Triple Chocolate Cake Recipe

Why You’ll Love This Recipe

This Triple Chocolate Cake is the ultimate chocolate lover’s dream. The combination of cocoa powder, semi-sweet chocolate chips, and dark chocolate ganache creates a decadent treat that’s perfect for any occasion. The cake itself is incredibly moist, thanks to the addition of boiling water, while the rich ganache topping brings a creamy texture and even more chocolate flavor. It’s easy to make, requires minimal ingredients, and delivers an unforgettable taste that will have everyone asking for seconds!

Ingredients

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 8 oz dark chocolate, chopped (for ganache)
• 1 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Stir in the boiling water. The batter will be thin, but this is normal.
5. Fold in the semi-sweet chocolate chips, then divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes cool, prepare the ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy.
9. Once the cakes are completely cooled, spread the ganache over the top of one cake layer, then top with the second layer. Spread the remaining ganache over the top and sides of the cake.
10. Allow the ganache to set before slicing and serving.

Servings and Timing

• Servings: 10
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Variations

• Milk Chocolate Version: If you prefer a sweeter, less intense chocolate flavor, use milk chocolate chips instead of semi-sweet and swap out the dark chocolate for milk chocolate in the ganache.
• Add Nuts: For some extra crunch, consider adding chopped nuts like walnuts or pecans to the cake batter or as a topping.
• Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free. Be sure to check if any other ingredients, such as baking powder, contain gluten.
• Mocha Twist: Add 1 tablespoon of instant coffee or espresso powder to the dry ingredients for a mocha-flavored cake that pairs perfectly with chocolate.
• Chocolate Drizzle: If you prefer a simpler cake, drizzle the ganache over the top instead of spreading it for a lighter option.

Storage/Reheating

• Storage: Store the Triple Chocolate Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week.
• Reheating: To enjoy the cake warm, place a slice in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes, depending on the size of the slice.

FAQs

How do I make sure my cake is moist?

The key to a moist cake is using boiling water in the batter, which helps keep the cake tender. Additionally, make sure not to overbake the cake; check it at the 30-minute mark with a toothpick.

Can I use non-dairy milk for this cake?

Yes, you can substitute whole milk with almond, soy, or oat milk for a dairy-free option. The cake will still turn out delicious!

Can I freeze this cake?

Yes, you can freeze the cake before adding the ganache. Wrap the cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To serve, thaw the cake in the refrigerator and then add the ganache.

What can I use instead of vegetable oil?

You can use melted butter or canola oil as a substitute for vegetable oil in this recipe. Both will work well and give a slightly different flavor.

How do I prevent the cake from sticking to the pan?

Make sure to grease and flour your cake pans properly, or use parchment paper at the bottom of the pans to ensure the cakes come out easily.

Can I make the ganache ahead of time?

Yes, you can make the ganache ahead of time. Just store it in the refrigerator in an airtight container for up to a week. Reheat it gently before using.

Can I make this cake without the ganache?

Absolutely! If you prefer a simpler cake, you can skip the ganache and dust the cooled cake with powdered sugar or serve it with whipped cream.

Can I make this recipe into cupcakes?

Yes, you can turn this into cupcakes! Simply divide the batter among 24 cupcake liners and bake for about 18-20 minutes or until a toothpick comes out clean.

What’s the best way to decorate the cake?

You can decorate the cake with chocolate shavings, sprinkles, or even fresh berries for a contrast in flavor and texture.

Can I double this recipe?

Yes, you can double the ingredients to make a larger cake or multiple layers. Just be sure to adjust the baking time as needed, as a larger cake will require more time to bake.

Conclusion

This Triple Chocolate Cake is the ultimate indulgence for chocolate lovers. With its moist, decadent layers of chocolate and rich ganache topping, it’s a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or simply to satisfy your chocolate cravings, this cake is sure to impress. Enjoy every bite of this heavenly dessert!