Name: Triple Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup semi-sweet chocolate chips; 8 oz dark chocolate, chopped; 1 cup heavy cream

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Why You’ll Love This Recipe

Ultra Moist – The combination of oil, eggs, and milk ensures a soft and tender crumb.
Triple Chocolate Goodness – Made with cocoa powder, chocolate chips, and a decadent ganache.
Easy to Make – Simple ingredients and straightforward steps make this a go-to chocolate cake recipe.
Perfect for Any Occasion – Whether for a party or a casual treat, this cake always impresses.
Customizable – Easily adjust sweetness, add fillings, or change the ganache for a different twist.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Large eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water
Semi-sweet chocolate chips
Dark chocolate, chopped (for ganache)
Heavy cream

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Fold in the semi-sweet chocolate chips.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the ganache: Heat the heavy cream until hot but not boiling, then pour over the chopped dark chocolate. Let sit for 5 minutes before stirring until smooth.
Once the cakes are completely cool, spread the ganache over the top and sides of the cake.

Servings and Timing

Servings: 10
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Calories per serving: 520 kcal

Variations

Milk Chocolate Twist: Use milk chocolate instead of dark chocolate for a sweeter ganache.
Nutty Delight: Add chopped hazelnuts or almonds for extra crunch.
Layered Filling: Spread a layer of chocolate mousse or raspberry jam between the cake layers.
Espresso Boost: Add a teaspoon of instant coffee to intensify the chocolate flavor.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge overnight.
Reheating: If desired, microwave a slice for 10-15 seconds for a warm, gooey treat.

FAQs

How can I make this cake even more chocolatey?

You can add an extra ½ cup of melted chocolate to the batter for a richer flavor.

Can I use buttermilk instead of whole milk?

Yes! Buttermilk adds a slight tang and makes the cake even more tender.

What if I don’t have two cake pans?

You can bake it in a single 9x13-inch pan; just adjust the baking time to about 40-45 minutes.

Can I use a different type of chocolate for the ganache?

Absolutely! You can use milk chocolate for a sweeter ganache or white chocolate for a fun variation.

How do I prevent my cake from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper for easy removal.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and store them wrapped in plastic. Frost just before serving.

Why is my cake batter so thin?

The boiling water makes the batter thin, which helps create a moist texture. Don’t worry—this is expected!

Can I make this cake without eggs?

Yes! Substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg.

How can I decorate this cake?

Top with chocolate shavings, fresh berries, or a dusting of powdered sugar for a beautiful finish.

Can I make cupcakes instead of a cake?

Yes! Divide the batter into cupcake liners and bake at 350°F for about 18-20 minutes.

Conclusion

This Triple Chocolate Cake is the ultimate treat for chocolate lovers. With its rich, moist layers, gooey chocolate chips, and smooth ganache, it’s a guaranteed crowd-pleaser. Whether you're making it for a special occasion or just because, this cake is easy to prepare and absolutely irresistible. Give it a try, and enjoy every decadent bite!