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Triple Chocolate Cake

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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!

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

  1. Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add Wet Ingredients: Beat in the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Incorporate Water: Gradually stir in the boiling water. The batter will be thin—this is normal.
  5. Fold in Chocolate Chips: Gently mix in the semi-sweet chocolate chips.
  6. 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.
  7. Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
  8. 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.
  9. 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.