
There is something magical about a rich triple chocolate cake that makes any celebration feel extra special. This decadent recipe delivers intense chocolate flavor in every bite with its moist crumb and luscious ganache. When I want to impress or spoil my loved ones this is my absolute go to dessert.
I baked this for my neighbor’s birthday last spring and it instantly became the most requested dessert in our circle. I have tried many chocolate cakes but this one never fails to win people over.
Ingredients
- All purpose flour: gives the cake its structure and keeps it soft. Look for unbleached flour for best texture
- Granulated sugar: sweetens every bite and balances the rich cocoa
- Unsweetened cocoa powder: infuses deep chocolate flavor. Use Dutch process for an even darker taste
- Baking soda and baking powder: these help the cake rise high and keep it fluffy
- Salt: rounds out the sweetness and intensifies the cocoa notes
- Large eggs: provide richness and help bind the batter
- Whole milk: keeps the crumb super tender. Opt for full fat for extra moisture
- Vegetable oil: creates a plush texture and makes for an exceptionally soft cake layer
- Vanilla extract: adds warmth and blends with the chocolate
- Boiling water: is the secret trick. It blooms the cocoa powder for deeper chocolate flavor and keeps the cake luscious
- Semi sweet chocolate chips and dark chocolate: are both used for the ganache for a complex chocolatey finish. Choose high quality bars for the richest taste
- Heavy cream: gives the ganache its shiny velvety texture. Look for cream with at least thirty six percent fat for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and let it heat while you prepare. Grease and flour two nine inch round cake pans or line with parchment if you prefer easy release
- Prepare the Cake Batter:
- In a big mixing bowl whisk flour sugar cocoa powder baking soda baking powder and salt until totally combined. Crack in the eggs pour in the milk oil and vanilla then whiz everything together until smooth and glossy. Pour in boiling water and gently mix it in. Your batter will be thinner than most but this is key for a moist crumb
- Bake the Cake:
- Divide the batter evenly between the two pans. Place them in the center of your oven and bake for around thirty five minutes. Start checking with a toothpick at thirty minutes. You want a few crumbs but no wet batter on the tester. Cool in the pans for about ten minutes before turning out onto racks to finish cooling. Let them reach room temperature so your ganache will set beautifully
- Make the Ganache:
- Tip chocolate chips and chopped dark chocolate into a medium heatproof bowl. Warm the cream in a saucepan just until it begins to bubble but do not let it boil. Pour the hot cream over the chocolate. Let it sit a couple of minutes to melt then stir slowly and steadily until glossy and fully blended
- Assemble the Cake:
- Once the cakes are cool place one layer on a cake stand or plate. Spread a thick layer of ganache right to the edge. Place the second cake on top and pour the rest of the ganache over everything letting it gently flow down the sides for that classic chocolate cake look
- Serve and Enjoy:
- Allow the cake to rest for thirty minutes so the ganache can set up. Slice and serve with berries lightly whipped cream or just a big glass of milk

My favorite part is watching the hot cream melt into the dark and semisweet chocolate to make the silkiest ganache. There is nothing more satisfying than pouring the river of chocolate over a cool cake layer my niece always begs to lick the bowl. This is the treat we bake for birthdays and snow days when we want to make memories.
Storage Tips
Store your triple chocolate cake in an airtight container at room temperature for up to two days If it is warm or humid keep it in the fridge and let slices come to room temp before eating For longer storage cut and freeze slices wrapped tightly and thaw them on the counter for a quick chocolate fix
Ingredient Substitutions
You can make this cake dairy free by swapping the milk and cream for unsweetened almond milk and coconut cream For eggs try a flax egg substitute if you need it A mix of milk chocolate and very dark chocolate in the ganache works nicely if you like to adjust sweetness
Serving Suggestions
Dress up slices with a dusting of powdered sugar a mound of fresh raspberries or a scoop of vanilla ice cream Kids love it with rainbow sprinkles For brunch serve small squares alongside espresso for a little pick me up
Cultural Background
Chocolate cake in all its forms has long been a celebration staple in many parts of the world Classic American layer cake like this often features a boiled water batter and ganache which arrived in home kitchens thanks to French influence in the late nineteenth century This cake makes every gathering feel like a special occasion
Recipe FAQs
- → How do I keep the cake moist?
Stirring in boiling water ensures a moist and tender texture. Avoid overbaking for best results.
- → Can I use milk chocolate instead of dark chocolate?
Milk chocolate creates a milder flavor and sweeter ganache, which can be used if you prefer less intensity.
- → How do I know when the cake is fully baked?
Insert a toothpick into the center; the cake is done when it comes out clean or with a few crumbs.
- → Is the ganache difficult to make?
Ganache is simple: pour hot cream over chocolate, let sit, then stir until smooth and glossy for best texture.
- → What can I serve with this chocolate cake?
Try fresh raspberries, whipped cream, or a scoop of vanilla ice cream for a delightful pairing.