Triple Chocolate Layer Cake is the Ultimate Chocolate Cake for the die hard Chocolate lover! Not 1… not 2… but three types of chocolate put this cake over the top!
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Do you have a die hard chocolate lover in your life?
We all love chocolate in our family however, my older brother is the true blue die hard chocolate lover in this family. We celebrated his birthday over the weekend and I knew that this was “THE“ cake that would make his birthday perfect.
I have been making this Chocolate Layer Cake recipe for years. It’s a recipe that was shared with me by a professional wedding cake baker. This cake has now become my “signature chocolate cake” for my own Custom Cake business.
Out of all of the cake orders that I receive throughout the year this is definitely the most popular. Today I’m going to talk you through how I make this cake so you can make the best chocolate cake you’ve ever sunk your teeth into.
How do you prepare your cake pans?
Prepping your cake pan is the first step in baking the best Chocolate Layer Cake or any cake for that matter. You want to ensure that your beautiful cake doesn’t get stuck in your pan and come out in a crumbly mess.
I like to line my pan with either a piece of parchment paper or wax paper.
This can be done by placing your cake pan on top of a piece of wax paper and tracing around it with the sharp tip of a knife. After you have your cake pan shape etched onto the paper use sharp scissors to cut it out. Then continue with each pan you will be using.
The next step is to butter and flour your pan.
You can either use butter, shortening or cooking spray to coat the bottom and sides of your cake pan. I start with a light coating on the pan’s bottom then I add my cut wax paper to the pan. The butter coating helps the paper stick. Then butter the sides and wax paper.
The next step is to add a couple tablespoons of flour, turning your pan to coat all of the surfaces with the flour. Flip over the pan and tap out any excess flour then repeat with all of your other cake pans.
This cake recipe is super moist so preparing your pans in this manner will ensure that your cake doesn’t stick.
What can I use as a Buttermilk substitute for this recipe?
The buttermilk is one of the key ingredients for this recipe. If you do not have buttermilk you can easily make your own by adding 2 teaspoons of vinegar to regular milk. Just add the vinegar to the milk then give it a stir. Let it sit for 5 minutes before adding it to your cake batter.
Can I use this recipe to make Chocolate Cupcakes?
I use this recipe all the time to make cupcakes as well as cake. However, there are a few tips that I have to make the best chocolate cupcakes. Click here for my tips on making chocolate cupcakes with this recipe. Scroll to the “Special Note for making this Chocolate Cupcake Recipe” for my tips.
Can I make Dairy Free Chocolate Cake with this recipe?
Since my daughter has some lactose issues we make a dairy free version of this recipe all of the time. Click here for the dairy free version we use.
How do I make a Gluten Free Chocolate Cake with this recipe?
Can I substitute hot water for the coffee in this recipe?
The coffee that is added to this Chocolate Cake Recipe does not add a strong coffee flavor. It just enhances the chocolate flavor. However if you don’t have any coffee on hand or don’t want to add it you can just add hot water in it’s place.
Triple Chocolate Layer Cake is the Ultimate Chocolate Cake for the die hard Chocolate lover! Not 1... not 2... but three types of chocolate put this cake over the top!
- 1 3/4 Cups All purpose Flour
- 2 Cups Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 1 Cup Strong Brewed Coffee
- 1/2 Cup Canola Oil
- 3 1/2 teaspoons Vanilla Extract
- 2 Large Eggs
- 1 ,12 ounce bag Semi sweet Chocolate Chips
- 1 Cup Heavy Cream
- 1/4 Cup Kahula , or 2 teaspoons of vanilla for non alcoholic version
- 2 Sticks Unsalted Butter ,softened
- 1 ,8 ounce package Cream Cheese ,softened
- 6 ounces Semi Sweet chocolate ,melted
- 2 teaspoons Vanilla Extract
- 1 Cup Unsweetened Cocoa powder ,regular or dark
- 3 Cups Confectioner sugar
Preheat oven to 325 Degrees F. Prepare two 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
In a large mixing bowl combine all dry ingredients.
Using a whisk mix until all dry ingredients are well combined.
Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
Pour batter evenly between both pans.
Bake on center rack of oven for 30-35 minutes or until a cake tester or toothpick comes out clean.
Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.
Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in Kahula or vanilla.
In a large bowl cream the softened butter and cream cheese on high speed for 3-5 minutes.
Add the melted chocolate, cocoa, vanilla extract, and confectioner sugar. Mix on low speed until sugar is incorporated then increase speed and mix until smooth and creamy.
Place one of your cake layers on cake board or serving dish. Using an off set spatula carve out a circle from the center of your cake about a 1/2 inch from the cakes edge. You want to cut out a slight gully in the center of the cake to hold the ganache.
Pour ganache into the carved out center of your cake and pipe a band of buttercream around the edge of the cake. This will create a damn to help prevent any of the filling from seeping out.
Place the next layer on top and continue to frost with your Cream Cheese Chocolate Buttercream.
Left over ganache and be used to top cake and drip over the edge. **I use a squeeze bottle that I bought at a craft store and fill it with the ganache to get even drips around my cake.
**If you are traveling anywhere with this cake it's best to chill it in the fridge overnight. Chilling it will ensure it holds it shape while traveling. Just let the cake sit out at room temperature for at least an hour before serving.....Unless you prefer cold cake.
Craving more Chocolate recipes?
Try some of these: