Triple Chocolate Cake Recipe

Name: Triple Chocolate Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder (sifted); 2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup semisweet chocolate chips (Guittard or Ghirardelli); ½ cup hot brewed coffee (or hot water); 1 cup salted butter, softened; 3½ cups powdered sugar (sifted); ¾ cup unsweetened cocoa powder (Dutch-processed preferred); 6 oz melted semisweet chocolate; 2–4 tbsp heavy cream; Mini chocolate chips (for garnish)

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You’re going to love this one—imagine layers of rich, moist chocolate cake, slathered in silky chocolate buttercream, and finished with a generous coat of crunchy mini chocolate chips. That’s the magic of the triple chocolate cake, and trust me, once you’ve tasted it, there’s no turning back.

This isn’t just a chocolate cake; it’s a deep dive into the world of cocoa in all its glorious forms. The first time I baked this cake, I was hooked—the aroma, the texture, and the sheer indulgence of each bite made it an instant family favorite. It’s my go-to for celebrations, dinner parties, or simply when I need to indulge my chocolate cravings (which is often).

In this article, we’ll break down everything from choosing the best chocolate, assembling the perfect layers, to mastering that luscious buttercream. So, if you’re ready to impress guests or treat yourself, read on—this is one dessert you don’t want to miss.

In This Guide

Ingredient Notes: What Makes Each Bite Perfect

Creating the perfect triple chocolate cake recipe is all about balance and quality. Let’s break down the key ingredients and why they matter:

1. Chocolate Chips

Semisweet chocolate chips for triple chocolate cake

Choose wisely—this is where the flavor starts. I recommend using Guittard Semisweet Baking Wafers or Ghirardelli chocolate chips for a smooth, luxurious melt. You’ll melt these into hot brewed coffee for an ultra-rich base that intensifies the flavor of the cake.

You can experiment with dark, milk, or even white chocolate chips depending on your preference, but semisweet strikes the perfect balance between sweet and bitter.

2. Coffee

Here’s the trick: you won’t taste the coffee, but your tastebuds will thank you. A splash of hot brewed coffee melted with chocolate chips deepens the cocoa flavor, making the cake bolder and more complex.

Not a coffee drinker? No worries—hot water works as a substitute without compromising too much flavor.

3. Cocoa Powder

Go for the good stuff here. A high-quality cocoa like Guittard Cocoa Rouge or Ghirardelli Unsweetened adds depth and richness. Natural cocoa powder gives a lighter, tangier note, while Dutch-processed cocoa offers a darker, more mellow flavor.

Pro tip: Always sift your cocoa powder to avoid clumps in the batter or frosting.

4. Buttermilk

This is the secret to moistness. Buttermilk adds a tangy kick while keeping the crumb super tender. Don’t have any? Make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.

5. Vegetable Oil

Oil keeps the cake tender and moist for days—unlike butter, it doesn’t solidify when chilled, meaning your cake stays soft even after refrigeration.

6. Salted Butter

Used in the buttercream, salted butter balances out the sweetness from the powdered sugar and enhances the chocolate flavor. Yes, you could use unsalted and add your own salt, but I find salted butter brings a more consistent, rounded flavor.

7. Powdered Sugar

This one’s all about texture. Sifted organic powdered sugar creates a smooth, fluffy buttercream that spreads like a dream. Don’t skip this step—it’s worth the extra few minutes.

Need more chocolate ideas? Check out our daily free recipes on Pinterest for even more chocolate cake ideas. Or stay updated with new dessert drops—follow us on Facebook for daily recipe drops.

What Makes This Cake ‘Triple’ Chocolate?

So, why is this cake called triple chocolate? It’s all in the layers—literally.

First, you’ve got the chocolate cake base, made with both cocoa powder and melted chocolate chips. This combo adds complexity, richness, and a gooey, almost fudge-like texture.
Second, the chocolate buttercream frosting. It’s creamy, decadent, and whipped to perfection with cocoa powder and melted chocolate.
Third, it’s all about the finish. A thick coat of mini chocolate chips or chocolate shavings adds texture and visual appeal, creating that signature “triple” effect.

The result? A delightful contrast of moist cake, silky frosting, and crunchy topping—a triple threat of chocolatey goodness that hits all the right notes.

Cake Description: Layers of Moist, Chocolate Bliss

If a cake could be described as seductive, this would be it. The flavor profile of this three chocolate cake hits hard with rich cocoa intensity, thanks to both the brewed coffee and premium cocoa powder. The melted chocolate chips folded into the batter bring that classic “triple chocolate” magic to life.

What’s equally impressive is the texture—incredibly moist, tender, and almost melt-in-your-mouth soft. That’s the beauty of using vegetable oil and buttermilk instead of butter—your cake stays luscious for days.

Moist triple chocolate cake slice with rich frosting and chocolate chips

Size Options

Depending on the occasion, here’s how you can scale:

Cake Size	Pans Needed	Bake Time
3-Layer Cake	8-inch rounds	25–30 minutes
4-Layer Cake	6-inch rounds	33–35 minutes

You can double the recipe for larger gatherings, or halve it for an intimate dinner date. And if you’re into gooey center desserts, don’t miss our gooey chocolate pudding cake for a softer, molten-style dessert.

Step-by-Step Instructions (Quick Summary)

Let’s walk through how to make the perfect triple chocolate cake recipe, step by step. These instructions summarize the full method—we’ll include the printable version later.

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C).
Grease and line your cake pans with parchment paper.
Lightly flour or use cocoa powder to prevent sticking.

Step 2: Melt the Chocolate Chips

Combine 1 cup of semisweet chocolate chips with ½ cup hot brewed coffee.
Stir until smooth. Let it cool slightly before adding to the batter.

Step 3: Mix Dry Ingredients

In a large bowl, sift together:

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt

Step 4: Combine Wet Ingredients

Step-by-step mixing of wet ingredients for triple chocolate cake in six frames

In a separate bowl, whisk:

2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract

Then, stir in the melted chocolate-coffee mixture until smooth.

Step 5: Mix It All Together

Gradually add the dry ingredients to the wet mixture.
Whisk gently by hand—avoid overmixing to keep the cake tender.

Step 6: Pour, Tap, and Bake

Divide batter evenly among your prepared pans.
Tap each pan on the counter to release air bubbles.
Bake for the recommended time based on your pan size.
Cool for 10 minutes before turning out onto wire racks.

Want to impress guests even more? Let your layers cool completely, wrap them in plastic wrap, and freeze overnight. It makes frosting and assembly even easier.

Cake Baking Tips: How to Nail It Every Time

Even the most indulgent cake can flop if not baked properly. But don’t worry—I’ve made all the mistakes so you don’t have to. Here are my top baking tips to make your triple chocolate fudge cake an absolute showstopper:

1. Don’t Overmix the Batter

It’s tempting to keep whisking until your batter looks flawless, but resist! Overmixing activates the gluten in flour, which can make your cake dense and rubbery. Use a gentle hand—mix just until the flour disappears.

2. Tap Out Air Bubbles

After pouring the batter into your pans, tap them gently on the counter a few times. This releases trapped air and ensures a more even, level bake with fewer holes in your cake’s crumb.

3. Cool Properly Before Frosting

Hot cake + frosting = disaster. Let your cakes cool in their pans for about 10 minutes, then transfer them to a wire rack. If you’re making the cake ahead of time, wrap the layers in plastic wrap once slightly cool and freeze them. This not only makes them easier to frost but also preserves moisture.

4. Make-Ahead and Freezing Tips

Planning a party? Bake your layers up to a week in advance. Just freeze them tightly wrapped, then thaw at room temperature (30 minutes is usually enough) before decorating.

Chocolate Buttercream Frosting: Silky, Rich, and Irresistible

This isn’t just any frosting—it’s the glue that holds our masterpiece together. A proper chocolate buttercream frosting should be fluffy, luscious, and not too sweet. Here’s how to get it just right:

Ingredients You’ll Need

1 cup salted butter, softened to room temp
3½ cups sifted powdered sugar
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
6 oz melted semisweet chocolate
2 tsp vanilla extract
Pinch of salt
2–4 tbsp heavy cream (for consistency)

Mixing Method

In a stand mixer (or large mixing bowl with a hand mixer), beat the butter until creamy—about 2 minutes.
Add the sifted powdered sugar and cocoa powder. Mix on low speed to avoid clouds of chocolate dust, then increase to medium until fully combined.
Slowly pour in the melted chocolate, vanilla, and a splash of cream. Beat for another minute.
Adjust consistency with more cream or powdered sugar as needed. You’re aiming for a spreadable, mousse-like texture.

Want to get fancy? Add espresso powder or chocolate extract for extra depth. Or if you’re craving a chocolatey bite with a nutty twist, give our chocolate hazelnut thumbprint cookies a try next.

Assembling Your Triple Chocolate Cake Like a Pro

Now for the fun part—building your chocolate tower of bliss. Don’t stress—layering and frosting your cake is easier than it looks, especially if your layers are chilled or partially frozen.

Step-by-Step Cake Assembly

Level Your Cake Layers: Use a serrated knife to trim domed tops for even stacking.
Add the First Layer: Place one cake round on your serving plate or cake stand.
Spread the Frosting: Use an offset spatula to apply a thick, even layer of buttercream.

Partially assembled triple chocolate cake with layers of chocolate buttercream

Repeat: Stack and frost each layer, finishing with a generous amount on top and around the sides.
Crumb Coat: Apply a thin layer of frosting all over the cake to trap crumbs. Chill for 20 minutes.
Final Frost: Add a smooth, clean final coat of buttercream using a bench scraper or spatula.

Triple chocolate cake fully frosted with chocolate buttercream on a cake stand

Decorate Like a Dream

Press mini chocolate chips onto the sides for that signature triple chocolate finish.

Triple chocolate cake decorated with rows of chocolate chips on chocolate buttercream

Add chocolate curls, shavings, or ganache drips for extra drama.
A simple dusting of cocoa powder or edible gold dust also looks stunning for special occasions.

Flavor Variations: Get Creative!

Want to mix things up? Here are some fun twists on the classic:

Add a Liqueur Infusion: Mix a tablespoon of Kahlúa, Baileys, or Amaretto into your buttercream for a boozy boost.
Raspberry Swirl: Add a thin layer of raspberry jam between layers for a fruity contrast.
Go Quadruple: Drizzle chocolate ganache on top for an extra layer of indulgence.

Mini Cake & Cupcake Version: Chocolate in Every Bite

Don’t feel like committing to a full-size cake? Mini versions are just as delightful and perfect for parties, birthdays, or chocolate-loving kids (and adults!). Whether you’re baking for two or making edible gifts, here’s how to scale it down:

Mini Cakes

Use 6-inch round pans to create an adorable 3- or 4-layer mini cake.
Bake at 350°F for 25–30 minutes.
Frost and stack as usual.

Cupcakes

This recipe yields about 24 standard-sized cupcakes.
Line your muffin tin and fill each ⅔ full.
Bake for 18–22 minutes or until a toothpick comes out clean.
Pipe buttercream on top and sprinkle with mini chocolate chips or shavings.

Pro tip: These freeze beautifully—just wrap cupcakes individually and store in an airtight container.

Common Mistakes to Avoid (Because We’ve All Been There)

We all want to impress with our baking, but sometimes the smallest missteps can derail a perfect triple chocolate cake. Here are some classic pitfalls and how to avoid them:

Overbaking: A dry cake is a sad cake. Stick to the baking times, and check early.
Skipping the Sift: Lumpy batter or gritty frosting? Always sift your dry ingredients and powdered sugar.
Underestimating Cooling Time: Let those layers cool completely before you even think about frosting.
Wrong Chocolate: Low-quality chocolate chips don’t melt well and can ruin texture—stick with Guittard or Ghirardelli.

Learning from a few goofs makes each bake better, right?

Serving Suggestions: Dress to Impress

When it comes to serving your showstopper, presentation matters almost as much as flavor. Here’s how to elevate your chocolate masterpiece:

Pair With:
- Fresh raspberries or strawberries
- A dollop of whipped cream
- A scoop of vanilla ice cream
Serving Tips:
- Let the cake sit at room temp for 30 minutes before serving if it’s been refrigerated.
- Use a hot knife (dip in warm water and wipe dry) for cleaner slices.
Best Occasions:
- Birthdays
- Holiday dinners
- Date nights
- Just because you deserve cake

Storage and Leftovers: Keep It Fresh

The best part of this triple chocolate gateau recipe? It stores incredibly well without losing that dreamy texture.

Room Temperature

Keep the cake covered at room temp for up to 2 days.

Refrigeration

Store in an airtight container for up to 5 days.
Bring to room temp before serving for best flavor.

Freezing

Freeze frosted or unfrosted layers tightly wrapped.
Thaw for 30–60 minutes before decorating or eating.

Want a grab-and-go treat instead? Try our banana chocolate chip cookies if you’re looking for an easy handheld treat.

Final Thoughts + More Recipes to Love

This isn’t just a cake—it’s a celebration of chocolate in every form. Whether you’re baking for a party or indulging on a quiet weekend, this triple chocolate cake is a guaranteed crowd-pleaser.

If you’re ready to keep the chocolate party going, be sure to explore more delicious treats on Kai Recipes. We’re all about accessible baking that delights, one decadent bite at a time.

Conclusion & Call to Action

So there you have it—your complete guide to mastering the best triple chocolate cake recipe out there.

Triple chocolate cake slice with chocolate buttercream and chocolate chips on a plate — A rich slice of triple chocolate cake, layered with chocolate buttercream and topped with mini chocolate chips—ready to enjoy.

Moist, rich, and layered with love (and chocolate), this cake is guaranteed to impress anyone lucky enough to get a slice.

I’d love to see how your cake turns out! Share your creations in the comments or tag us on social.

And don’t forget to:

Check out our daily free recipes on Pinterest for even more chocolate cake ideas
Stay updated with the latest desserts—follow us on Facebook for daily recipe drops

Let’s keep baking and spreading the joy—one cake at a time.

FAQs

1. Can I make this cake without coffee?

Yes! You can substitute hot brewed coffee with hot water. The coffee enhances chocolate flavor but won’t affect texture if omitted.

2. How do I make this cake gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking flour. Make sure your cocoa and chocolate chips are certified gluten-free.

3. Can I freeze the frosted cake?

Absolutely. Wrap it tightly and freeze for up to a month. Let it thaw in the fridge overnight and bring to room temperature before serving.

4. What’s the best way to decorate it?

Mini chocolate chips, curls, ganache drips, or even edible gold dust—whatever matches your vibe. Press chips onto frosting for that signature triple chocolate look.

5. Can I use milk chocolate instead of dark?

Yes, but the cake will be sweeter and milder. For a balanced flavor, stick with semisweet or dark chocolate in the batter and frosting.