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triple chocolate cake

Triple Chocolate Cake Recipe

The most amazing decadent triple chocolate cake with chocolate frosting! This cake is best served at room temperature and frosted with chocolate buttercream or ganache.
4.97 from 27 votes
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 50 mins
Serves: 8 cups
Calories: 381kcal


Cake Ingredients

  • 3 oz (85.05 g) Dutch cocoa powder
  • 8 oz (226.8 g) water
  • 3 large eggs
  • 2 tsp vanilla extract
  • 5 oz (142 g) Mayonaise
  • 14 oz (397 g) Unbleached cake flour
  • 15 oz (425 g) granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 6 oz (170 g) unsalted butter at room temperature
  • 8 oz (227 g) mini chocolate chips or chopped chocolate

Chocolate Ganache Frosting

  • 8 oz (227 g) heavy whipping cream Heat to a simmer, do not boil
  • 16 oz (454 g) semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/2 tsp salt


  • Stand Mixer
  • Food Scale


Cake Instructions

  • Pre-heat your oven to 335ºF. Prepare two 8" cake pans with cake goop or other pan release. I prefer to make my chocolate ganache the day before I need it so to give it time to cool down.
  • Bring the water to a boil and pour over the cocoa powder. Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs. 
  • Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.
  • Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
  • Add 1/3 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.
  • Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.
    Once they are all combined, turn back up to medium for another 30 seconds.
  • Fold in your chocolate chips or chocolate
  • Bake for 35 minutes at 335ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake. 
    When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
  • After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.
  • Once the cakes are completely cool you can trim them and frost them.  

Chocolate Ganache Frosting

  • Heat your heavy whipping cream until it's just starting to simmer, do not boil.
  • Pour your hot cream over your chocolate chips, making sure they are fully submerged.
  • Let the mixture sit for 5 minutes, then add in your vanilla and salt
  • Whisk until smooth. If you have any un-melted pieces of chocolate, heat the mixture for 30 seconds in the microwave and whisk again. Do not over-heat or you can break your ganache.
  • Cover the surface with plastic wrap and let cool at room temperature for 24 hours before using.


This recipe works great for carving sculpted cakes! I use the same recipe for wedding and sculpted. I always bake them, de-pan them, wrap them in plastic wrap and then chill in the fridge or freezer (depending on how much of a rush I’m in) and then carve. Chilled cakes make carving or stacking SO much easier!


Serving: 1g | Calories: 381kcal (19%) | Carbohydrates: 42g (14%) | Protein: 5g (10%) | Fat: 22g (34%) | Saturated Fat: 11g (55%) | Cholesterol: 52mg (17%) | Sodium: 211mg (9%) | Potassium: 236mg (7%) | Fiber: 3g (12%) | Sugar: 25g (28%) | Vitamin A: 359IU (7%) | Vitamin C: 1mg (1%) | Calcium: 48mg (5%) | Iron: 2mg (11%)