This triple chocolate cake recipe has been my son's requested birthday cake for the last 5 years. I make this cake multiple times a year and it is always a hit with my chocolate loving family. This chocolate cake is a chocoholic's dream with it's rich chocolate cake, chocolate buttercream and rich fudge filling.
This mocha chocolate cake is filled with coffee and chocolate and it's delicious as it is indulgent. My son hates cake and he doesn't like sweets in general. Except for chocolate and this is the only cake he loves.
Why you'll love this triple chocolate layer cake
Chocolate Lovers Paradise:
- Triple Chocolate Whammy: This cake boasts chocolate in every single element - the cake batter, the frosting, and often even the decorations. It's a full-on chocolate experience for anyone who can't get enough of this delicious ingredient.
- Rich and Decadent Flavor: The combination of moist chocolate cake and creamy chocolate frosting creates a rich and decadent flavor profile that's guaranteed to satisfy even the most discerning chocolate connoisseur.
- Multiple Chocolate Personalities: Depending on the recipe, the cake and frosting can use different types of chocolate (cocoa powder, milk chocolate, dark chocolate) offering a variety of depths and complexities in the overall chocolate flavor.
Beyond Chocolate:
- Moist and Fluffy Cake: A good triple chocolate cake isn't just about the chocolate flavor. The cake itself should be moist and fluffy, providing a delightful textural contrast to the rich frosting.
- Versatility: While the classic version focuses solely on chocolate, there are endless variations possible. Add mix-ins like nuts, fruit swirls, or even different frostings for a unique twist.
- Impressive Presentation: The rich chocolate color and potential for creative decorations make triple chocolate cake a visually stunning dessert, perfect for birthdays, celebrations, or simply to impress your guests.
- Easy to Love: Chocolate is one of the most universally loved flavors. A triple chocolate cake is a crowd-pleaser, sure to be a hit with people of all ages and backgrounds.
- Nostalgic Comfort: For many, chocolate cake is a dessert linked to happy memories and celebrations. A triple chocolate cake offers a delicious and comforting indulgence.
Key ingredients for the best triple chocolate cake recipe
| Granulated white sugar All-purpose flour Unsweetened cocoa powder Eggs Cuban espresso coffee Sweetened condensed milk Semi sweet chocolate chips | Coffee liqueur of choice Buttermilk Butter Pure vanilla paste Dark chocolate Confectioners sugar |
Cuban Chocolate Cake Tools
You'll need the following things to create this recipe
How to make Triple Chocolate Cake
Start by prepaping the cake batter
- Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray three 9 inch cake pans. Line the bottoms of the pans with parchment paper and set the pans aside. Make your cuban coffee or espresso.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brewed espresso coffee, coffee liqueur, buttermilk, melted butter, and vanilla paste. Once combined, mix in the dry ingredients slowly.
- Divide the batter between the 3 pans as evenly as possible and bake for 22 minutes or until all pans pass the toothpick test. Once cooked, remove from the oven and allow the cakes to rest for about 10 minutes atleast. Then, remove the cakes from their pans and place them face down on parchment paper lined rack to cool completely.
Prepare the chocolate buttercream frosting
- Temper your chocolate over medium heat. When the chocolate is completely melted, remove from heat and set aside.
- In a large sized bowl using your hand mixer, beat the butter until smooth and creamy. Then, add the sugar and beat until it is light and fluffy. Mix in the vanilla extract and espresso coffee. Slowly add the melted chocolate and beat on low speed until incorporated. Once mixed completely, crank up the speed on the mixer til the frosting is smooth.
Assemble the cake
- Now that your cakes have completely cooled off, your frosting and fudge are done, it's time to assemble your cake. Place one cake layer bottom side facing up on your serving plate and slowly peel away the parchment paper (or plastic wrap, this way the less even part of the cake is on the bottom and it's easier to spread the icing.
- Scoop about ½ of fudge and place in the center of the cake, spreading it out as evenly as possible. Allow about a ½ inch space around the edge so the filling doesn't "bleed" out onto the sides. You can also pipe some of your frosting along the outer edge to create a dam in order to prevent and "bleeding."
- Gently, place the second layer of cake bottom side facing up on top of the icing and add the remaining fudge and spread it carefully. Repeating the same process as the previous layer. Finally place the third cake layer on top and begin spreading your buttercream through out the cake evenly. You can decorate with sprinkles or eat as is!
Triple Chocolate Fudge Cake Recipe Substitutions & Variations
- Don't have cuban coffee? You can use your favorite and strongest coffee instead!
- Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
- Don't have vanilla paste? Good quality vanilla extract will do.
- Don't want any liqueur or coffee in your cake? simply replace it with milk.
The beauty of a triple chocolate cake is its rich, decadent chocolate flavor in every layer. But there's always room for a little twist! Here are some variations to consider for your triple chocolate cake adventure:
- Chocolate Flavor Twists:
- Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
- White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.
Triple Chocolate Cake Mix In Ideas:
- Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
- Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
- Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
- Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.
How to decorate Triple Fudge Cake
- Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
- Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
- Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.
Storage for this triple chocolate cake
There are two main ways to store a triple chocolate birthday cake: in the refrigerator or at room temperature. Here's a breakdown of both methods:
Refrigerator Storage (Recommended for Cakes with Frosting or Cream Fillings):
- Frosted Cakes and Cakes with Cream Fillings: Since most birthday cakes have frosting or cream fillings, which contain dairy products, refrigeration is the best way to store them. This helps prevent the growth of bacteria that can cause foodborne illness.
- Cooling: Allow the cake to cool completely to room temperature before storing it in the refrigerator. This helps prevent condensation from forming on the cake, which can make the frosting or cake soggy.
- Covering: Once cool, cover the cake loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing fridge odors.
- Storage Time: A properly stored cake in the refrigerator can last for up to 3 days.
Room Temperature Storage (Not Ideal, for unfrosted cakes only):
- Unfrosted Cakes Only: If your cake is unfrosted and has no perishable fillings like cream or custard, you can store it at room temperature. However, refrigeration is generally still recommended for optimal quality and freshness.
- Time Limit: An unfrosted cake can be stored at room temperature for a maximum of 2 days.
- Covering: Loosely cover the cake with plastic wrap or a clean kitchen towel to prevent it from drying out.
Here are some additional tips for storing birthday cake:
- Freezing: Triple chocolate cake can also be frozen for longer storage. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil. Frozen cake will keep for up to 3 months.
- Thaw Frozen Cake: Thaw frozen cake in the refrigerator overnight before serving.
- Freshness Matters: For the best quality and flavor, it's always recommended to enjoy your cake as fresh as possible.
Triple Chocolate Cake Recipe FAQs
Does milk instead of water make cake moist?
Yes, using milk instead of water can make your cake moister. Milk adds a touch of richness and fat to the cake batter, which can help to prevent it from drying out.
However, it's important to note that the type of milk you use can also affect the moisture of your cake. Whole milk is the richest and creamiest option, while skim milk is the leanest.
Additionally, other factors like your recipe, baking time, and oven temperature can also affect the moisture of your cake.
What's the secret to a moist cake?
Here are some tips for making a moist cake:
- Balance of ingredients: Ensure the right balance of wet and dry ingredients. Too much flour can make the cake dry, while too much liquid can make it soggy.
- Room temperature ingredients: Using room temperature butter, eggs, and milk helps incorporate air into the batter, resulting in a moist cake.
- Gentle mixing: Mix the ingredients gently to avoid overmixing, which can lead to a tough cake.
- Proper baking time: Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Cooling properly: Let the cake cool completely in the pan before frosting or serving. This helps prevent the cake from drying out.
- Properly greasing the pan: Ensure the baking pan is well-greased or lined with parchment paper to prevent the cake from sticking and drying out.
What is the difference between chocolate cake and fudge cake?
Chocolate Cake is typically filled with chocolate buttercream, making it a lighter and fluffier cake with a rich chocolate flavor.
This fudge cake is filled with homemade chocolate fudge, creating a dense and fudgy cake with an intense chocolate flavor and a rich fudge filling.
Can I use a different type of chocolate for the cake batter, frosting, and ganache?
Absolutely! You can experiment with different types of chocolate. For example, you could use dark chocolate for the cake batter, milk chocolate for the frosting, and white chocolate for the ganache.
Can I make this cake gluten-free?
Yes, you can make a gluten-free triple chocolate cake by using a gluten-free flour.
How long does this cake last?
Properly stored in an airtight container, this cake can last for up to 3-4 days at room temperature.
Can I add other ingredients to the cake batter?
Yes, you can add ingredients like nuts, chocolate chips, or coffee grounds for a different flavor profile.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I make this cake ahead of time?
Yes, you can bake the cake and make the frosting ahead of time. Assemble the cake and frost it just before serving.
Other cake recipes to try
Triple Chocolate Layer Cake
Three layers of chocolate cake filled with rich fudge and frosted with rich chocolate buttercream
Servings: 12 people
Calories: 772kcal
Ingredients
- Cake:
- 1 ¾ Cups granulated white sugar
- 1 ¾ Cups all-purpose flour
- ¾ Cup unsweetened cocoa powder
- 1 ½ Teaspoons baking powder
- 1 ½ Teaspoons baking soda
- 1 Teaspoon salt
- 2 Large eggs
- ½ Cup Cuban espresso coffee Any brand will do
- ½ Cup coffee liqueur of choice I used Kahlua
- 1 Cup buttermilk
- ½ Cup melted butter 1 stick
- 1 ½ Teaspoons pure vanilla paste vanilla extract will work as well
- Cuban Mocha Buttercream:
- 11 Ounce dark chocolate chips
- 1 Cup unsalted butter room temperature
- 3 Cups confectioners sugar
- 1 Teaspoon pure vanilla extract
- 2 Tablespoon brewed espresso coffee I used Cuban style espresso beans
- Fudge Filling:
- ½ cup heavy cream
- ½ cup unsalted butter
- 2 Tablespoons brewed espresso coffee I used Cuban style espresso beans
- 1 ¼ cup semi sweet chocolate chips
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 teaspoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray three 9 inch cake pans. Line the bottoms of the pans with parchment paper and set the pans aside. Dust off your abuela's cafetera and make yourself some Cuban coffee. Once you have brewed 1 cup worth of Cuban coffee and set aside
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brewed cuban coffee, coffee liqueur, buttermilk, melted butter, and vanilla paste. Once combined, mix in the dry ingredients slowly.
- Divide the batter between the 3 pans as evenly as possible and bake for 22 minutes or until all pans pass the toothpick test. Once cooked, remove from the oven and allow the cakes to rest for about 10 minutes atleast. Then, remove the cakes from their pans and place them face down on parchment paper lined wire rack to cool completely.
- Cakes must be completely cooled before frosting, otherwise your frosting will melt and you'll have a hell of a mess. You can also wrap them in plastic wrap once completely cooled if you're baking these ahead of time, they'll keep in your fridge for a few days until you're read to make your cake.
Make the Chocolate buttercream
- Now that your cakes are cooling, it's time to make your frosting. Temper your chocolate over medium heat. When the chocolate is completely melted, remove from heat and set aside. I know the chocolate is all shiny, melted and calling your name, tempting you to bust out the ice cream and eat it as is, but you can't do this. Ok ok, maybe just a spoonful, BUT THAT'S IT!
- In a large sized bowl using your hand mixer, beat the butter until smooth and creamy. Then, add the sugar and beat until it is light and fluffy. Mix in the vanilla extract and espresso. Slowly add the melted chocolate and beat on low speed until incorporated. Once mixed completely, crank up the speed on the mixer til the frosting is smooth.
Make the Fudge Filling
- Place a saucepan over low heat and add in the cream. Heat until you begin to see little bubbles forming around the edges of the pan. The cream should not be boiling. Add in the cocoa powder. Mix until well combined.
- Once combined, add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.
- Strain the mixture into a heat proof bowl to get rid of any lumps and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.Let the mixture cool completely (about 45 minutes) before using.
Assemble the Cake
- Now that your cakes have completely cooled off, your frosting and fudge are done, it's time to assemble your cake. Place one cake layer bottom side facing up on your serving plate and slowly peel away the parchment paper (or plastic wrap, this way the less even part of the cake is on the bottom and it's easier to spread the icing.
- Scoop about ½ of fudge and place in the center of the cake, spreading it out as evenly as possible. Allow about a ½ inch space around the edge so the filling doesn't "bleed" out onto the sides. You can also pipe some of your frosting along the outer edge to create a dam in order to prevent and "bleeding."
- Gently, place the second layer of cake bottom side facing up on top of the icing and add the remaining fudge and spread it carefully. Repeating the same process as the previous layer. Finally place the third cake layer on top and begin spreading your buttercream through out the cake evenly. You can decorate with sprinkles or eat as is!
Notes
Substitutions and variations for this ultimate chocolate cake
-
- Don't have cuban coffee? You can use your favorite and strongest coffee instead!
-
- Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
-
- Don't have vanilla paste? Good quality vanilla extract will do.
-
- Don't want any liqueur or coffee in your cake? simply replace it with milk.
-
- Chocolate Flavor Twists:
-
- Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
-
- White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.
-
- Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
-
- Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
-
- Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
-
- Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.
-
- Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
-
- Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
-
- Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.
Substitutions and variations for this ultimate chocolate cake
- Don't have cuban coffee? You can use your favorite and strongest coffee instead!
- Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
- Don't have vanilla paste? Good quality vanilla extract will do.
- Don't want any liqueur or coffee in your cake? simply replace it with milk.
- Chocolate Flavor Twists:
- Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
- White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.
- Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
- Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
- Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
- Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.
- Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
- Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
- Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.
I hope you enjoy this triple chocolate cake recipe as much as we do.
Leave a Reply