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Decadent triple chocolate cake with three layers of moist chocolate cake, creamy frosting, and glossy ganache dripping down the sides, garnished with chocolate curls on a rustic wooden cake stand.

Triple Chocolate Cake

Jana Rae
This triple chocolate cake is rich, moist, and topped with chocolate frosting and ganache. Perfect for any occasion!
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings
Calories 480 kcal

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

  1. Room Temperature Ingredients:
    Room temperature eggs, milk, and butter ensure a smooth batter and consistent texture.
  2. Don’t Skip Boiling Water:
    Boiling water blooms the cocoa powder, intensifying the chocolate flavor.
  3. Chill Before Ganache:
    Chill the frosted cake for 20 minutes before adding ganache to prevent it from melting the frosting.
  4. Use High-Quality Chocolate:
    Better chocolate equals a richer and more decadent flavor.
  5. 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.