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A rich triple chocolate cake with two layers, topped with chocolate buttercreamfrosting and sprinkled with chocolate chips. A slice is being lifted from the cake, revealing its moist texture. Bottles of milk are blurred in the background.

Triple Chocolate Cake

Vicky Hadley~Little Chef Within
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!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 1001 kcal

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

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.
*I use DeLallo Instant Espresso Powder.

Nutrition

Calories: 1001kcalCarbohydrates: 183gProtein: 10gFat: 72gSaturated Fat: 38gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 126mgSodium: 529mgPotassium: 479mgFiber: 9gSugar: 55gVitamin A: 1514IUVitamin C: 0.2mgCalcium: 143mgIron: 5mg
Keyword cake, chocolate, chocolate cake, desserts, snack
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