Triple Chocolate Cake Recipe Card
This Triple Chocolate Cake is every chocoholic’s dream—rich, moist, and layered with cocoa, melty chocolate chips, and a glossy ganache. Whether you're baking for a celebration or just treating yourself, this easy-to-follow recipe delivers bakery-worthy results from scratch.
Ingredients
For the Cake:
- 1¾ cups 1¾ cups all-purpose flour
- ¾ cup ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp instant espresso powder (optional, enhances chocolate flavor)
- 2 large eggs (room temperature)
- 1 cup buttermilk or whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
- ¾ cup semi-sweet or dark chocolate chips
For the Ganache Frosting:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- Optional: 1 tbsp butter for shine
Instructions
- Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, mix eggs, buttermilk, oil, vanilla, and hot water or coffee.
- Combine wet and dry ingredients until smooth. Don’t overmix.
- Gently fold in chocolate chips.
- Divide batter into pans. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
Ganache Frosting:
- Heat heavy cream until just simmering.
- Pour over chopped chocolate and let sit 2 minutes.
- Stir until smooth and glossy.
- Let cool slightly before spreading or whipping for fluffier texture.
To Assemble:
- Level cooled cake layers if needed.
- Spread ganache between each layer.
- Cover the top and sides of the cake.
- Optional: Drip extra ganache down the sides and decorate with chocolate curls or berries.
Notes
- Use Dutch-processed cocoa for a smoother, less acidic cake.
- For deeper flavor, swap water with brewed coffee.
- Ganache can be made ahead and stored in the fridge—just reheat gently to use.
- To make gluten-free: use a 1:1 gluten-free flour blend.
- For a vegan version: use dairy-free milk, vegan butter, and flax eggs.