Triple Chocolate Cake
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This triple chocolate cake is made with three layers of fudgy, moist dark chocolate cake, a rich chocolate frosting, and chocolate ganache. It’s an incredible and decadent dessert! Recipe includes a how-to video!
Triple Chocolate Cake with Ganache
If you’re a chocoholic like me, you’re probably always on the hunt for your next fix. Devil’s food cake or fudge cookies will do in a pinch, but if you have a really stubborn itch to scratch, this triple chocolate cake will do the trick!
With three types of chocolate and an intensely fudgy texture, this cake is truly enchanting. In fact, I’m convinced this cake tastes just like the one Bruce Bogtrotter stole from Mrs. Trunchbull in the movie Matilda! As hard as that scene is to watch, doesn’t it always make you want chocolate cake?!
My triple chocolate cake is:
- Fudgy: It has a moist, dark chocolate crumb that pairs fabulously with the ganache center and my favorite chocolate frosting (though you could substitute chocolate buttercream instead).
- Impressive: With three tall layers topped with piped icing swirls and a ganache drip, this is one stunning cake. Check out my separate detailed tutorial on how to do the ganache drip, if you need a refresher.
- Decadent: With chocolate on top of chocolate on top of–you guessed it–even more chocolate, this cake was bound to be rich! It’s a chocolate lover’s dream come true.
- Straightforward: Honestly, yes, there are a lot of steps, but none of them overly complicated. Plus, the cake batter comes together in one bowl without a mixer!
What You Need
Triple chocolate cake contains quite a few ingredients, but that’s to be expected with a dessert as decadent as this! Let’s highlight the most important ones before we dig in.
- Cocoa powder. Dutch process or dark cocoa powder are my preferences for this cake, since their flavor is deeper and more intense. You could use natural cocoa, but the flavor will be different. Curious about the differences between cocoa powders? Read my natural vs. Dutch process cocoa post!
- Hot water or coffee. Hot coffee will yield a stronger, more intense chocolate (not coffee) flavor, but hot water will work too. Whichever you use, make sure it’s steaming HOT–even boiling! This will bloom your cocoa powder and enhance its flavor. I use this trick in my double chocolate muffins too.
- Chocolate. Use either semisweet or dark chocolate, whatever is your preference. You’ll need 20 oz total; 12 oz for the frosting and 8 oz for the chocolate ganache.
- Buttermilk. Just like in German chocolate cake, we’ll add buttermilk here for flavor and moisture. Buttermilk also helps activate our baking soda, especially since we are using an alkaline cocoa powder. If you don’t keep buttermilk on hand, my buttermilk substitute will work in a pinch.
- Cream. Add a splash of cream to your frosting if it’s too thick (this can sometimes happen if you accidentally over-measure your powdered sugar), then save the rest for making the chocolate ganache.
SAM’S TIP: Make sure all of your ingredients are at room temperature before getting started. This ensures everything will combine easily, which means you are less likely to over-mix your cake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Assembling & Decorating Triple Chocolate Cake
- Pipe a frosting dam on one cooled cake layer, add a smaller ring inside, then pipe a small circle inside of the second ring. This should look like a bullseye.
- Add ⅓ of the ganache inside the two rings.
- Top with another layer of cake and repeat this same frosting/ganache process, then add the final cake layer.
- Add a crumb coat and chill in the fridge for 15 minutes, then finish frosting the cake.
- Decorate the top of the cake with the remaining ganache, adding a ganache drip if you’d like. If you need a tutorial on how to do this, check out my how to do a ganache drip post!
- Pipe frosting swirls on top of the ganache once it has set. Don’t forget some chocolate sprinkles on top!
SAM’S TIP: This recipe makes a lot of frosting! Since this is a decadent three layer cake, and I want to make sure you have plenty to play around with for decoration. You can always reduce the frosting if you wish though!
Frequently Asked Questions
Yes, this recipe will fit in a 9×13 pan, but the bake time will be different, so definitely keep an eye on it.
To decorate, you can try to mimic what I suggest here, or you could do one layer of icing followed by all the chocolate ganache, and then decorate with the icing swirls if desired.
This cake can sit out at room temperature for about 24 hours, but after that it should go in the fridge where it will keep for five days.
Note that the ganache and frosting will get quite firm in the fridge. For the fudgiest and best texture, remove the cake from the fridge and let it sit at room temperature for a little while before serving.
Sure! I personally recommend my chocolate buttercream, chocolate cream cheese frosting, or white chocolate buttercream. My chocolate fudge frosting or chocolate swiss meringue buttercream would also work though!
Want to add a fresh twist? Serve with a drizzle of raspberry sauce!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! You can find all of my baking videos for free on YouTube.
Triple Chocolate Cake
Equipment
- Ateco 846 piping tip optional, for swirls on top (Ateco 848 is also a great choice)
Ingredients
Cake Layers
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed
- ¾ cup (75 g) dark cocoa powder, (see note)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil, I use avocado oil, vegetable, or canola would also work
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) very hot/boiling water or hot coffee
Frosting (see note)
- 12 oz (340 g) semisweet chocolate, chopped into small pieces
- 2 cups (450 g) unsalted butter, softened
- 4 cups (400 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk, as needed
Ganache
- 8 oz (226 g) semisweet or dark chocolate, chopped
- 1 cup (236 ml) heavy whipping cream
Instructions
Cake Layers
- Preheat the oven to 350F (175C) and line the bottoms of three 9” (23cm) round pans with parchment paper and grease and flour the sides (or spray with baking spray). Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt. Whisk well to break up any clumps from the brown sugar.1 ¾ cups (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, ¾ cup (75 g) dark cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon table salt
- Add oil and melted butter and stir until all of the dry ingredients are moistened.⅔ cup (155 ml) neutral cooking oil, ½ cup (113 g) unsalted butter
- Add eggs and vanilla extract and stir well until you have a uniform batter.2 large eggs, 2 teaspoons vanilla extract
- Gradually stir in buttermilk until batter is completely combined.1 cup (236 ml) buttermilk
- Finally, slowly (carefully) pour hot water or coffee into the batter, stirring until uniform. Be sure to scrape the sides and bottom of the bowl.½ cup (118 ml) very hot/boiling water or hot coffee
- Divide batter evenly into prepared cake pans and transfer to center rack of 350F (175C) oven. Bake for 22-25 minutes or a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs (if your oven is uneven you may need to rotate cakes during baking).
- Allow cakes to cool for 15 minutes before running a knife around the edge to loosen from the pan and then carefully inverting onto a cooling rack to cool completely before decorating.
- While cakes cool, prepare frosting and then ganache.
Frosting (see note)
- Melt chocolate in a heatproof bowl by heating in 20-second intervals and stirring in between until smooth and completely melted. Set aside and allow to cool until no longer warm to the touch.12 oz (340 g) semisweet chocolate
- Place the butter in a separate, large bowl and use an electric mixer to beat until creamy and smooth.2 cups (450 g) unsalted butter
- Once chocolate has cooled, give it a stir (make sure it hasn’t re-solidified) and then drizzle into the butter. Stir until well-combined with the butter.
- With mixer on low-speed, gradually stir in sugar.4 cups (400 g) powdered sugar
- Add vanilla extract and salt and stir well.1 teaspoon vanilla extract, ¼ teaspoon table salt
- If the frosting is too thick, add cream or milk, a tablespoon at a time, until a smooth and spreadable consistency is reached. Set aside while you prepare your ganache.2-4 Tablespoons heavy cream or milk
Ganache
- Place chocolate in a small heatproof bowl.8 oz (226 g) semisweet or dark chocolate
- Place cream in a small saucepan and heat over medium heat until steaming. Remove from heat and pour evenly over chocolate. Cover with foil and let sit undisturbed for 5 minutes.1 cup (236 ml) heavy whipping cream
- Remove foil and whisk until smooth. Allow ganache to cool 15 minutes before proceeding (I like to pour mine into a small squeeze bottle to make application easier).
Assemble the cake
- Note that if cakes are uneven you may wish to level them before assembling. Place frosting in a large piping bag fitted with a large open tip.
- Place one cake layer on serving tray. Do a large dam around the edge of the cake and a smaller ring in the center followed by a circle of frosting in the very center (like you are making a bullseye – photo included as a visual in the post). Squeeze ganache inside the two rings, using about ⅓ of the ganache. Top with second layer of cake and repeat. Top with last layer of cake and frost entire cake with frosting. I usually do a crumb coating and then refrigerate the cake for 15 minutes before doing the final layer of frosting. If ganache becomes too cold/firm, heat it in the microwave in 5 second intervals until proper consistency is reached.
- Use remaining ganache to decorate the top of the cake (see my detailed tutorial on how to do a ganache drip if you’d like) and refrigerate for 15 minutes for ganache to begin to set before adding more frosting.
- Once ganache has set, fit a piping bag with remaining frosting with a large open-star tip (I like Ateco 846 or 848) and do final decorative piping on top of cake.
Notes
Making in different pans
Three 8” (20cm) pans: Cake will take several minutes longer to bake. To make in two pans (instead of 3): Cakes will need to bake longer, about 30-35 minutes in 8” (20cm) round pans or slightly less time in 9” (23cm) pans.Cocoa powder
Dark cocoa is recommended for best flavor, but you may substitute Dutch process or natural cocoa, instead.Frosting
This recipe makes a lot of frosting so that you can sufficiently ice the cake and do the decorative border on top, as shown in photos. If you prefer less frosting, you can reduce this recipe in half. Some other good frostings for this cake include my chocolate buttercream, chocolate cream cheese frosting, or white chocolate buttercream.Storing
Store at room temperature for up to 24 hours or refrigerate in an airtight container for up to 5 days. Cake tastes best at room temperature so I like to pull it out of the refrigerator at least 20 minutes before slicing and serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
hi sam!
thank you for the recipe! i made this for my best friends birthday and she absolutely loved it! it’s rich and super moist! this is the best cake recipe i’ve ever found on the internet and ive used a bunch!! im wanting to use this recipe for cupcakes. what time and temperature would you recommend for this recipe if i were to make these into cupcakes??
Hi Destiny! The temperature would remain the same, but I’m not sure on a bake time. I would keep an eye on them as they bake. It would likely be around 17 minutes. 🙂
Delicious! I made 3 8″ layers. Everything we great, but wish the cake itself was denser. It kind of crumbles when I slice it. Otherwise, really great and garnered lots of compliments.
Hi Jay! I’m glad you enjoyed it overall! This is not supposed to be dense, but shouldn’t be crumbly. It should be nice and moist. Was the cake a bit dry? If you refrigerate the cake it should firm it up a a bit and shouldn’t crumble when sliced. I hope this helps! 🙂
I made this for a friend’s 50th birthday and he stopped chewing, looked me straight in the eyes, and said it’s the best chocolate cake he’s ever had in his life. It’s a heavenly recipe! Thank you so much for sharing your recipes with us. 💕
We love comments like these! Thanks so much for using our recipe, Katy ❤️
Hi Sam,
I love your recipes! I make your cookie recipes to take to church every week and get high praise!
I want to make this cake for my husband’s birthday. I was wondering, should the melted butter be cooled slightly before combining? Should it be cooled until no longer warm to the touch or just a little? I know that makes a big difference with the cookies.
Thanks,
Tam
Hi Tam! I’m so happy you are enjoying the recipes! You do not need to worry about cooling the butter before adding with this particular recipe but you are totally right, with some recipes it makes a big difference. I hope you and your husband love the cake!
Thanks so much! 😊
I made this recipe for my husband’s birthday and it is an awesome cake!
I messed up the chocolate icing a little, the chocolate had resolidified a bit by the time I creamed it with the butter so my icing was flecked with chocolate but my family still absolutely loved it! It is sooo rich, we all got a sugar rush. 😆
I’m so glad everyone enjoyed it so much, Tam! 🙂
Hi Sam, I think I have made close to 10 recipes from you thus far, and every single one of them have been amazing. I appreciate all of your videos and detailed descriptions! I know that if you have posted a recipe, it is bound to be amazing so thank you!!!!
I have one question regarding the chocolate cake. Mine was so soft and moist, but it was crumbly. I cooked it at the exact temperature you suggested and I tried not to over mix. What else could have gone wrong? I want to make your German cake and I would like to avoid the crumbling. Thank you!
Hi Mavis! I’m so glad you enjoyed everything so much! I’m a little confused by it being soft, moist, and crumbly. Typically a crumbly cake would be dry. Was it refrigerated?
Hi Sam, Yes it was refrigerated. I made the cake the day before, wrapped it tightly, and made the frosting the following day. Do you recommend that I do it all on the same day instead?
Hi Mavis! I wonder if the ganache firmed up and was causing it to crumble. You don’t have to frost it the same day. If you don’t add any frosting to it, you can wrap the cakes tightly and store them at room temperature. 🙂
I didn’t see a time for just a 9 by 11. I wanted to make it for my son’s birthday party. How long of a cooking time do you suggest?
Hi Mary! It will fit in a 9 x 13 but I’m not sure on a bake time. It will make a bit too much batter for a 9 x 11.
Very rich-absolutely delicious! Mine did not come close to looking as beautiful but it doesn’t matter- it was amazing!
I’m so glad you enjoyed it so much, Lisa! 🙂
Hi Sam,
First, I love your recipe for this cake…..it is DELICIOUS!!
I need some help….I made this cake twice; once as an 8″ round single layer cake and the other time as mini cupcakes. For the round cake, I greased and floured the pan. For the cupcakes, I just greased the tins. BOTH times, after sufficient cooling, when I flipped the pans hoping the cake would come out, just the top of the cake emerged and the bottom of the cake was stuck in the pan. Both times, I ran a knife along the rim of the pans before flipping them but the result was as described. Do you have ANY idea why this is happening? As testament to the taste of the cake, I ate whatever came out (basically, muffin tops…lol) and took out the bottom layer left in the pans so that I’d have at least half a cake to decorate. PLEASE ADVISE!!! I don’t want to give up!!
I’m so glad you enjoy the cake so much, Rob! I’m sorry you’re having issues with it sticking. I highly recommend using a parchment paper liner. STRONGLY recommend. Grease and flouring should do the trick, but there’s always the risk it’s not sufficiently greased/floured and you never know until it’s too late. I’ve lost too many cakes this way in the past. Cutting a round of parchment and putting it on the bottom will make your life so much easier. 🙂
Made this for a birthday, and my family said it was the best chocolate cake they’ve ever had!
Hi, is this good for stacking for a 2 tier?
I haven’t tried it, but I think it could hold up. 🙂
Hi Sam,
I love this cake and decided to make it for a child’s 2nd birthday party. I’m making a sheet cake of 15″x11″x2″. How many times do I need to multiply the recipe to fill this sized pan?
Thanks for all your FANTASTIC recipes (my favorite is the strawberry brownie recipe: DELICIOUS!),
Rob
Hi Rob! I believe you should be able to increase the recipe by 50% and have enough to fill the 15 x 11. 🙂
Hi Sam. This cake is “to die for” according to my 86yo uncle. He has now asked me yo make this cake for his upcoming birthday on 19 days. Thank you so much and happy new year!
We’re so happy our recipe was such a hit, Carolina! Happy soon to be birthday to your uncle ❤️
Hi Sam! I’ve made so many of your recipes and each one has been a hit! I’m thinking of making this in 3 6″ pans. Would you recommend halving the measurements for this? What do you think about the baking time? Thanks!!
Hi Celeste! I would just make the recipe as is. You will be able to fit most of the batter in 3 are 6″ pans. I’m not sure on a bake time though. 🙂
Sam, this recipe looks and sounds like Heaven! I love the combination of chocolate and raspberry. Do you think I could do the large ring of raspberry and the smaller ring of ganache on the bottom layer, the reverse on the middle layer, and maybe a large center of raspberry on the top layer, with a ganache drip on the outside ring? Or would that be too much raspberry?
I think that sounds delicious and actually a lot like a raspberry chocolate cake I’m working on 😉. I’d recommend making sure your outermost rings are frosting rather than ganache or raspberry to keep them from squeezing out the sides but honestly it sounds delicious.
This was so good! I’m definitely making this again!
I’m so glad you enjoyed it, Bella! 🙂
Is heavy whipping cream and heavy cream interchangeable in this recipe?
Yes they are. 🙂
Alright girl. I made this cake yesterday to take to church today for my friend Howard’s 92nd birthday, and I have definitely found my go-to chocolate frosting recipe!! Wow, is that stuff good! I love that it makes so much, as I enjoy piping borders and rosettes on my cakes. I used 72% chocolate for the ganache and it seemed to help balance the cake really well. The cake itself was wonderful and chocolaty and not too sweet, though I may have either slightly overbaked or over mixed the batter a bit, as it was not dry, but also not fudgy as your layers look. Still great nevertheless, and there were only crumbs left! I will certainly make it again, as I think the time invested is worth it! I love so many of your recipes, thank you for sharing with us!
I’m so glad everyone enjoyed it so much, Susie! 🙂
Hi, I have Black Cocoa Powder (Modern Mountain) and Hersheys Special Dark, which want would you recommend? Can I use a mix of both? (I love when chocolate cakes are dark!)
Hi Ares! Black cocoa has a milder flavor so will actually make the flavor less dark so I’d recommend sticking with the hershey’s special dark. 🙂
I came across this recipe and knew I HAD to make it. I’ve made several of your chocolate cakes and each has been amazing, but this one is hands down mine and my family’s favorite. While absolutely decadent, it is perfectly balanced between all its elements and is not soooo rich as to be overwhelming like I was worried it might. My family is dubbing it “Millionaire’s Chocolate Cake” and it WILL be making more appearances around here. Perfection!
I’m so glad everyone enjoyed it so much, Leslie! I love the new name for it! 🙂
Hi! I appreciate your detailed recipes and the videos are a big help to me! Which brand of all purpose flour do you prefer for your cakes? King Arthur is my go to but I know White Lily is better for some baked goods.
Hi Rachel! Recently I have just been using generic organic. I have also heard good things about White Lily, but it isn’t readily available near me so I have never used it.
Which tip do you use to decorate? 8 in your list? I don’t decorate so I just want to try with 1 before buying a set 😉 Thanks!
Hi Brigitte! I believe I used the Ateco 486 for this cake, either that or the 848. Both are similar and super versatile, you can’t go wrong with either (846 is slightly smaller). I linked to the 846 tip in the “Equipment” section in the recipe card. I hope that helps!
Thank you so much!
Hi,
I don’t have semi sweet chocolate bar. Can I use semi sweet chocolate chip? Will it change the texture?
I think the chocolate chips will work here. 🙂