If you are a chocolate lover, preparing and savoring a Triple Chocolate Cake will absolutely light up your taste buds. This luscious cake combines not one but three decadent forms of chocolate: cocoa powder in the batter, rich chocolate buttercream frosting, and optional semi-sweet chocolate chips for that extra burst of chocolate goodness all in one slice. It’s moist, deeply chocolatey, and the perfect showstopper for celebrations or simply indulging your chocolate cravings at home. Ready to dive into the layers of chocolate delight? Let’s get started!

Triple Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Before you start, gather these straightforward but essential ingredients that create the perfect harmony of flavor, moisture, and texture. Each one plays a key role in turning your kitchen into a chocolate heaven, ensuring this cake is both moist and intensely flavorful.

All-purpose flour (1 and 3/4 cups): Provides the sturdy structure that holds this cake together without weighing it down.
Unsweetened natural cocoa powder (3/4 cup + 62g): The heart of the chocolate flavor, giving that rich, deep color and taste.
Granulated sugar (1 and 3/4 cups): Sweetens perfectly while helping with moisture retention and tender crumb.
Baking soda (2 teaspoons) and baking powder (1 teaspoon): Essential for lift and lightness, making your cake fluffy.
Salt (1 teaspoon + 1/4 teaspoon for frosting): Balances all the sweetness and enhances the chocolate’s natural flavor nuances.
Espresso powder (2 teaspoons, optional): Amplifies the chocolate intensity without tasting like coffee.
Vegetable oil (1/2 cup): Keeps the crumb tender and moist for days.
Large eggs (2): Bind everything together and add richness.
Pure vanilla extract (2 teaspoons + 1 teaspoon for frosting): Adds warmth and complexity to the chocolate layers.
Buttermilk (1 cup): Adds slight tang and makes the crumb irresistibly soft.
Strong brewed hot coffee (1 cup): Enhances the chocolate flavor and keeps the batter smooth and thin.
Unsalted butter (1 and 1/4 cups): The base for the silky chocolate buttercream.
Confectioners’ sugar (3 and 1/2 cups): Sweetens and thickens the frosting to the perfect creamy texture.
Heavy cream (3 to 5 tablespoons): Adds silky smoothness to the frosting consistency.
Optional: semi-sweet chocolate chips: For an elegant finishing touch adding subtle texture and bursts of chocolate.

How to Make Triple Chocolate Cake

Step 1: Preparing Your Pans and Oven

Start by setting your oven to 350°F (177°C) and prepping two 9-inch cake pans by greasing them and lining with parchment paper rounds. This small step ensures your cake layers release effortlessly after baking, preserving their perfect shape and texture.

Step 2: Mixing the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if you’re using it. These dry ingredients create the base for your cake’s rich flavor and tenderness.

Step 3: Combining Wet Ingredients

Using a mixer or whisk, combine the vegetable oil, eggs, and vanilla extract on medium-high speed until they’re well blended. Then add buttermilk and mix again until smooth. This wet mixture promises moisture and richness in every bite.

Step 4: Bringing Wet and Dry Ingredients Together

Gradually add the wet mixture to your dry ingredients, then pour in the hot brewed coffee. Gently whisk or use the mixer on low speed until the batter becomes smooth and thin. This thin batter might surprise you but trust that it leads to an incredibly moist cake.

Step 5: Baking the Cake

Divide your batter evenly between the prepared pans and bake for around 23 to 26 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Don’t worry if the cakes sink slightly while cooling; this is completely normal for cocoa-based cakes.

Step 6: Making the Chocolate Buttercream Frosting for the Triple Chocolate Cake

Beat the softened butter on medium speed until creamy, then add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat starting on low speed to incorporate, then switch to high speed for a minute until fluffy but never over-whipped. Adjust the consistency as needed by adding sugar or cream slowly. This frosting is what elevates your cake from delicious to unforgettable.

Step 7: Assembling and Frosting

Once your cakes are completely cool, level the tops if domed by slicing a thin layer off. Place one cake layer on your serving plate or cake stand, spread an even layer of frosting, then add the second layer and frost the entire cake smoothly. Sprinkle semi-sweet chocolate chips on top for that irresistible final flourish.

How to Serve Triple Chocolate Cake

Garnishes

Although the cake itself is a chocolate extravaganza, garnishing with semi-sweet chocolate chips or even some finely shaved chocolate adds fun texture and a visually appealing finish that invites everyone to dig in.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of freshly whipped cream contrasts beautifully with the cake’s intense chocolate, balancing warmth and creaminess for a sublime dessert experience.

Creative Ways to Present

Try serving this cake as mini layered cupcakes or create a trifle with cake chunks layered with chocolate pudding and whipped cream. Presentation is a chance to showcase your creativity and wow guests beyond the traditional slice.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to 5 days, allowing you to relish every luscious bite even after a few days.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil, keeping them fresh for up to 3 months. Thaw completely before frosting and assembling for the best texture and flavor.

Reheating

If you enjoy your cake warm, place a slice in the microwave for 15-20 seconds. This gently melts the chocolate elements and brings out every rich nuance of the Triple Chocolate Cake that will make your heart smile.

FAQs

Can I make this cake without coffee?

Absolutely! While coffee enhances the chocolate flavor, it can be replaced with hot water if you prefer. The cake will still be moist and delicious with slightly less depth of chocolate intensity.

What’s the best way to avoid a dense triple chocolate cake?

Make sure your baking soda and powder are fresh and measure your ingredients correctly. Also, avoid over-mixing once you combine wet and dry ingredients to keep the crumb light and tender.

Can I use Dutch-processed cocoa powder instead of natural?

Yes, you can use Dutch-processed cocoa powder but avoid using baking soda alone as it requires acidity to activate. Adjust leavening agents accordingly or stick to natural cocoa to keep things simple.

How can I make this cake vegan?

Swap eggs for flax or chia egg substitutes, use plant-based milk with a splash of vinegar instead of buttermilk, and replace butter with vegan margarine. It will need slight tweaks but still yield a rich chocolate treat.

Is the frosting suitable for piping decorations?

This chocolate buttercream has a smooth and creamy texture that can be piped, but for intricate decorations, chilling the frosting briefly helps maintain shapes better.

Final Thoughts

Making the Triple Chocolate Cake is like giving yourself a big warm chocolate hug. It’s a recipe that delivers joy with every bite and impresses every single chocolate lover who tries it. Whether it’s a special occasion or a delightful midweek treat, this cake brings magic to your table. I can’t wait for you to bake it and experience that rich, moist, and insanely chocolatey goodness for yourself. Treat yourself and those you love—because life is always sweeter with triple the chocolate!

Triple Chocolate Cake Recipe

★★★★★

5.1 from 28 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and decadent Triple Chocolate Cake featuring moist chocolate layers infused with coffee and espresso powder, layered and frosted with silky chocolate buttercream. Perfect for chocolate lovers looking for a show-stopping dessert that’s both tender and intensely chocolatey.

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside while you prepare the wet ingredients.
Combine Wet Ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix until fully blended.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Add the hot brewed coffee and whisk or mix on low speed until the batter is smooth and combined. The batter will be thin, which is expected for a moist chocolate cake.
Fill Pans and Bake: Divide the batter evenly between the prepared pans and bake for 23-26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool Cakes: Remove the pans from the oven and place them on a wire rack. Allow the cakes to cool completely in their pans before removing and frosting.
Make the Buttercream Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then increase to high speed and beat for 1 minute. Adjust consistency by adding more sugar or cream as needed. Taste and add more salt if desired.
Level the Cakes: If the cooled cakes have domed tops, slice off the top layer with a serrated knife to create even, flat layers.
Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Smooth with an icing spatula and bench scraper. Garnish with semi-sweet chocolate chips if desired.
Chill and Serve: Refrigerate the assembled cake uncovered for 30-60 minutes to allow the frosting to set. Serve chilled or at room temperature.
Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days, preferably in a cake carrier to maintain freshness and ease of transport.

Notes

Using parchment paper rounds in the cake pans prevents sticking and makes it easier to remove the cakes after baking.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Because cocoa powder is less structurally strong than flour, the cakes may slightly sink in the center after cooling—this is normal.
Adjust the buttercream consistency with additional powdered sugar or cream to get your preferred texture.
Cooling and chilling the cake before slicing helps with clean cuts and presentation.
The cake stays moist and flavorful for several days when properly stored in the refrigerator.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American