Triple Chocolate Cake is moist and fudgy three layer chocolate cake, layered with a rich and creamy chocolate buttercream frosting. This decadent chocolate layer cake is topped with a glossy chocolate ganache and chocolate chips. What makes this the best chocolate cake is how easily all the layers come together to make a truly remarkable triple chocolate fudge cake.
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Why Should You Make This Recipe
I absolutely adore an easy to make, fudgy chocolate cake. My Buttermilk Chocolate Cake, Chocolate Ganache Cake, Matilda’s Chocolate Cake and Tahini Buttercream Chocolate Cake are some of the best recipes on the blog. The only type of chocolate cake I was missing was a truly decadent three layer chocolate cake. A cake with rich and fudgy chocolate in every bite. This chocolate ganache cake is such a gem and quite possibly my new favorite chocolate cake. I know you’ll love it too because:
- You love chocolate cake. There are three different layers of chocolate in this triple chocolate cake. Each layer of chocolate brings a different layer of texture and chocolate preparation. Technically this cake could be called a quadruple chocolate cake because the top of the cake is decorated with mini chocolate chips! Simply put this is the best chocolate cake for chocolate lovers.
- Super simple to make. This triple chocolate layer cake comes together using two bowls and a whisk. The frosting and ganache each come together in one bowl with minimal ingredients.
Ingredients
The triple layer chocolate cake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Chocolate Cake Layers
Dry Ingredients: Gather all purpose flour, unsweetened cocoa powder, baking soda, baking powder, instant espresso and salt.
Wet Ingredients: Gather oil, sugar, eggs, sour cream, buttermilk and freshly brewed coffee.
Chocolate Buttercream Frosting
Gather butter, powdered sugar, cocoa powder, vanilla extract, milk and salt.
Chocolate Ganache
Gather semi sweet or dark chocolate and heavy cream.
Chocolate Cake Substitutions
This triple chocolate cake recipe is meant to be so easy, you can make it to enjoy anytime using the ingredients you have on hand. Here are my recommended substitutions to make this homemade chocolate layer cake as easy as possible.
- Unsweetened Cocoa Powder: Triple chocolate cake is traditionally made with three types of chocolate and one of them is unsweetened cocoa powder. When baking with unsweetened cocoa powder, baking soda is needed. If you want a deeply chocolate flavor and darker color, use Dutch Process Cocoa powder. Follow my Chocolate Ganache Cake recipe, increasing the amounts of each ingredient by 3.
- Baking Soda and Baking Powder: Both leaveners are needed for this fudgy triple chocolate cake recipe. Make sure both are fresh and not expired.
- Instant Espresso Powder: This is a not so secret ingredient to make chocolate taste more chocolate-y. Omit if you don’t have on hand.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this layered chocolate cake recipe.
- Sugar: This recipe hasn’t been tested using other types of sugar. Decreasing the amount of sugar in the cake itself will alter the structure of the cake.
- Eggs: This recipe hasn’t been tested without eggs.
- Sour Cream: This ingredient can be substituted with full fat greek yogurt or an equal amount of buttermilk.
- Buttermilk: This ingredient can be made by pouring 1 ½ teaspoons (8 ml) lemon juice or white vinegar into a measuring cup. Add enough milk to reach ½ cup (118 ml). Allow the mixture to sit for 10 - 15 minutes before using in the recipe.
- Freshly Brewed Coffee: Use an equal amount of hot water.
Frosting Substitutions
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. Vegan or dairy free butter can also be used if needed.
- Milk: Any type of milk will work well in this moist layered chocolate cake.
- Vanilla Extract: This is for another layer of flavor in the chocolate frosting. It can be omitted if needed.
- Cocoa Powder for the Frosting: Use unsweetened cocoa powder if needed. Black cocoa powder would also be a delicious swap for a deeply dark chocolate frosting.
Variations
3 layer 6 inch chocolate cake: The easiest way to make this recipe as a 6-inch triple layer cake is to reduce the recipe ingredients to ⅔ of the 3 layer 8 inch recipe. Don't worry, I did the math for you! Follow the the imgredient amounts listed below and the rest of the recipe directions as written.
- 2 cups (240 g) all purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 1 ¾ cups (350 g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
- ⅔ cup ( 158 ml) oil
- 2 large eggs
- ⅓ cup (79 ml) buttermilk
- ⅓ cup (80 g) sour cream
- ⅓ cup (158 ml) hot coffee or water
- Chocolate Frosting
- 6 oz. chocolate chips for the ganache
- 6 oz. heavy cream
Triple Chocolate Cake with Cake Mix: Gather (2) 15.25 oz. boxes or chocolate fudge cake mix (or any brand you prefer), plus the ingredients listed on the box. Prepare the cake in (4) 8 -inch (20 cm) cake pans and bake according to the directions on the box. Set one cake aside for another use. Prepare the chocolate buttercream frosting recipe and chocolate ganache as written in the recipe for this triple chocolate cake. Follow the assembly instructions as written and enjoy.
How To Make
Learn how to make triple layer cake in a few easy to follow steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of (3) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, instant espresso powder and salt until well combined.
- In another large bowl add the oil, eggs, sour cream and buttermilk. Mix until smooth and well combined. Alternate mixing the dry ingredients into the wet with the hot coffee (dry, coffee dry, coffee dry) until smooth and well combined.
- Evenly pour the chocolate cake batter into each of the prepared cake pans. Bake the chocolate cakes for about 35 - 40 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting.
- While the cakes cool, make the chocolate buttercream frosting. Beat the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon (5 ml) milk and salt on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 teaspoons (10 ml) additional milk. Mix well to combine.
Assemble the Cake
- Assemble the triple layer triple chocolate cake: Smear a small amount of frosting onto the serving plate or cake stand. Place the first chocolate cake layer on top. Apply a layer of frosting to the first layer of cake. Repeat with the next two layers of chocolate cake. Place the cake in the fridge to set for about 30 minutes. Apply the rest of the frosting to the cake and return to the fridge for another 20 minutes.
- Make the ganache. Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds. Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.
- Pour the warm ganache over the cold and frosted chocolate cake, gently allowing the ganache to pour over the sides into a drip or to smooth into another layer of chocolate icing. Top with chocolate chips, slice and serve.
How To Store, Freeze and Thaw
- Store leftover fudgy chocolate cake: Enjoy the triple chocolate cake at room temperature the day it is made. This chocolate triple layer cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap for up to 5 days. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying.
- Freeze the unfrosted chocolate cake layers: Wrap each cake layer in plastic wrap and store the cake layers in an airtight container in the freezer for up to 2 months.
- Freeze frosted cake slices: I don’t recommend storing an entire fully frosted cake in the freezer. However, you can easily store sliced pieces of triple chocolate ganache cake in the freezer. Slice the pieces into your desired sizes. Wrap each slice in plastic wrap. Place each wrapped slice of cake in an airtight container in the freezer for up to 2 months.
- Thaw the moist chocolate layer cake: Transfer your desired amount of cake slices or cake layers out of the freezer. Allow them to thaw overnight in the fridge. Bring the cake slices to room temperature before enjoying. The cake layers can still be cool when applying the frosting.
M’s Expert Tips
- Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Measure the ingredients properly: I highly recommend using a food scale to get perfectly measured dry ingredients every time. This is the most accurate and recommend way to bake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use cake strips to help the cakes bake evenly: This triple chocola chocolate cake recipe should bake evenly without doming tops, but I love using cake strips to help ensure even baking and flatter tops.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Fully cool the cake before assembling and frosting. The chocolate three layer cake takes about 1 hour to cool to room temperature after the cake has been removed from the pan. It’s recommend to chill the cake layers in the fridge for at least 2 hours before assembling, frosting and topping with ganache.
FAQs
Most recipes for triple chocolate cake feature a moist chocolate cake layered in three layers with a creamy chocolate buttercream frosting, topped with a silky chocolate ganache.
Triple chocolate tiger cake is made in a similar way to triple chocolate cake, but the middle cake layer is vanilla or white cake.
A few things that can help create a moist chocolate cake are to use some sour cream, use room temperature butter and to not over mix the batter or over bake the cake.
Other Layer Cake Recipes to Try
If you try this Triple Chocolate Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Triple Chocolate Cake Recipe
Equipment
- 3 8 inch (20 cm) cake pans
- 2 bowls
- 1 whisk and flexible spatula or spoon
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Chocolate Layer Cake
- 3 cups (360 g) all purpose flour
- 2½ cups (500 g) granulated sugar
- ¾ cup (60 g) unsweetened cocoa powder
- 1 tablespoon instant expresso powder
- 2¼ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (237 ml) vegatable or canola oil
- 3 large eggs (US), room temperature
- ½ cup (118 ml) buttermilk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 1 cup (237 ml) hot coffee or water
Chocolate Buttercream Frosting
- 2¼ cups (509 g) unsalted butter, room temperature
- ¾ cup (60 g) unsweetened cocoa powder
- 1½ teaspoons (8 ml) vanilla extract
- 5 cups (600 g) powdered sugar
- 3 - 4 tablespoons (45 - 60 ml) milk or heavy cream, as needed
Chocolate Ganache
- 1 cup (237 ml) heavy cream
- 1 cup (170 g) semi sweet chocolate chips
- ½ cup chocolate chips, for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of (3) 8 inch cake pans with parchment paper.
- In a large bowl, whisk the all purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, instant espresso powder and salt until well combined.3 cups (360 g) all purpose flour, 2½ cups (500 g) granulated sugar, ¾ cup (60 g) unsweetened cocoa powder, 1 tablespoon instant expresso powder, 2¼ teaspoons baking soda, 1½ teaspoons baking powder, ½ teaspoon salt
- In another large bowl add the oil, eggs, sour cream and buttermilk. Mix until smooth and well combined. Alternate mixing the dry ingredients into the wet with the hot coffee (dry, coffee dry, coffee dry) until smooth and well combined.1 cup (237 ml) vegatable or canola oil, 3 large eggs (US), room temperature, ½ cup (118 ml) buttermilk, room temperature, ½ cup (120 g) sour cream, room temperature, 1 cup (237 ml) hot coffee or water
- Evenly pour the chocolate cake batter into each of the prepared cake pans. Bake the chocolate cakes for about 35 - 40 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting.
- While the cakes cool, make the chocolate buttercream frosting. Beat the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 3 tablespons (45 ml) milk and salt on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 tablespoons (30 ml) additional milk or heavy cream. Mix well to combine.2¼ cups (509 g) unsalted butter, room temperature, ¾ cup (60 g) unsweetened cocoa powder, 1½ teaspoons (8 ml) vanilla extract, 5 cups (600 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) milk or heavy cream, as needed
- Assemble the triple layer triple chocolate cake: Smear a small amount of frosting onto the serving plate or cake stand. Place the first chocolate cake layer on top. Apply a layer of frosting to the first layer of cake. Smooth evenly across and slightly passed the top onto the side. Repeat with the next two layers of chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes. Apply the rest of the frosting to the cake and return to the fridge for another 20 minutes.
- Make the ganache. Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds.1 cup (237 ml) heavy cream, 1 cup (170 g) semi sweet chocolate chips
- Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.
- Pour the warm ganache over the cold and frosted chocolate cake, gently allowing the ganache to pour over the sides into a drip or to smooth into another layer of chocolate icing. Top with chocolate chips, slice and serve.½ cup chocolate chips, for topping
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