The Best Triple Chocolate Cake Ever
Indulge in our rich and moist Triple Chocolate Cake — a true paradise for chocolate lovers. With three layers of luscious chocolate flavor, this dessert is perfect for birthdays, holidays, or any celebration where decadence is a must.
Equipment
- Two 9-inch cake pans
- Mixing bowls
- Electric Mixer
- Wire Rack
- Spatula
Ingrédients
Cake Batter
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips
Frosting
- 3 cups chocolate frosting store-bought or homemade
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth and slightly fluffy.
- Gradually add the dry ingredients to the wet ingredients while mixing on low speed until combined. Scrape down the bowl as needed.
- Stir in boiling water carefully; the batter will become thin, which is normal for this recipe.
- Fold in chocolate chips gently with a spatula.
- Pour batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer cakes to a wire rack to cool completely.
- Once cooled, frost with chocolate frosting. Add chocolate chips or sprinkles for decoration if desired.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a richer version, use dark cocoa powder and semi-sweet chocolate chips. Add a pinch of espresso for deeper flavor.