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–+ servings
Delicious triple chocolate cake layers topped with rich chocolate frosting.
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Triple Chocolate Cake

Creamy, decadent, and pure chocolate comfort — this Triple Chocolate Cake delivers on every level. It features layers of moist chocolate cake, pockets of melty chips, and a silky dark chocolate ganache.
Prep Time15 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Easy
Servings: 8 servings

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!

Notes

Store wrapped tightly or in an airtight cake carrier in the fridge for up to 4 days. You can freeze wrapped slices for up to 2 months.