How To Serve Triple Chocolate Cake Quick

Posted on

Calling all chocolate lovers! This decadent triple chocolate cake is a dream come true. Layers of moist chocolate cake are sandwiched between a rich chocolate ganache and topped with a cascade of chocolate shavings. It’s an explosion of chocolate flavor in every bite, guaranteed to satisfy even the most serious sweet tooth.

This recipe is surprisingly easy to make, requiring no fancy equipment or techniques. So, preheat your oven, gather your ingredients, and get ready to bake a show-stopping dessert!

Triple Chocolate Cake
Triple Chocolate Cake


For the Cake:

1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

  • For the Chocolate Ganache:

    1 cup heavy cream

  • 12 ounces semisweet chocolate chips

  • For the Chocolate Shavings:

  • 4 ounces semisweet chocolate
  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.

    Chocolate Ganache:

    1. In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from the heat and pour over the chocolate chips in a heat-resistant bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly before frosting the cake.


    1. Once the cakes are cool, place one cake layer on a serving plate. Spread a generous layer of chocolate ganache over the top. Top with the second cake layer and repeat with another layer of ganache. Finally, place the third cake layer on top and frost the entire cake with the remaining ganache.
    2. To make the chocolate shavings, use a vegetable peeler to shave curls off a block of chocolate. Decorate the top and sides of the cake with the chocolate shavings.

    Nutrition Facts (per slice):

    Calories: 500 (approx.)

  • Fat: 30g (approx.)
  • Saturated Fat: 20g (approx.)
  • Cholesterol: 100mg (approx.)
  • Sodium: 200mg (approx.)
  • Carbohydrates: 50g (approx.)
  • Sugar: 40g (approx.)
  • Protein: 5g (approx.)

  • Please note: This is an approximate nutritional value based on standard ingredient measurements. Individual values may vary depending on specific brands used.


    This triple chocolate cake is the perfect indulgence for any chocolate lover. It’s moist, decadent, and sure to impress your friends and family. With its easy-to-follow instructions and readily available ingredients, this recipe is a must-try for any home baker. So, grab your mixing bowls and get ready to bake a masterpiece!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of chocolate for the cake or ganache?

    Absolutely! You can substitute milk chocolate, dark chocolate, or even white chocolate for the semisweet chocolate chips in both the cake and ganache. Experiment with different flavors to find your perfect combination.

    2. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

    3. Can I make this cake gluten-free?

    Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 with regular flour. Be sure to double-check that all other ingredients are certified gluten-free.

    4. How can I make this cake even richer?