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    Home » Cake

    May 28, 2020 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Moist Triple Chocolate Cake

    14145 shares
    Jump to Recipe Print Recipe

    This moist triple chocolate cake is a three layer chocolate cake. The cake is filled with whipped chocolate ganache, so every bite is a burst of chocolate! It is topped with chocolate cream cheese icing and a chocolate drip. This cake is actually very easy to assemble and is perfect for birthdays.

    Moist Triple chocolate cake covered in chocolate drip.

    This moist triple chocolate cake is so much better than a box cake mix. This cake is super fluffy and moist. It is even moist when cold!

    This cake has a chocolate filling, frosting, and drip. SO MUCH CHOCOLATE.

    If you are wanting more chocolate recipes, try chocolate fudge cupcakes, no bake chocolate cheesecake, and chocolate marshmallow cookies.

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Assembling The Cake Tips
    • Subsitutions
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • Cake is perfect for parties- If you are wanting a cake that is a great birthday cake. This chocolate cake is perfect!
    • Moist and fluffy- This cake creates the fluffiest texture!
    • Whipped chocolate filling- The filling is a thick chocolate ganache that is whipped until fluffy.
    • Chocolate cream cheese frosting- This frosting is the best! The cream cheese adds the most perfect tang.
    • Chocolate drip- In my opinion, you can't have a birthday cake without a drip!
    Triple chocolate cake that has chocolate drizzle dripping down the sides of the cake.

    Ingredients

    Here are some notes about the ingredients used.

    • Room temperature dairy ingredients- Pull these out 2 hours before baking.
    • Cocoa powder- The darker the cocoa powder the better. This is the one I used.
    • Oil- I prefer if you used canola or vegetable because those don't have any flavor.
    • Buttermilk- Buttermilk from the store is best. If you can't find it, see substitutions.
    • Hot water- The water needs to be steaming from the stove. Water from the tab won't be hot enough.
    • Cream cheese- Use full fat cream cheese.
    • Powdered sugar- Make sure this is sifted.
    • Heavy cream- Use heavy cream and not milk for the frosting.
    slices of triple chocolate cake that is moist and cut for a birthday party

    Step By Step Instructions

    Here are the steps to make the cake, filling, and frosting.

    STEP 1: First, use three 8 inch cake pans. Make sure to spray with baking nonstick spray. Line the bottoms with 8 inch parchment circles.

    STEP 2: Then, mix the dry ingredients together. This includes the flour, cocoa powder, baking soda, baking powder, sugar, and salt.

    STEP 3: Then, mix the wet ingredients together. Add in the hot steaming water slowly to not to over cook the eggs. Mix the wet into the dry ingredients.

    STEP 4: Next, pour cake batter into cake pans. Bake for 18-25 minutes.

    STEP 5: Prepare the chocolate ganache. Next, let it chill in the fridge until it is pudding like in texture. Make this right before using.

    STEP 6: Next, whip the chocolate ganache. It needs to be fluffy and soft.

    STEP 7: Chocolate frosting. Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder while you wait.

    STEP 8: Then, beat the butter and cream cheese. Then, add in the powdered sugar/cocoa power. It will be thick. Then, mix in vanilla, salt, and heavy cream.

    Cake batter in glass bowl.
    chocolate cake on wire rack.

    Assembling The Cake Tips

    Here are my tips to assembling the cake easily.

    It is easier to decorate these cakes when they are slightly cold.

    After you assemble the cake, apply a very light layer of frosting around the cake. This will be the crumb coat and it lock the crumbs into place. Freeze the cake for 15 minutes.

    After you completely frost the cake, make sure to freeze the cake for 10 minutes. A cold cake is easier to apply the chocolate drip.

    Make the chocolate ganache for the drip right before you need it. Pour the chocolate over the cake and push it to the edges for it to drip down. The drip is optional.

    Before frosting the top, freeze the chocolate for 10 minutes for it to set. If you don't the frosting with slide off the cake.

    Frosting the cake.

    Subsitutions

    • Buttermilk- You can substitute 1 cup cow milk and 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
    • Oil- You can use olive oil.
    • Filling- You can use the frosting instead of the whipped chocolate ganache.
    Moist best triple chocolate cake that has slices cut out and sitting on a wood platter

    FAQ

    Can the cake layers be frozen ahead of time?

    Yes it can. Once the cake is completely cool, wrap in cling wrap and store in the freezer up to a week. Thaw for 1 hour before decorating.

    Do I have to add the drip?

    No, it is optional.

    Can this be made into a sheet cake?

    Yes it can. Half the frosting and bake in a 9X13 pan.

    Can this be made into cupcakes?

    Yes, this will make 24 cupcakes. Half the recipe for 1 dozen.

    My chocolate drip went everywhere. Why?

    You need to freeze the cake for 10 minutes before adding the drip. The cold cake will cool the chocolate as it drips.

    Why is my frosting gritty?

    You need to sift the powdered sugar and cocoa powder. These can be naturally
    "lumpy" which cause the grittiness.

    slice of triple chocolate cake that is very rich and easy to make.

    Storing and Freezing

    Store this moist triple chocolate cake in an airtight container ,like this cake carrier, in the fridge up to 5 days.

    Freezing

    You can freeze this moist triple chocolate cake in individual cake slices. Wrap the slices in cling wrap and store in the freeze up to 30 days. Let the cake slice thaw for 1 hour before eating.

    Triple chocolate cake that has chocolate drizzle dripping down the sides of the cake.

    Other Cake Recipes To Try

    • Mini layered cake on a cake stand cut into.
      Mini Layered Cake
    • Snickerdoodle cake on a cake stand.
      Snickerdoodle Cake
    • Mini chocolate cake split in half.
      Mini Chocolate Cake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Moist Triple chocolate cake covered in chocolate drip.

    Moist Triple Chocolate Cake

    Stephanie Rutherford
    This moist triple chocolate cake is very rich and is very easy to make. It has 3 layers of moist chocolate cake and has whipped chocolate ganache filling. This is the best cake because it is topped with chocolate cream cheese buttercream.
    5 from 63 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 5 mins
    Cook Time 20 mins
    Decorating Time 1 hr 30 mins
    Total Time 2 hrs 55 mins
    Course Dessert
    Cuisine American
    Servings 15 slices
    Calories 695 kcal

    Ingredients
     
     

    Chocolate Cake

    • 2 cups All-purpose flour
    • 1 ¾ cups White granulated sugar
    • ¾ cup Unsweetened cocoa powder
    • 2 teaspoon Baking soda
    • ¾ teaspoon Baking powder
    • 1 teaspoon Salt
    • ½ cup Oil Canola or Vegetable
    • 1 teaspoon Pure vanilla extract
    • 1 cup Buttermilk
    • 3 Large eggs room temperature
    • 1 cup Hot water

    Whipped Chocolate Ganache

    • ½ cup Heavy cream
    • 1 cup Semi-sweet chocolate chips

    Chocolate Cream Cheese Frosting

    • 1 ½ cup Unsalted butter slightly cold
    • 8 oz Cream cheese room temperature
    • 7 cups Powdered sugar sifted
    • 1 ½ cup Unsweetened cocoa powder
    • 1 tablespoon Pure vanilla extract
    • Pinch of salt
    • ¼ cup Heavy cream

    Chocolate Ganache Drip

    • ¾ cup Heavy cream
    • 1 cup Semi-sweet chocolate chips
    • Mini chocolate chips for decorating

    Instructions
     

    Chocolate Cake

    • Preheat the oven to 350F. Spray three 8 inch cake pans with non stick baking spray. Line the bottom with an 8 inch parchment circle and spray again. Set aside.
    • In a medium sized bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
      2 cups All-purpose flour, 1 ¾ cups White granulated sugar, ¾ cup Unsweetened cocoa powder, 2 teaspoon Baking soda, ¾ teaspoon Baking powder, 1 teaspoon Salt
    • In a saucepan, heat water until hot and steaming.
      1 cup Hot water
    • In a mixing bowl, combine buttermilk, oil, vanilla, and 3 eggs. Once it is all combined, slowly add in the hot water. Go slowly so you don't cook the eggs.
      ½ cup Oil, 1 teaspoon Pure vanilla extract, 1 cup Buttermilk, 3 Large eggs
    • Slowly add in the dry ingredients. Mix until just combined
    • Use a food scale to evenly disperse the batter into the 3 cake pans. Bake for 18-25 minutes. The cake is done when a toothpick inserted comes out clean.
    • Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.

    Whipped Chocolate Ganache

    • In a saucepan, heat heavy cream until hot and steaming. Pour hot cream over a bowl of the chocolate chips. Let it sit for 1 minute and 30 seconds
      ½ cup Heavy cream, 1 cup Semi-sweet chocolate chips
    • Use a rubber spatula to stir chocolate until smooth and glossy.
    • Place bowl of chocolate ganache in the fridge for a total of 40-50 minutes. Every 15 minutes, take the bowl out and whisk it to keep it smooth. It should be a pudding like texture.
    • Use a mixer, beat cooled chocolate ganache on medium-high for 20 seconds. It should get very light in color and become very fluffy.

    Chocolate Cream Cheese Frosting

    • Place cold butter on the counter for 30 minutes to get slightly cold. It should be cold to the touch, but you can see a finger indent if you press on it.
      1 ½ cup Unsalted butter
    • While butter is on the counter, sift the powdered sugar and cocoa powder together.
      7 cups Powdered sugar, 1 ½ cup Unsweetened cocoa powder
    • Using a mixer with a paddle attachment, beat the room temperature cream cheese on medium for 1 minute. It should become light and fluffy. Scrape the bowl. Add the butter and beat again on medium-high for 1-2 minutes.
      8 oz Cream cheese
    • Slowly add in the powdered sugar and cocoa powder. The mixture should become very thick. Add the vanilla, pinch of salt, and heavy cream. Mix on low until combined.
      1 tablespoon Pure vanilla extract, Pinch of salt, ¼ cup Heavy cream
    • Turn mixer up to high, and beat for 1-3 minutes straight. The frosting will become light in color and very fluffy. Scrape the bowl. Beat again for 1 minute.
    • Take the bowl off the mixer and use a wooden spoon and beat the buttercream by hand. Mix for a few minutes until all air pockets are removed.
    • If you keep buttercream in fridge overnight let it get back to room temperature and then beat again with mixer to get it fluffy again.

    Chocolate Ganache Drip

    • In a saucepan, heat the heavy cream until hot and steaming. Pour hot cream over a bowl of chocolate chips. Let it sit for 1 minute and 30 seconds.
      ¾ cup Heavy cream, 1 cup Semi-sweet chocolate chips
    • Stir the chocolate until it is smooth and glossy.

    Assembly

    • Place a small amount of frosting the board you are decorating on. This will keep the cake in place.
    • Place the first layer of cake bottom side up. Pipe a ring of frosting around the edge of the cake. This will be the border. Use half of the whipped chocolate ganache and spread evenly on top of cake. Use ¼-1/2 cup of frosting and spread on top of ganache. It should come up to the ring of frosting. Make sure it is perfectly even.
    • Place second layer of cake bottom side down. Press the cake down gently but firmly. Repeat step 3.
    • Place last layer of cake bottom side up. Press the cake down gently but firmly. Fill in any gaps of frosting around the filling.
    • Place a light layer of frosting around the entire cake. This will be the crumb coat layer. Freeze cake for 15 minutes.
    • Frost the rest of the cake until smooth. On the bottom edge of the cake, place a layer of mini chocolate chips. Use your hand to press them into the frosting. Freeze the cake for 10 minutes
      Mini chocolate chips for decorating
    • Pour the chocolate over the cake. Use a spatula to push some of the chocolate over the edge. Spread it smooth. Freeze cake for 10 minutes.
    • Use the rest of the frosting to decorate the top of the cake. Then, decorate with mini chocolate chips on top. Keep cake in the fridge until ready to serve.

    Notes

    For high altitude baking- add an extra 2 tablespoon of flour for the cake. 
    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

    Nutrition

    Calories: 695kcalCarbohydrates: 117gProtein: 8gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 101mgSodium: 405mgPotassium: 418mgFiber: 7gSugar: 34gVitamin A: 1159IUVitamin C: 1mgCalcium: 100mgIron: 4mg
    Keyword best, cake, chocolate, chocolate cream cheese icing, chocolate ganache, easy, mini chocolate chips, moist, triple
    Tried this recipe?Let us know how it was!

    More Cake Recipes

    • Two birthday cake brownies on its side.
      Birthday Cake Brownies
    • Stack of 2 chocolate ganache cake slices.Stack of 2 chocolate ganache cake slices.
      Chocolate Ganache Cake
    • One slice of strawberry mousse cake on a wire rack.
      Strawberry Mousse Cake
    • Top 20 birthday cakes
      Top 20 Birthday Cake Recipes

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Elle says

      March 24, 2023 at 10:16 pm

      5 stars
      Whoa, chocolate! I wish I’d have cut down the cocoa powder in the frosting a little… but very good cake!

      Reply
    2. Heather says

      February 18, 2023 at 2:25 pm

      5 stars
      This cake turned out amazing! Was exactly as described, a moist triple chocolate cake. It's also not too sweet.
      I love how the recipes also include the weights of the ingredients throughout the instructions, so helpful.

      Reply
    3. Chris in Texas says

      January 21, 2023 at 7:15 pm

      5 stars
      OMG! I made this cake today and it is delicious! It also came out so much prettier than I expected! A lot of work but well worth it! Thank you for sharing 🥰. Chris in Texas

      Reply
    4. Chris in Texas says

      January 13, 2023 at 11:07 am

      Stephanie: I don't have 8" pans so if I use two 9" pans, what would be the cooking time suggested? I can't wait to try this recipe!!!

      Reply
      • Stephanie Rutherford says

        January 13, 2023 at 11:42 am

        It would be probably an extra few minutes of bake time because the batter will be thicker.

        Reply
      • Chris in Texas says

        January 20, 2023 at 6:23 pm

        Thank you Stephanie! I actually decided to order 8" pans from Amazon hoping it will be as beautiful as yours 🥰. I'm making it tomorrow for a family dinner on Sunday and can't wait! Thank you for the very detailed instructions! Sincerely, Chris

        Reply
    5. Erika says

      October 30, 2022 at 5:19 pm

      5 stars
      Stephanie, thank you for sharing this amazing recipe!!!!! The step by step instructions and measurements under each made it so much easier, (I didn't have to scroll back and forth. ) Thank u thank u thank u, I made this for my boyfriends 🎂 birthday. We will be having our tmrw night.
      Fun, delicious, luxurious, chocolate lovers dream, thank u again for showing a step by step so someone like me can make this. 💋💋💋💋💋💋💋😘🥳🎂😋😍🥰

      Reply
    6. Renee says

      October 16, 2022 at 1:35 pm

      5 stars
      Love this recipe! Wondering if it is sturdy enough to double for a 4 layer 9inch cake for the bottom of a two tiered cake (4 6" layers in top tier). Thanks for your help!

      Reply
    7. Michelle Oelfke says

      September 22, 2022 at 6:08 am

      Hello,
      in your recipe ingredients list you write that you use dark cocoa and said you use this one but it doesnt state which one you use after that.
      I was thinking using dark dutch cocoa, black cocoa or a combination of regular, dutch and black.
      Im always willing to try suggestions from bakers.
      Thank you for a reply and for sharing this recipe and all the great tip replies you gave to others.
      (*_*)
      Chelle

      Reply
    8. makenna says

      September 08, 2022 at 12:07 pm

      5 stars
      My boyfriends birthday was the yesterday and he wanted me to make him a cake from scratch which i have NEVER done before. I've always just used boxed cake mix because its so much faster and less of a mess in my kitchen lol.. I don't think i will do that again though. This was hands down on of THE BEST cakes I have ever made and usually i have turned away from chocolate cake/chocolate and have been leaning towards vanilla more. This recipe and the direction does not disappoint. Everyone LOVED this cake I made, in fact some people thought I bought it from the way it tasted and i decorated it to look exactly like the image she posted for it. My dads birthday is Saturday and we are celebrating tomorrow, i stuck the cake in a cake box, sealed it and popped it in the freezer to take leftovers to the celebration tomorrow. I did the original recipe but used 2 round 9in pans.

      Reply
    9. Kassie says

      May 20, 2022 at 8:17 am

      5 stars
      Hi Stephanie, just wondering - what's the height of each 8 inch cake layer? I would like to make a tall-ish 8 inch cake so I'm wondering if I may need to double this recipe to achieve taller layers.

      Reply
      • Stephanie Rutherford says

        May 23, 2022 at 11:00 am

        Each cake layer is 2 inches tall.

        Reply
    10. Jen says

      May 08, 2022 at 7:15 pm

      5 stars
      Made it for my sons birthday. I just used buttercream for the top and layers. But the chocolate cake recipe was soft, moist and delicious.

      Reply
    11. Jenn says

      May 05, 2022 at 9:08 am

      Hey how would I change the measurements if I used two 9 inch pans instead.

      Reply
      • Stephanie Rutherford says

        May 05, 2022 at 10:59 am

        The measurements won't change. It will make two thick cake layers too.

        Reply
        • jenn says

          May 05, 2022 at 10:04 pm

          even the frosting and the filling will remain the same?

          Reply
          • Stephanie Rutherford says

            May 06, 2022 at 10:53 am

            Yes it will since you are doing two layers, the filling and frosting doesn't have to spread on three layers so there will be enough.

            Reply
            • Jenn says

              May 06, 2022 at 1:40 pm

              Thank you so much!

    12. Alex says

      May 04, 2022 at 6:40 pm

      How would the measurements change if I used 2 9 inch pans instead?

      Reply
      • Stephanie Rutherford says

        May 05, 2022 at 10:58 am

        The measurements will be the same. It will make two thick cake layers.

        Reply
        • Alex says

          May 06, 2022 at 9:08 am

          thank you!!!

          Reply
    13. Annastazia Blanton says

      April 30, 2022 at 6:45 am

      Good morning,
      This recipe looks beautiful and I'm making it soon. I just want to make certain 1 thing: ALL dairy products heavy cream, buttermilk and cream cheese need to be room temp?

      Thank you so much!!

      Reply
      • Stephanie Rutherford says

        May 01, 2022 at 9:13 am

        The dairy ingredients that say room temperature in the recipe, need to be pulled out.

        Reply
    14. Ewa says

      April 28, 2022 at 9:45 am

      Hi, I love the recipe! However I only have one pan. Is it possible to bake it all at once and later cut into three layers?

      Reply
      • Stephanie Rutherford says

        April 28, 2022 at 10:38 am

        You can do that. If the cake pan is deep enough. For best results, you might want to just bake one cake layer at a time.

        Reply
    15. Destini says

      April 23, 2022 at 6:58 pm

      5 stars
      Amazing chocolate cake. I used the recipe to make part of a wedding cake sooo many compliments on such a good cake one of the best chocolate cakes I have had and directions were sooo easy to use. Definitely a keeper

      Reply
    16. Alisa Davis says

      March 26, 2022 at 7:27 pm

      I’m worried about the cream cheese buttercream. Won’t it be too soft for piping the decorations on the top? I’m wondering if I should do regular chocolate buttercream.

      Reply
      • Stephanie Rutherford says

        March 28, 2022 at 3:47 pm

        This recipe uses a lot of powdered sugar so it is stiff enough to pipe.

        Reply
    17. Andra says

      March 24, 2022 at 3:34 pm

      Can I use 6-3inch pans for this recipe? I have 4 of them that I was hoping you use instead of buying new pans. Thank you I'm advance!

      Reply
      • Andra says

        March 24, 2022 at 3:37 pm

        Correction I meant to say "to" instead of you . So sorry.

        Reply
      • Stephanie Rutherford says

        March 24, 2022 at 5:13 pm

        Yes you can use those pans!

        Reply
    18. Flora says

      January 19, 2022 at 2:16 pm

      Due to the cream cheese frosting, does this cake have to stay refrigerated until ready to consume? Or can it stay out at room temp for a few hours?

      Reply
      • Stephanie Rutherford says

        January 19, 2022 at 2:43 pm

        It can stay out for a few hours. If you make it and serve it in 2 hours, it can stay out. A little trick I use is right before serving, I place the cake in the freezer for 10 minutes to set the frosting and makes it SO much easier to cut.
        If are serving longer than 2 hours since you decorated. Place in the fridge. Then. pull the cake out for 1 hour before eating.

        Reply
    19. Mama R says

      January 13, 2022 at 7:57 pm

      5 stars
      This is the first time I baked a cake with frosting and filling so your clear instructions and tips were extremely useful. I didn't get to do the drip because I was too tired. 🙂 I used about half the frosting only and used dark chocolate chips for the filling. The cake was superbly delicious!!! My boys said it was the most delicious chocolate cake they have ever eaten. Thank you for building my confidence in baking cakes like this. Enjoying my last slice now.

      Reply
      • Stephanie Rutherford says

        January 14, 2022 at 12:17 pm

        This is so amazing! I am so happy you love this cake!!

        Reply
    20. Dawn says

      January 08, 2022 at 12:01 pm

      Thank you so much this is a huge help! One last question- Will the frosting and ganache proportions be enough to accommodate the larger cake or do those need to be increased as well? I would be able to do those calculations myself, just not sure my Kitchen Aid bowl can accommodate 10 1/2 cups of powdered sugar!!

      Reply
      • Stephanie Rutherford says

        January 08, 2022 at 5:57 pm

        The ganache will need to be 1.5X. If you are not doing additional piping on top, then the frosting is good as it. If you are, I would 1.5X to have enough to decorate.

        Reply
    21. Dawn says

      January 07, 2022 at 3:35 pm

      Is it possible to make this cake in 9 inch baking pans? I already have three of them but do not have 8 inch

      Reply
      • Stephanie Rutherford says

        January 07, 2022 at 4:06 pm

        It would be best in two 9 inch cake pans. Using three would make for very thin layers. You could also 1.5X the recipe to use three 9 inch cake pans.

        Reply
        • Dawn says

          January 07, 2022 at 9:13 pm

          I am making this for 18 people so the larger 9-in 3-layer cake would actually be better, but I’m definitely worried about calculating/measuring for the 1.5x increase

          Reply
          • Stephanie Rutherford says

            January 08, 2022 at 10:27 am

            Use this recipe:
            3 cups All-purpose flour
            2 1/2 cups White granulated sugar
            1 cup Unsweetened cocoa powder
            3 tsp Baking soda
            1 1/2 tsp Baking powder
            1 1/2 tsp Salt
            3/4 cup Oil Canola or Vegetable
            2 tsp Pure vanilla extract
            1 1/2 cup Buttermilk
            4 Large eggs room temperature
            1 1/2 cup Hot water

            Reply
    22. Michele says

      November 08, 2021 at 11:46 am

      5 stars
      Loves the whipped buttercream recipe! Can’t wait to make this again…do yourself a favor and use the hersheys special dark cocoa. I really think it makes all the difference!

      Reply
    23. Andrea says

      October 25, 2021 at 12:01 pm

      This recipe sounds delicious and I’m excited to try it! What size cake pans did you use?

      Reply
      • Stephanie Rutherford says

        October 25, 2021 at 12:08 pm

        I used three 8 inch cake pans!

        Reply
    24. Riya Jose says

      September 03, 2021 at 6:39 pm

      5 stars
      I made it for my brother’s bday and everyone loved it
      Great recipe and easy to follow. It was my first time making a layered cake.

      Reply
    25. Nayia says

      July 13, 2021 at 8:16 am

      I am about to make your delicious cake recipe! I would like to make the cream cheese frosting and the chocolate filing a day before assembling and consuming the cake. Will this provoke any problems to the texture of the cream?

      Reply
      • Stephanie Rutherford says

        July 13, 2021 at 8:34 am

        You can make the frosting a day before. Keep covered and chilled in the fridge. Let it sit out for 1 1/2 hours. Then, re whip with your mixer. The filling needs to be made right before assembling the cake.

        Reply
    26. Sherri says

      May 16, 2021 at 8:49 am

      When making the whipped gsnache it was hard after the 2nd 10 minutes.. i used a mixer to get it whipped. Is that supposed to happen?

      Reply
      • Stephanie Rutherford says

        May 16, 2021 at 11:49 am

        I am so sorry that happened! That means the chocolate got to cold. It could be your fridge is colder than mine. It is supposed to resemble chocolate frosting before whipping.

        Reply
    27. Tricia says

      May 03, 2021 at 2:50 pm

      5 stars
      Looks so good. Can’t wait to try it!

      Reply
    28. Sharon Gall says

      May 03, 2021 at 1:11 pm

      5 stars
      This looks absolutely yummy! Can’t wait to try it!

      Reply
    29. Irina says

      April 24, 2021 at 12:50 pm

      Looks great! Thank you for sharing!

      Can’t wait to try it. Just have a question about crumb coat. Where the crumbs come from? Lol I don’t see any direction about it 🙂

      Reply
      • Stephanie Rutherford says

        April 25, 2021 at 12:10 pm

        Hello!
        So the crumb coat means that it is a light layer of frosting that will seal in the crumbs from the cake. That way the final layer of frosting will be clear of any crumbs!

        Reply
        • Irina says

          April 29, 2021 at 1:50 pm

          [facepalm]
          thank you! I’ve realized that after I left this comment haha. English is my second language, so I thought you actually put crumbs on top of the frosting lol

          Reply
    30. Heather says

      April 15, 2021 at 7:45 pm

      5 stars
      This was just chocolate perfection!!

      Reply
    31. Randi says

      March 21, 2021 at 8:49 am

      5 stars
      Made this cake in about 3hrs 30 mins. The night before and kept it in the fridge overnight. Still amazingly moist and oh so chocolatey!!! It was a crowd pleaser! I will definitely be sharing and making it again. (Didn’t do drizzle, ran out of steam, but no one missed it) thank you for all the tips and tricks!!!

      Reply
    32. Caitlin says

      March 20, 2021 at 2:50 pm

      5 stars
      This is possible THE best chocolate cake I have ever had. I don't think I will ever need another chocolate cake recipe again.

      Reply
    33. Samantha says

      March 06, 2021 at 4:10 pm

      5 stars
      Delicious!

      Reply
    34. Vic says

      March 06, 2021 at 2:23 pm

      5 stars
      Such a lovely chocolate cake, thank you Stephanie!

      Reply
    35. Heather says

      March 06, 2021 at 10:56 am

      5 stars
      Absolute dream chocolate cake!!

      Reply
    36. Eileen Rutherford says

      March 06, 2021 at 10:50 am

      5 stars
      Fabulous moist and delicious.

      Reply
    37. Steven says

      March 06, 2021 at 10:34 am

      5 stars
      I absolutely love this cake! It was so moist and delicious! Perfect for anyone who loves chocolate.

      Reply
    38. Neha Patel says

      January 31, 2021 at 9:41 pm

      Hey great recipe. But can you suggest any substitute for eggs here as I don’t consume eggs but I absolutely love this recipe and wanna make it.

      Reply
    39. Oliwia says

      December 02, 2020 at 10:39 am

      Can the batter be aside for a while? I have only 2 pans, so can it stay in a bowl?

      Reply
      • Stephanie Rutherford says

        December 02, 2020 at 3:28 pm

        Yes that is fine! Place cling wrap over the mixing bowl with the rest of the batter while the other cakes bake.

        Reply
        • Brittany says

          January 12, 2021 at 5:50 pm

          Is the bake time different if your making 6 inch cakes instead?

          Reply
          • Stephanie Rutherford says

            January 12, 2021 at 7:02 pm

            For 6 inch cakes, separate the batter into 4 pans. If you are baking all at the same time then the baking time should be the same. If you are baking 2 at a time for example, check on it around 15-16 minutes.

            Reply
    40. Lezley Washington says

      October 25, 2020 at 9:18 am

      This recipe sounds delicious, but I have a few quick questions oil vs butter. My mom says always use butter for cakes. Of course you used oil. Do you think it makes a difference? Do you think that a butter/oil combination could be used? Lastly if I were to use butter would you recommend creaming the butter and sugar, then alternating wet and dry ingredients until it's blended together?

      Reply
      • Stephanie Rutherford says

        October 26, 2020 at 1:29 pm

        Actually oil is a lot better in cake because it makes them more moist. I only use oil when I have a strong flavor that will mask the oil, like chocolate. I don't recommend using butter or butter/ oil in this cake because it will completely change the texture of the cake. All of my white cakes uses a butter sugar creaming method because there is not a strong flavor to mask the oil. I strongly recommend trying this cake recipe with the oil, it creates a super moist cake!

        Reply
      • Karena says

        March 14, 2021 at 6:14 pm

        This cake looks amazing. I was wondering if I could wrap the cake layers in plastic wrap and leave them out at room temperature for 2 days instead of freezing them.

        Reply
    41. Zaahida says

      October 01, 2020 at 2:41 am

      Hey! I would like to make this cake for my sister's upcoming birthday I was wondering if I could make the cakes 2 days in advanced and freeze it will it still be as moist ? And if so how long should I take out of the freezer to cool down and frost it ?

      Reply
      • Stephanie Rutherford says

        October 01, 2020 at 3:17 pm

        Yes you can absolutely do that! In fact every time I make cake, I will cover in cling wrap and freeze it. The photos you see here is a cake I froze 2 days before. Take the cake out of the freezer and onto the counter for 1 hour before decorating.

        Reply
    42. Janette says

      May 31, 2020 at 11:13 pm

      This looks awesome! Cant wait to make it for my family!

      Reply
      • Stephanie Rutherford says

        June 01, 2020 at 6:45 am

        Thank you so much!

        Reply
    43. Stephanie says

      May 31, 2020 at 1:38 pm

      5 stars
      That is a work of art. Which I had the talent but I burn hard boiled eggs 😂
      Thanks for sharing!

      Reply
      • Stephanie Rutherford says

        May 31, 2020 at 2:34 pm

        Thank you!

        Reply

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