Triple Chocolate Cake

This Triple Chocolate Cake will impress your dessert guests in a big way! Super decadent and irresistible, this is the king of chocolate cakes. This features a fluffy chocolate cake base, chocolate frosting, chocolate ganache, and topped and encased in chocolate shavings. Yes, that’s a lot of chocolate, and yes, you do need it.

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This Triple Chocolate Cake is two-layer cake starring chocolate ganache, shavings and frostings. With any layer cake, you want to make sure that your cakes are flat. I always use a cake leveler and it makes it so easy to get them perfectly flat, it helps them stack a lot straighter. If you have a kitchen scale handy, it will help when you are pouring the batter into each pan to make sure each one has the same amount.

I don’t believe you really need a special occasion to bake a Triple Chocolate Cake, we know a ‘just because’ cake is the best kind of cake. However, it would be appropriate to bake this as an upscale birthday cake, an elegant dessert after Sunday dinner, or any other kind of party like a wedding shower. If you want another spin on this, you can easily convert these to cupcakes!

Ingredients to Make Triple Chocolate Cake:

  • granulated sugar
  • eggs
  • vegetable oil
  • milk
  • vanilla extract
  • flour
  • dark cocoa powder
  • baking powder
  • baking soda
  • teaspoon salt
  • semi-sweet chocolate
  • heavy cream
  • butter
  • powdered sugar


Can I turn this into cupcakes?

Absolutely! Fill each cupcake cavity about ¾ of the way with batter then bake for about 20-22 minutes or until a knife comes out clean. 

Why is my frosting runny? 

If you don’t let the ganache cool completely, it will melt the butter in the frosting leaving it runny and not thick and fluffy. It is so important to make sure your ganache is cool before adding it to the frosting. 

Recommended Equipment

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Notes & Tips:

  • Store in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months. 
  • Use bake even strips for a more evenly baked cake with a flatter top. 
  • Use a cake leveler to get perfectly flat layers so your cake is straight and does not fall over. 
  • How do I make sure the batter is even between the pans? You can use a kitchen scale to easily measure exactly how much batter each pan has. 

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Triple Chocolate Cake

This decadent Triple Chocolate Cake will impress your dessert guests in a big way, plus it's easier to make than you'd think!
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes



  • 4 ounces semi-sweet chocolate bar chopped
  • ½ cup heavy cream
  • 1 cup butter softened
  • 4-5 cups powdered sugar

Chocolate Flakes:

  • 4 ounces semi-sweet chocolate


  • Preheat the oven to 350 degrees, grease two 8in 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 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 in the freezer for two and a half minutes. Remove from the freezer and use a metal spatula to scrape the chocolate into flakes. Place the flakes in a bowl and return to the freezer to prevent melting before ready to 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 to add in at least 2 more cups of powdered sugar then ¼ cup at a time until 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 store in the refrigerator until ready to serve.
Course: Dessert
Servings: 16 servings

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog

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