Ultimate Triple Chocolate Cake: Three Layers of Rich, Fudgy Perfection

The first bite sinks into your palate like velvet – intensely chocolatey with distinct notes of deep cocoa, creamy milk chocolate, and that unmistakable bitter-sweet dark chocolate finish. This triple chocolate cake doesn’t mess around.

Each mouthful delivers that melt-in-your-mouth sensation chocolate lovers chase, with a crumb so moist it practically dissolves on your tongue. After testing 14 different chocolate cake recipes, I’ve perfected this triple chocolate cake that uses three distinct forms of chocolate in strategic ways.

The secret? Oil instead of butter in the cake batter, coffee to enhance the chocolate flavor without tasting like coffee, and my special technique of blooming the cocoa powder to intensify the flavor.

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Why This Recipe Works

• Blooming the cocoa powder in hot liquid releases more flavor compounds than simply mixing it with dry ingredients, creating a more intense chocolate taste.
• Using oil instead of butter creates a moister crumb that stays fresh longer – crucial for a cake that deserves to be savored over several days.
• Coffee enhances chocolate flavor without making the cake taste like coffee. It works on a molecular level to amplify the chocolate compounds your taste buds respond to.
• Room temperature ingredients create a properly emulsified batter that bakes evenly without tunneling or doming excessively.

Ingredient Notes & Substitutions

Dutch-processed cocoa powder forms the foundation of our chocolate flavor. It’s darker, smoother, and less acidic than natural cocoa, giving the cake that deep color and rich flavor. Brands like Valrhona or Droste work beautifully, but Hershey’s Special Dark is a good supermarket option.

Semi-sweet chocolate adds a second dimension of chocolate flavor to the frosting. I prefer chocolate bars over chips (Ghirardelli or Lindt 60% cacao) as they melt more smoothly without stabilizers.

Bittersweet chocolate (70% cacao) creates the third chocolate dimension in our ganache. The higher percentage adds complexity without overwhelming sweetness. Trader Joe’s 72% Pound Plus bar is my go-to for great value.

Vegetable oil keeps the cake moister than butter would. Use a neutral oil like canola or grapeseed to let the chocolate flavor shine.

Strong hot coffee intensifies chocolate flavor without adding coffee taste. Use freshly brewed coffee or 1 tablespoon instant espresso powder dissolved in hot water.

Buttermilk adds tanginess to balance the sweetness and activates the baking soda. No buttermilk? Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it stand for 5 minutes.

Light brown sugar (in addition to granulated) adds moisture and a subtle caramel undertone that complements the chocolate perfectly.

Essential Equipment

8-inch round cake pans (three of them) create the ideal height-to-width ratio for this cake. Lighter colored aluminum pans conduct heat more evenly than dark non-stick pans, which can cause over-browning. I prefer Fat Daddio’s anodized aluminum pans for their durability and even baking.

Digital kitchen scale ensures precision when dividing batter between pans. Even layers bake more consistently and create a more professional-looking finished cake. Mine has saved countless cakes from lopsided disaster.

Offset spatula (small and large) provides the control needed for smoothing batter in pans and frosting the cake. The angled blade lets you get right to the edges of the pans and create those perfectly smooth frosting layers.

Stand mixer with paddle attachment makes the frosting significantly easier. The power needed to create perfectly fluffy chocolate frosting is difficult to achieve by hand. If using a hand mixer, expect to beat the frosting about twice as long.

Serrated knife or cake leveler ensures perfectly flat cake layers. Since this triple chocolate cake is relatively soft, a long serrated knife (like a bread knife) gives you better control than a regular chef’s knife.

Step-by-Step Instructions

Preparing the Chocolate Cake Layers

Position your oven rack in the center and preheat to 350°F (175°C). Grease three 8-inch round cake pans with cooking spray, line the bottoms with parchment paper circles, then lightly spray the parchment.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl or the bowl of your stand mixer, combine the granulated sugar, brown sugar, and vegetable oil. Beat on medium speed until well mixed, about 1 minute.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, combine the cocoa powder and hot coffee. Whisk until smooth, with no lumps remaining. You’ll notice the mixture darken and become glossy – that’s the blooming process intensifying the chocolate flavor.

Add half of the flour mixture to the sugar-oil mixture and beat on low speed just until combined.

Pour in the buttermilk and mix until incorporated.

Add the remaining flour mixture and beat just until combined. Be careful not to overmix.

Finally, add the cocoa-coffee mixture and beat on low speed until completely incorporated. The batter will be thin – don’t worry, that’s exactly what we want.

Divide the batter evenly between the prepared pans, using your kitchen scale for precision (about 450g of batter per pan).

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool the cakes in their pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.

Making the Chocolate Frosting

Place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each interval, until completely melted and smooth. Set aside to cool until just warm to the touch.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes until creamy.

Add the powdered sugar, cocoa powder, salt, and vanilla extract. Mix on low speed until incorporated, then increase to medium-high and beat for 2 minutes until fluffy.

Pour in the melted chocolate and beat until combined. If the frosting seems too thick, add cream 1 tablespoon at a time until it reaches spreading consistency.

Preparing the Chocolate Ganache

Place the chopped bittersweet chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles form around the edges). Do not let it boil.

Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute.

Gently stir until the mixture becomes smooth and glossy. Set aside to cool until slightly thickened but still pourable, about 10-15 minutes.

Assembling the Cake

If your cake layers have domed tops, level them using a serrated knife or cake leveler.

Place the first cake layer on a serving plate or cake stand.

Spread about 1 cup of frosting evenly over the top.

Place the second cake layer on top and repeat with another cup of frosting.

Add the third layer (bottom side up for a flat top) and spread a thin coat of frosting over the entire cake to lock in crumbs. This is your crumb coat. Refrigerate for 15 minutes.

Apply the final layer of frosting, covering the top and sides of the cake.

Pour the ganache onto the center of the cake top, using an offset spatula to guide it toward the edges, allowing some to drip down the sides.

Refrigerate for 15-20 minutes to set the ganache before serving.

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Expert Tips for Success

• Don’t overmix the batter after adding the flour. Overmixing develops gluten, which makes the cake tough instead of tender. Mix just until the ingredients are incorporated.
• Use room temperature eggs and buttermilk to ensure proper emulsification. Cold ingredients don’t incorporate as well and can result in a dense cake.
• If your ganache is too runny, let it cool longer before applying. If it’s too thick, warm it slightly by setting the bowl over warm (not hot) water and stirring.
• For perfectly flat layers, wrap wet cake strips around your pans before baking, or reduce the oven temperature to 325°F and bake slightly longer.
• If your frosting breaks or looks curdled, it’s likely that the melted chocolate was too hot. Fix it by placing the bowl over an ice bath and beating vigorously until smooth again.

Flavor Variations

Raspberry Triple Chocolate Cake

Add a layer of raspberry preserves on top of the frosting between each cake layer. The tartness of raspberries cuts through the richness of the chocolate, creating a beautiful balance. For extra impact, garnish with fresh raspberries on top.

Espresso Triple Chocolate Cake

Double the amount of espresso powder in the cake, and add 1 teaspoon of espresso powder to both the frosting and ganache. This creates a mocha flavor profile that coffee lovers will adore without overwhelming the chocolate.

Orange Triple Chocolate Cake

Add the zest of one orange to the cake batter and 1 tablespoon of orange liqueur (like Grand Marnier) to the ganache. The bright citrus notes complement the deep chocolate flavors beautifully.

Storage & Freezing

This triple chocolate cake stays fresh at room temperature in an airtight container for 3-4 days.

Refrigerate for up to a week, but always bring slices to room temperature before serving – cold temperatures dull the chocolate flavors.

For longer storage, freeze individual slices or the entire cake (before adding ganache). Wrap well in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

For best results when freezing the whole cake, freeze it unwrapped until solid (about 3 hours), then wrap it tightly. This prevents the wrapping from sticking to the frosting.

FAQ

Can I make this cake in two layers instead of three?
Yes, you can bake the batter in two 9-inch pans instead. Increase the baking time to 30-35 minutes. The cake won’t be quite as tall, but the flavor will be identical.

Why did my cake sink in the middle?
This usually happens when the cake is underbaked, the oven door was opened too early, or the leavening agents (baking powder/soda) are expired. Make sure to test for doneness with a toothpick and keep the oven closed for at least the first 20 minutes of baking.

Can I make this cake ahead of time?
Absolutely! In fact, the cake layers taste even better a day after baking as the flavors develop. You can bake the layers up to 3 days ahead (wrap well and store at room temperature) or make the entire cake a day before serving.

Why use both Dutch-process and natural cocoa powder?
Each type has different properties. Dutch-process gives a deeper color and smoother flavor, while natural cocoa provides more chocolate intensity and works with the baking soda. Together, they create a more complex chocolate profile.

My ganache hardened before I could apply it. How do I fix it?
Gently rewarm it by placing the bowl over a saucepan of barely simmering water, stirring constantly, until it reaches the right consistency. Be careful not to overheat or it will become too thin.

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Triple Chocolate Cake

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Intermediate

Servings

12

slices

Prep time

30

minutes

Cooking time

35

minutes

Calories

580

kcal

Total time

1

hour 

5

minutes

Rich, fudgy triple chocolate cake featuring three forms of chocolate: Dutch cocoa cake layers, semi-sweet chocolate frosting, and bittersweet ganache topping.

Ingredients

• For the Chocolate Cake:

• 2 cups (250g) – All-purpose flour

• 2 cups (400g) – Granulated sugar

• 1/2 cup (100g) – Light brown sugar (packed)

• 3/4 cup (75g) – Dutch-processed cocoa powder

• 2 tsp (10g) – Baking soda

• 1 tsp (5g) – Baking powder

• 1 tsp (6g) – Salt

• 1 cup (240ml) – Hot strong coffee (or hot water with 1 tbsp espresso powder)

• 1 cup (240ml) – Buttermilk (room temperature)

• 1/2 cup (120ml) – Vegetable oil

• For the Chocolate Frosting:

• 8 oz (226g) – Semi-sweet chocolate (chopped)

• 1 1/2 cups (340g) – Unsalted butter (room temperature)

• 3 cups (360g) – Powdered sugar

• 1/2 cup (50g) – Cocoa powder

• 1/4 tsp (1.5g) – Salt

• 2 tsp (10ml) – Vanilla extract

• 3-4 tbsp (45-60ml) – Heavy cream (as needed)

• For the Chocolate Ganache:

• 6 oz (170g) – Bittersweet chocolate (70% cacao, chopped)

• 3/4 cup (180ml) – Heavy cream

Directions

• Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, and grease parchment.
• Whisk flour, baking soda, baking powder, and salt in a medium bowl.
• Beat granulated sugar, brown sugar, and oil in a large bowl until combined, about 1 minute.
• Add eggs one at a time, beating after each addition, then mix in vanilla.
• Whisk cocoa powder and hot coffee in a separate bowl until smooth.
• Add half the flour mixture to sugar mixture, beat until just combined.
• Pour in buttermilk, mix until incorporated.
• Add remaining flour mixture, beat until just combined.
• Mix in cocoa-coffee mixture until fully incorporated.
• Divide batter evenly between pans (about 450g each).
• Bake 25-30 minutes until toothpick inserted in center comes out with a few moist crumbs.
• Cool in pans 15 minutes, then turn out onto wire racks to cool completely.
• For frosting: Melt semi-sweet chocolate in microwave in 30-second intervals at 50% power. Cool until just warm.
• Beat butter for 2 minutes until creamy.
• Add powdered sugar, cocoa powder, salt, and vanilla. Beat on low until incorporated, then medium-high for 2 minutes.
• Mix in melted chocolate. Add cream if needed for spreading consistency.
• For ganache:
• Place chopped bittersweet chocolate in heatproof bowl.
• Heat cream until it just simmers, pour over chocolate, let sit 1 minute, then stir until smooth.
• Level cake layers if needed. Place first layer on serving plate.
• Spread 1 cup frosting over first layer, add second layer, repeat.
• Add third layer (bottom up), apply thin crumb coat, refrigerate 15 minutes.
• Frost entire cake with remaining frosting.
• Pour slightly cooled ganache onto center of cake, guide to edges allowing some to drip down sides.
• Refrigerate 15-20 minutes to set ganache before serving.

Notes

• 1. Bloom the cocoa powder in hot coffee or water to intensify the chocolate flavor and create a richer taste.
  2. Don’t overmix the batter after adding the flour – mix just until ingredients are incorporated to ensure a tender cake.
  3. Allow ganache to cool until slightly thickened but still pourable for perfect drips that don’t run too far down the cake sides.