Get ready for the ultimate triple chocolate layer cake! This three layer chocolate cake is filled with whipped chocolate ganache and covered in a chocolate sour cream frosting. This really is the perfect cake for chocolate lovers.
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This triple chocolate cake is a combination of some of my all time favorite recipes on Alpine Ella. It features my super moist chocolate cake , chocolate ganache (from my chocolate chip loaf cake) that has been whipped until it has a mousse-like texture, and then covered in my favorite chocolate sour cream frosting from my popular recipe Matilda's Chocolate Cake!
I've made this cake into three layers so it's a real showstopper, but you can easily just make this a two layer cake without changing any of the ingredients or method!
If you want even more chocolate recipes, you have to try my chocolate filled cookies, chocolate walnut cake, chocolate covered strawberry cake, and chocolate marshmallow cookies!
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Why you will love this recipe!
- This recipe has three different chocolate elements - the chocolate cake, the chocolate ganache filling, and the chocolate buttercream. I also added some shaved chocolate on top just for good measure.
- While this triple chocolate layer cake looks like a showstopper it's actually really easy to make and uses simple ingredients!
- You can easily make the cake ahead of time, so it's perfect to make for large gatherings or parties when you're short on time.
- This chocolate cake is so moist and flavorful, truly better than any boxed cake mix out there!
Ingredients Needed
- Flour: I've only tested this recipe with all purpose flour.
- Cocoa Powder: make sure you are using dutch processed cocoa powder. Not only is it much richer in taste, but it reacts differently with baking soda and baking powder compared to unsweetened cocoa powder. If you only have unsweetened cocoa powder, you'll need to change the amount of baking powder and baking soda used!
- Buttermilk: this is what makes the cake so moist, but you can swap it out for sour cream or full fat yogurt.
- Oil: make sure you use a neutral oil like vegetable oil or canola oil - we don't want anything with a flavor.
- Chocolate: I recommend using high quality chocolate bars for both the ganache filling and the chocolate buttercream. My rule of thumb for chocolate in baking is if I wouldn't eat it on it's own, I wouldn't use that chocolate in the recipe!
- Sour Cream: make sure to use full fat sour cream for the frosting. Don't have any sour cream? How about using my chocolate cream cheese frosting recipe instead?
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Step 1: In a large mixing bowl or in a stand mixer fitted with the paddle attachment, mix all of the dry ingredients together.
Step 2: In a large jug or in a bowl, whisk together all of the wet ingredients until smooth.
Step 3: While the mixer is running on low speed, slowly pour the wet ingredients into the dry ingredients. Once all of the wet ingredients are added, pour in the hot water. This batter will be very liquidy which is normal!
Step 4: Pour into three 8-inch cake pans that are greased and lined with parchment paper. Bake at 350°Fahrenheit for 22-25 minutes. Let the baked cakes cool in the pan for 10-15 minutes, then remove from the pan and let them cool completely on a wire cooling rack.
Step 5: Make your cake filling. Heat your heavy cream in a small saucepan until simmering, then pour over the chopped chocolate. Let sit for a few minutes before whisking smooth. Let the chocolate ganache sit until it is at room temperature.
Step 6: With a hand held mixer, whisk the chocolate ganache for 2-3 minutes on medium speed until the chocolate ganache has lightened in color and is double in size.
Step 7: Melt the chopped chocolate and let cool down. You can either melt it in the microwave in 12 second increments, stirring after each increment to make sure it doesn't burn. You could also use a double boiler if you don't have a microwave!
Step 8: In a stand mixer fitted with the paddle attachment, beat the room temperature butter with the confectioners' sugar on low speed until combined. Increase the speed to medium-high and beat until soft and fluffy.
Step 8: Add the cocoa powder and beat on low speed, once combined increase the speed to medium-high.
Step 9: Pour in the melted chocolate, salt and sour cream. Beat in the mixer until spreadable.
Expert Tips & Tricks
- Measuring ingredients - I always recommend using a weighing scale and measuring out your ingredients the metric way. It really is the most accurate way to bake!
- Let the cakes cool completely - make sure your cakes are completely cool before you start assembling them with the filling and the frosting, otherwise, it might melt straight off of the cake!
- Want a thicker filling? Feel free to double the ingredients for the whipped chocolate ganache filling if you want it to be thicker!
- Cooling the melted chocolate - the melted chocolate for the chocolate frosting should not be warm when you add it to the rest of the ingredients, otherwise it might melt the butter.
- Room temperature ingredients - pull out the cake and frosting ingredients at least 1 hour before you start baking, longer if it's winter and your kitchen is cold! You especially want the butter for the frosting to be at room temperature, otherwise, it will be difficult to beat with the powdered sugar to get thick and fluffy frosting.
Recipe FAQs
Yes, follow the same recipe and split the batter into two 8-inch cake pans. You'll want to bake them for 35-40 minutes though!
Yes you can, I only have 2 cake pans! Bake the first two layers and let them cool for about 10 minutes in the pan, then remove one cake from the cake pan and re-grease and line it, then bake the final cake layer.
You can make the cake layers 2 days ahead of time, just wrap each cake tightly in plastic wrap and place in the fridge. You can also freeze the cake layers! Let the cakes cool completely then wrap tightly in plastic wrap, freeze for up to 1 month. Let the cakes thaw at room temperature before assembling.
Try these chocolate-related recipes next!
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Thank you!
Ella
Recipe
Triple Chocolate Cake
Equipment
- 3 8" round cake pans
Ingredients
Chocolate Cake
- ¾ cup (65 grams) cocoa powder dutch processed
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon (¾ teaspoon) vanilla extract
- ¾ teaspoon (¾ teaspoon) kosher salt
- 2 (2) eggs room temperature
- 2 cups (220 grams) all purpose flour
- 2 teaspoon (2 teaspoons) baking soda
- 1 teaspoon (1 teaspoon) baking powder
- 1 cup (240 ml) buttermilk room temperature
- ½ cup (120 ml) vegetable oil
- 1 cups (240 ml) very hot water
Whipped Chocolate Ganache Filling
- 4 oz (113 grams) semi-sweet chocolate chopped
- ½ cup (120 ml) heavy cream
Chocolate Sour Cream Frosting
- 1 cup (220 grams) unsalted butter room temperature
- ½ teaspoon (½ teaspoon) kosher salt
- 2 cups (226 grams) confectioners' sugar
- 1 cup (84 grams) cocoa powder dutch processed
- ½ cups (120 ml) sour cream room temperature
- 6 oz (170 grams) dark chocolate chopped
Instructions
Make Cake
- Preheat your oven to 350°F/175°C. Butter or grease three 8-inch baking pans and line it with parchment paper. If you only have two pans, bake the first two cake layers and let them cool slightly before reusing one of the pans for the third layer.
- In a stand mixer fitted with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a large jug or bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- While the mixer is on your lowest speed, slowly pour in the wet ingredients into the dry.
- While the mixer is still running, slowly add the hot water and mix. Your batter will be very thin, so don't worry! Make sure the mixer is on your lowest speed so it doesn't splash everywhere!
- Pour the batter into the prepared pans, it's about 470 grams per cake pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool for 10 minutes before removing from the pans. Let them cool completely on a cooling rack.
Make Filling
- In a small saucepan, bring the heavy cream to a simmer (but not a boil!).
- Place the chopped chocolate in a large bowl. Pour the hot heavy cream on top and let sit for a few minutes. Whisk after 2-3 minutes until smooth. Let sit until completely cool.
- You'll know you're ready for the next step when you can easily scoop out the ganache with a spoon - you don't want it to be too stiff or too loose!
- Using a handheld mixer, mix the chocolate ganache on medium speed for 2-3 minutes. It should become very light in color and fluffy.
Make Frosting
- Melt the chopped chocolate in a microwave, stirring every 10 seconds so it doesn't burn.
- In your stand mixer with the paddle attachment, beat the butter and confectioners' sugar together on the lowest speed until combined.
- Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in your cocoa powder and beat on low, then increase the speed to medium for 1-2 minutes.
- Add your sour cream, melted chocolate and salt and beat on medium speed until it is spreadable and fluffy.
Assembly
- Place one layer of the cake down and cover with half of the whipped chocolate ganache. Place another cake layer on top and repeat with the remaining ganache. Finally, place the third cake layer on top. Cover the sides and top of the cake with the sour cream chocolate frosting.
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C.M. says
The cake itself was amazing! Moist, but not dense. Fluffy, but not dry. The perfect crumb. I did sub butter for the oil and hot decaf coffee for the hot water. Perfect sweetness. Not too sweet and not too unsweet.
The icing was amazing and rich and really was so tasty. I liked that it didn't call for tons of sugar, as some frostings out there call for lots of cups. Great texture. Very rich and decadent chocolate cake.
berta says
I have made this numerous times and each time it was just the best. Everyone raved about it. Thanks so much for posting.
Kelly Miller says
Hello! Your recipe sounds great! I would like to make a 2 layer 9×13 cake. I'm thinking I'll need approximately 15cups batter total (7.5C per 9×13 pan) I plan to make 2 cakes and then layer them. Would this recipe make enough batter for that? Or would the recipe only be enough for 1-9×13? Thanks in advance!
Ella says
Hi Kelly! So I haven't weighed out how much batter it is, but it makes about 12 cups of cake batter. It should be enough for one 9x13 baking pan, so I recommend either doubling the ingredients or multiplying by 1.5!
Carol Campbell says
I made two of these for my partners 65th birthday. I’m not a baker, so, I was surprised at how easily it all came together. Everyone loved them and some even said it was the best chocolate cake they ever tasted. I had lots of extra frosting. I will definitely make this again.
Jamie says
How do I store the ganache filling??
Ella says
You can store in an airtight container in the fridge for up to a week, when ready to use let come to room temperature and then re-whip!
kathy says
Best chocolate cake……EVER! Takes a little time but so worth it. Thank you for the recipe! Wonderful.
Julie Curry says
My daughter requested the most chocolatey cake I could make and this was exactly was I was hoping for!! I used the Trader Joe’s 1 lb 72% chocolate bar for the chopped chocolate and it was perfection!!bony too sweet and super moist!!! DELICIOUS!
Ella says
Hi Julie, thank you so much for your review! I'm so glad you liked the recipe!
Barbara says
Im not a baker of any kind, but made this and it was DELICIOUS. It wasn’t beautiful, but it was SO soft and moist. Now I want to make another 😂😅