This easy triple chocolate cake recipe makes a super soft and moist cake with intense chocolate flavor, creamy chocolate buttercream, and chocolate chips on top. I like that the cake batter is very simple to mix together, and the finished cake is easy enough for beginners to make.
It’s a great choice when I want a rich chocolate dessert without a complicated method. If you love chocolate cake, you should also try this Air Fryer Chocolate Cake. Keep reading to see how the thin batter bakes into soft cake layers and why letting the chocolate cool before making the frosting matters.
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Try This Easy Triple Chocolate Cake Recipe
If you love chocolate desserts, this cake is worth making. The cake itself is soft and moist, while the chocolate buttercream adds another layer of rich chocolate flavor.
I especially like that this is a 2 layer chocolate cake, so you get plenty of frosting between the layers as well as around the outside. Chocolate chips on top finish it off without making the decorating complicated.
Why You’ll Love It
- Soft and moist: Buttermilk, oil, and boiling hot water help give the cake its soft and moist texture.
- Three kinds of chocolate: Dutch-processed cocoa powder flavors the cake, semi-sweet chocolate goes into the frosting, and chocolate chips finish the cake.
- Easy to make: The cake batter comes together in a few simple mixing steps, and the frosting only needs butter, powdered sugar, and melted chocolate.
- Great for beginners: The method is straightforward, and the cake layers can be assembled once they have cooled completely.
Ingredients
- Dutch-processed cocoa powder: I like using Dutch-processed cocoa because it gives the cake a deep chocolate flavor and works with the baking powder in this recipe. If you use natural unsweetened cocoa instead, the leavening needs to be changed too.
- Espresso powder: You only need a small amount, but it works nicely with the chocolate flavor. I keep it in the recipe because it adds to the overall chocolate taste without making the cake taste like coffee.
- Buttermilk: This helps give the cake its soft, moist texture. I would keep it rather than replacing it casually because it is part of what makes the cake so tender.
- Canola or vegetable oil: Oil helps keep the cake moist and soft. Either one works, so I use whichever I already have.
- Semi-sweet chocolate: Use a good-quality semi-sweet chocolate for the frosting. It needs to be melted and cooled before mixing it into the butter and powdered sugar.
- Chocolate chips: These make an easy decoration for the finished cake and add even more chocolate on top.
How to Make Easy Triple Chocolate Cake
1. Combine flour, cocoa, sugar, baking powder, salt, and espresso powder in a medium bowl.
2. Mix oil, eggs, buttermilk, and vanilla just until combined.
3. Then add the dry ingredients and mix until combined.
4. Slowly mix in hot water and stir just until combined. The water should be hot and boiling. Please take care that you don't burn yourself. The chocolate cake batter will be very thin.
5. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Cut out circles for the bottoms and stripes for the sides. Spray a bit of baking spray underneath the stripes so that it sticks to the sides.
6. Fill the cake batter into the two baking pans equally. Use a kitchen scale for the most accurate results. If you measure the pans, you can be sure that your cake layers will be equal in size and texture. Then bake and let cool.
7. Mix butter until soft and creamy for about 2 minutes.
8. Sift in powdered sugar and mix until creamy and combined.
9. Add melted chocolate and mix until smooth and creamy.
10. Cut a thin layer off the tops of your cakes to create a flat surface.
11. Then place one cake layer on a cake stand, turner, or serving plate. Remove about ½ cup of frosting for decoration. Spread half of the remaining frosting over the cake. Then place the second cake layer on top and spread the remaining frosting over the cake and frost the outside and the sides of the cake.
12. Decorate with chocolate chips and the reserved frosting. I transferred the reserved frosting to a piping bag fitted with a Wilton 32B tip and piped it on top of the cake.
13. Chill at least 3 hours in an airtight container in the fridge.
Recipe Tips
- Use room-temperature butter for the frosting so it becomes creamy more easily.
- Let the melted chocolate cool for about 10 minutes before adding it to the frosting. It should still be smooth and liquid but not overly warm.
- The cake batter will be very thin after adding the boiling hot water. That is how it should look.
- Divide the batter equally between the two pans so the cake layers bake evenly.
- Don’t overbake the cake. Start checking with a toothpick in the center around 20 minutes.
- Let the cake come to room temperature for 15–30 minutes before serving for the best texture.
What Can You Serve With This?
- Fresh berries
- Strawberries
- Raspberries
- Vanilla ice cream
- A cup of coffee
FAQs
Yes. Substitute it 1:1, but change the leavening to 1½ teaspoons baking powder and ½ teaspoon baking soda instead of 1 tablespoon baking powder.
Keep it in an airtight container. It lasts up to 4 days in the refrigerator or up to 3 days at room temperature.
Yes. The baked cake layers can be wrapped tightly twice in plastic wrap and frozen for up to 1 month. Thaw them on the counter for about 1–2 hours before making the frosting and assembling the cake.
Recipe
Easy Triple Chocolate Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup dutch-processed cocoa powder, spooned and leveled
- 1 ½ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling hot water
Frosting
- 1 ½ cups unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 1 ½ cups semi-sweet chocolate, melted and cooled
- 1 cup semi-sweet chocolate chips for decoration
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- Make the cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don't burn yourself! The batter will be very thin.
- Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
- Make the frosting: Mix butter until creamy. Add powdered sugar and mix until combined. Stir in melted chocolate until creamy. The melted chocolate shouldn't be hot. After melting, let stand 10 minutes.
- Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner or serving plate. Remove ½ cup of the frosting for decoration. Spread the half of the remaining frosting over the cake. Place the second cake layer on top and frost the outside and the sides of the cake with the remaining frosting. Decorate with chocolate chips and the reserved frosting. Chill in an airtight container in the fridge for at least 3 hours.
- Leftovers will stay fresh up to 4 days. Let cake come to room temperature before serving.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.Taste & Texture
Rich and intensely chocolatey with soft, moist cake layers, creamy chocolate buttercream frosting, and chocolate chips on top.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer – Cake Layers: Cool completely, wrap each layer tightly in plastic wrap twice, and freeze for up to 1 month. Thaw on the counter for about 1–2 hours.
- Freezer – Whole Cake: After chilling for 3 hours, freeze until firm for about 2 hours. Wrap tightly in plastic wrap twice, then wrap in two layers of foil. Freeze for up to 2 months and thaw overnight in the refrigerator.
- Freezer – Slices: Freeze slices for about 1 hour, then wrap tightly twice in plastic wrap and place in a freezer bag with as much air removed as possible. Freeze for up to 2 months and thaw on the counter for about 1 hour.
- Reheat: Let the cake come to room temperature before serving.
Serving Recommendations
- Let the cake sit at room temperature for 15–30 minutes before serving.
- Slice after the cake has been chilled and brought back to room temperature.
- Keep the chocolate chips and reserved frosting on top for a simple chocolate finish.
Recipe Variations and Substitutions
- Replace Dutch-processed cocoa powder with natural unsweetened cocoa powder 1:1, but use 1½ teaspoons baking powder and ½ teaspoon baking soda instead of 1 tablespoon baking powder.
- Use either canola oil or vegetable oil in the cake.
- Use high-quality semi-sweet chocolate for the frosting.
Proper Storage Tips
- Always store the finished cake in an airtight container.
- Keep it at room temperature for up to 3 days or in the refrigerator for up to 4 days.
- Let refrigerated cake come to room temperature before serving.
- For longer storage, freeze the cake layers, whole cake, or individual slices using the methods above.
Pro Tips
- Use room-temperature butter for the frosting.
- Let melted chocolate cool for about 10 minutes before adding it to the buttercream.
- Divide the cake batter equally between the two pans.
- Don’t overbake the cake layers.
- Let the finished cake chill for at least 3 hours before serving.
Video
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Ashmita Kant
Hi Sabine, If I was to make this in 2 6inch pans, should I half the recipe?can’t wait to try it for my husband’s birthday 😊
Sabine
Hi Ashmita, Yes, when using 6-inch pans, simply half the recipe. Happy bday to your hubby. 🙂