Servings: 12–16 | Total Time: 4 hours | Difficulty: Moderate
There are chocolate cakes—and then there’s this one.
This Triple Chocolate Cake is a showstopper: moist, rich, and layered with deep cocoa flavor from chocolate cake, creamy chocolate buttercream, and a sprinkle of chocolate chips. The crumb is soft and fudgy, yet light enough to melt in your mouth.
Perfect for birthdays, celebrations, or any day you just need something truly indulgent, this cake never fails to impress.
Look at the Recipe
- Super-moist and deeply chocolatey
- Topped with silky chocolate buttercream
- Simple ingredients, bakery-level results
Ingredients Needed
For the Cake
- 1¾ cups (219 g) all-purpose flour (spooned & leveled)
- ¾ cup (62 g) unsweetened natural cocoa powder
- 1¾ cups (350 g) granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder (optional, enhances chocolate flavor)
- ½ cup (120 ml) vegetable oil (or canola/melted coconut oil)
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 1 cup (240 ml) freshly brewed strong hot coffee (regular or decaf)
For the Chocolate Buttercream
- 1¼ cups (282 g) unsalted butter, softened
- 3½ cups (420 g) confectioners’ sugar
- ¾ cup (62 g) unsweetened cocoa powder (natural or Dutch-process)
- 3–5 tbsp (45–75 ml) heavy cream, half-and-half, or milk (room temp)
- ¼ tsp salt
- 1 tsp pure vanilla extract
- Optional garnish: semi-sweet chocolate chips
How to Make Our Triple Chocolate Cake
-
Preheat & Prep Pans:
Heat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and grease the paper again for easy release. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). -
Combine Wet Ingredients:
In another bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and vanilla on medium-high speed until smooth. Add buttermilk and mix to combine. -
Form the Batter:
Pour the wet mixture into the dry ingredients, then add the hot coffee. Beat on low speed until fully blended. The batter will be thin — that’s what makes the crumb so moist. -
Bake:
Divide the batter evenly between pans. Bake for 23–26 minutes, or until a toothpick inserted in the center comes out clean. -
Cool Completely:
Let cakes cool in the pans on a wire rack. Don’t rush this step — cool completely before frosting. Slight sinking in the center is normal due to the rich cocoa content. -
Make the Buttercream:
Beat softened butter on medium speed until creamy. Add confectioners’ sugar and cocoa powder. Slowly add cream (1 tbsp at a time) until you reach your desired consistency. Mix in salt and vanilla. -
Assemble:
Place one cake layer on a serving plate, spread frosting over top, then add the second layer. Frost the top and sides. Sprinkle with chocolate chips or shavings.
Storage & Serving Suggestions
- Room temperature: Keeps well up to 3 days under a cake dome.
- Refrigerate: Store up to 5 days; bring to room temp before serving.
- Freeze: Unfrosted cake layers freeze beautifully for up to 2 months — wrap tightly in plastic and foil.
Serve with a glass of milk or coffee for the ultimate chocolate experience.
Tips & FAQs
Can I use Dutch-process cocoa powder?
Yes — it makes the flavor even richer and darker.
Why use coffee in chocolate cake?
Coffee enhances cocoa flavor without tasting like coffee. Decaf works fine.
Can I bake this as a sheet cake?
Yes. Pour batter into a greased 9×13-inch pan and bake 30–35 minutes.
What’s the best way to make it extra fudgy?
Add a handful of mini chocolate chips to the batter before baking.
Can I make it ahead?
Absolutely — bake layers the day before, wrap well, and frost when ready.
