If you’re searching for the best triple chocolate cake, this recipe delivers pure indulgence in every bite. Moist chocolate sponge, rich dark chocolate ganache, and smooth white chocolate ganache come together to create a stunning layered dessert that’s perfect for birthdays, celebrations, or anytime chocolate cravings strike.
This Triple Chocolate Cake is surprisingly easy to make and always impresses. Once you try it, it will quickly become a go-to favorite.
Why You’ll Love This Triple Chocolate Cake
This cake stands out because it combines three layers of chocolate flavor without being overly sweet. The airy sponge keeps it light, while the ganache layers add richness and elegance. It slices beautifully and looks bakery-worthy with minimal effort.
Ingredients
Chocolate Cake
- 4 eggs, separated
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- Pinch of salt
- 1 tsp cream of tartar
- ¼ cup powdered sugar
Dark Chocolate Ganache
- 200 g milk or dark chocolate
- 1 cup heavy cream
White Chocolate Ganache
- 150 g white chocolate
- ½ cup heavy cream
- 50 g milk chocolate
- 2 tbsp butter
Decoration
- Chocolate chips or chocolate shavings
How to Make Triple Chocolate Cake
Step 1: Prepare the Cake Batter
Whisk the egg yolks with sugar, vegetable oil, milk, vanilla extract, and salt until smooth. Sift in the flour and cocoa powder, then mix well.
Step 2: Whip the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until foamy. Add the powdered sugar and continue beating until stiff peaks form.
Step 3: Combine
Gently fold the egg whites into the chocolate batter, being careful not to deflate the mixture.
Step 4: Bake
Pour the batter into a lined round cake pan. Bake at 350°F (175°C) for 55 minutes. Allow the cake to cool completely.
Step 5: Slice
Once cooled, slice the cake horizontally into 4 layers.
Ganache Preparation
Dark Chocolate Ganache
Heat the cream and pour it over the chopped chocolate. Let it sit briefly, then stir until smooth.
White Chocolate Ganache
Heat the cream and pour it over the white chocolate, milk chocolate, and butter. Stir until creamy and fully melted.
Assemble the Cake
Layer the cake with dark chocolate ganache and white chocolate ganache, alternating between layers. Frost the top with whipped cream, then chill the cake for 1 hour. Finish with melted chocolate glaze and decorate with chocolate chips or shavings.
Serving Tips
- Serve slightly chilled for clean slices
- Perfect with coffee or espresso
- Ideal for birthdays and special occasions
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Triple Chocolate Cake
Ingredients
Chocolate Cake
- 4 pcs eggs, separated
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 pinch salt
- 1 tsp cream of tartar
- ¼ cup powdered sugar
Dark Chocolate Ganache
- 200 g milk or dark chocolate
- 1 cup heavy cream
White Chocolate Ganache
- 150 g white chocolate
- ½ cup heavy cream
- 50 g milk chocolate
- 2 tbsp butter
Decoration
- Chocolate chips or chocolate shavings
Instructions
Preparation
- Whisk the egg yolks with sugar, vegetable oil, milk, vanilla extract, and salt until smooth.
- Sift in the flour and cocoa powder, then mix well.
Whipping
- In a separate bowl, beat the egg whites with cream of tartar until foamy.
- Add the powdered sugar and continue beating until stiff peaks form.
Combine
- Gently fold the egg whites into the chocolate batter, being careful not to deflate the mixture.
Baking
- Pour the batter into a lined round cake pan.
- Bake at 350°F (175°C) for 55 minutes.
- Allow the cake to cool completely.
Slicing
- Once cooled, slice the cake horizontally into 4 layers.
Ganache Preparation
- For the dark chocolate ganache, heat the cream and pour it over the chopped chocolate. Let it sit briefly, then stir until smooth.
- For the white chocolate ganache, heat the cream and pour it over the white chocolate, milk chocolate, and butter. Stir until creamy and fully melted.
Assemble the Cake
- Layer the cake with dark chocolate ganache and white chocolate ganache, alternating between layers.
- Frost the top with whipped cream, then chill the cake for 1 hour.
- Finish with melted chocolate glaze and decorate with chocolate chips or shavings.
