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Moist Triple Chocolate Cake

Irresistibly Moist Triple Chocolate Cake for Every Celebration

This Moist Triple Chocolate Cake is a must-try dessert that combines rich chocolate layers, a creamy texture, and stunning presentation for every celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour Ensure it's spooned and leveled to avoid a dry cake.
  • 3/4 cup unsweetened cocoa powder Dark cocoa intensifies the taste.
  • 1/4 cup cornstarch Can be omitted if necessary.
  • 1 tbsp baking powder Check freshness for best results.
  • 1 tsp baking soda Check freshness for best results.
  • 1 tsp salt Balances sweetness and enhances flavor.
  • 1 cup oil (Canola or Vegetable) Substitute butter for a different texture.
  • 1.5 cups white granulated sugar Sweetens and contributes moisture.
  • 1 tbsp pure vanilla extract Adds depth and richness to the flavor profile.
  • 1 cup buttermilk Can swap with milk mixed with vinegar or lemon juice.
  • 3 large eggs Flax eggs can be used for an egg-free version.
  • 1 cup hot water Unlocks cocoa flavor and creates a moist crumb.
For the Whipped Ganache
  • 1 cup heavy cream Provides richness for the ganache.
  • 2 cups semi-sweet chocolate chips Creates the ganache filling and drip.
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter (room temperature) Gives a creamy base for frosting.
  • 8 oz cream cheese Ensure at room temperature to prevent splitting.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
For Decoration
  • 1 cup mini chocolate chips Perfect for sprinkling on top.

Equipment

  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons
  • cake pans
  • spatula
  • Oven

Method
 

Cake Preparation
  1. Preheat your oven to 350℉ (175℃) and prepare three 8-inch round cake pans with non-stick spray and parchment paper.
  2. Sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
  3. In another bowl, mix buttermilk, oil, vanilla, eggs, and sugar, then gradually add hot water while mixing.
  4. Combine the dry ingredients into the wet mixture, stirring until just combined.
  5. Pour batter evenly among the prepared pans and bake for 23–26 minutes until a toothpick comes out clean.
  6. Let the cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Ganache and Frosting
  1. Heat heavy cream until steaming, pour over chocolate chips, let sit, then stir until smooth and chill until fluffy.
  2. Beat room temperature butter and cream cheese until smooth, add powdered sugar, and cocoa until combined.
  3. For ganache drip, heat cream again over chocolate, whisk until smooth, then cool to drizzling consistency.
Assembly and Decoration
  1. Layer cake by spreading cream cheese frosting and ganache between the cooled layers.
  2. Apply a crumb coat over the cake, chill for 30 minutes, then frost fully and decorate with ganache and mini chocolate chips.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 56gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Ensure accurate measurements and allow ingredients to reach room temperature for the best results. Chill the ganache for a light texture before whipping.

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