This Triple Chocolate Cake from Recipes Lace is the ultimate dessert for chocolate lovers. It layers deep cocoa flavour with creamy chocolate buttercream and mini chocolate chips for a bakery-quality finish you can make right at home. Whether you’re celebrating or simply craving comfort, this recipe delivers rich flavour in every bite.
If you’ve ever loved a Vanilla Cake with Chocolate Frosting, this recipe takes that classic comfort and transforms it into pure indulgence. It has the same tenderness found in Pound Cake Desserts but layered with rich cocoa and melted chocolate.
Table of Contents
Table of Contents
I first tested this cake after a week of making lighter desserts like our Easy 3-Ingredient Sugar Cookies for Beginners. Once this decadent cake came out of the oven, it instantly became a favourite, deeply moist, perfectly balanced, and surprisingly simple.
Updated & Retested: November 2025. Made with real chocolate, cocoa, and coffee, this cake captures everything indulgent about homemade baking, no fancy tools needed, just a whisk, two pans, and pure chocolate bliss.
A Triple Chocolate Cake is a rich dessert made with three layers of chocolate-flavour moist chocolate sponge, creamy chocolate frosting, and chocolate chips or ganache on top. It’s the ultimate indulgent treat for true chocolate lovers.
| Yield | Prep Time | Cook Time | Total Time | Difficulty | Cuisine | Calories |
|---|---|---|---|---|---|---|
| 12–14 slices | 25 minutes | 25 minutes | 50 minutes | Intermediate | American | ~520 per slice |
What is Triple Chocolate Cake?
A Triple Chocolate Cake is a rich, multi-layered dessert made using three forms of chocolate cocoa powder, melted chocolate, and chocolate chips. This trio creates a deep, balanced flavour and a soft, fudgy texture that defines true chocolate indulgence.
According to the USDA, cocoa and dark chocolate are natural sources of antioxidants, offering small amounts of iron and magnesium, a sweet bonus to every delicious slice.
Why You’ll Love It
- Fast & Weeknight-Friendly: Simple mixing and one-bowl batter make this Triple Chocolate Cake doable even on busy days.
- Crowd-Pleaser Flavour: Three kinds of chocolate deliver rich depth and bakery-style texture.
- Pantry Ingredients: You likely have everything already: flour, cocoa, and chocolate chips.
- Easy Substitutions: Use plant-based milk, gluten-free flour, or vegan butter for dairy- and gluten-free versions.
- Make-Ahead Friendly: Bake layers a day early and frost later for stress-free prep.
- Kid-Approved & Party-Ready: Perfect for birthdays, gatherings, or any dessert table.
Chocolate lovers who enjoy triple chocolate mousse cake or chocolate cake with cream cheese frosting will find this recipe delivers the same depth of flavor with less effort and more home-baked warmth.
This recipe’s texture rivals a classic Pound Cake Dessert while staying light and moist; every bite melts in your mouth.
Ingredients (+ Substitutions)
This Triple Chocolate Cake layers rich flavour with pantry staples. Each ingredient adds structure or moisture, and there are easy swaps if you’re baking for special diets or preferences.
| Ingredient | Substitution / Diet Note |
|---|---|
| 1 cup dark or semisweet chocolate chips | Use vegan chocolate chips for dairy-free |
| 1 cup hot coffee | Swap for hot water or espresso for a deeper flavour |
| 2 cups all-purpose flour | Use 1:1 gluten-free flour blend for the GF version |
| 1 cup granulated sugar | Substitute coconut sugar for a less refined option |
| 1 cup light brown sugar | Replace with white sugar + 1 tsp molasses |
| ¾ cup cocoa powder | Dutch-process cocoa gives a smoother taste |
| 1 tsp salt | Use fine sea salt for a balanced flavour |
| 2 tsp baking soda | No swap; gives lift and structure |
| ¾ cup vegetable oil | Melted coconut oil or avocado oil for healthier fat |
| 1 cup buttermilk | Mix 1 cup milk + 1 tbsp vinegar for the homemade version |
| 2 eggs | Use flax eggs for vegan (2 tbsp flaxseed + 5 tbsp water) |
| 1 tsp vanilla extract | Pure extract adds the best flavour; imitation works too |
| Chocolate Buttercream | |
| 1 cup (2 sticks) salted butter, softened | Use vegan butter for dairy-free |
| 3 ⅓ cups powdered sugar | Adjust sweetness to taste |
| ⅔ cup cocoa powder | Pure extract adds the best flavour; imitation works too |
| Pinch salt | Balances the sweetness |
| 1 ½ tsp vanilla extract | For extra-dark flavour, use black cocoa |
| ¾ cup chocolate chips, melted & cooled | Substitute melted vegan chocolate |
| ¼ cup heavy cream or milk | Use coconut cream for dairy-free |
| 12 oz mini chocolate chips | Optional garnish: Use dark, milk, or white mix |
This combination of rich cocoa, smooth buttercream, and melted chocolate gives bakery-quality results right from your kitchen.
Equipment
You don’t need professional tools to make this Triple Chocolate Cake; just a few essentials to ensure a smooth, mess-free bake.
- Two 9-inch round cake pans: For even baking and classic layered presentation.
- Parchment paper rounds: Helps cakes release cleanly and prevents sticking.
- Mixing bowls (large and medium): For combining dry and wet ingredients separately.
- Electric or stand mixer: Speeds up creaming the buttercream and batter mixing.
- Whisk & rubber spatula: For hand-mixing and scraping down the bowl sides.
- Wire cooling rack: Keeps cakes from overbaking as they cool.
- Icing spatula & bench scraper: For smooth, professional frosting results.
- Measuring cups & spoons: Accuracy ensures consistent texture and flavour.
Optional but helpful: a cake carrier for storing, and a serrated knife for levelling layers.
Step-by-Step
Making this Triple Chocolate Cake is easier than it looks. The key is mixing carefully and allowing each element to cool properly before assembly.
Total Time 55 minutes
Step 1: Prep the pans
Grease two 9-inch cake pans, line with parchment rounds, and grease again.
Tip: Parchment ensures your cakes release cleanly every time.
Step 2: Mix dry ingredients
In a large bowl, whisk flour, cocoa powder, sugars, baking soda, and salt.
Note: Sifting cocoa prevents lumps and gives a smoother batter.
Step 3: Combine wet ingredients
In a mixer bowl, beat oil, eggs, and vanilla until smooth. Add buttermilk, then pour wet into dry ingredients. Mix gently.
Step 4: Add the coffee
Stir in hot coffee (or water). The batter will be thin, that’s what makes it so moist.
Tip: Coffee enhances chocolate flavour without adding bitterness.
Step 5: Bake
Divide evenly between pans and bake at 350°F (177°C) for 23–26 minutes. Check doneness with a toothpick.
Step 6: Cool completely
Cool cakes in the pan, then transfer to a wire rack. Don’t rush — frosting warm cakes will melt the buttercream.
Step 7: Make the frosting
Beat butter until creamy. Add powdered sugar, cocoa, salt, vanilla, and cream.
Tip: Add extra cocoa for a richer colour or more cream for a fluffier texture.
Step 8: Assemble the cake
Level cakes if domed. Spread frosting between layers, then coat top and sides. Garnish with mini chocolate chips or drizzle ganache.
The final touch is rich, fluffy layers and creamy frosting that make every bite irresistible.
Estimated Cost: 10 USD
Supply:
- 2 × 9-inch cake pans
- Parchment paper
- Wire rack
Tools:
- Electric or stand mixer
- Mixing bowls
- Spatula
- Serrated knife
- Measuring cups & spoons
Materials: All listed ingredients (flour, cocoa powder, eggs, butter, sugar, chocolate chips, etc.)
Common mistakes + quick fixes:
- Cake sinking? Slight dips are normal with cocoa-heavy cakes.
- Frosting too thick? Add 1 tbsp cream at a time.
- Crumbly layers? Chill cakes before stacking.
For more baking inspiration, check out our No-Bake Cookies Nutrition Facts or try this refreshing Easy Lime in the Coconut Drink Recipe to pair with your cake.
Want something lighter after this cake? Try our 3 ingredient chocolate mousse — it’s a quick, no-bake option that pairs beautifully with this rich dessert.
For plant-based bakers, our vegan chocolate cupcakes bring the same deep cocoa flavour in bite-sized form.
Variations & Serving Ideas
One of the best parts of this Triple Chocolate Cake is how versatile it is. You can customise the flavour, frosting, or presentation to fit any occasion, from birthdays to dinner parties.
- Slow Cooker Version: Pour batter into a greased slow cooker and cook on LOW for 3 hours. Perfect for hands-off baking.
- Extra-Cheesy Chocolate: Add a thin layer of chocolate cream cheese frosting between layers for tangy richness.
- Vegan Version: Use flax eggs, dairy-free butter, and almond milk for a fully vegan chocolate dream.
- Spicy Twist: Add ½ teaspoon cayenne or cinnamon for a Mexican chocolate flavour.
- Triple Chocolate Mousse Cake: Layer with whipped chocolate mousse for a silky finish.
- Holiday Touch: Garnish with crushed peppermint or fresh raspberries for festive flair.
Serving Ideas:
Enjoy a slice with Simple Lime and Coconut Cocktail or serve alongside Ninja Creami Ice Cream Recipes: Delicious Ideas for the ultimate dessert duo.
Storage, Reheating & Make-Ahead
This Triple Chocolate Cake stores beautifully, making it perfect for parties or prepping ahead of time.
Fridge: Keeps up to 5 days tightly covered. Chill uncovered for 30 minutes first to set the frosting, then cover.
Freezer: Store whole or sliced for up to 3 months in airtight containers or double-wrapped in plastic wrap.
Reheat: Let slices thaw overnight in the fridge, then bring to room temperature or warm gently in the microwave for 10–15 seconds.
Store your cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Mini Q&A
Can you freeze Triple Chocolate Cake?
Yes! Wrap tightly and freeze for up to 3 months. Defrost in the fridge overnight before serving.
Best way to reheat?
Microwave slices on medium power for 10 seconds or serve at room temperature for the best texture.
Can I make it ahead?
Absolutely bake the layers 1 day in advance, wrap them in plastic, and frost the next day for easy celebration prep.
Can I refrigerate the frosting separately?
Yes, up to 4 days. Re-whip for 30 seconds before using.
For more make-ahead ideas, try our Chicken Bacon Ranch Pasta Salad, another crowd-pleaser that tastes even better the next day.
FAQs
What is a Triple Chocolate Cake?
It’s a rich, layered dessert made with cocoa powder, melted chocolate, and chocolate chips, three forms of chocolate for intense flavour.
Why is it called Triple Chocolate Cake?
It features three chocolate elements in the batter, frosting, and topping.
What are the three chocolates in Triple Chocolate Cake?
Cocoa powder, semisweet or dark chocolate, and chocolate chips or ganache.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend and ensure your cocoa and chips are GF-certified.
Why did my chocolate cake sink?
It’s normal for cocoa-heavy cakes to dip slightly due to moisture. Cooling fully on a rack prevents collapse.
Can I use a different pan size?
Yes. This recipe also fits a 9×13-inch pan or makes 24 cupcakes — just adjust bake time by 5–7 minutes.
Can I frost with cream cheese frosting?
Absolutely! Try it with chocolate cream cheese frosting for tang and extra smoothness.
What’s the best cocoa to use?
Dutch-process cocoa creates a darker, smoother flavour; natural cocoa adds a lighter, more classic taste.
Can I make this vegan?
Yes. Use flax eggs, plant-based milk, and vegan butter; it turns out rich and tender.
Why is it called “Death by Chocolate”?
It’s a fun nickname for cakes with extra layers of chocolate, like this one, symbolising indulgent richness.
For more chocolate inspiration, check out our Easy Halloween Cookies or No-Bake Lemon Icebox Pie for a lighter dessert contrast.
Irresistible Triple Chocolate Cake (Rich, Moist & Bakery-Style)
Equipment
- 2 9-inch round cake pans line with parchment paper
- 1 Electric mixer handheld or stand
- 1 Whisk for dry ingredients
- 1 Rubber spatula scrape sides cleanly
- 1 Wire cooling rack essential for even cooling
- 1 Icing spatula for smooth frosting
- 1 Bench scraper optional for professional finish
Ingredients
Chocolate Cake
- 1 cup dark or semisweet chocolate chips – use vegan chocolate chips for dairy-free
- 1 cup hot coffee – swap for hot water or espresso for deeper flavor
- 2 cups all-purpose flour – use 1:1 gluten-free flour blend for GF version
- 1 cup granulated sugar – substitute coconut sugar for less refined option
- 1 cup light brown sugar – replace with white sugar + 1 tsp molasses
- ¾ cup cocoa powder – Dutch-process cocoa gives smoother taste
- 1 tsp salt – fine sea salt balances flavor
- 2 tsp baking soda – gives lift and structure
- ¾ cup vegetable oil – use melted coconut or avocado oil for healthier fat
- 1 cup buttermilk – or 1 cup milk + 1 tbsp vinegar for homemade version
- 2 large eggs – use flax eggs 2 tbsp flaxseed + 5 tbsp water for vegan
- 1 tsp vanilla extract – pure extract adds best flavor
Chocolate Buttercream
- 1 cup 2 sticks salted butter, softened – use vegan butter for dairy-free
- 3 ⅓ cups powdered sugar – adjust sweetness to taste
- ⅔ cup cocoa powder – use black cocoa for darker flavor
- Pinch salt – balances sweetness
- 1 ½ tsp vanilla extract – enhances aroma
- ¾ cup chocolate chips melted & cooled – substitute melted vegan chocolate
- ¼ cup heavy cream or milk – use coconut cream for dairy-free
- 12 oz mini chocolate chips – optional garnish dark, milk, or white mix
Instructions
Step 1: Prep the Pans
- Grease two 9-inch round cake pans, line with parchment rounds, and grease again.
- Tip: Parchment ensures cakes release cleanly every time.
Step 2: Mix Dry Ingredients
- Whisk flour, cocoa powder, sugars, baking soda, and salt in a large bowl.
- Note: Sifting cocoa removes lumps and gives a smoother batter.
Step 3: Combine Wet Ingredients
- In another bowl, beat oil, eggs, and vanilla until smooth. Add buttermilk, then pour wet ingredients into dry ingredients. Mix gently until combined.
Step 4: Add the Coffee
- Stir in hot coffee (or water). Batter will be thin — that’s what makes it extra moist.
- Tip: Coffee enhances the chocolate flavor without tasting like coffee.
Step 5: Bake
- Divide batter evenly between pans and bake at 350°F (177°C) for 23–26 minutes.
- Check: A toothpick inserted in the center should come out clean.
Step 6: Cool Completely
- Cool cakes in pans for 10–15 minutes, then transfer to a wire rack.
- Warning: Frosting warm cakes will melt the buttercream.
Step 7: Make the Buttercream
- Beat softened butter until creamy. Add powdered sugar, cocoa, salt, vanilla, and cream. Beat on low for 30 seconds, then high for 1 minute.
- Tip: Add 1 tbsp cream if too thick or extra cocoa for deeper color.
Step 8: Assemble & Frost
- Level cakes if domed. Spread frosting between layers, then over top and sides. Garnish with mini chocolate chips or drizzle ganache if desired.
- Fix: If crumbly, chill cakes before stacking for cleaner layers.
Storage Tip
- Refrigerate uncovered cake for 30–60 minutes to set frosting, then cover tightly. Keeps 5 days in fridge or 3 months in freezer.
Notes
Nutrition (With Disclaimer)
Below is an estimated nutrition breakdown for one slice of this Triple Chocolate Cake (based on 14 servings). Values may vary depending on brands and portion size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 68 g |
| Protein | 6 g |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Cholesterol | 65 mg |
| Sodium | 340 mg |
| Fiber | 4 g |
| Sugars | 49 g |
| Calcium | 70 mg |
| Iron | 3 mg |
Nutrition values are estimates based on standard ingredients and portions. Always verify with your preferred calculator if tracking dietary intake.
Disclaimer: Nutritional values are estimates and may vary depending on ingredients and preparation methods. For personalised dietary advice, consult a registered dietitian or visit Healthline for more information about the health benefits of dark chocolate.
Recipe Cost
Making this Triple Chocolate Cake at home costs approximately $10–$14 total, or about $0.90–$1.10 per slice.
- Higher cost: Using premium dark chocolate, Dutch-process cocoa, or organic dairy.
- Lower cost: Opt for store-brand chocolate chips, cocoa, and sugar.
- Budget tip: Buy chocolate chips and cocoa in bulk; they keep well for months and reduce per-recipe cost significantly.
Despite its bakery-level flavour, this cake remains affordable and perfect for feeding a crowd without splurging.
Expert Notes (Tested from the Kitchen)
I tested this Triple Chocolate Cake three times to perfect the moisture and crumb. The secret? Use hot coffee to bloom the cocoa powder; it deepens the flavour beautifully.
“This recipe was tested multiple times in our home kitchen to ensure consistent texture, flavour, and bake time. Every crumb tells a story.”
I also found that chilling the frosted cake for 30 minutes before slicing gives the cleanest layers and helps the buttercream set. If you prefer a lighter texture, reduce brown sugar slightly or use buttermilk at room temperature for a better rise.
Read more baking stories and kitchen-tested tips on our Medium page:
Recipes Lace on Medium
For vegan or dairy-free bakers, I retested with oat milk and flax eggs the results were just as rich and tender. This is one of those cakes that tastes even better the next day!
Comments Reminder
Did you try this Triple Chocolate Cake? ⭐⭐⭐⭐⭐
Leave a rating and tell us how it turned out!
Your feedback helps other readers and ensures Recipes Lace keeps our desserts tested, updated, and perfected.
We’d love to hear your favourite twist: extra ganache, cream cheese frosting, or a vegan version?
Drop your thoughts below, and don’t forget to tag us if you share your creation on social media!
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Reviews & Reader Tips
★★★★★ “Best chocolate cake ever!” Emily R.
I made this for my son’s birthday, and everyone went back for seconds. I added a drizzle of ganache, pure perfection!
★★★★☆ “Rich and moist!” Carlos D.
Used almond milk instead of buttermilk, and it still came out amazing. Next time, I’ll try the vegan version.
★★★★★ “My new go-to!” Leah P.
“So easy to make, and the frosting was heavenly. Chilling before slicing really helped with clean layers.”
💡 Reader Tips:
- Add espresso powder to intensify the chocolate flavour.
- For a Triple Chocolate Mousse Cake twist, add a layer of mousse between cakes.
- Garnish with white chocolate curls for contrast.
- Pair it with our Easy Lime in the Coconut Drink Recipe for a refreshing finish.
Conclusion
This Triple Chocolate Cake is the ultimate celebration of chocolate three layers of rich cocoa flavour, velvety buttercream, and pure indulgence in every bite. Whether it’s for a birthday, holiday, or cozy weekend bake, this recipe never fails to impress.
This triple chocolate cake is pure comfort. Save this recipe on Pinterest to make it again!
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Make sure to save this recipe on Pinterest so you can find it again when the next chocolate craving strikes.
Looking for more dessert inspiration? Try our crowd-favourite Cherry Yum Yum No-Bake Dessert, another creamy, no-fuss treat you’ll love!
