Triple Chocolate Cake (VIDEO)

Chocolate lovers will drool over this triple chocolate cake recipe, made with mouthwatering chocolate sponge cake, creamy chocolate whipped ganache frosting and a decadent chocolate ganache drip. Perfect for birthdays, holidays, and after-dinner desserts, this easy-to-make homemade three-layer cake will quickly become a favorite for anyone who tries it!

Jump to:

• 💡 What is a Triple chocolate cake?
• 🌟 Why this is the best 3 Layer Chocolate cake recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• Flavor variations & Substitutions
• 🥣 Equipment Notes
• 🎓 Expert tips
• ❓Triple Chocolate Cake FAQs
• 🍰 More Cake recipes
• Triple Chocolate Cake (VIDEO)

💡 What is a Triple chocolate cake?

The "triple" comes from its three chocolate components: the moist chocolate cake layers, the creamy chocolate whipped ganache (or chocolate buttercream frosting) used as a filling and frosting, and the rich chocolate ganache drip to top and decorate the cake.

This Triple chocolate cake is a dream for chocolate lovers in every bite, in the meantime very well balanced in sweetness due to the whipped ganache frosting!

🌟 Why this is the best 3 Layer Chocolate cake recipe

1. It is delicious - This triple layer cake has the most perfect chocolate flavor and spongy texture. You'll constantly be craving more!
2. It is easy to make - You won't need special ingredients or equipment to make this simple chocolate cake recipe. Everything you need you likely already have in your kitchen!
3. It is done from scratch - No boxed cake mix is necessary! Every step in this recipe is done from scratch, giving you a real, homemade chocolate cake that you can make over and over again.
4. It is versatile - Each of the components of my recipe can be easily used separately to make other delicious chocolate recipes for your dessert table.
5. It is super detailed -My recipe also dives into the science behind each step and provides expert tips and tricks to give you the perfect chocolate cake the first time around!

📝 Ingredient notes

This recipe makes a 6 inch / 15 cm cake that is enough for 6 people. If you want to make a smaller or larger cake, you will need to adjust the amount accordingly. Check my chocolate sponge cake recipe for various sizes and a conversion table for adjusting your ingredients.

For the chocolate cake layers

1. Flour - I use all-purpose flour for this recipe as it is easy to work with and results in the best texture. However, any low-protein content flour (such as pastry flour) will work just as well. Check my flour guide for more information on the different types of flour and how to use them in your recipes.
2. Unsweetened Cocoa Powder - 100% unsweetened cocoa powder gives the best and most balanced chocolate taste. I like to use dutch-processed cocoa powder as it is lower in acidity vs. natural cocoa powder. For more info on cocoa powder and its substitutes check my cocoa powder guide.
3. Sugar - You will need both granulated and brown sugar for this recipe. The molasses in the brown sugar will aid in your cake's texture and sweet taste. For more information on the different types of sugars and how to use them in your recipe, check out my sugar guide.
4. Baking Soda and Baking Powder - Just adding 1 teaspoon baking soda and 1 teaspoon baking powder will result in a fluffy chocolate cake texture.
5. Salt - Salt is a required ingredient to balance the sweetness in the recipe. Be sure to use a fine salt that will easily disperse into the batter.
6. Oil - Oil only will it make the chocolate cake moister, but it will also help it retain the perfect texture even after refrigeration. For this recipe, neutral oil, such as vegetable oil, gives a great result.
7. Egg - As with most baking recipes, your eggs need to be at room temperature prior to beginning. Room temperature helps the cake to emulsify properly. If necessary, place your eggs in a bowl of very hot water for five minutes to bring down the temperature to room temperature. Whatever you do, don't use cold eggs, as they will significantly change the texture of the cake batter.
8. Milk - Use whole milk with at least 3% fat for the creamiest and richest chocolate sponge cake. Like the eggs, the milk should be at room temperature so the cake can emulsify properly.
9. Coffee - Coffee or espresso powder is always a great-tasting complement to chocolate-flavored recipes. In this recipe, the coffee enhances the chocolate flavor of the cocoa powder. Therefore, the stronger the coffee, the better. It should be freshly brewed and brought to room temperature before you add it to the batter.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the whipped chocolate ganache frosting

1. Chocolate - For the best chocolate cake, always use high-quality semi-sweet couverture chocolate with a high percentage of cocoa butter. I like to use Callebaut 811 Dark Chocolate (Callets) which is a moderately sweet chocolate chips withs 54.5% cocoa butter.
2. Heavy Cream - For a rich, creamy, and silky flavor and texture, use heavy whipping cream with at least 36% fat. To substitute, check out my heavy cream substitute article.
3. Gelatin - The gelatin will help to stabilize the frosting. You can use either powdered gelatin or gelatin sheets for the recipe. I prefer to use gelatin sheets as they are easier to handle. Powdered gelatin can be used at a 1:1 ratio (1 gelatin sheet = 1.7g powder). Check my gelatin article for more about gelatin and possible substitutes!

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the chocolate ganache drip

1. Chocolate - For the best results and flavor, only use high-quality semi-sweet couverture chocolate with a high percentage of cocoa butter, such as Callebaut 811 Dark Chocolate (Callets).
2. Heavy Cream - For the best taste and texture, use a heavy whipping cream with at least 36% fat.
3. Butter - Always use unsalted butter to control how much salt is incorporated into the recipe. 

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make chocolate sponges

1. Pre-heat your oven to 200°C/425°F (do not turn on the fan). In the meantime, line three 15cm / 6 inch cake pans with parchment paper.
2. Use an electric hand mixer to whip the room-temperature egg, milk, coffee, oil, and sugar for approximately 1-2 minutes.
3. Sift and combine your flour, baking powder, baking soda, cocoa powder, and salt. Next, pour the wet ingredients into the dry ingredient mixture and use a rubber spatula to fold them.
4. Using a digital scale, equally divide the batter into the three cake pans.
5. Place the pans into the oven and reduce the temperature to 180°C / 356°F. The oven fan should remain off.
6. Bake the cakes for approximately 25-30 minutes or until it passes the toothpick test (refer to my Expert Tips). 
7. Once done, remove the sponges from the oven and place them on a cooling rack. 
8. Chill the cakes in the refrigerator before assembling the cake.

💡 Top Tip: To avoid lumps in your cake batter, sift your dry ingredients (flour, cocoa powder, baking soda, and baking powder) before using them in the recipe.

2. How to make the chocolate whipped ganache frosting

1. Use a microwave to semi-melt your chocolate callets. 
2. Soak your gelatin sheets in cold water.
3. Next, heat the first part of your heavy cream until it begins to simmer then remove it from the stove.
4. Squeeze the excess water from the gelatin sheets and stir them into the hot cream.
5. Slowly pour the warm gelatin and cream mixture over the semi-melted chocolate. Let the two sit for roughly a minute, then stir or blend the mix together.
6. Once combined, stir in the cold heavy cream to create your chocolate ganache. 
7. Place the ganache into a shallow bowl or container and cover it with plastic wrap. Refrigerate for at least eight hours (preferably overnight).
8. The next day, use a hand mixer or stand mixer with a whisk attachment to gently whip the ganache. Only whip for roughly 1-2 minutes on the lowest setting, as overwhipping can cause the ganache to curdle and become greasy.
9. Use the ganache to fill or frost the cake immediately. 

💡 Top Tip: For a firmer whipped ganache frosting, pop it back in the refrigerator to chill for an additional hour or two.

3. How to assemble the Triple chocolate cake

1. To start, use a digital scale to measure 200g of frosting to place between each of the three chocolate cake layers. Then, place each layer on top of one other, evenly spreading the frosting between each layer.
2. After placing the last layer, chill the cake in the refrigerator for at least 30 minutes.
3. Use a thin layer of frosting to crumb coat the cake, and then place it in the refrigerator for another 30 minutes to chill
4. Then, apply the final layer of frosting and smooth the side

💡 Top Tip: Measure out the chocolate frosting making sure that you leave enough frosting to decorate the top of the cake at the end. Measuring the frosting in between the layers also help to have a clean, event cut on your cake.

4. How to make chocolate ganache drip

1. Heat your heavy cream just until it begins to simmer.
2. Then, pour the cream over the chocolate and let it sit for a minute.
3. Next, stir in the butter until you achieve a smooth, creamy ganache. Continue to let the ganache cool until it reaches room temperature.
4. Then, pour the chocolate ganache into a piping bag and poke a tiny hole in the bag.
5. Squeeze the chocolate ganache drip from the piping bag on top of the cooled chocolate cake.
6. Pipe the remaining ganache frosting as decoration.
7. Your cake is now ready to be served! Or, you can store it in the refrigerator for 2-3 days.

💡 Top Tip: Before applying the chocolate drip, test the texture of your chocolate ganache by squeezing a small amount on a plate or glass. It should not be too runny (a result of being too warm) or too thick (a result of being too cold). Instead, it should have just the right temperature and consistency.

Flavor variations & Substitutions

White chocolate or milk chocolate ganache - Instead of dark chocolate for your chocolate ganache, you can use white chocolate or dark chocolate callets. However, changing the chocolate type will require you to increase the amount used to compensate for the difference in cocoa butter content. Check my whipped chocolate ganache frosting recipe for the exact ratios to make milk and white chocolate ganache frosting.

Nut flour substitute: Instead of using 100% all purpose-flour, try replacing part of the flour with nut flour such as hazelnut flour or almond flour.

Different frosting: You can easily turn this cake into Chocolate Cream Cheese Cake or Chocolate Nutella cake by using a different frosting.

Add fruit or jam: Turn this into a Sacher torte cake by adding apricot jam!

Dairy-free: Why not try this Dairy-Free Chocolate Cake?

🥣 Equipment Notes

Always use a digital oven thermometer for the most accurate results, as oven temperatures can vary by a few degrees. A digital scale will also help make sure that you have the exact amounts required to make a flawless, moist triple chocolate cake.

This particular recipe uses 3 15 cm (6 inch) round cake pan.

A rubber spatula is necessary to gently fold the wet and dry ingredients together. Meanwhile, your electric hand mixer is necessary to whip the wet ingredients together and to whip your chocolate ganache.

A cooling rack is the best way to cool your cake quickly without the cake breaking. When it comes time to decorate, a cake turntable will provide you with a level place to apply your frosting and will make it easier to spin around as you do so.

🎓 Expert tips

1. To avoid lumps, sift your dry ingredients before using them in the recipe.
2. Using room temperature ingredients (milk, egg, coffee) is a must for the sponge cake to properly emulsify and prevent the cake from breaking. To quickly bring your eggs to room temperature, you can place the whole eggs in a bowl of hot water for a few minutes.
3. Use the toothpick test to check whether the cake is ready: Insert a toothpick in the center of the cake. If it comes out clean, it is done. Avoid overbaking the cake, or it will come out dry!
4. Use a wire rack when cooling the cake, and make sure to let it cool completely before continuing the recipe.
5. For a sturdy 3 tier chocolate cake, chill the cake in the refrigerator for at least two hours before stacking the layers.
6. Do not attempt to whip up the chocolate ganache before it sets. It must set for at least a total of eight hours.
7. Cover the entire surface of your ganache with plastic wrap to prevent skin from forming over the top.

❓Triple Chocolate Cake FAQs

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