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!
Triple Chocolate Cake
Indulge in the ultimate Triple Chocolate Cake—a rich, ultra-moist dessert featuring a decadent chocolate cake infused with chocolate chips and topped with a silky dark chocolate ganache. Perfect for birthdays, holidays, or satisfying your chocolate cravings, this easy-to-make cake is a guaranteed crowd-pleaser!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 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
For the Ganache:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Beat in the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Incorporate Water: Gradually stir in the boiling water. The batter will be thin—this is normal.
- Fold in Chocolate Chips: Gently mix in the semi-sweet chocolate chips.
- Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Prepare Ganache: Heat heavy cream until hot (but not boiling), then pour over chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Assemble: Once cakes are completely cool, spread the ganache over the top and sides.
Notes
- For a richer flavor: Add ½ cup melted chocolate to the batter.
- To prevent sticking: Line pans with parchment paper.
- Storage: Store at room temp for 2 days, refrigerate for 5 days, or freeze for up to 3 months.