Moist Triple Chocolate Cake Recipe

Introduction

This Moist Triple Chocolate Cake is a chocolate lover’s dream, packed with rich cocoa and layers of luscious frosting. Perfect for special occasions or whenever you crave an indulgent treat, this cake combines three types of chocolate in a tender, fluffy texture.

Ingredients

• 2 cups All-purpose flour
• 1 cup Unsweetened cocoa powder
• 1/4 cup Cornstarch
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Oil (Canola or Vegetable)
• 1 3/4 cups White granulated sugar
• 1 tsp Pure vanilla extract
• 1 cup Buttermilk
• 4 Large eggs (room temperature)
• 1 cup Hot water
• 1/2 cup Heavy cream (for ganache)
• 1 cup Semi-sweet chocolate chips (for ganache)
• 2 cups Unsalted butter (room temperature)
• 16 oz Cream cheese (room temperature)
• 3 1/2 cups Powdered sugar (sifted)
• 3/4 cup Unsweetened cocoa powder (for frosting)
• 1 tsp Pure vanilla extract (for frosting)
• 1 cup Semi-sweet chocolate chips (for drip)
• 3/4 cup Heavy cream (for drip)
• Mini chocolate chips (for decorating)

Instructions

1. Step 1: Preheat your oven to 350℉. Spray three 8-inch cake pans with non-stick baking spray, line the bottoms with parchment paper, and spray again. Set aside.
2. Step 2: In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Step 3: Heat the water in a saucepan until hot and steaming.
4. Step 4: In a mixing bowl, combine the buttermilk, oil, vanilla extract, eggs, and sugar. Once blended, slowly add the hot water, pouring gradually to avoid cooking the eggs.
5. Step 5: Add the dry ingredients to the wet mixture and mix until combined.
6. Step 6: Divide the batter evenly among the three prepared pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: For the whipped chocolate ganache, heat 1/2 cup heavy cream until hot and steaming. Pour over 1 cup semi-sweet chocolate chips in a bowl and let sit for 2 minutes.
9. Step 9: Stir the ganache until smooth. If chunks remain, microwave for 10 seconds and stir again.
10. Step 10: Chill the ganache in the fridge for 40-50 minutes, whisking every 10 minutes to keep it smooth. It should have a pudding-like texture.
11. Step 11: Before using, whip the chilled ganache on medium-high speed for about 20 seconds until light and fluffy.
12. Step 12: For the chocolate cream cheese frosting, ensure butter and cream cheese are room temperature. In a large bowl, sift together powdered sugar and cocoa powder.
13. Step 13: Beat the butter on high speed for 2 minutes, then add cream cheese and beat for 1 minute.
14. Step 14: Add half of the sugar mixture on low speed until incorporated, then add the rest and mix on low. Scrape the bowl as needed.
15. Step 15: Add vanilla extract and beat on high until creamy.
16. Step 16: For the chocolate ganache drip, heat 3/4 cup heavy cream until hot and steaming. Pour over 1 cup semi-sweet chocolate chips and let sit 2 minutes.
17. Step 17: Stir until smooth and glossy. Reheat in short bursts if necessary to melt any chunks.
18. Step 18: To assemble, place a small amount of frosting on your decorating surface to secure the cake. Trim the cake tops with a serrated knife for even layers.
19. Step 19: Place the first cake layer down and spread about 1/2 cup of frosting. Pipe a border of chocolate frosting around the edge and spread half of the whipped ganache in the center.
20. Step 20: Repeat the layering with the second cake layer and fillings.
21. Step 21: Place the final layer on top, bottom side up. Apply a thin crumb coat of frosting and freeze for 15 minutes.
22. Step 22: Frost the entire cake smoothly and freeze another 10 minutes to set the frosting.
23. Step 23: Pour the chocolate ganache drip over the cake, using an offset spatula to guide some ganache over the edges. Smooth the top and freeze for 10 minutes to set.
24. Step 24: Decorate with mini chocolate chips as desired before serving.

Tips & Variations

• Use room temperature eggs and cream cheese to ensure smooth batter and frosting without lumps.
• For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use coconut cream for ganache.
• Chilling the ganache between whisking helps achieve the perfect fluffy texture for the whipped ganache layer.
• Add espresso powder to the dry ingredients to deepen the chocolate flavor without altering sweetness.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor. Leftover cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum for structure. The texture may vary slightly but the cake will still be delicious.

How do I prevent the frosting from splitting?

Make sure the butter and cream cheese are both at room temperature before mixing. If the cream cheese is too cold, it can cause the frosting to split. Mix just until combined for best results.

Moist Triple Chocolate Cake Recipe

Print Recipe

★★★★★

5 from 65 reviews

A rich and indulgent Moist Triple Chocolate Cake featuring layers of fudgy chocolate cake, whipped chocolate ganache, and creamy chocolate cream cheese frosting. Perfect for chocolate lovers, this dessert is topped with a decadent chocolate ganache drip and mini chocolate chips for an elegant finish.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-purpose flour
• 1 cup Unsweetened cocoa powder
• 1/4 cup Cornstarch
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt

Wet Ingredients

• 1 cup Oil (Canola or Vegetable)
• 1 3/4 cups White granulated sugar
• 1 tsp Pure vanilla extract
• 1 cup Buttermilk
• 4 Large eggs (room temperature)
• 1 cup Hot water

Whipped Chocolate Ganache

• 1/2 cup Heavy cream
• 1 cup Semi-sweet chocolate chips

Chocolate Cream Cheese Frosting

• 2 cups Unsalted butter (room temperature)
• 16 oz Cream cheese (room temperature)
• 3 1/2 cups Powdered sugar (sifted)
• 3/4 cup Unsweetened cocoa powder
• 1 tsp Pure vanilla extract

Chocolate Ganache Drip

• 3/4 cup Heavy cream
• 1 cup Semi-sweet chocolate chips

Decoration

• Mini chocolate chips (for decorating)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350℉. Spray three 8-inch cake pans with non-stick baking spray, line the bottoms with parchment paper, and spray again to ensure easy cake removal.
2. Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Heat Water: In a saucepan, bring 1 cup of water to a hot steam.
4. Combine Wet Ingredients: In a mixing bowl, combine the buttermilk, oil, vanilla extract, eggs, and sugar thoroughly. Slowly add the hot water to the mixture, taking care to add it gradually to avoid cooking the eggs.
5. Mix Batter: Gradually add the sifted dry ingredients into the wet mixture and mix until just combined.
6. Pour and Bake: Divide the batter evenly among the prepared cake pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Cakes: Allow cakes to sit in the pans for 10 minutes before transferring them to a cooling rack. Let the cakes cool completely before decorating.
8. Prepare Whipped Chocolate Ganache: Heat 1/2 cup of heavy cream in a saucepan until hot and steaming. Pour over 1 cup of semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy, reheating briefly if needed. Refrigerate for 40-50 minutes, whisking every 10 minutes until it reaches a pudding-like texture. Just before use, whip the ganache on medium-high for 20 seconds until fluffy and light in color.
9. Make Chocolate Cream Cheese Frosting: Ensure butter and cream cheese are room temperature. Sift powdered sugar and cocoa powder together and set aside. Beat butter on high for 2 minutes, scrape the bowl, add cream cheese, and beat for 1 minute. Mix in half the powdered sugar mixture on low until combined, then add the rest and mix on low. Add vanilla extract and beat on high until creamy.
10. Prepare Chocolate Ganache Drip: Heat 3/4 cup heavy cream until steaming. Pour over 1 cup semi-sweet chocolate chips, let sit for 2 minutes, then stir until smooth and glossy, reheating briefly if needed.
11. Assemble Cake: Place a small dollop of frosting on your decorating board to stabilize the cake. Level the tops of each cake layer with a serrated knife. Put the first cake layer down, spread 1/2 cup frosting evenly, pipe a border of frosting around the edge, then spread half the whipped ganache in the center. Repeat with the second layer.
12. Frost Cake: Place the third cake layer bottom side up. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to lock crumbs. Apply a final smooth layer of frosting and freeze an additional 10 minutes to set.
13. Apply Ganache Drip: Pour the prepared ganache over the cake, using an offset spatula to push some over the edges for a drip effect. Spread smoothly over the top and freeze for 10 minutes to set.
14. Decorate: Sprinkle mini chocolate chips over the top of the cake for decoration. The cake is now ready to serve.

Notes

• Use room temperature eggs, butter, and cream cheese to ensure smooth batter and frosting.
• Slowly add hot water to the batter to prevent cooking the eggs.
• Whipped chocolate ganache should be used immediately after whipping for best texture.
• Chilling the cake layers and frosting between steps helps achieve clean frosting and sharp edges.
• For even cake layers, weigh the batter when dividing between pans.

Keywords: triple chocolate cake, chocolate cake recipe, chocolate ganache, chocolate cream cheese frosting, moist chocolate cake