Cinematic overhead view of a decadent triple chocolate cake on a marble counter, featuring glossy chocolate ganache, chocolate buttercream swirls, and rustic kitchen props like coffee, cocoa powder, and a vintage spatula.

Triple Chocolate Cake: The Ultimate Chocolate Lover’s Dream

Triple Chocolate Cake: The Ultimate Chocolate Lover’s Dream

Triple chocolate cake is the answer when someone asks, “Can you ever have too much chocolate?”

Spoiler: you can’t.

I’m talking about three layers of dark, fudgy chocolate cake sandwiched with silky ganache and slathered in chocolate buttercream that’ll make you forget your own name.

KEY INFO
  • Prep time: 30 minutes
  • Cook time: 30-35 minutes
  • Total time: 2 hours (including cooling)
  • Servings: 12 generous slices
  • Difficulty level: Intermediate
  • Dietary tags: Vegetarian (can be made dairy-free with substitutions)

What You’re Actually Making Here

Listen, this isn’t just chocolate cake with chocolate frosting.

This is a properly engineered chocolate experience with three distinct chocolate components working together like a well-rehearsed orchestra.

  • Dark chocolate cake layers that stay moist for days
  • Chocolate ganache that oozes between the layers
  • Chocolate buttercream that’s smooth enough to make grown adults weep

The whole thing is rich without being cloying, decadent without being heavy, and impressive without requiring a pastry degree.

A well-organized baking setup featuring three 8-inch round cake pans lined with parchment paper, surrounded by measured ingredients in stainless steel bowls, including cocoa powder, fresh eggs, and a steaming cup of coffee, illuminated by warm kitchen lighting.

EQUIPMENT NEEDED

  • Three 8-inch round cake pans
  • Stand mixer or hand mixer
  • Large mixing bowls (at least 2)
  • Wire cooling racks
  • Offset spatula or butter knife
  • Saucepan (for ganache)
  • Parchment paper

Don’t have three pans? Bake in batches and keep the batter at room temperature while waiting.

No stand mixer? A hand mixer works perfectly fine, or even a whisk and some serious arm workout.

INGREDIENTS

For the Chocolate Cake:
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process if you’ve got it)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 1 cup (240ml) strong brewed coffee, hot (or hot water, but coffee is magic here)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
For the Chocolate Ganache:
  • 1½ cups (250g) semi-sweet or dark chocolate chips
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons butter
For the Chocolate Buttercream:
  • 1½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • ⅓ cup (80ml) heavy cream or whole milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

METHOD

Prep Work (Don’t Skip This):
  1. Preheat your oven to 350°F (175°C).
  2. Grease three 8-inch round pans and line the bottoms with parchment paper circles.
  3. Get your eggs, buttermilk, and butter to room temperature NOW if you forgot earlier.
Make the Cake Batter:
  1. Brew your coffee and keep it hot.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Slowly pour in the hot coffee while mixing on low speed.

The batter will be THIN, almost like chocolate milk. Don’t panic. This is exactly what you want.

  1. Divide batter evenly among the three prepared pans (about 2 cups per pan).
Bake:
  1. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  2. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Ganache (While Cakes Cool):
  1. Place chocolate chips in a heatproof bowl.
  2. Heat cream and butter in a saucepan until just simmering (not boiling).
  3. Pour hot cream over chocolate and let sit for 2 minutes.
  4. Stir until completely smooth and glossy.
  5. Let ganache cool at room temperature for 30-45 minutes until it’s spreadable but not runny.
Make the Buttercream:
  1. Beat softened butter on medium speed for 3 minutes until pale and fluffy.
  2. Sift together powdered sugar and cocoa powder.
  3. Add half the sugar mixture to butter and beat on low until incorporated.
  4. Add cream, vanilla, and salt, then beat on medium.
  5. Add remaining sugar mixture and beat for 2-3 minutes until light and fluffy.

If it’s too thick, add more cream (1 tablespoon at a time). If it’s too thin, add more powdered sugar.

Assemble the Cake:
  1. Place first cake layer on your serving plate or cake stand.
  2. Spread half the ganache over the first layer, leaving a ¼-inch border.
  3. Place second layer on top and repeat with remaining ganache.
  4. Top with final cake layer.
  5. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 15 minutes.
  6. Apply the final thick layer of buttercream, smoothing with an offset spatula.
  7. Get creative with swirls, or keep it rustic (both taste the same).

A close-up of hands using a spatula to smooth glossy dark chocolate ganache between layers of chocolate cake, with ganache slightly overflowing, set against a marble countertop.

CRUCIAL TIPS

The coffee trick: Hot coffee doesn’t make the cake taste like coffee. It amplifies the chocolate flavor like turning up the volume. Trust me on this.

Room temperature matters: Cold eggs and buttermilk will seize up your batter. Let them sit out for 30

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