Triple Chocolate Cake
There’s nothing more decadent than a Triple Chocolate Cake to satisfy your chocolate cravings. This rich and moist chocolate cake is layered with creamy chocolate frosting and finished with a glossy ganache topping. Perfect for birthdays, special occasions, or a weekend treat, this dessert is a show-stopper that’s surprisingly easy to make. With three layers of chocolate goodness, this cake will be the star of your table and have everyone asking for seconds.
Why I Love This Triple Chocolate Cake
Chocolate has always been my ultimate comfort food, and this Triple Chocolate Cake takes it to another level. The first time I made it was for a family celebration, and it quickly became a staple dessert for special occasions. Watching everyone take their first bite and seeing their eyes light up with delight made me realize just how special this cake is. It’s not just a dessert—it’s a way to bring people together, share moments, and create lasting memories around the table.
What I love most about this cake is its versatility. While it’s perfect for a grand celebration, I’ve also made it just to brighten an ordinary day. I remember one rainy weekend when the gloomy weather had everyone in a funk. I decided to bake this cake as a surprise, and the smell of chocolate filling the kitchen lifted everyone’s spirits. We all gathered in the living room, slicing into the rich, ganache-covered masterpiece while sipping on coffee and laughing about old stories. That simple act of baking transformed the day into something memorable.
This cake also holds a nostalgic place in my heart. It reminds me of baking with my mom as a child, when she’d let me lick the frosting spoon and decorate cakes with sprinkles. Now, I carry on that tradition with my own twist by adding the ganache drizzle and chocolate curls. It feels like I’m honoring those sweet memories while creating new ones with my loved ones. Every time I make this Triple Chocolate Cake, I’m reminded of how food has the power to comfort, connect, and celebrate life’s sweetest moments.
Tips for the Best Triple Chocolate Cake
- Room Temperature Ingredients:
Room temperature eggs, milk, and butter ensure a smooth batter and consistent texture. - Don’t Skip Boiling Water:
Boiling water blooms the cocoa powder, intensifying the chocolate flavor. - Chill Before Ganache:
Chill the frosted cake for 20 minutes before adding ganache to prevent it from melting the frosting. - Use High-Quality Chocolate:
Better chocolate equals a richer and more decadent flavor. - Make Ahead:
Bake the cake layers a day in advance and store them in plastic wrap. Frost and assemble the cake on the day you plan to serve it.
Customizations and Variations
- Dark Chocolate Lovers: Use dark cocoa powder and bittersweet chocolate in the ganache for a richer flavor.
- White Chocolate Ganache: Substitute white chocolate chips for a fun twist.
- Cupcake Version: Divide the batter into cupcake liners and bake for 18–20 minutes.
FAQs
Can I freeze the cake layers?
Yes, wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
What can I use instead of heavy cream?
You can use full-fat milk or half-and-half, but the frosting and ganache may be slightly thinner.
How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Triple Chocolate Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour 250g
- 3/4 cup unsweetened cocoa powder 65g
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar 400g
- 2 large eggs room temperature
- 1/2 cup vegetable oil 120ml
- 1 cup whole milk 240ml
- 1 cup boiling water 240ml
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter softened (230g)
- 1/2 cup unsweetened cocoa powder 40g
- 3 1/2 cups powdered sugar 440g
- 1/4 cup heavy cream 60ml
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips 170g
- 1/2 cup heavy cream 120ml
- 1 tablespoon unsalted butter optional, for shine
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine the Wet Ingredients
- Add the eggs, oil, milk, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and creamy.
- Add Boiling Water
- Slowly stir in the boiling water. The batter will be thin, but this ensures a moist and rich cake.
- Bake the Cake Layers
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Chocolate Frosting
- In a large bowl, beat the butter until creamy. Add the cocoa powder and mix until smooth. Gradually add the powdered sugar and heavy cream, alternating between the two, until the frosting is fluffy. Stir in the vanilla extract.
- Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
- Prepare the Ganache
- In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until smooth. Add the butter for extra shine. Let the ganache cool slightly, then pour it over the frosted cake, allowing it to drip down the sides.
- Decorate and Serve
- Decorate the cake with chocolate curls, sprinkles, or fresh berries. Let the ganache set for 15 minutes before slicing and serving.
Notes
Tips for the Best Triple Chocolate Cake
-
Room Temperature Ingredients:
Room temperature eggs, milk, and butter ensure a smooth batter and consistent texture. -
Don’t Skip Boiling Water:
Boiling water blooms the cocoa powder, intensifying the chocolate flavor. -
Chill Before Ganache:
Chill the frosted cake for 20 minutes before adding ganache to prevent it from melting the frosting. -
Use High-Quality Chocolate:
Better chocolate equals a richer and more decadent flavor. -
Make Ahead:
Bake the cake layers a day in advance and store them in plastic wrap. Frost and assemble the cake on the day you plan to serve it.
