Triple Chocolate Cake Recipe
If you’re a true chocoholic (and honestly, who isn’t?), you’ve just discovered your new favorite recipe! This Triple Chocolate Cake is every bit as heavenly as it sounds — moist, rich, ultra-chocolaty layers hugged by a dreamy chocolate frosting with not one, not two, but three kinds of chocolate working their magic. Whether you’re baking for a birthday, a special celebration, or simply because you believe every day deserves cake, this showstopper is guaranteed to make you the star baker among your friends.
Ingredients You’ll Need
You won’t need any exotic ingredients to create this masterpiece! Every item on this list serves a delicious purpose, coming together in a harmony of taste, fudgy texture, and deep, glossy color that defines the heart of the perfect Triple Chocolate Cake.
- All-purpose flour: Gives the cake structure and the perfect crumb — don’t substitute for cake flour here!
- Unsweetened cocoa powder: This is where the deep, rich chocolate flavor starts, so use a good quality pure cocoa for best results.
- Granulated sugar: Sweetens and keeps the crumb moist and tender, balancing the intensity of the cocoa.
- Baking powder & baking soda: Our dynamic leavening duo, making sure the cake rises beautifully for those fluffy, picture-perfect layers.
- Salt: Don’t skip it! Just a touch enhances all the chocolatey notes throughout the cake.
- Eggs: Bind everything together and contribute richness and stability to every slice.
- Whole milk: Adds moisture and softness to the cake, making for a luscious bite.
- Vegetable oil: Ensures the cake stays incredibly moist even when refrigerated.
- Vanilla extract: Rounds out the flavors and intensifies the chocolate aromas — pure vanilla makes a real difference.
- Boiling water: Blooming the cocoa creates a deep color and major flavor; coffee can be replaced for even more depth!
- Semi-sweet chocolate chips: The first “extra” chocolate, melts into pockets of richness as you bite in.
- Unsalted butter (for frosting): The key to a creamy, fluffy frosting that sets beautifully.
- Powdered sugar: Gives the frosting its silky texture and classic sweetness.
- Heavy cream: Smooths and loosens the frosting to just-spreadable perfection.
- Dark chocolate chips (for frosting): Our third chocolate brings intensity and a glossy finish to the frosting — a total game changer.
- Chocolate shavings or mini chocolate chips (optional): For that extra wow factor and a touch of texture on top.
How to Make Triple Chocolate Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans. Grease and flour them generously, or line each with parchment paper circles — this ensures those decadent layers release like a dream without sticking.
Step 2: Sift and Mix Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This not only aerates your dry ingredients for a lighter crumb but also prevents any sneaky clumps.
Step 3: Add Wet Ingredients and Beat
Add the eggs, whole milk, vegetable oil, and vanilla extract. Using a hand mixer or stand mixer, beat everything on medium speed for two full minutes. The batter should be luscious and smooth at this stage.
Step 4: Stream in Boiling Water or Coffee
Carefully pour in the boiling water (or hot coffee if you want to go even bolder). Stir slowly — the batter will become thin, but that’s exactly what makes Triple Chocolate Cake so irresistibly moist.
Step 5: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips. These little gems melt as the cake bakes, creating gooey pockets of chocolate in every bite.
Step 6: Bake to Perfection
Divide the batter evenly between the prepared pans and slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.
Step 7: Whip Up the Chocolate Frosting
While the cake cools, beat the softened butter until it’s creamy and smooth. Mix in cocoa powder, then gradually add powdered sugar, alternating with splashes of heavy cream. Pour in vanilla and the melted dark chocolate chips at the end for a rich, glossy finish. Keep beating until the frosting is thick, fluffy, and spreadable.
Step 8: Frost, Stack, and Decorate
Once the cakes are cool, generously frost the top of one cake, place the second layer on top, then smother the whole cake in a thick coat of chocolate frosting. Go all out with chocolate shavings or a sprinkle of mini chocolate chips if you’re feeling extra fancy!
How to Serve Triple Chocolate Cake
Garnishes
A Triple Chocolate Cake deserves a grand finish! Consider topping with chocolate curls, a shower of mini chocolate chips, or a dusting of Dutch cocoa powder. For a touch of glam, a drizzle of melted chocolate or a scattering of edible gold leaf turns every slice into a celebration.
Side Dishes
For the ultimate chocolate lover’s plate, serve slices with fresh raspberries, a generous cloud of whipped cream, or vanilla bean ice cream. A cup of rich coffee or a tall glass of cold milk pairs beautifully with the cocoa notes, balancing the decadence.
Creative Ways to Present
Give your Triple Chocolate Cake the spotlight by stacking the layers tall and proud, or cut smaller circles out of the cooled layers to create individual mini cakes — perfect for parties. You can also try serving it as a “naked cake” with the layers exposed, or add piped rosettes around the border for an extra-special look.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Triple Chocolate Cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The frosting helps lock in moisture, so each slice remains soft and luscious.
Freezing
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. They’ll stay fresh for up to two months. Even frosted slices freeze well — just allow them to set in the freezer before wrapping for grab-and-go chocolate fixes.
Reheating
Let frozen cake come to room temperature for about an hour before serving. If you want that just-baked warmth, pop a slice in the microwave for ten seconds to revive the gooey chocolate chips buried inside.
FAQs
Can I use Dutch process cocoa instead of regular cocoa powder?
Absolutely! Dutch process cocoa will deepen the color and give the Triple Chocolate Cake a richer, smoother chocolate flavor. Just keep in mind it might alter the cake’s rise slightly due to different acidity levels.
Can I make this recipe gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure your cocoa powder and chocolate chips are also certified gluten-free if needed.
How do I prevent my cakes from sticking to the pans?
Thoroughly greasing and flouring the pans, or lining them with parchment circles, really is the secret. Once baked, run a butter knife around the edge before turning out to help loosen the cakes cleanly.
Can I make this Triple Chocolate Cake ahead of time?
Definitely! Bake the cake layers a day ahead and keep them wrapped tightly at room temperature or, for longer storage, freeze until you’re ready to frost and serve.
What’s the difference between semi-sweet and dark chocolate chips in this recipe?
Semi-sweet chips add sweet, gooey bursts inside the cake, while the melted dark chocolate chips in the frosting bring a richer, slightly more intense chocolate flavor that ties all three elements together for the ultimate Triple Chocolate experience.
Final Thoughts
If you’re looking for an excuse to indulge or just want to wow the chocolate lovers in your life, you absolutely need to put this Triple Chocolate Cake on your “must-bake” list. It’s joy, comfort, and celebration in one gorgeous, chocolate-filled slice — so go on, treat yourself (and your favorite people) to cake that truly lives up to its name!
Print
Triple Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this decadent Triple Chocolate Cake. Moist and rich chocolate cake layers are sandwiched together with a luscious chocolate frosting, creating a dessert that is sure to impress at any celebration.
Ingredients
Cake:
1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract, 1 cup boiling water, 1 cup semi-sweet chocolate chips
Chocolate Frosting:
1 cup unsalted butter (softened), ½ cup unsweetened cocoa powder, 3½ cups powdered sugar, ¼ cup heavy cream (plus more as needed), 1 teaspoon vanilla extract, ½ cup dark chocolate chips (melted and slightly cooled)
Optional Garnish:
chocolate shavings or mini chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until the batter is thin and smooth.
- Finish Batter: Fold in chocolate chips. Divide the batter evenly between the prepared pans and bake for 30–35 minutes.
- Cool and Frost: Cool cakes, then frost with prepared chocolate frosting. Stack the cakes to create layers and garnish with chocolate shavings or mini chips if desired.
Notes
- For even richer flavor, use coffee instead of boiling water.
- Cakes can be made a day ahead and stored tightly wrapped before frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 44g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
