This moist triple chocolate cake is extremely chocolatey! It has three moist chocolate cake layers, whipped chocolate ganache for the filling, creamy chocolate cream cheese frosting, and a chocolate drip.

Taking a slice out of the triple chocolate cake.

I wanted to create the most decadent chocolate cake. Kind of like the cake from Matilda. This is exactly this cake. This cake has really moist chocolate cake layers. Even when it is cold, it is still super soft. The whipped chocolate ganache really ups the chocolate flavor and the filling makes it so creamy. The chocolate cream cheese frosting is also super creamy, and plus the chocolate drip. It is just all the chocolate! Your friends and family will love this for their birthday!

I have tips and tricks and process photos to easily help you make this recipe! If you love chocolate desserts, you have to try my chocolate peanut butter filled cupcakes.

Top view of a slice of cake on a plate.

Tips for triple chocolate cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Don’t overpack your flour. If you stick your measuring cup into the flour, it will compact it down. This leads to more flour and a drier cake.
  • Tip 2: Make sure to pull out your dairy ingredients 2 hours before using. To have cake batter and frosting that blends well, your ingredients need to be room temperature.
  • Tip 3: Make your chocolate ganache for the filling an hour before you need it. You don’t want it to be too set, otherwise it won’t whip up
  • Tip 4: Make your chocolate cream cheese frosting and the chocolate drip right before you need it. I also have a post all about how to make chocolate cream cheese frosting.
Chocolate cake batter in a glass bowl.
When making the cake batter, make sure to whisk it so no flour chunks remain. Don’t over mix though!
Baked cake on a wire rack.
Once the cake is done baking and cooling, use a serrated knife to cut off the tops.
Chocolate frosting in a bowl.
Make your chocolate cream cheese frosting right before you need it. For richer flavor, use dutch process cocoa powder.
Whipped chocolate ganache in a bowl.
The chocolate ganache should resemble chocolate pudding in texture, before you whip it up.

Assembling the cake

Frosting on top of cake.
First, spread 1/2 cup of frosting over the cake. The, pipe a border of frosting around the edges.
Whipped ganache on top of cake.
Spread half of the chocolate ganache filling over each cake layer.
Decorated cake on a wood board.

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Side view of triple chocolate cake.

For more chocolate cake recipes, try moist chocolate cake and brownie cake.

Fork inserted into a slice of triple chocolate cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Taking a slice out of the triple chocolate cake.
5 from 107 reviews

Moist Triple Chocolate Cake

This moist triple chocolate cake is a very rich chocolate cake. It has three moist chocolate cake layers, whipped chocolate ganache filling, and chocolate cream cheese frosting. It is decorated with a chocolate drip.
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Prep Time: 1 hour
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 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

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

  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream
  • Mini chocolate chips, for decorating

Instructions
 

Chocolate Cake

  • Preheat the oven to 350℉. Spray three 8 inch cake pans with non stick baking spray. Line the bottom with parchment paper and spray again. Set aside.
  • In a medium sized bowl, sift together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
    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
  • In a saucepan, heat water until hot and steaming.
    1 cup Hot water
  • In a mixing bowl, combine buttermilk, oil, vanilla, eggs, and sugar. Once it is all combined, slowly add in the hot water. Go slowly so you don't cook the eggs.
    1 cup Oil, 1 tsp Pure vanilla extract, 1 cup Buttermilk, 4 Large eggs, 1 3/4 cups White granulated sugar
  • Add in the dry ingredients and mix until combined.
  • Pour the cake batter into three pans evenly. Bake for 23-26 minutes. The cake is done baking 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 2 minutes
    1/2 cup Heavy cream, 1 cup Semi-sweet chocolate chips
  • Use a rubber spatula to stir chocolate until smooth and glossy. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
  • Place bowl of chocolate ganache in the fridge for a total of 40-50 minutes. Every 10 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. Only do this right before you are going to use it.

Chocolate Cream Cheese Frosting

  • Make sure butter and cream cheese are room temperature. If the cream cheese is slightly cold, the frosting can split. Make this frosting right before you need it.
  • In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.
    3 1/2 cups Powdered sugar, 3/4 cup Unsweetened cocoa powder
  • Using a mixer, beat butter on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula. Add in the cream cheese and beat for 1 minute.
    16 oz Cream cheese, 2 cups Unsalted butter
  • Add in half of the powdered sugar/cocoa powder, mix on low until just combined. Add in the rest of the powdered sugar and mix on low. Scrape the bowl.
    1 tsp Pure vanilla extract
  • Add in the vanilla and beat on high speed until creamy.

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 2 minutes.
    3/4 cup Heavy cream, 1 cup Semi-sweet chocolate chips
  • Stir the chocolate until it is smooth and glossy. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.

Assembly

  • Place a small amount of frosting the board you are decorating on. This will keep the cake in place. Use a serrated knife to cut off the tops of the cake, so they perfectly flat and even.
  • Place the first layer of cake down. Spread a 1/2 cup of frosting over the cake. Pipe a border of chocolate frosting around the edge. Add half of the whipped ganache and spread evenly in the center.
  • Repeat step 2 with the second cake layer.
  • Place last layer of cake bottom side up. Frost the cake in a light layer of frosting. Freeze for 15 minutes to lock the crumbs in place.
  • Frost the rest of the cake until smooth. Freeze for 10 minutes to set the frosting.
  • Pour the chocolate ganache over the cake. Use an offset icing spatula to push some of the chocolate over the edge. Spread it smooth on top of the cake. Freeze cake for 10 minutes to set the drip.
  • Optional: Pipe any frosting decoration on top of the cake. Decorate with mini chocolate chips.
    Mini chocolate chips

Notes

For high altitude baking- add an extra 2 TBSP 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.
Pull out the dairy ingredients 2 hours before using.
Calories: 801kcal, Carbohydrates: 83g, Protein: 8g, Fat: 64g, Saturated Fat: 32g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 385mg, Potassium: 371mg, Fiber: 6g, Sugar: 33g, Vitamin A: 1399IU, Vitamin C: 0.1mg, Calcium: 122mg, Iron: 4mg
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