This Triple Chocolate Cake is rich, dark and chocolatey, and, of course, moist and delicious. Filled with white chocolate, milk chocolate, and dark chocolate. This is a chocolate lovers dream cake! Perfect for your next birthday cake or special dinner treat!

Lately at work when it's someone's birthday I insist on baking something, a cake, cookies, bars...etc. Any excuse to bake really. So when some of my co-workers knew I was going to be away they made sure to let me know they would be missing out on their birthday treat. Well, I couldn't let that happen! So I decided to make a cake before I left.
This cake was delicious, over the top and everything I LOVE. I made my favorite chocolate cake and filled it with white chocolate whipped cream, milk chocolate whipped cream and dark chocolate whipped cream then topped it with a chocolate ganache and fresh raspberries. When I brought it in everyone thought I was nuts. Hello who doesn't love chocolate?
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Ingredients
There are three components to this cake the cake, filling, and ganache.
- Granulated Sugar/ Caster Sugar. The sugar plays two roles in the cake, the sweetness, and the structure!
- All-Purpose/ Plain Flour. Make sure you measure your flour properly, I prefer to weigh it with a digital scale. Too much or too little flour can drastically affect the structure of the cake.
- Dutch Process Cocoa Powder. I much prefer the taste of Dutch-process cocoa to natural cocoa powder. Dutch-process provides a much smoother, richer chocolate flavor. But most of the acidity has been stripped so for recipes that call for chemical leavening agents like this one, you should not just swap out natural cocoa.
- Baking Soda. For baking soda to activate you need acid and sour cream plays that role in this recipe.
- Salt. Salt not only balances out the sweetness but also helps other ingredient's flavors shine bright!
- Baking Powder. This chemical leavening agent is already active but you don't want too much of it because it could cause the cake to rise and fall drastically while baking or also create a metallic taste.
- Large Eggs. at room temperature
- Pure Vanilla Extract. Vanilla enhances the vanilla flavor.
- Vegetable Oil. Oil provides an insane amount of moisture to the cake. I use avocado oil but vegetable oil or canola oil work great to.
- Sour Cream. Sour cream also provides intense moisture and since sour cream is one of the fattiest dairy products it also helps create a rich texture.
- Whole Milk or Buttermilk. I have used both whole milk and buttermilk and had great successes.
- Hot Coffee. The coffee does not make the cake taste like coffee in fact it just enhances the chocolate flavor.
Each cake layer will be cut in half to create 4 equal cake layers and inside the three middle layers you will find a faux mousse filling. You just take whipped cream and melted chocolate and fold them together. Since this is a triple chocolate cake we will need dark chocolate, milk chocolate and white chocolate.
The whipped cream and confectioners sugar get whipped together to create stiff peaks then you will divide it into three and fold in melted, but cooled, chocolate.
I use callebaut chocolate callets, callebaut white chocolate callets and callebaut milk chooclate callets. I use these chocolate callets for chocolate chips in cookies and other bakes. They are not filled with the emulsifiers that chocolate chips are. But you can use chocolate chips for this recipe if you want it just won't be quite as nice.
Then to top the cake you'll make a chocolate ganache; heavy whipping cream and chocolate. Fresh berries are the best topping!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How do you make a Triple Chocolate Layer Cake?
Preheat oven to 350F/180C and grease two 9-inch round pans. Set aside.
In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined.
Place a fine mesh sieve over the wet ingredients and sift in the flour, cocoa, powder, baking soda, salt and baking powder. Sifting in the dry ingredients ensures there are no lumps!
Mix until just combined then add in the hot coffee and mix until evenly combined. The cake batter will be very thin.
Pour evenly into prepared pans.
Bake for 20-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While cakes are cooling prepare the three whipped creams.
Once cakes are cool melt chocolate- dark chocolate, milk chocolate and white chocolate in individual bowls.
There are two ways to melt the chocolate, whichever you do, just don't rush melting the chocolate as chocolate burns easily:
- You can melt the chocolate in a microwave safe bowl in 15 second increments, stirring between, stop microwaving before the chocolate is fully melted. Keep stirring and the residual heat will help the remanning chocolate.
- Alternatively you can create a make shift double broiler/ Bain Marie to melt the chocolate. Place a small pot with a little bit of water over low heat and add a heatproof bowl that can sit on top of the pot without touching the water. Add the chocolate to the bowl and let the steam of the hot water melt the chocolate slowly.
In the bowl of an electric mixer fitted with the whisk attachment or large bowl with handheld electric mixer mix together the first 3 cups of heavy cream and powdered sugar until stiff peaks form.
Divide into three equal parts. Fold in milk chocolate into one part, dark chocolate into second whipped cream and the white chocolate into the last bit of whipped cream.
To make ganache in a small saucepan heat heavy cream for 3-5 minutes. In a medium-sized bowl pour in chocolate callets or chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
Cut the two cakes in half and on a serving platter/cake plate place the first layer of chocolate cake, spread with white chocolate whipped cream, place next cake layer followed by milk chocolate whipped cream then a chocolate cake layer then the dark chocolate whipped cream then a chocolate cake layer. I use an offset spatula to help create an even layer. Bend down to eye level with the cake to make sure it is even.
Then spread chocolate ganache on top and let drizzle down the sides. I like to add a few bites of ganache with a spoon at the edges of the cake to place some drips it did not naturally fall. Place fresh berries on top while ganache is still wet, so the berries stick into place. Store the cake in an airtight container in the refrigerator for up to 5 days.
Tips for Success and FAQ
You can defintiley make the cake layers a week or two ahead of time. Once the chocolate cake layers cool completely, wrap tightly in plastic wrap, then wrap the cake in a second layer of plastic. Two layers of plastic wrap help prevent any freezer burn. Store the cakes on a flat surface for the first few hours of freezing, this initial time ensures the cakes freeze in the proper shape. After frozen feel free to store the cakes on top of each other or on their side.
Take the cake layers out of the freezer and place on the counter at room temperature for a couple of hours. The cake will thaw a lot quicker than you think. You can start assembling the chocolate cake while the layers are still chilled. Chilled cake layers are much easier to work with as they are sturdier and less likely to break.
If you think you've accidentally overcooked your cake you could make a quick cake simple syrup to brush on and ensure the cake is moist. Simply add ⅓ cup of sugar and ⅓ cup of water and cook in a saucepan for 8-10 minutes over low-medium heat. Then let the simple syrup cool for 10 minutes before using a pastry brush to brush the syrup all over the top of the cake layers.
You can definitely cover the cake in a frosting instead of the ganache, just keep in mind the chocolate whipped creams are quite sweet so the frosting could make the cake very sweet. I have an American chocolate buttercream you could use.
More chocolate recipes
- Chocolate Cherry Lava Cake
- Sour Cream Chocolate Sheet Cake
- Brown Butter Chocolate Chunk Scones
- My friend Lauren makes delicious Orange Chocolate Chip Muffins
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
Triple Chocolate Layer Cake
This Triple Chocolate Cake is rich, dark and chocolaty, and, of course, moist and delicious. Filled with white chocolate, milk chocolate, and dark chocolate. This is a chocolate lovers dream cake! Perfect for your next birthday cake or special dinner treat!
- Total Time: 1 hour 5 minutes
- Yield: 10- 12 Slices 1x
Ingredients
Chocolate Cake
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 90 grams (¾ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 3 Large Eggs, at room temperature
- 2 ½ Teaspoons Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 4oz (½ Cup) Sour Cream
- 4oz (½ Cup) Whole Milk or Buttermilk
- 8oz (1 Cup) Hot Coffee*
Chocolate Cream Filling
- 24oz (3 Cups) Heavy Whipping Cream
- 30 grams (¼ Cup) Confectioner's Sugar
- 128 grams (¾ Cup) Good Quality Dark Chocolate, finely chopped
- 128 grams (¾ Cup) Good Quality Milk Chocolate, finely chopped
- 128 grams (¾ Cup) Good Quality White Chocolate, finely chopped
Chocolate Ganache
- 4oz (½ Cup) Heavy Whipping Cream
- 6oz (1 Cup) Good Quality Dark Chocolate, finely chopped
- Fresh Berries for Decoration
Instructions
Chocolate Cake
- Preheat oven to 350F/180C and grease two 9-inch round pans. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined.
- Place a fine mesh sieve over the wet ingredients and sift in the flour, cocoa, powder, baking soda, salt and baking powder. Mix until just combined then add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
- While cakes are cooling prepare the three whipped creams.
- Once cakes are cool melt chocolate- dark chocolate, milk chocolate and white chocolate in individual bowls. You can melt the chocolate in a microwave safe bowl in 15 second increments, stirring between, stop microwaving before the chocolate is fully melted. Keep stirring and the residual heat will help the remanning chocolate. Alternatively you can create a make shift double broiler/ Bain Marie to melt the chocolate. Place a small pot with a little bit of water over low heat and add a heatproof bowl that can sit on top of the pot without touching the water. Add the chocolate to the bowl and let the steam of the hot water melt the chocolate slowly. Whatever you do, just don't rush melting the chocolate as chocolate burns easily. Set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment or large bowl with handheld electric mixer mix together the first 3 cups of heavy cream and powdered sugar until stiff peaks form. Divide into three equal parts. Fold in milk chocolate into one part, dark chocolate into second whipped cream and the white chocolate into the last bit of whipped cream.
Chocolate Ganache
- To make ganache in a small saucepan heat heavy cream for 3-5 minutes. In a medium-sized bowl pour in chocolate callets or chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
- Cut the two cakes in half and on a serving platter/cake plate place the first layer of chocolate cake, spread with white chocolate whipped cream, place next cake layer followed by milk chocolate whipped cream then a chocolate cake layer then the dark chocolate whipped cream then a chocolate cake layer. Then spread chocolate ganache on top and let drizzle down the sides. Place fresh berries on top while ganache is still wet, so the berries stick into place. Store the cake in an airtight container in the refrigerator for up to 5 days.
Equipment
Callebaut Milk Chocolate Callets
Buy Now →Callebaut White Chocolate Callets
Buy Now →- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: triple chocolate cake recipe, chocolate layer cake recipe, easy chocolate cake
The recipe was originally published on August 29, 2013 as of October 8, 2023 the recipe has been updated.
Miss Messy says
this is GORGEOUS! 🙂 Just stunning!
Sarah says
Wow- total gorgeous and decadent.
Elizabeth says
Thanks Sarah! 🙂
Kayle (The Cooking Actress) says
OVER THE TOP is right!!! MMMM!!!!
Elizabeth says
You know I love over the top!! 😉
Dorothy @ Crazy for Crust says
STUNNING cake! I want to eat my computer now thankyouverymuch.
Elizabeth says
Thanks Dorothy 🙂
Tina @ Tina's Chic Corner says
Heaven! Enough said. 😉 Definitely need to find an excuse to make this awesome-ness!
Elizabeth says
Ha thanks Tina! I defo need to find another reason to make this too!! 🙂
Jocelyn says
Daaaaang, triple layer?! I absolutely need this in my life stat!! 🙂
Nicole @ Young, Broke and Hungry says
Ok this cake looks and sounds truly delicious!
Elizabeth says
Thanks Nicole 🙂
Jen Nikolaus says
This looks absolutely amazing!!!! I am drooling on my keyboard!
Elizabeth says
Thanks Jen 🙂
Amy | Club Narwhal says
What a gorgeous, GORGEOUS cake! I can see why you still think about it. And talk about a dream co-worker--can you please transfer to my office? Your colleagues are some lucky ducks 🙂
Elizabeth says
Haha thank you Amy 😉