There’s something magical about a triple chocolate cake that brings people together. I’ll never forget the first time I baked this decadent dessert for a family gathering—the rich aroma of cocoa filling the kitchen, the first bite of fudgy layers melting in my mouth, and the smiles it brought to everyone’s faces.
This recipe is my go-to for birthdays, holidays, or even those “I-need-chocolate-now” moments. It’s incredibly easy to make, requires no chilling, and delivers the ultimate chocolate indulgence. Whether you’re a baking pro or a beginner, this triple chocolate cake is sure to become your new favorite treat! Perfect for celebrations, potlucks, or simply satisfying your sweet tooth, this cake is a crowd-pleaser every time.
Table of Contents
Perfect for Every Occasion
This triple chocolate cake is not just a dessert—it’s a celebration! Whether it’s a birthday, holiday, or just a cozy night in, this cake fits every occasion. For Christmas, add a sprinkle of peppermint candies on top. For Valentine’s Day, decorate with heart-shaped sprinkles or fresh strawberries. No matter the event, this cake is sure to steal the show.
Why You’ll Love This Triple Chocolate Cake
- Triple the Chocolate, Triple the Joy: This cake features chocolate in three forms—cocoa powder in the cake, melted chocolate in the ganache, and chocolate buttercream. It’s a chocolate lover’s dream come true!
- Easy and Approachable: No fancy techniques or hard-to-find ingredients here. This recipe is perfect for bakers of all skill levels.
- Versatile for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, this cake fits every occasion. Dress it up with fresh berries or keep it simple with a dusting of powdered sugar.
- Crowd-Pleasing Flavor: The combination of moist cake, creamy buttercream, and silky ganache is guaranteed to impress your guests.
Ingredients
For the Chocolate Cake:
- 2 and ½ cups (315g) all-purpose flour (spooned & leveled)
- 2 cups (400g) granulated sugar
- 1 cup (82g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) vegetable oil or canola oil
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) hot water or hot coffee
For the Chocolate Buttercream:
- 1 and ¼ cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- ¾ cup (65g) unsweetened cocoa powder
- 3–4 tablespoons (45–60ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Chocolate Ganache:
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
Step-by-Step Instructions
1. Make the Chocolate Cake:
- Preheat the oven: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line the bottoms with parchment paper, and grease the parchment paper. Dust with cocoa powder to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- Add wet ingredients: Add the eggs, buttermilk, oil, and vanilla extract. Mix on medium speed until fully combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add hot water/coffee: Carefully add the hot water (or coffee) to the batter. Mix on low speed until combined. The batter will be thin.
- Bake: Divide the batter evenly between the prepared pans. Bake for 21–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.
2. Make the Chocolate Buttercream:
- Beat the butter: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
- Add dry ingredients: Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 minutes until light and fluffy. Add more cream if needed to reach your desired consistency.
3. Make the Chocolate Ganache:
- Heat the cream: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
- Stir until smooth: Gently stir the mixture until the chocolate is completely melted and smooth. Let it cool for 10–15 minutes to thicken slightly.
4. Assemble the Cake:
- Layer the cake: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of chocolate buttercream on top. Repeat with the second and third layers.
- Frost the cake: Spread the remaining buttercream over the top and sides of the cake. Use a spatula to create a smooth or textured finish.
- Add ganache: Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
- Chill and serve: Refrigerate the cake for at least 30 minutes to set the frosting and ganache. Slice and serve!
Expert Tips for the Perfect Triple Chocolate Cake
- Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
- Sift Dry Ingredients: Sift flour and cocoa powder to avoid lumps and achieve a light texture.
- Don’t Overmix: Mix just until ingredients are combined to prevent a dense cake.
- Hot Coffee Hack: Use hot coffee instead of water to enhance the chocolate flavor.
- Level Cake Layers: Trim the tops of the cakes for a flat, even surface.
- Chill Before Slicing: Refrigerate the frosted cake to set the ganache and make slicing easier.
- Pipe a Frosting Dam: Pipe a border of buttercream around each layer to prevent ganache from oozing out.
- Decorate Simply: Use chocolate shavings, sprinkles, or fresh berries for an elegant finish.
- Storage Tips: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freeze for Later: Wrap unfrosted cake layers tightly and freeze for up to 2 months.
FAQs
1. Can I make this Triple Chocolate Cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the day of serving.
2. How do I store triple chocolate cake?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Bring to room temperature before serving.
3. Can I freeze triple chocolate cake?
Absolutely! Wrap unfrosted cake layers in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before frosting.
4. Can I use Dutch-processed cocoa powder?
It’s best to use natural cocoa powder for this recipe, as Dutch-processed cocoa may affect the cake’s rise. If using Dutch-processed, adjust the leavening agents.
5. What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
6. Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
7. Why is my cake dry?
Overbaking or overmixing the batter can cause dryness. Check for doneness a few minutes before the recommended baking time.
8. Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, but milk chocolate is sweeter and softer, so the ganache may not set as firmly. Use a 2:1 ratio of chocolate to cream for a thicker consistency.
9. How do I fix runny ganache?
Let the ganache cool at room temperature to thicken. If it’s still too runny, refrigerate for 10–15 minutes, stirring occasionally.
10. Can I make this cake vegan?
Yes! Use dairy-free butter, non-dairy milk mixed with lemon juice, and vegan chocolate. Replace eggs with ¼ cup unsweetened applesauce per egg.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This is ideal if you prefer a softer texture.
- Refrigerator: For longer storage, keep the cake in the fridge for up to 1 week. Let it sit at room temperature for 30 minutes before serving to restore its softness.
- Freezing: To freeze, wrap unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
The Science Behind this Recipe
Ever wondered why this triple chocolate cake turns out so moist and fudgy every time? It’s all about the science! The combination of oil and buttermilk ensures a tender crumb, while the hot water or coffee helps “bloom” the cocoa powder, intensifying its flavor. The eggs provide structure, and the baking soda and powder work together to give the Triple Chocolate Cake its perfect rise. Understanding these little details not only makes you a better baker but also helps you troubleshoot if something goes wrong. So, the next time you bake this Triple Chocolate Cake, you’ll know exactly why it’s so irresistible!
How to Customize Your Triple Chocolate Cake
One of the best things about this triple chocolate cake is how easy it is to customize! Want to add a twist? Try these fun variations:
Make It boozy: Add a splash of liqueur like Baileys or Kahlúa to the ganache for an adult-friendly version.
The possibilities are endless, so don’t be afraid to get creative and make this cake your own!
Add a Filling: Spread a layer of raspberry jam, caramel, or peanut butter between the cake layers for an extra flavor boost.
Switch Up the Toppings: Instead of ganache, top the cake with whipped cream, chocolate curls, or even a drizzle of salted caramel.
Go Nutty: Fold chopped nuts like walnuts or pecans into the batter for added crunch.
The History of This Recipe
Did you know that the triple chocolate cake has a rich history that dates back to the early 20th century? Chocolate cakes became popular in the 1920s when cocoa powder became more accessible to home bakers. The concept of a “triple chocolate” cake, however, gained traction in the 1980s as bakers began experimenting with multiple forms of chocolate to create a more decadent dessert. Today, this cake is a staple in bakeries and home kitchens worldwide, loved for its luxurious layers and indulgent flavor. Whether you’re baking it for a special occasion or just because, you’re carrying on a delicious tradition that has brought joy to countless chocolate lovers over the decades.
Pairing Suggestions
While this triple chocolate cake is a star on its own, pairing it with the right beverage or side can elevate the experience even further. Here are some ideas:
Fresh Berries: Add a side of fresh strawberries, raspberries, or blackberries for a refreshing, tangy contrast.
These pairings make the cake even more versatile and perfect for any occasion, from casual gatherings to elegant dinners.
Coffee: A strong cup of coffee balances the richness of the cake and enhances the chocolate flavor.
Ice Cream: Serve a slice with a scoop of vanilla or salted caramel ice cream for a delightful contrast in temperature and texture.
Red Wine: For an adult twist, pair the cake with a glass of red wine like Cabernet Sauvignon or Merlot. The bold flavors complement the chocolate perfectly.
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- Chocolate Cherry Cake: The Ultimate Decadent Dessert
- Chocolate Pumpkin Cupcakes: Fall Delight
Closing
There you have it—the ultimate triple chocolate cake recipe that’s sure to impress every chocolate lover in your life! Whether you’re baking for a special occasion or simply indulging in a sweet craving, this Triple Chocolate Cake is guaranteed to delight. We’d love to hear how your cake turned out! Leave a comment below to share your experience, pratage the recipe with your frinds and your familly, rate the recipe, or ask any questions. Don’t forget to snap a photo of your masterpiece and tag us on social media using #TripleChocolateCake—we can’t wait to see your creations! Happy baking, and enjoy every rich, fudgy bite!
triple chocolate cake
Ingredients
For the Chocolate Cake:
- 2 and ½ cups 315g all-purpose flour (spooned & leveled)
- 2 cups 400g granulated sugar
- 1 cup 82g unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs room temperature
- 1 cup 240ml buttermilk, room temperature
- 1 cup 240ml vegetable oil or canola oil
- 1 tablespoon pure vanilla extract
- 1 cup 240ml hot water or hot coffee
For the Chocolate Buttercream:
- 1 and ¼ cups 2.5 sticks or 290g unsalted butter, softened to room temperature
- 3 and ½ cups 420g powdered sugar
- ¾ cup 65g unsweetened cocoa powder
- 3 –4 tablespoons 45–60ml heavy cream or milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Chocolate Ganache:
- 4 ounces 113g semi-sweet chocolate, finely chopped
- ½ cup 120ml heavy cream
Instructions
Make the Chocolate Cake:
Preheat the oven:
- Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line the bottoms with parchment paper, and grease the parchment paper. Dust with cocoa powder to prevent sticking.
Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Add wet ingredients:
- Add the eggs, buttermilk, oil, and vanilla extract. Mix on medium speed until fully combined, about 2 minutes. Scrape down the sides of the bowl as needed.
Add hot water/coffee:
- Carefully add the hot water (or coffee) to the batter. Mix on low speed until combined. The batter will be thin.
Bake:
- Divide the batter evenly between the prepared pans. Bake for 21–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.
Make the Chocolate Buttercream:
Beat the butter:
- In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
Add dry ingredients:
- Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 minutes until light and fluffy. Add more cream if needed to reach your desired consistency.
Make the Chocolate Ganache:
Heat the cream:
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
Stir until smooth:
- Gently stir the mixture until the chocolate is completely melted and smooth. Let it cool for 10–15 minutes to thicken slightly.
Assemble the Cake:
Layer the cake:
- Place one cooled cake layer on a serving plate or cake stand. Spread a layer of chocolate buttercream on top. Repeat with the second and third layers.
Frost the cake:
- Spread the remaining buttercream over the top and sides of the cake. Use a spatula to create a smooth or textured finish.
Add ganache:
- Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
Chill and serve:
- Refrigerate the cake for at least 30 minutes to set the frosting and ganache. Slice and serve!
