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Triple Chocolate Cake Recipe

Megan
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.
4.84 from 12 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time Total 3 hours
Total Time 3 hours 55 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 16 slices

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

Notes

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. 
See Variations section in the blog post for a 3 layer 6-inch triple chocolate cake. 
Keyword Chocolate Layer Cake, Triple Chocolate Cake, Triple Chocolate Cake Recipe, Triple Layer Cake
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