Creamy, decadent, and pure chocolate comfort — this Triple Chocolate Cake delivers on every level. Imagine layers of moist chocolate cake, pockets of melty chips, and a silky dark chocolate ganache that drips just so; it’s the kind of dessert that stops conversations and starts celebrations. Fun fact: chocolate was once so prized it was used as currency — no wonder we still treat it like treasure in the kitchen. This recipe is special because it’s simple, quick to assemble, and perfect for both weeknight treats and show-stopping celebrations.
If you enjoy classic layered desserts, you might also like my spin on a similar treat in this triple chocolate cake variation, which highlights the same rich chocolate notes in a slightly different format. Family-friendly and forgiving for beginners, this cake is a must-try for anyone who loves chocolate. Let’s dive in and get that oven warmed up — you’re going to love making this.
What is Triple Chocolate Cake?
Why “triple” chocolate? Is it a secret handshake for chocoholics? Triple chocolate means three distinct chocolate elements working together — cocoa in the batter, melty chocolate chips inside, and a glossy dark chocolate ganache on top. Curious yet? Who wouldn’t be when you can ask, “Can a cake be too chocolatey?” and then ignore the thought. There’s a playful story that bakers call it triple chocolate because after the first bite, the next two bites are inevitable. They say “the way to a man’s heart is through his stomach.” Try this and see if it wins over everyone at your table. Do give it a go — you might just start your own chocolate legend.
Why You’ll Love This
- Ultimate chocolate indulgence: Deep cocoa flavor in the crumb, bursts of melty semi-sweet chips, and a silky dark ganache create a harmony of textures — moist, slightly fudgy, and luxuriously smooth.
- Budget-friendly homemade luxury: Making this at home is far less expensive than buying a bakery version and you control ingredients (no mystery oils or preservatives).
- Crowd-pleasing and adaptable: Top with berries, nuts, or a sprinkle of sea salt for contrast; it’s perfect for birthdays, potlucks, or cozy weekends.
If you enjoyed lighter chocolate treats like cake donuts with chocolate glaze, this layered cake provides the same familiar cocoa satisfaction on a grander scale. Ready to make something decadent? Let’s do it.
How to Make:
Quick Overview
This recipe is delightfully straightforward: mix dry ingredients, add wet, stir in boiling water, fold in chocolate chips, bake, then pour warm ganache. The batter is intentionally thin, which keeps the cake tender and moist. Expect about 15 minutes prep and 30–35 minutes bake time, plus cooling and ganache time — plan for about 1 hour and 15 minutes from start to finish. Standout element: the silky ganache that seals in moisture and gives a glossy finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 8 ounces dark chocolate, chopped (for ganache)
- 1 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment if you like easier release.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a whisk or electric mixer on low speed and mix until the batter is smooth and no streaks of flour remain.
- Carefully stir in the boiling water. The batter will be thin — this is normal and helps result in a moist cake.
- Fold in the semi-sweet chocolate chips gently to distribute them without overmixing.
- Divide the batter evenly between the two prepared pans. Tap the pans on the counter to remove large air bubbles.
- Bake for 30–35 minutes, rotating halfway if your oven runs hot. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Let the cakes cool in the pans for 10 minutes, then carefully invert them onto wire racks to cool completely before assembling.
- For the ganache: heat the heavy cream in a small saucepan over medium heat until it begins to simmer (small bubbles at the edge). Place the chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let sit undisturbed for 2–3 minutes. Stir until smooth and glossy.
- When cakes are completely cool, place one layer on your serving plate. Spread a layer of ganache over it, then top with the second cake layer. Pour remaining ganache over the top and use an offset spatula to let it drip down the sides for a beautiful finish.
- Slice, serve, and watch everyone smile with delight!
What to Serve With
- Fresh berries (strawberries or raspberries) to cut richness and add bright acidity.
- Whipped cream or mascarpone for a light, creamy contrast.
- A scoop of vanilla ice cream for a classic warm-cold pairing.
- Espresso or a bold coffee for dessert after dinner, or a rich stout beer for an adventurous match.
- Toasted nuts (hazelnuts or almonds) sprinkled on top for crunch and nuttiness.
Top Tips for Perfecting
- Room temperature eggs and milk create a smoother, more stable batter.
- Don’t skip the boiling water — it blooms the cocoa and keeps the cake moist.
- If you want extra fudginess, substitute half the milk with sour cream or Greek yogurt.
- Use good quality dark chocolate for the ganache; it makes a noticeable difference.
- Avoid overbaking: start checking at 28 minutes to prevent dryness.
- If ganache firms too much, gently warm it in a double boiler or short bursts in the microwave, stirring between bursts.
Storing and Reheating Tips
- Refrigeration: Store wrapped tightly or in an airtight cake carrier in the fridge for up to 4 days. Ganache helps preserve moisture.
- Freezing: You can freeze wrapped slices (double wrap with plastic and foil) for up to 2 months. Thaw overnight in the fridge.
- Best reheating: Serve chilled or bring slices to room temperature. For a warm slice, microwave a single slice for 10–15 seconds; be careful not to melt the ganache completely.
FAQs
Can I make this cake in one 9×13 pan instead of two 9-inch rounds?
Yes. Bake time will change — check at about 30 minutes and expect up to 40 minutes total. Use the toothpick test and avoid overbaking.
Can I use milk chocolate instead of dark chocolate for the ganache?
You can, but milk chocolate makes a sweeter, softer ganache. If you prefer very sweet, milk chocolate works; for balanced bitterness, stick with dark.
How do I get a smooth ganache finish?
Ensure cakes are completely cool, pour warm ganache slowly, and use an offset spatula to smooth. Chill briefly if the ganache gets too runny.
Can I make the cake layers ahead of time?
Yes. Bake layers and wrap tightly, then refrigerate up to 2 days or freeze up to 2 months. Finish with ganache when ready to serve.
Is this recipe good for kids and parties?
Absolutely. It’s rich but familiar in flavor — most kids and adults adore it. It’s easy to decorate for birthdays or celebrations.
Conclusion
This Triple Chocolate Cake is a fail-safe, crowd-pleasing dessert that’s easier to make than it looks and rich enough to feel special. It balances moist, tender cake with melty chips and a glossy ganache for a truly indulgent experience. If you want another professional-level version to compare techniques or presentation, see this excellent Triple Chocolate Cake (Popular Recipe!) for inspiration and tips. Give this recipe a try, share it with loved ones, and enjoy every chocolatey bite.
Triple Chocolate Cake
Equipment
- Mixing Bowl
- 9-inch Round Cake Pans
- Saucepan
- Whisk
- Offset Spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs at room temperature
- 1 cup whole milk room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Elements
- 1 cup semi-sweet chocolate chips
- 8 ounces dark chocolate chopped (for ganache)
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment if you like easier release.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a whisk or electric mixer on low speed and mix until the batter is smooth and no streaks of flour remain.
- Carefully stir in the boiling water. The batter will be thin — this is normal and helps result in a moist cake.
- Fold in the semi-sweet chocolate chips gently to distribute them without overmixing.
- Divide the batter evenly between the two prepared pans. Tap the pans on the counter to remove large air bubbles.
- Bake for 30–35 minutes, rotating halfway if your oven runs hot. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Let the cakes cool in the pans for 10 minutes, then carefully invert them onto wire racks to cool completely before assembling.
- For the ganache: heat the heavy cream in a small saucepan over medium heat until it begins to simmer (small bubbles at the edge). Place the chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let sit undisturbed for 2–3 minutes. Stir until smooth and glossy.
- When cakes are completely cool, place one layer on your serving plate. Spread a layer of ganache over it, then top with the second cake layer. Pour remaining ganache over the top and use an offset spatula to let it drip down the sides for a beautiful finish.
- Slice, serve, and watch everyone smile with delight!