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.
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.
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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!
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.
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.
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.
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.
FAQ
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.
No, it is optional.
Yes it can. Half the frosting and bake in a 9X13 pan.
Yes, this will make 24 cupcakes. Half the recipe for 1 dozen.
You need to freeze the cake for 10 minutes before adding the drip. The cold cake will cool the chocolate as it drips.
You need to sift the powdered sugar and cocoa powder. These can be naturally
"lumpy" which cause the grittiness.
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.
Other Cake Recipes To Try
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📖 Recipe
Moist Triple Chocolate Cake
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 seconds½ 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 minutesMini 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.
Kassie says
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.
Stephanie Rutherford says
Each cake layer is 2 inches tall.
Jen says
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.
Jenn says
Hey how would I change the measurements if I used two 9 inch pans instead.
Stephanie Rutherford says
The measurements won't change. It will make two thick cake layers too.
jenn says
even the frosting and the filling will remain the same?
Stephanie Rutherford says
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.
Jenn says
Thank you so much!
Alex says
How would the measurements change if I used 2 9 inch pans instead?
Stephanie Rutherford says
The measurements will be the same. It will make two thick cake layers.
Alex says
thank you!!!
Annastazia Blanton says
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!!
Stephanie Rutherford says
The dairy ingredients that say room temperature in the recipe, need to be pulled out.
Ewa says
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?
Stephanie Rutherford says
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.
Destini says
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
Alisa Davis says
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.
Stephanie Rutherford says
This recipe uses a lot of powdered sugar so it is stiff enough to pipe.
Andra says
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!
Andra says
Correction I meant to say "to" instead of you . So sorry.
Stephanie Rutherford says
Yes you can use those pans!
Flora says
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?
Stephanie Rutherford says
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.
Mama R says
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.
Stephanie Rutherford says
This is so amazing! I am so happy you love this cake!!
Dawn says
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!!
Stephanie Rutherford says
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.
Dawn says
Is it possible to make this cake in 9 inch baking pans? I already have three of them but do not have 8 inch
Stephanie Rutherford says
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.
Dawn says
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
Stephanie Rutherford says
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
Michele says
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!
Andrea says
This recipe sounds delicious and I’m excited to try it! What size cake pans did you use?
Stephanie Rutherford says
I used three 8 inch cake pans!
Riya Jose says
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.
Nayia says
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?
Stephanie Rutherford says
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.
Sherri says
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?
Stephanie Rutherford says
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.
Tricia says
Looks so good. Can’t wait to try it!
Sharon Gall says
This looks absolutely yummy! Can’t wait to try it!
Irina says
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 🙂
Stephanie Rutherford says
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!
Irina says
[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
Heather says
This was just chocolate perfection!!
Randi says
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!!!
Caitlin says
This is possible THE best chocolate cake I have ever had. I don't think I will ever need another chocolate cake recipe again.
Samantha says
Delicious!
Vic says
Such a lovely chocolate cake, thank you Stephanie!
Heather says
Absolute dream chocolate cake!!
Eileen Rutherford says
Fabulous moist and delicious.
Steven says
I absolutely love this cake! It was so moist and delicious! Perfect for anyone who loves chocolate.
Neha Patel says
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.
Oliwia says
Can the batter be aside for a while? I have only 2 pans, so can it stay in a bowl?
Stephanie Rutherford says
Yes that is fine! Place cling wrap over the mixing bowl with the rest of the batter while the other cakes bake.
Brittany says
Is the bake time different if your making 6 inch cakes instead?
Stephanie Rutherford says
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.
Lezley Washington says
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?
Stephanie Rutherford says
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!
Karena says
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.
Zaahida says
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 ?
Stephanie Rutherford says
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.
Janette says
This looks awesome! Cant wait to make it for my family!
Stephanie Rutherford says
Thank you so much!
Stephanie says
That is a work of art. Which I had the talent but I burn hard boiled eggs 😂
Thanks for sharing!
Stephanie Rutherford says
Thank you!