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Triple Chocolate Cake

Decadent Triple Chocolate Cake That Will Steal Your Heart

This Triple Chocolate Cake is a rich, indulgent dessert perfect for any celebration, enveloping you in chocolatey bliss.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider cake flour for lighter texture.
  • 2 cups granulated sugar Coconut sugar can offer a richer flavor.
  • 3/4 cup unsweetened cocoa powder Dutch-processed cocoa provides a smoother taste.
  • 1 1/2 teaspoons baking powder Ensure it’s fresh for optimal results.
  • 1 1/2 teaspoons baking soda Can be skipped if using sufficient baking powder.
  • 1/2 teaspoon salt Balances sweetness.
  • 2 large eggs For vegan versions, swap with flax eggs.
  • 1 cup milk Consider almond or soy milk for a dairy-free alternative.
  • 1/2 cup vegetable oil Melted butter or coconut oil are good substitutes.
  • 2 teaspoons vanilla extract Opt for high-quality pure vanilla.
  • 1 cup boiling water Critical for moist texture.
For the Frosting
  • 1 cup unsalted butter Use salted butter if preferred but reduce salt in recipe.
  • 3 1/2 cups powdered sugar Can be replaced with coconut powdered sugar.
  • 1/2 cup additional cocoa powder Adjust based on your preferences.
For the Ganache
  • 1 cup heavy cream Substitute with coconut cream for a dairy-free option.
  • 1 1/2 cups chocolate chips High-quality chocolate makes a difference.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • rubber spatula
  • Measuring Cups
  • Measuring Spoons
  • Cake pans

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Make a well in the center and add the eggs, milk, oil, and vanilla. Mix on medium speed until smooth.
  4. Gradually add boiling water to the batter, stirring gently until fully combined.
  5. Pour the batter evenly into the prepared pans, filling each about two-thirds full and bake for 30-35 minutes.
  6. Remove the cakes from the oven and allow to cool in the pans for 10 minutes before inverting onto wire racks.
  7. Beat the softened butter in a bowl, gradually add the powdered sugar and cocoa, mixing until fluffy.
  8. Spread frosting on the first layer of the cooled cake, add the second layer and frost the top and sides.
  9. Heat the cream until steaming, remove from heat and pour over the chocolate chips. Stir until smooth.
  10. Drizzle the cooled ganache over the frosted cake and chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 58gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow each cake layer to cool completely before frosting to prevent melted icing. Use high-quality chocolate for best results.

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