Ultimate Triple Chocolate Cake Recipe: Decadent, Moist, and Easy to Make

Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Cake recipe. This decadent dessert combines rich, moist chocolate cake layers with a velvety chocolate buttercream frosting, creating a masterpiece that’s perfect for any celebration. Whether it’s a birthday, anniversary, or just a sweet treat, this cake is sure to impress. Follow our step-by-step guide to create a show-stopping dessert that’s as delicious as it is beautiful.

Ingredients

For the Cake:

• 1 and 3/4 cups (219g) all-purpose flour
• 3/4 cup (62g) unsweetened cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola/melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong coffee (regular or decaf)

For the Chocolate Buttercream:

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half/milk)
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• Optional: semi-sweet chocolate chips for decoration

Preparation

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment. This ensures the cakes release perfectly. Whisk the dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder) in a large bowl. In a separate bowl, mix the wet ingredients (oil, eggs, vanilla, buttermilk, and coffee) until combined. Gradually add the wet mixture to the dry ingredients, stirring until smooth. Divide the batter evenly between the pans and bake for 23-26 minutes or until a toothpick comes out clean. Let the cakes cool completely in the pans.

For the buttercream, beat the softened butter until creamy, then add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Adjust consistency if needed. Assemble the cake by layering the buttercream between and on top of the cake layers. Decorate with chocolate chips if desired. Refrigerate for 30 minutes before slicing to ensure clean cuts. Store in the fridge for up to 5 days.

This Triple Chocolate Cake is a chocolate lover’s paradise, perfect for any occasion. Enjoy every decadent bite!