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Triple Chocolate Cake

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This Triple Chocolate Cake is a rich, indulgent dessert made with moist chocolate cake layers, creamy ganache filling, and silky chocolate buttercream frosting. It’s a chocolate lover’s dream and perfect for celebrations or any time you want to impress.

  • Author: Ella
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper.
  2. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth. Gradually stir in hot coffee or water. Batter will be thin.
  4. Divide batter into prepared pans and bake for 30–35 minutes. Let cool for 10 minutes in pans, then cool completely on wire racks.
  5. To make ganache, heat cream until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Add butter for shine if desired. Chill slightly until spreadable.
  6. For buttercream, beat butter until fluffy. Gradually add powdered sugar and cocoa powder. Mix in vanilla, salt, and cream. Beat until smooth and spreadable.
  7. To assemble, place one cake layer on a serving plate. Spread ganache over it. Add next layer and repeat. Frost the outside with buttercream.
  8. Optional: drizzle more ganache over the top and decorate with chocolate shavings or curls.

Notes

  • Dutch-processed cocoa deepens flavor and color—either type works.
  • Use dark chocolate for ganache and buttercream for richer taste.
  • Add raspberry or cherry jam for a fruity contrast.
  • Wrap and freeze individual slices for up to 2 months.
  • Batter will be thin—that’s normal and makes for moist cake.

Nutrition

Find it online: https://elladishes.com/triple-chocolate-cake/