Triple Chocolate Layer Cake
A luscious, decadent Triple Chocolate Layer Cake. The chocolate ganache dripping down the sides dresses up the cake but it’s so easy to make.
My family is crazy about this chocolate cake. It’s the cake my son requested again this year for his birthday. I’m always happy to make it for him because it’s easy to make.
It has two chocolate cake layers, chocolate ganache between the layers and dripping from the top layer. Then it’s crowned with chocolate curls.
The chocolate curls are easy to make. You just use a vegetable peeler and a chocolate bar.
Orson Gygi sells my favorite chocolate, Guittard Old Dutch Milk Chocolate Wafers, in a 5 lb. bag that’s always in my pantry. I used it to make the ganache but you could also use any of good chocolate in the baking aisle at the grocery store. Use semi-sweet if you prefer.
My son is crazy about Kroger / Smith’s Private Selection Cherry Chocolate Chip ice cream. It’s a perfect addiction to this triple chocolate layer cake.
Making a Triple Chocolate Layer Cake
If you’ve never made a layer cake, be sure and check out my Baking Tips For Layer Cakes post.
Here’s a quick video showing how to make this triple chocolate layer cake.
Triple Chocolate Layer Cake
Ingredients:
- 2 cups minus 2 tablespoons sugar*
- 1-3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1-1/4 teaspoons baking powder*
- 1-1/4 teaspoons baking soda*
- 1 teaspoon salt
- 2 large eggs
- 1 cup plus 2 tablespoons milk*
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Ganache
- 16 oz. milk chocolate, finely chopped
- 1 cup heavy cream
Chocolate Candy bar for Chocolate curls for decoration, optional
Directions:
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Chocolate Ganache
Place chocolate in a glass bowl. Heat heavy cream on medium high heat just until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Wait two minutes and then stir until chocolate is completely melted and smooth (if necessary, you can microwave on 50% briefly). Cool until ganache is thickened but still thin enough to drip down the sides of the cake.
Place one cake layer onto a cake stand or serving plate. Spread ganache in an even layer on the first layer. Top with the second cake layer. Spread ganache in an even layer on the second layer and place dollops on the edge so the ganache drips down the sides of the cake.
Decorate top of cake with chocolate curls, if desired.
Notes: *Before high altitude changes: 2 cups sugar, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 cup milk
Cake is adapted from Hershey’s.com
More chocolate cake recipes you might like:
$100 Cake, Barbara Bakes
Black Forest Cheesecake Cake, Barbara Bakes
Cherry Chocolate Cake for Two, Barbara Bakes
Chocolate Mudslide Cake, Beyond Frosting
Malted Chocolate Cake with Toasted Marshmallow Filling, Tidy Mom
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So I’m your article on cake tips you recommend using parchment paper on the bottom of the cake pan, but in this recipe you don’t use paper. Why is that?
Hi Alex – it’s an extra step that isn’t required, but does make it easier to get the layers out of the cake pan. If you have the parchment, I would use it in this recipe as well. But I don’t want to scare people off if they don’t have it.
Thank you so much for the recipe and all the tips! My first layered cake came out perfectly
Great! Thanks for letting me know.
What type of chocolate bar did you use for the curls?
A 3.5 ounce Cadbury Milk Chocolate Bar
Hi Barbara! I was looking back at a post of mine quite a few years ago and there was a comment from you. I suddenly wondered where you had got to! I think somewhere along the line I stopped getting your recipe updates. This is a delicious looking cake and so easy! I love the videos you are doing, I don’t remember them before. I hope you are doing well. Marcellina
Hi Marcellina – thanks for stopping by. Sorry you stopped getting emails. Perhaps you’ll need to subscribe again. I am starting to do more videos. Definitely give this easy cake a try. Best wishes!
This is a wonderful Cake! I’ve made a few of your cakes before and look forward to making this one too!
Have a great week Barb!
Okay this is the trifecta of reasons to make this cake for my upcoming birthday. First I love chocolate; second cherry chocolate chip ice cream recommendation is fantastic; and third the prior comment is from someone named Carol which is my sister’s name and she referenced Robin which is our first cousin’s name. Now if a Dee Dee was mentioned (Robin’s birthday) I’d be having chills that someone I knew was writing that comment.
Can’t wait to try this!
Correction to my own comment, Dee is Robin’s sister not birthday…Geez I have birthdays on my mind.
Dee Dee not Dee…what is wrong with me today. Better make that cake quick and get my chocolate fix!
A chocolate lover’s dream! Robin is a chocolate and cherry combo lover too so I know she’d be all about that cherry ice cream on the side. I love how quickly the cake goes together-all in one bowl and with a hand mixer to boot-can’t beat that.
What a delicious birthday treat-your son has VERY good taste. 🙂