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Triple Chocolate Layer Cake


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Rate this recipe 3.4/5 (133 Votes)


  • Chocolate Cake
  • 3/4 cup (169 grams) butter room temperature
  • 3/4 cup (150 grams) sugar
  • 4 eggs
  • 1 3/4 cup (210 grams) all purpose flour
  • 2 tsp (8 grams) baking powder
  • 1 tbsp (5 grams) cocoa powder
  • 1/4 cup buttermilk
  • 2 oz (58 grams) semi-sweet chocolate melted
  • Chocolate Frosting
  • 2 cups (480 ml) heavy whipping cream
  • 13 oz ( 364 grams) semi-sweet chocolate
  • Chocolate shavings to decorate


Level of difficulty Average
Cost Average budget


Step 1

Preheat the oven to 350F. Line an 8 inch springform with parchment paper or lightly grease with baking spray. Set aside

Step 2

Chocolate Cake
Beat the butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk.

Step 3

Stir in the flour, baking powder and cocoa powder.
In the end add the melted chocolate to the cake batter and pour it into the prepared baking pan.

Step 4

Bake for 35 minutes or until a toothpick comes out clean.
Leave to cool slightly before removing from the pan and completely before cutting the layers.

Step 5

Chocolate Frosting
In a small sauce pan add the heavy cream and bring to a boil.Add the chocolate and stir until melted. Remove from the heat.

Step 6

Cover and let chill 1 hour at room temperature and about 4 hours in the fridge until set and firm.
Whisk the mixture until light and fluffy. You you want it creamier, just whisk for a minute. If you'd like more of a whipped chocolate frosting, whisk until soft peaks form.

Step 7

Using 2/3 of the chocolate frosting sandwich the cake layers.

Step 8

With the remaining chocolate frosting cover the sides and the top of the cake.

Step 9

Decorate with chocolate shavings.


Let the cake rest for few hours, or better overnight, before slicing it.
Serve at room temperature

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