Triple Chocolate Cake

A rich and decadent Triple Chocolate Cake that combines moist cocoa layers, creamy chocolate frosting, and a luxurious ganache topping. It’s the ultimate indulgence for celebrations, birthdays, or satisfying a deep chocolate craving.

Why You’ll Love This Recipe

I love this recipe for its sheer decadence. Each bite offers an explosion of chocolate flavors and textures. The moist cake, paired with velvety frosting and a glossy ganache, makes it irresistible. Plus, it’s straightforward to prepare and perfect for impressing guests at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

2 cups granulated sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Chocolate Frosting:

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/2 cup cocoa powder

1/2 cup heavy cream

1 teaspoon vanilla extract

For the Ganache:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth. Gradually incorporate the boiling water and mix until well combined.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

For the frosting, beat the butter in a bowl until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla, beating until smooth and fluffy.

Spread frosting generously over the first cake layer, then top with the second layer. Frost the entire cake evenly.

To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a bowl, letting it sit for 1-2 minutes before stirring until smooth. Let it cool slightly.

Pour the ganache over the frosted cake, allowing it to drip down the sides. Smooth with a spatula if necessary.

Chill the cake for 30 minutes to set the ganache before slicing and serving.

Servings and Timing

Servings: 12 slices

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Calories: 475 kcal per slice

Variations

Add Some Crunch: Sprinkle chopped nuts, toffee bits, or mini chocolate chips on the ganache.

Layer Flavor: Add a fruit filling like raspberry or cherry preserves between the cake layers for a contrasting flavor.

Go Darker: Use dark cocoa powder or bittersweet chocolate for an even richer flavor.

Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.

Single Layer: Make it simpler by baking as a single-layer sheet cake with the frosting and ganache on top.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap the cake tightly in plastic wrap, followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating: To enjoy a warm slice, microwave it for 10-15 seconds.

Related Recipes:

• Triple Chocolate Mousse Cake
• Peanut Butter Ganache
• Strawberry Chocolate Cake

FAQs

How do I make the cake extra moist?

Using boiling water in the batter helps ensure a moist texture, as it activates the cocoa. You can also replace some of the milk with sour cream for extra richness.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. Frost and assemble the cake the day you plan to serve it.

Can I use milk chocolate for the ganache?

Milk chocolate can be used, but it will create a sweeter ganache. Semi-sweet or dark chocolate provides a better balance.

How can I make the frosting smoother?

Ensure the butter is softened before beating, and sift the powdered sugar and cocoa powder to avoid lumps.

What if I don’t have two cake pans?

You can bake the batter in a single pan with higher sides, but the cooking time will increase. Allow it to cool completely before slicing into layers.

Conclusion

This triple chocolate cake is a chocolate lover’s dream come true. With its rich layers and indulgent toppings, it’s the perfect dessert for any special occasion or just because. I enjoy the ease of preparation and how it wows everyone with its decadent taste and presentation. Whether for a birthday, holiday, or weekend treat, this recipe is sure to become a favorite.

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