Hey, y’all! If you want a show-stopping dessert that feels rich and decadent, this Triple Chocolate Cake is the one to bake. It has a soft and tender chocolate cake base, a silky chocolate ganache frosting, and homemade chocolate flakes pressed around the sides for the prettiest finish.

Triple Chocolate Cake

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Every bite is smooth, fudgy, and full of chocolate flavor that tastes as if it came straight from a bakery. It is perfect for birthdays, holidays, celebrations, or any time you want a dessert that makes people stop and stare.

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Triple Chocolate Cake Ingredients

For the Cake:

• 1 c. granulated sugar
• 3 eggs
• ½ c. vegetable oil
• 1 c. milk
• 1 tsp. vanilla extract
• 1 ½ c. flour
• ½ c. dark cocoa powder
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

For the Frosting:

• 4 oz. semi-sweet chocolate bar chopped
• ½ c. heavy cream
• 1 c. butter softened
• 4-5 c. powdered sugar

For the Chocolate Flakes:

• 4 oz. semi-sweet chocolate

How to Make Triple Chocolate Cake

1. Preheat the oven to 350 degrees, grease two 8-inch round cake pans, and set aside.
2. In a large mixing bowl, beat together eggs and sugar until pale yellow. Add in the vegetable oil, milk, and vanilla.
3. Slowly mix in the flour, cocoa powder, baking powder, baking soda, and salt until just combined.
4. Pour the batter evenly between the two cake pans. Bake for 25 minutes or until a knife comes out of each clean. Remove and allow to cool completely.
5. In a small saucepan or microwaveable bowl, heat the heavy cream until it reaches 180 degrees, stirring occasionally.
6. In another bowl, pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted. Set aside and allow it to cool.
7. While the ganache is cooling, melt the chocolate for the chocolate flakes in a double boiler over hot water. Once completely melted and smooth, spread in a thin layer on an upside-down cookie sheet. Place it in the freezer for 2.5 minutes. Remove from the freezer and use a metal spatula to scrape the chocolate into flakes. Place the flakes in a bowl and return them to the freezer to prevent melting before use.
8. When the ganache is completely cooled, beat together the butter and 2 cups of powdered sugar until fully combined. Slowly beat in the ganache, but leaving enough behind to drizzle over the finished cake. Continue adding at least 2 more cups of powdered sugar, then ¼ cup at a time, until the desired consistency is reached.
9. Frost the first layer of the cake with the ganache frosting, then add the second layer on top and continue to cover the entire cake with frosting. Press the chocolate flakes on the sides of the cake until it is covered, then use any leftover ganache to drizzle over the cake. Serve immediately or refrigerate until ready to serve.

Pro Tips For Making This Recipe

1. Be sure to cool the ganache completely; warm ganache can melt the butter in the frosting.
2. Using room temperature ingredients helps the batter mix together more smoothly.
3. For even cake layers, use a cake leveler or a serrated knife before assembling.
4. Taking your time with the chocolate flakes makes a difference, as a thin layer and quick freeze time create the best curls.
5. Chilling the cake before slicing helps it hold its shape and gives you cleaner slices.

Frequently Asked Questions

Other Recipes You'll Love

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2. Chocolate Syrup Brownies
3. Bourbon Chocolate Cupcakes

Recipe

Triple Chocolate Cake

JC Phelps

My Triple Chocolate Cake is a rich, elegant, decadent dessert, perfect for celebrations or any time you want something extra special.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 1096 kcal

Ingredients

  

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For the Cake:

• 1 c. granulated sugar
• 3 eggs
• ½ c. vegetable oil
• 1 c. milk
• 1 tsp. vanilla extract
• 1 ½ c. flour
• ½ c. dark cocoa powder
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

For the Frosting:

• 4 oz. semi-sweet chocolate bar chopped
• ½ c. heavy cream
• 1 c. butter softened
• 4-5 c. powdered sugar

For the Chocolate Flakes:

• 4 oz. semi-sweet chocolate

Instructions

 

• Preheat the oven to 350 degrees, grease two 8-inch round cake pans, and set aside.
• In a large mixing bowl, beat together eggs and sugar until pale yellow. Add in the vegetable oil, milk, and vanilla.
• Slowly mix in the flour, cocoa powder, baking powder, baking soda, and salt until just combined.
• Pour the batter evenly between the two cake pans. Bake for 25 minutes or until a knife comes out of each clean. Remove and allow to cool completely.
• In a small saucepan or microwaveable bowl, heat the heavy cream until it reaches 180 degrees, stirring occasionally.
• In another bowl, pour the heavy cream over the chopped chocolate pieces and stir until the chocolate is completely melted. Set aside and allow it to cool.
• While the ganache is cooling, melt the chocolate for the chocolate flakes in a double boiler over hot water. Once completely melted and smooth, spread in a thin layer on an upside-down cookie sheet. Place it in the freezer for 2.5 minutes. Remove from the freezer and use a metal spatula to scrape the chocolate into flakes. Place the flakes in a bowl and return them to the freezer to prevent melting before use.
• When the ganache is completely cooled, beat together the butter and 2 cups of powdered sugar until fully combined. Slowly beat in the ganache, but leaving enough behind to drizzle over the finished cake. Continue adding at least 2 more cups of powdered sugar, then ¼ cup at a time, until the desired consistency is reached.
• Frost the first layer of the cake with the ganache frosting, then add the second layer on top and continue to cover the entire cake with frosting. Press the chocolate flakes on the sides of the cake until it is covered, then use any leftover ganache to drizzle over the cake. Serve immediately or refrigerate until ready to serve.

Notes

• Be sure to cool the ganache completely; warm ganache can melt the butter in the frosting.
• Using room temperature ingredients helps the batter mix together more smoothly.
• For even cake layers, use a cake leveler or a serrated knife before assembling.
• Taking your time with the chocolate flakes makes a difference, as a thin layer and quick freeze time create the best curls.
• Chilling the cake before slicing helps it hold its shape and gives you cleaner slices.

Nutrition

Calories: 1096kcalCarbohydrates: 166gProtein: 10gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 118mgSodium: 458mgPotassium: 420mgFiber: 7gSugar: 126gVitamin A: 886IUVitamin C: 0.1mgCalcium: 144mgIron: 5mg

Keyword Triple Chocolate Cake

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My best,

JC