Triple Chocolate Cake
This Triple Chocolate Cake is loaded with real chocolate flavor in every layer. You’ve got moist chocolate cake, rich ganache, and a smooth buttercream filling, all finishes with more chocolate on top!
Are you looking for more Desserts? Try our Carrot Cake, Turtle Brownies, or Homemade Chocolate Pudding.
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Made with cocoa powder, a creamy ganache, and decadent chocolate buttercream frosting, it’s the ultimate dessert for any special occasion or indulgent treat! With just two layers of moist cake, this is the perfect dessert to showcase your baking skills without being overly complicated.
Whether it’s a birthday, holiday, or simply a craving for chocolate, this cake is guaranteed to impress your family and friends. I think this is one of the best cakes I’ve ever made. It’s the perfect cake for any chocoholic!
What you’ll love about this Chocolate Cake Recipe:
Recipe Ingredients
You’ll need the following ingredients to make The BEST Chocolate Cake Recipe:
Chocolate Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil/ canola oil
- Vanilla extract
- Hot espresso water (hot water mixed with espresso powder)- or use hot coffee
Chocolate Filling:
- Semi-sweet chocolate chips
- Heavy whipping cream
Chocolate Frosting
- Unsalted butter, softened
- Unsweetened cocoa powder
- Powdered sugar
- Heavy cream (plus more if needed)
- Vanilla extract
Garnish
- Mini chocolate chips
INGREDIENT NOTES:
- All-Purpose Flour: Provides structure to the cake; for best results, measure using a kitchen scale or spoon and level the flour to avoid overpacking. I’ve made this cake with gluten free flour and it tasted great! I used Bob’s Red Mill Gluten Free 1-to-1 with great results, tasted just like the real McCoy!
- Buttermilk: Adds moisture and a slight tang to the cake. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
- Hot Espresso Water: Deepens the chocolate flavor. If you don’t have espresso powder, plain hot water works as a substitute.
HOW TO MAKE TRIPLE CHOCOLATE CAKE STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat the oven to 350°F. Grease and line two (8-inch) cake pans with parchment paper.
STEP 2: In a large mixing bowl, sift together the dry ingredients.
STEP 3: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Stir in the hot espresso water.
STEP 4: Slowly add the wet ingredients to the dry ingredients, mixing until the cake batter is smooth and combined. Divide the batter evenly among the prepared pans.
STEP 5: Bake for 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
STEP 6: For the chocolate filling, heat the heavy cream in a small saucepan until just below boiling. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Let cool slightly before using.
STEP 7: For the frosting: In a large bowl, beat softened butter and cocoa powder together with a stand mixer or hand mixer until creamy. Gradually add powdered sugar, alternating with heavy cream, until the frosting reaches a spreadable consistency. Mix in vanilla extract.
STEP 8: Place one cake layer on a serving plate. (I like to pipe an icing dam around the edge of the cake layer to keep the ganache in place.) Spread a layer of the chocolate ganache over it and let it set for 5-10 minutes. Spread the buttercream frosting evenly on top of the ganache.
STEP 9: Add the second cake layer on top and repeat. Once all layers are assembled, frost the entire cake with the remaining buttercream frosting.
STEP 10: Garnish the top of the triple chocolate cake with mini chocolate chips. Allow the frosting to set before slicing.
PRO TIP:
For the best results, use room temperature ingredients like eggs, buttermilk, and butter. This ensures a smooth batter and even baking, resulting in moist, tender cake layers.
Storage and Freezing:
Storage: Keep the cake in an airtight container at room temperature for up to 2-3 days.
Freezing: Wrap individual slices or the whole cake in plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw at room temperature for 2-3 hours before serving.
Additions & Substitutions
ADDITIONS:
- Chocolate Chips: Fold 1/2 cup of semi-sweet or dark chocolate chips into the batter for added bursts of chocolate.
- Sour Cream: Replace 1/4 cup of buttermilk with sour cream for extra moisture and tang.
- Espresso Powder: Add 1 teaspoon of espresso powder to the frosting for a subtle coffee kick.
SUBSTITUTIONS:
- Buttermilk: Substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- Espresso Powder: Skip or use instant coffee granules for a similar depth of flavor.
- Mini Chocolate Chips: Swap with shaved chocolate or chocolate curls for garnish.
FAQs for this Homemade Chocolate Cake:
Can I make this Triple Chocolate Cake ahead of time?
Yes. You can bake the cake layers a day in advance and store them covered at room temperature. You can also fully assemble the cake and refrigerate it, then let it sit at room temperature before serving.
What makes this a triple chocolate cake?
This cake uses chocolate in three ways: the chocolate cake layers, the chocolate ganache, and the chocolate buttercream. Every bite has that rich chocolate flavor.
Can I use a boxed cake mix instead?
You can, but this recipe is made from scratch and has a much richer flavor and better texture. If you’re short on time, a boxed mix will still work with the same fillings and toppings.
How do I keep the cake moist?
Be careful not to overbake the layers. Pull them out when a toothpick comes out with just a few crumbs. Also, make sure to measure your ingredients correctly and don’t skip the ganache and filling, which add extra moisture.
Can I make this in a 9×13 pan instead of layers?
Yes. You can bake it in a 9×13-inch pan for an easier version. Just adjust the baking time and spread the frosting and ganache over the top instead of layering.
What Can I Serve with cakes with chocolate?
Serve this chocolate cake with a scoop of vanilla ice cream, fresh berries, or a drizzle of warm chocolate or caramel sauce.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Triple Chocolate Cake! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Triple Chocolate Cake
Equipment
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot espresso water (1 cup hot water mixed with 1 teaspoon espresso powder)
For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate Frosting:
- 1 1/2 cups unsalted butter softened
- 3/4 cup unsweetened cocoa powder
- 6 cups powdered sugar
- 1/3 cup heavy cream plus more if needed
- 1 teaspoon vanilla extract
For Garnish on top of the cake:
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract; Stir in the hot espresso water.
- Slowly add the wet ingredients to the dry ingredients, mixing until smooth and combined. Divide the batter evenly between the prepared pans. Bake for 25-minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate filling, heat the heavy cream in a small saucepan until just below boiling. Pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth and let cool slightly.
- For the frosting, beat the butter and cocoa powder together in a large bowl until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth and spreadable. Stir in the vanilla extract.
- Place one cake layer on a serving plate. (I like to pipe an icing dam around the edge of the cake layer to keep the ganache in place.) Spread the ganache over the layer evenly, allowing it to set for 5 to 10 minutes. Spread the buttercream (about 1/3 cup)on top of the ganache, smoothing it out evenly.
- Add the second cake layer on top, then frost the entire cake with the buttercream frosting.
- Garnish with mini chocolate chips.
Notes
Nutrition
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Yes yes yes
If I could give this recipe 10 stars I would! Since I had good luck with a couple other recipes from you, I decided to take this to my Friendsgiving party lastnight. It was the hit of the dessert table! Not a crumb left and I was asked for the recipe all night long. Such a delicious and decadent chocolate cake, I loved this recipe so much!
Hi Nancy! Thank you so much for your kind words. I’m so happy to hear you loved it as much as we do!!