This moist, fudgy triple chocolate layer cake is the most perfect chocolate cake you'll ever make! It incorporates chocolate in three ways - in the cake, chocolate ganache, and the chocolate swiss meringue buttercream. It's rich, but perfectly balanced, adaptable to different pan sizes, and can be left rustic or decorated fancy.
While a layer cake with three different components (and 4 layers) can seem daunting, we're breaking this down into manageable steps with scheduling options to space out the baking and decorating.
When I tell you that cutting your fork into this cake makes you feel all giddy inside...I really mean that. I've refined this chocolate cake so that's it's perfectly moist with a touch of fudginess. It's light, yet dense enough to hold all the weight of the layers, and it cuts like a dream!
The chocolate cake recipe is adaptable into 6-inch, 9-inch, 9x13 pans and cutting through each layer leads to the perfect bite that will keep you coming back for more. Whether you're serving this as a birthday cake or a cake for Valentine's Day, any chocolate aficionado in your life is going to love it!
Jump to:
- Why You'll Love This Chocolate Layer Cake
- Ingredients
- Substitutions and Variations
- Types of Cocoa Powder
- Must Have Tools for Layer Cake Decorating
- How to Make This Recipe
- Making Chocolate Curls
- Expert Tips
- Cake Making Schedule
- Recipe FAQs
- Storage
- Storing Swiss Meringue Buttercream
- More Chocolate Recipes You'll Love
- 📖Recipe
- Come Bake With Us!
Why You'll Love This Chocolate Layer Cake
3 layers of chocolate - Dutch processed cocoa powder is used in the chocolate cake batter, semi-sweet chocolate mixed with heavy whipping cream makes the chocolate ganache layers, and melted bittersweet chocolate gets mixed into the swiss meringue buttercream. The combination of the three keeps the cake moist for days!
Perfectly balanced cake - dutch-processed cocoa powder in the cake batter gives the chocolate cake a deep, yet mellow chocolate flavor. The chocolate cake layers are frosted in a chocolate swiss meringue buttercream, which is silky smooth and full of semi-sweet chocolate flavor without making your teeth hurt (like an American buttercream). The true richness of the cake comes from the chocolate ganache, which is seen in between the layers.
Showstopper - Isn't a multi layer cake always a jaw dropper? She sheen from the buttercream makes it beautiful as is, but adding a bit of decorating piping or chocolate curls on top make this the perfect special occasion cake for a chocolate lover.
Ingredients
- Dutch process cocoa powder. This variety of cocoa powder creates a cake that's darker in color, but slightly more mellow and less "in your face" in chocolate flavor. Now, this may sound like a negative, but with the addition of two more chocolate layers, I promise this is the best cocoa to use.
- Neutral oil. Vegetable, canola, or grapeseed oil are great options to use. It gets used in the moist chocolate cake and is needed if you want to make the chocolate curls.
- Unsalted butter. This is an incredibly important ingredient for the swiss meringue buttercream, so if you want to spurge for a more rich, flavorful butter like Plugra or Kerrygold...go for it!
- Dairy. Sour cream, milk, heavy whipping cream are all used in the recipe. It's important that all of these are full fat varieties. The sour cream and milk need to be used at room temperature. The heavy cream will get heated and poured over the chocolate to make the ganache.
- Coffee. Have you ever heard that coffee brings out the flavor of chocolate? I actually do believe this, as I've made the cake with water instead of coffee and it just doesn't quite have the same depth of flavor. You can also use 1 tablespoon of espresso powder mixed into the dry ingredeints, then use water. Of course, you can just use water, but if you can use coffee, I highly suggest doing so.
- Chocolate. Semi-sweet or bittersweet chocolate bars are used in both the ganache and the buttercream. Look for a quality chocolate bar between 60-70% cacao. Baker's or Ghiradelli are always great options! Don't use chocolate chips - they contain anti-melting agents and prevent a silky smooth melt.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Make the cake into two layers rather than splitting each cake round in half for 4 layers.
- Cover the cake in chocolate cream cheese frosting or chocolate sour cream frosting for a tangier version. Or change it up completely and go for a strawberry swiss meringue buttercream!
- Opt for a chocolate hazelnut cake version by adding a Nutella spin.
- Use hot water instead of hot coffee in the cake batter.
- Greek yogurt (full fat) can be used instead of sour cream.
- If you'd like to make the recipe in a different pan, use the pan size converter.
Types of Cocoa Powder
It's important to note that cocoa powder cannot be substituated equally in every recipe, as they have properties that react differently to certain leaveners (ie baking soda and baking powder). However, in this recipe, you can use any type interchangeably without it affecting the final outcome. I have found that if you are using less than 1 cup of cocoa powder, it typically does not change the final bake.
Natural cocoa powder - the most common type of cocoa, this produces a very robust, intense chocolate flavor that is lighter in color.
Dutch processed cocoa powder - my favorite variety of cocoa (used in all of my chocolate recipes) because it produces a deep color and rich flavor but is perfectly balanced and not too chocolatey.
Black cocoa powder - used in this black velvet cake, this cocoa powder is the darkest of dark, yet has a mellow chocolate flavor just like an oreo cookie! It's the perfect swap for Halloween bakes and black hot chocolate.
Additionally, cocoa powder acts as a drying agent and needs to absorb a lot of liquid to bloom and get that really chocolately flavor. Because of this, most chocolate cake recipes will have quite a liquidy batter, but will bake up perfectly with the right combination of cocoa and leaveners.
Must Have Tools for Layer Cake Decorating
- Cake boards
- Offset spatula or cake scraper
- Piping bags
- Piping tips
- Revolving cake stand (not necessary, but incredibly helpful)
How to Make This Recipe
Chocolate Cake
One: Sift and whisk together the dry ingredients.
Two: Whisk together the wet ingredients.
Three: Combine the wet and dry ingredients.
Four: Add hot coffee and mix again, then split the batter evenly between two 8" cake pans.
Five: Bake and cool the cakes completely.
Six: While the cakes bake, stir together the hot cream and chopped chocolate until smooth.
Chocolate Swiss Meringue Buttercream
For a detailed step-by-step process, head over to my chocolate swiss meringue buttercream blog post!
Seven: Cool he ganache until it's the consistency of peanut butter.
Eight: Cook the sugar and egg whites over a bain marie and whisk until the sugar is dissolved.
Nine: Add the cooked egg whites to a stand mixer and whip until stiff peaks form.
Ten: Add pieces of butter one at a time then beat until the frosting becomes and thick and homogenous.
Hot tip! The buttercream will get soupy and look split towards the end of adding the butter. This is normal! Keep beating the mixture and it will come together.
Eleven: Add the melted chocolate and beat until evenly combined.
Twelve: Split each chocolate cake layer in half using a serrated knife.
Hot tip! Score an edge around the outside to make sure it's even, then begin pulling the knife towards yourself and the center, moving the cake in a circular motion.
Assembling and Decorating the Layer Cake
Thirteen: Add a layer of chocolate ganache, going the whole way to the edges.
Fourteen: Repeat with the remaining layers. Try to use an even amount of ganache in between each layer.
Hot tip! Cut 3-4 rectangular pieces of wax or parchment paper and slide it under the cake on all sides. You will remove these when you’re done icing the cake - this helps to keep a clean presentation surface.
Fifteen: Cover the entire cake with a thin layer of chocolate ganache. Refrigerate for about 15 minutes to set the ganache.
Sixteen: Cover the entire cake in the chocolate swiss meringue buttercream.
Seventeen: Add decorative marks, piping, or even chocolate curls!
Eighteen: Serve the cake within one week. See storage options below!
Making Chocolate Curls
To make the chocolate curls, melt together ½ cup chocolate and 1 tablespoon of vegetable or canola oil. Spread evenly into a very thin layer on the bottom of a clean cookie sheet and place into the freezer until solid.
Remove from the freezer and let stand for about 2 minutes, the use a bench scraper at a 45 degree angle to push from the bottom to the top to create the curls.
If the chocolate isn't curling and just making shards, it may still be too cold, so give it another minute and try again. If it becomes too soft and just folds, return to the freezer for a few minutes.
You'll get the hang of it after a few rounds!
💌 Save This Recipe
Send this recipe directly to your inbox and stay up to date with new recipes!
Expert Tips
- Use room temperature dairy ingredients and eggs in the chocolate cake batter, otherwise it can lead to a lumpy batter.
- Sift the dry ingredients. Cocoa powder is prone to clumping, and even whisking doesn't always remove them.
- Line the cake pans with parchment paper rounds so they remove easily from the pans.
- Let the cake layer cool completely before cutting them and frosting the cake. Refrigerating the cake layers (wrapped in plastic wrap) can help with splitting the layers.
- Be sure the bowl and whisk are completely clean before making the chocolate swiss meringue buttercream.
- Take your time. Allow yourself a full day to complete the cake so you don't feel the need to rush!
Cake Making Schedule
- All in one day. If you follow the recipe exactly as it's written, this is how you will make the cake. Ideally it needs a minimum of 4 hours (including baking and cooling), but it's best to give yourself the full day so you don't feel rushed!
- Cake day 1, assembly day 2. Bake the cake layers on day 1, then wrap them tightly in 2 layers of plastic wrap and store them at room temperature overnight. On day 2, make the ganache and buttercream, then assemble the cake.
- Cake assembly & crumb coat day 1, final frosting day 2. Bake the cake, split the layers, and assemble the cake with the chocolate ganache crumb coat (this seals in all of the moisture to withstand refrigeration). Refrigerate the cake overnight, then make the buttercream and frost the cake on day 2.
The chocolate ganache and chocolate swiss meringue buttercream can also be made a day in advance. The ganache needs to be stored in the fridge and brought back to room temperature (and stirred a few times) before using it on the cake layers. The buttercream can sit at room temperature for 2 days (re-mix it again a few times to liven it back up) before using it.
Recipe FAQs
Yes. Bake and cool the cake layers, then wrap them tightly in plastic wrap and freeze them for one month. The cake can be decorated with the layers still frozen.
Yes, you can use natural cocoa to make it without any substitutions (but not for all recipes). The cake will be lighter in color and have slightly different chocolate flavor.
The cake can remain at room temperature for 24 hours. After that, it needs to be refrigerated. Bring the cake or slices back to room temperature before enjoying it so the filling and icing get nice and silky smooth again. If you like fudgy cake, feel free to eat it straight from the fridge.
I highly suggest making this chocolate pots de creme with any leftover egg yolks. You won't regret doubling down on more chocolate!
If possible, assemble and decorate the cake on the surface it's being served on. Slide pieces of parchment paper under the cake to keep the serving plate clean.
If you do need to move the cake, it's best to assemble the cake on a cake board. Slide a spatula underneath the cake board so you can get a hand underneath, then pick up the entire cake by holding the bottom of the cake board. Transfer the cake to the desired location, and gently and evenly drop it onto the surface from about ½ inch high while removing your fingers from each side.
Storage
Store the cake at room temperature for two days. Cover the cut and exposed cake pieces with plastic wrap or a piece of parchment paper. The rest of the cake does not need to be covered, as it's protected by the buttercream.
After two days, move the cake to the fridge and keep for an additional 5 days. Allow the slices of cake to come to room temperature before eating.
Freezing
To freeze, flash freeze sliced pieces on a baking sheet with parchment paper, then wrap completely in plastic wrap and transfer to a ziptop bag. Store the slices for up to two months. Unwrap completely and thaw at room temperature before enjoying.
To freeze the whole cake, flash freeze it, then wrap it completely in multiple layers of plastic wrap, then a few layers of aluminum foil and freeze for 2 months. Unwarap completely and thaw at room temperature.
Storing Swiss Meringue Buttercream
If you have any leftover buttercream, it stores at room temperature for two days and in the fridge for a week. After being in the fridge, you’ll have to bring it back to room temperature and whip it again for a minute or two.
It can also be frozen and stored in an airtight container for 3 months. Transfer it to the fridge to defrost, and whip to make airy and light again.
More Chocolate Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Triple Chocolate Layer Cake
Equipment
- Two 8-inch cake pans
- Parchment paper cake rounds
- Stand mixer with whisk and paddle attachment (or handheld mixer)
- Piping bag and tips (optional)
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dutch-processed cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ½ cup vegetable oil
- ½ cup unsalted butter melted
- ¾ cup sour cream (full fat) room temperature
- ¼ cup whole milk room temperature
- 1 cup coffee or water steaming hot
Chocolate Ganache
- 1½ cups heavy whipping cream
- 12 oz semi-sweet chocolate chopped (60-70% cacao)
Chocolate Swiss Meringue Buttercream
- ¾ cup granulated sugar
- 4 large egg whites
- ¼ teaspoon kosher salt
- 1½ cups unsalted butter cool room temperature, cut into 2 tablespoon pieces
- 10 oz semi-sweet chocolate chopped, melted & cooled (60-70% cacao)
Instructions
Chocolate Cake
- Preheat the oven to 350℉/177℃. Grease and parchment line the bottom of two 8-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup dutch-processed cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a separate bowl, whisk together the eggs and egg yolks, oil, butter, sour cream and milk until smooth, then add to the dry ingredients and mix until incorporated.2 large eggs, 2 large egg yolks, ½ cup vegetable oil, ½ cup unsalted butter, ¾ cup sour cream (full fat), ¼ cup whole milk
- Next, add in about ⅓ of the hot coffee and quickly stir to temper the mixture. Add in the remaining coffee and mix until fully combined, careful not to over mix (or slosh it over the sides).1 cup coffee or water
- Divide the batter evenly between the two pans and bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove the cakes from the pans, take off the parchment layer, and finish cooling on the racks.
- Once cool, wrap each cake layer in plastic wrap and transfer to the fridge for an hour. This will firm up your cake which will help when it’s time to frost and assemble!
Chocolate Ganache
- While the cake is baking, chop the chocolate and place it in a bowl.12 oz semi-sweet chocolate
- Add the heavy cream to a saucepan and bring to a simmer, then pour over the chocolate. Allow it to sit for about one minute, then stir constantly from the center until the mixture is totally incorporated.1½ cups heavy whipping cream
- Set it aside to cool and thicken. You'll want it to reach a spreadable consistency to go in between the cake layers and fully cover the cake. Stir it occasionally to help release the heat.
Chocolate Swiss Meringue Buttercream
- While the cake is cooling, make the buttercream.
- Chop the chocolate and melt (either in a double boiler or in the microwave in :20s blasts stirring in between each) and set aside to cool.10 oz semi-sweet chocolate
- Add the egg whites, sugar, and salt to a bowl over a double boiler on medium high heat, whisking constantly until the sugar is dissolved, warm to the touch, and slightly foamy. You can check that the sugar is dissolved by rubbing your fingers together. If you can still feel the sugar granules, keep whisking and heating. It should read 160℉ on a digital thermometer.¾ cup granulated sugar, 4 large egg whites, ¼ teaspoon kosher salt
- Transfer the egg and sugar mixture to a stand mixer fitted with the whisk attachment. Whip the whites on high speed until it reaches stiff peaks. A large ball of meringue will form in the center of the whisk and the peak will stand up on the end. This can take up to 15 minutes depending on the climate.
- Once you’ve reached stiff peaks, switch to the paddle attachment and on medium speed, add 2 tablespoons of the softened butter at a time, waiting until fully incorporated before adding the next 2 tablespoons.1½ cups unsalted butter
- Continue this process 2 tablespoons at a time until all of the butter is used. It may look curdled starting around the halfway point, but just keep whipping and it will come together. After all the butter is incorporated, add the cooled, melted chocolate and mix on low until combined.
Assembly
- Cut off the top mounded layer of the cake (and freeze for snacks), then cut each cake evenly in half using a serrated knife. When you’re done, you’ll have 4 even discs of cake.
- Put a quarter sized dollop of ganache onto the base of the cake stand, plate, or whatever you plan to serve it on, then add your first cake layer.
- Add a large dollop of ganache on top of the first cake layer and spread evenly the whole way to the edges. Add the next cake layer, and repeat the steps. Once the top layer has been added, use the remaining ganache to entirely cover the cake with a thin layer. This is the crumb coat and will help to prevent any crumbs getting into the Swiss meringue buttercream.
- Transfer the cake to the fridge for 15-30 minutes so the ganache can harden up prior to adding the buttercream.
- Remove the cake from the fridge and add a few large dollops of buttercream to the top of the cake. Working from the middle, gently push the buttercream to the edges, then down the sides of the cake and cover all layers. Continue adding buttercream as necessary.
- Smooth it out using an offset spatula or cake scraper, then use the excess buttercream to pipe decorative swirls, if you’d like.
Joy says
This turned out beautifully and was absolutely incredible. Thank you so much!
Rhonda says
Absolutely incredible cake and frosting! Thanks so much for the great recipe and directions.
Callan Wenner says
Ahh so happy to hear this Rhonda - it's truly one of my favorite cakes. Thanks for reporting back!
Rhonda says
Callen, I made this again for my mom's birthday. Still delicious :-), but I wondered if there needs to be correction to the recipe. In the narrative, you mention vanilla, but it doesn't seem to be listed in the ingredient list. (Did I just miss it?) Also, for the sour cream, it looks to me like 3/4 cup is more like 160 grams (instead of 60). Or maybe it was supposed to be 1/4 cup? I'm wandering if there might be a typo. Thanks!
Callan Wenner says
Hi Rhona, thanks so much for bringing this to my attention! I ended up removing the vanilla from the recipe after I felt it really didn't add anything to the recipe - looks like I missed removing it from the write-up! Also, totally right about the gram amount error for the sour cream. It should be 170g. I've just corrected both of these errors! As a final note, I'm re-updating this entire post in the next month or two, so it's possible the next time you come back, it will look different (though very much improved). Thanks so much for making this recipe, it's really one of my favorites!
Kaitlyn says
Obsessed with this cake! I just made this cake and it was absolutely perfect! The texture of the cake and the icing are both spectacular. The directions are so easy to follow along with and the cake comes out perfectly! I will absolutely be making this one again soon!
Shelby says
This is THE chocolate cake you’re wanting. Like right now. When you picture the perfect chocolate cake, this is the taste that you’re thinking of. Literally so good and so worth the time. Followed the directions and it came out perfectly! I wanted a chocolate cake for my birthday and found this one and it was a show stopper all around. If you want a chocolate cake that has the perfect balance of chocolate all around, you have to make this one. 10/10
The Cozy Plum says
I'm so happy you feel the same way because I also LOVE this cake! Also, love that you made yourself a cake for your own birthday 😉 I would totally do that, too. Thanks for making!
Aubrey says
This cake. This cake. This cake! It’s SO moist and the ganache is everything. And as a icing/frosting hater, I can honestly say that this buttercream icing is just lovely and I ate every bite.