Name: Triple Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the chocolate cake:; 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk or buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot coffee or boiling water; For the ganache filling:; 8 oz semi-sweet or dark chocolate, chopped; 1 cup heavy cream; 1 tbsp butter (optional); For the chocolate buttercream:; 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 1/4 cup heavy cream or milk; 2 tsp vanilla extract; Pinch of salt; Optional toppings: extra ganache, chocolate curls, or shavings

This Triple Chocolate Cake is the ultimate dessert for serious chocolate lovers like me. It’s made with moist chocolate cake layers, rich chocolate ganache filling, and a silky chocolate buttercream frosting. Every bite is decadent, smooth, and deeply satisfying. When I want to impress guests or treat myself to a chocolate overload, this is the cake I make.

Triple Chocolate Cake

Why You’ll Love This Recipe

I love this cake because it delivers not one, not two, but three levels of chocolate—each one adding richness and depth. The cake itself is moist and soft, thanks to the addition of hot coffee or boiling water. The ganache filling brings a creamy, luxurious texture, while the chocolate buttercream ties it all together with sweetness and a touch of salt. It’s ideal for birthdays, holidays, or any time I want a show-stopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk or buttermilk
Vegetable oil
Vanilla extract
Hot coffee or boiling water

For the chocolate ganache filling:

Semi-sweet or dark chocolate, chopped
Heavy cream
Butter (optional, for shine)

For the chocolate buttercream:

Unsalted butter, softened
Powdered sugar
Unsweetened cocoa powder
Heavy cream or milk
Vanilla extract
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease and line two or three 8-inch round cake pans.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
I add eggs, milk, oil, and vanilla, mixing until smooth. Then I pour in the hot coffee and mix again—the batter will be thin, but that’s what makes the cake moist.
I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

To make the ganache:

I heat the heavy cream until just simmering, then pour it over the chopped chocolate in a bowl.
I let it sit for a minute, then stir until smooth. I chill it slightly so it thickens to a spreadable consistency.

To make the buttercream:

I beat the butter until fluffy, then gradually mix in powdered sugar and cocoa powder.
I add vanilla, salt, and cream, beating until smooth and creamy.

To assemble:

I layer the cake with a thick spread of ganache between each layer.
I frost the outside with the chocolate buttercream, smoothing it with a spatula.
For extra drama, I drizzle more ganache over the top and add chocolate shavings or curls.

Servings and timing

This cake serves about 12 to 14 people. It takes around 25 minutes to prep, 30–35 minutes to bake, and about 30 minutes to cool and assemble. Altogether, I plan for about 1.5 to 2 hours from start to finish.

Variations

When I want a richer flavor, I use dark chocolate for both the ganache and buttercream. I’ve also added a layer of raspberry or cherry jam between the cake layers for a fruity twist. Sometimes I mix mini chocolate chips into the batter or top the cake with crushed chocolate cookies for crunch.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Before serving, I let chilled slices come to room temperature for better texture. To freeze, I wrap individual slices in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months. I thaw them in the fridge or on the counter.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, I’ve used both natural and Dutch-processed cocoa. Just be sure the recipe includes both baking powder and baking soda for proper rise with Dutch cocoa.

Why is hot coffee used in the batter?

Hot coffee enhances the chocolate flavor and helps bloom the cocoa powder. I don’t taste the coffee—it just deepens the richness.

Can I make this cake ahead of time?

Absolutely. I often bake the cake layers a day in advance and store them wrapped at room temperature. I assemble and frost it the next day.

Can I use milk chocolate for the ganache?

Yes, but it will be much sweeter. I usually stick with semi-sweet or dark for balance, but milk chocolate works if that’s what I’m craving.

How do I make the cake extra moist?

Using oil, buttermilk, and hot water (or coffee) keeps the cake moist. I also avoid overbaking and check for doneness a few minutes early.

Conclusion

Triple Chocolate Cake is everything I want in a chocolate dessert: intense, moist, and completely indulgent. With three distinct layers of chocolate goodness, it’s the kind of cake I make when I really want to wow someone—or just treat myself to something unforgettable. Whether for a birthday, dinner party, or just a weekend baking session, this cake never disappoints.