My favorite triple chocolate cake! Two layers of rich and tender chocolate cake filled with incredible smooth chocolate frosting and covered in a generous layer of chocolate ganache! For serious chocoholics!
Today’s recipe is for truly chocolate lovers! Those of you, like me, who can not let a day pass by without enjoying at least some chocolate in any form or shape. I know I’m not alone and looking at the most viewed recipes on my blog I’m certain I’m not the only one!
Chocolate cupcakes with vanilla bean buttercream, soft and chewy triple chocolate fudge cookies or these carmelitas – caramel chocolate oatmeal bars, although published in the last couple of weeks, they have immediately became some of your favorites!
Our love for chocolate pushed me to develop a chocolate cake recipe that makes me weak to my knees. This triple chocolate cake is by far one of my favorite cakes! 
I don’t usually make layer cakes. It seems like there’s so much work involved into making one. I’d rather make cupcakes or even less complicated – cookies. But there are special times when a cake is mandatory.
Like my daughter’s birthday!
It was the perfect excuse to dust off my 9 inch round pans and do some magic in the kitchen. And this cake was worth all the trouble and the time!
The anticipation of what’s to come builds and when the time is right and cut yourself a slice and you sit down seems like the world is stopping just for you. You feel the chocolate frosting melting in your mouth paired perfectly with the rich double chocolate cake.
Bite after bite it will leave you crave for more.
To make this triple chocolate cake requires a little bit of work. You need to set aside a couple of hours, mostly it’s just waiting time. Wait for the cake to bake. Wait for the cake to cool down. Chilling it in the fridge.
It may sounds complicated, but once you read the recipe top to bottom, you’ll realize it’s fairly easy to make. Probably the hardest part is decorating the cake and making sure you don’t make a huge mess when its time to cut it.
The cutting of the cake is actually a breeze with the sharp knives from CUTCO Cutlery. I’ve been praising them a lot of times around here and will most likely mention them a few more times in the future.
They are simply the best! Their high quality knives cut through the cake/ ingredients with such ease and precision.
CUTCO takes such pride in their products. Each knife comes with a Forever Guarantee that includes free lifetime sharpening (just pay $7 for shipping and handling) and a 15-day unconditional money back guarantee.
And for the first time I tried their bake and serve set when serving the cake at Tiffany’s birthday and everyone was wowed by it.
Wondering what else you could use your CUTCO knives for? Maybe to cut a rich fudge like my friend Joan did
How would you like to win some CUTCO Cutlery products? You do? Wonderful!
Use the widget below to enter for a chance to win a $150 CUTCO Cutlery gift card.
[mpprecipe-recipe:364]
Sending love your way,
Roxana
This looks amazing!!! Thank you for sharing it!
CHOCOHOLIC REPORTING FOR DUTY!! This cake is completely jaw dropping!!!
What a great giveaway!! I’ve always wanted to own a Cutco knife!!! 🙂
Mmmm…I can’t go a day without having at least something chocolate either! Your cake looks beautiful and absolutely delicious!! I’m looking forward to trying it out! 🙂
I am head over heals in love with this cake!
Did someone just say chocolate? This cake looks like chocolate heaven.. 🙂
This is my kind of cake!
This looks fantastic! For step number 11 do you mean 1 hour in fridge and 4 hours at room temp? I am definitely making this.
Hi Dee,
thanks for catching my typo. It’s 1 hour in the fridge OR 4 hours at room temperature
Hello Roxana, thank you for the lovely chocolate cake, I would like to know can I double the ingredients to make a bigger cake! Can I also do 2 teir will it hold ,can I cover it with fondant instead.
Sorry I asked so many questions.
Thank you so much for your time
Hi Rosa,
I have not tried doubling the cake to make a bigger cake, but don’t really know what size pan you should use if you do so.
And yes, if you decide to top the case with another tier, it’s sturdy enough and it won’t collapse and for sure you can cover it in fondant.
Thank you so much for your reply A+
I want to try this cake! Just a few questions – can you use regular 9″ round cake pans? And for the cake do you use a chocolate baking bar for the semi-sweet chocolate (1/3 cup melted)? And is this cake stored in the fridge or at room temp.? Thank you so much!!