Triple Chocolate Cake Delight

Category: Sweet Treats to Satisfy Any Craving

This triple chocolate cake combines moist cocoa-infused layers with a smooth chocolate ganache. Layers are enriched with both semisweet chocolate chips and dark chocolate, giving a depth of flavor chocolate fans love. The batter stays deliciously light and tender thanks to boiling water, while the ganache, made from cream poured over melted chocolate, adds a glossy, velvety finish. Perfect for birthdays or gatherings, you can serve this cake with fresh berries, whipped cream, or alongside a cold glass of milk for a truly indulgent chocolate experience.

Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 25 May 2025 19:02:29 GMT
A chocolate cake with raspberries and chocolate drizzle. Save
A chocolate cake with raspberries and chocolate drizzle. | recipesfoodyummy.com

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
A chocolate cake with raspberries on top. Save
A chocolate cake with raspberries on top. | recipesfoodyummy.com

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.

Triple Chocolate Cake

Moist chocolate layers with luscious ganache, finished with chocolate chips and dark chocolate.

Prep Time
25 mins
Cooking Time
35 mins
Total Duration
60 mins
By: Loura

Recipe Type: Desserts

Skill Level: Intermediate

Cuisine: Modern Western

Portions Yielded: 10 Serving Size (Two 23 cm cake layers, serves 10 portions)

Dietary Preferences: Vegetarian

What You'll Need

→ Cake Layers

01 190 g all-purpose flour
02 300 g granulated sugar
03 65 g unsweetened cocoa powder
04 1.5 tsp baking soda
05 1 tsp baking powder
06 1 tsp salt
07 2 large eggs
08 240 ml whole milk
09 120 ml vegetable oil
10 2 tsp vanilla extract
11 240 ml boiling water

→ Chocolate Ganache

12 175 g semi-sweet chocolate chips
13 225 g dark chocolate, chopped
14 240 ml heavy cream

Steps To Follow

Step 01

Preheat oven to 175°C. Grease and flour two 23 cm round cake pans or line with parchment paper.

Step 02

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla; mix until a smooth batter forms.

Step 03

Gradually stir in boiling water until batter is thin and uniform.

Step 04

Divide batter evenly between prepared pans and bake for 35 minutes, or until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 05

Combine chocolate chips and chopped dark chocolate in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer. Pour hot cream over chocolate; let stand for 2 minutes, then stir gently until fully melted and glossy.

Step 06

Place one cooled cake layer on a serving plate. Spread a generous layer of ganache on top. Position second cake layer above and pour remaining ganache over, allowing it to cascade down sides.

Step 07

Allow ganache to set for 30 minutes before slicing. Serve with whipped cream, fresh berries, or cold milk as desired.

Notes and Tips

  1. For an extra glossy finish, ensure the ganache is stirred gently and not overmixed. Cake layers can be baked a day ahead and wrapped tightly once cooled.

Required Equipment

  • Stand mixer or large mixing bowl
  • Whisk
  • 23 cm round cake pans
  • Wire cooling racks
  • Heatproof bowl
  • Small saucepan
  • Offset spatula

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains eggs, milk, wheat, and soy. May contain traces of nuts if chocolate contains nut warnings.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 520
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~