for doneness a few minutes before the suggested time, and remember that this cake batter is thinner than most—it’s supposed to be!
Can I decorate Triple Chocolate Cake ahead of time?
Definitely! You can frost and drizzle the cake the day before your event. Just keep it covered at room temperature or refrigerated (bring to room temp before serving for the best texture).
Can I use chocolate bars instead of chocolate chips?
Yes, simply chop your favorite chocolate bars into small chunks and fold them into the batter. This can create even more meltiness in every bite!
Final Thoughts
There’s just something dazzling about a homemade Triple Chocolate Cake—each layer loaded with different types of chocolate offers pure joy in every bite. Whether you’re celebrating or just want to treat yourself, I promise: this is one recipe you’ll return to again and again. Go ahead, bake it soon, and don’t forget to sneak a spoonful of ganache while you’re at it!
Print
Triple Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this decadent Triple Chocolate Cake. Moist chocolate cake layers studded with three types of chocolate chips, filled and frosted with a rich chocolate buttercream, and finished with a luxurious chocolate ganache drizzle.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Chocolate Chips:
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup cocoa powder
- 1/3 cup milk
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- Mix Dry Ingredients: Combine flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
- Add Wet Ingredients: Mix in eggs, buttermilk, oil, and vanilla until smooth. Stir in hot coffee.
- Stir in Chocolate Chips: Fold in semisweet, milk, and white chocolate chips.
- Bake: Divide batter between pans and bake for 30-35 minutes. Cool in pans, then transfer to racks.
- Make Ganache: Heat cream, pour over chocolate, whisk until smooth.
- Prepare Frosting: Beat butter, add powdered sugar, cocoa, and milk until smooth.
- Assemble: Layer cakes with frosting, cover with frosting, drizzle with ganache.
Notes
- Top with chocolate curls for extra indulgence.
- Can be made a day ahead and stored covered at room temperature.
- For a richer flavor, use dark chocolate chips instead of milk chocolate.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 52g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
