Name: Triple Chocolate Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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)); 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 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; 1/2 cup mini chocolate chips

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This Triple Chocolate Cake is a chocolate lovers dream come true! It’s honestly the best chocolate cake I’ve ever tasted!! With moist chocolate cake layers, a rich chocolate ganache, and creamy buttercream filling, all topped with more chocolate buttercream and mini chocolate chips, it’s pure indulgence! Made from scratch with simple ingredients, this easy recipe is perfect for any chocolate craving!

Are you looking for more Desserts? Try our Applesauce Fritters, Blueberry Turnovers, or Easy Toffee Cookies.

A rich chocolate cake with a slice being lifted out, topped with chocolate chips and swirls of chocolate frosting. Two layers are visible, with creamy chocolate filling in between. Blurred background shows bottles of milk.

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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:

Rich and Chocolatey: This cake is every chocolate lover’s dream with moist chocolate layers, creamy ganache, and smooth chocolate buttercream in every bite!
Made with Simple Ingredients: This scratch cake is easy to whip up but tastes and looks like it came straight from a bakery!
Versatility: Great as a sheet cake, triple chocolate bundt cake, or a classic triple layer chocolate cake for birthdays or special events.

A chocolate cake with a slice cut out, topped with chocolate frosting and chocolate chips. Swirls of frosting decorate the edges, and the cake sits on a parchment-lined plate.

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

Various labeled ingredients for baking on a gray surface, including oil, espresso water, white sugar, all-purpose flour, eggs, buttermilk, cocoa powder, baking powder, baking soda, salt, butter, chocolate chips, mini chocolate chips, heavy cream, and vanilla.

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.

A 6-step photo collage showing cake preparation: 1) Dry ingredients in a bowl. 2) Eggs and milk added. 3) Mixed batter. 4) Batter in round pans. 5) Baked cakes. 6) Bowl of cream and chocolate chips.

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-by-step collage showing the process of making a layered chocolate cake. Includes mixing batter, baked cake layers, spreading chocolate icing, and adding frosting between layers, with a pastry bag nearby.

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.

A decadent chocolate cake with rich frosting and chocolate chips on top. A slice has been cut out, revealing the moist, layered interior. The cake is displayed on a white plate with a lightly textured background.

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.

Absolutely! This recipe can be adapted into a triple chocolate bundt cake. Adjust the baking time to 40-45 minutes and test for doneness with a toothpick.

A round chocolate cake with chocolate frosting is topped with chocolate chips. It sits on a striped ceramic cake stand. In the background, there are fresh eggs, a bottle of milk, and a glass carafe. A textured grey cloth is nearby.

A chocolate cake with frosting and chocolate chips on a plate. A slice is being removed. Eggs and a milk bottle are in the background on a light-colored surface.

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!