Triple Chocolate Layer Cake.

My favorite homemade chocolate cake recipe. And it’s the fudgiest! 

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!

This is not a Monday post. I wish I could say sorry for sharing this chocolate monstrosity with you today, but I’m not. I mean, look at it.  Ain’t she a beaut? Chocolate to the max.

The cake hidden under that fabulous milk chocolate frosting is a mock-devil’s food cake. You know the Devil’s Food chocolate cake you get in a box?  I made a homemade version that’s infinitely better. And I know this because I made THREE chocolate cakes this weekend and finally came out with a winner.

I only give you the best of the best.

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!

So you have a dark devil’s food chocolate double layer cake with a rich, decadent milk chocolate frosting.  It’s a similar milk chocolate frosting that  I used for my first Homemade Funfetti Cupcake recipe. I decorated the chocolate layer cake with chocolate in its cutest form – chocolate chips.  I chose to use dark chocolate chips as the cake’s decor, but you may decorate the cake however you like.

The chocolate chips kind of looks like little spikes, don’t they?  This chocolate cake certainly generated a buzz this morning when I brought it into work. Cake for Monday breakfast? Why not.

Let’s discuss how this cake came to life.

Attempting a chocolate cake three times this weekend, I finally perfected the recipe. Chocolate cake is not something you mess around with.  It should be extra moist, rich, decadent, with an honest chocolate taste and a smooth velvety crumb.  Today’s recipe embodies all that – and then some.

You’ll need 1 cup (8 oz) of freshly brewed strong black coffee. The cake will NOT taste like coffee. Rather, the coffee will accentuate the chocolate flavor, sort of like how Guinness deepens the chocolate in my Guinness Chocolate Cupcakes (posted on Bed Bath & Beyond’s blog last month).  You’ll also need 1 cup (8 oz) of buttermilk. Buttermilk is one of the culprits for how moist the cake’s crumb is.  Trust me, you can’t leave it out!  Sadly, I know from experience.  It’s required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.

Don’t have buttermilk? You can make a DIY version. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup.  Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup.  Stir it around and let sit for 5 minutes.  The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!

Notice the reddish tint to the cake?  That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the unsweetened cocoa powder (NOT dutch processed), which results in the red hue.  Do not use dutch processed cocoa for this recipe.

The fat in this cake? Oil. I’ve mentioned it a lot recently, but I prefer to use oil in certain cake recipes because it makes cakes more moist than butter.  I used oil in my Super Moist Carrot Cake recipe (rave reviews from all of you on that).  The reason I used oil today and not butter is because I didn’t need a buttery taste in this recipe. This cake’s taste is pure chocolate and the cocoa powder would overtake the butter flavor if I used butter instead of oil anyway.    Another moistening agent (besides the buttermilk and oil) are the two eggs.  Make sure your eggs are at room temperature.  Room temperature eggs whisk to a higher volume and ensure your cake will rise properly. The warmer temperature of the eggs will also allow them to be dispensed evenly when mixed with the other wet ingredients.

*Using cold eggs will ruin your cake.

How to bring your eggs to room temperature quickly? I always use this trick: Place eggs in a bowl of warm/hot water for 5-10 minutes as you get your other ingredients ready. Easy!

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!

I played around a lot with the flour and sugar ratios in this recipe as well.  I settled on equal amounts of both (1 and 3/4 cup), which resulted in the winning recipe.  Yes, I had a lot of cake lying around the apartment this weekend.

The frosting? Easy peasy.  2.5 sticks of softened butter – not cold and not melted in the slightest, 4 cups of powdered sugar, 3/4 cup of cocoa powder, heavy cream (or half-and-half), and salt.  Start by creaming the butter for a good 3-4 minutes with your hand mixer or stand mixer.  Luckily, I’m giving a stand mixer away right now!  Add 3 cups of powdered sugar and 3/4 cup of cocoa.  Add 3 Tablespoons of heavy cream.  Add 1 teaspoon vanilla extract. Add more powdered sugar if the mixture is too thin.  Add more heavy cream is the mixture is too thick. Add more cocoa powder if the mixture is too buttery tasting. Add salt if the mixture is too sweet.

The frosting recipe is very forgiving; add more/less of each ingredient to obtain the consistency and taste you desire. 

The decor? Use whatever you wish!  I have a plethora of dark chocolate chips on hand, so I used 1.5 bags to line the cake.  Use sprinkles, candy bars, M&Ms, Oreo crumbs or leave the cake plain.

I am in LOVE with this chocolate cake. By far the best chocolate cake I’ve ever eaten before. And you are getting that from a gal who baked three chocolate cakes this weekend, two chocolate cupcakes last month, and whose favorite dessert was chocolate cake when she was little. If chocolate cake was on the menu (and I was well behaved), I got it for dessert.

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!

Trust me on this: you have to try this recipe.  Soft, moist, tender, intensified with chocolate flavor, creamy frosting, velvety smooth texture – everything is working in its favor. This cake is a chocoholics dream!

*If you are making this cake, I strongly urge you to read the text above about why certain ingredients are used and how certain ingredients may not be replaced.


PrintPrint SaveSave

Triple Chocolate Layer Cake

A double layer homemade devil's food chocolate cake with milk chocolate frosting and chocolate chips on top. Why do I call it triple chocolate layer cake but only has two layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate decoration.

Yield: serves 12


Devil's Food Chocolate Layer Cake

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffee

Milk Chocolate Frosting

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1/2 - 3/4 teaspoon salt (to taste)
  • 15 oz (1.5 bags) chocolate chips, optional


  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.
  2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
  5. For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.
  6. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
  7. Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

*A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.


Cake adapted from Ina Garten, frosting by

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Do you like chocolate? Is that even a question? Chocoholics unite!


1 XXL Death by Chocolate Cookie (recipe for ONE large cookie)

1 XXL Death by Chocolate Cookie


Death by Chocolate Cupcakes

Death by Chocolate Cupcakes


Ultimate Fudge Brownies

Ultimate Fudge Brownies with Peanut Butter Chips


Chocolate Cupcakes with Creamy Nutella Frosting

Chocolate Cupcakes with Creamy Nutella Frosting


Cookies n Cream Peanut Butter Bark

Cookies n Cream Peanut Butter Bark by Sallys Baking Addiction


Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies


See all of my chocolate recipes.

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!





467 Responses to “Triple Chocolate Layer Cake.”

  1. #
    Kate @ Diethoodposted August 17, 2014 at 11:34 am

    Oh mah worrrrrrd!!!! I had a *shut the “front door”* moment when this beauty appeared before me on my Pinterest feed!! LAWD, that is one insaaaane cake! Beautiful job, as always!!


  2. #
    Kayposted August 18, 2014 at 1:34 pm

    OH MY GOD! Seriously, this has got to be this recipe is OUT OF THIS WORLD DELICIOUS! If anyone every has a need to chocolate, this will send you into an eternal bliss.

    I am trying to gain confidence as a baker. Started out with small things like cupcakes and took the plunge to make my first cake ever with this recipe and I’m ready to take on the world.

    When I served it, you couldn’t hear a pin drop. People were in deep bliss! lol lol… Half went in less than 15 mins and everyone went for seconds. THANK YOU, SALLY! You made me look like a baking goddess! lol lol

    P.S. Small note of discrepancy that I noticed:

    For the cake you have:

    3/4 cup (65g) unsweetened cocoa powder (not dutch processed)

    And for the frosting you have:

    3/4 cup (95 grams) unsweetened cocoa powder

    Shouldn’t 3/4 cups equal the same amount of grams? This worked fine with me but just thinking of those who use grams instead of cups as it may be confusing.


    • Sallyreplied on August 18th, 2014 at 7:46 pm

      Hi Kay! I am so happy that you and everyone else love this chocolate cake recipe! I just added the gram measurements recently, so thanks for catching that! It’s 65g for 3/4 cup of the cocoa. Thank you so much for reporting back.


      • Kayreplied on August 18th, 2014 at 10:21 pm

        Dearest Sally,

        My apologies for such scrambled sentences and grammar. I think I was a little emotional from the cake. lol lol

        If you have a recipe for a vanilla or pound cake, please let me know where to find it.

        Thanks again for your wonderful recipes!!! :)

  3. #
    Kristynposted August 19, 2014 at 9:03 pm

    Do you use dutch processed cocoa powder for the frosting?


    • Sallyreplied on August 20th, 2014 at 9:52 am



  4. #
    Shahposted August 20, 2014 at 11:36 am

    Hi Sally, I’m a fan! I frequent you site almost every week to find a recipe to
    Try out for the family during the weekend.. And thankfully, a success each time! Thank you! I have 2 questions though.
    1) how do u separate the cake to spread the frosting in the middle? What’s the best way to do it?
    2) my husband loves cakes with a biscuit base, could I bake this cake like how u baked your s’mores pie, pouring the batter over the graham crackers?


    • Sallyreplied on August 20th, 2014 at 6:15 pm

      Hi Shah – this cake is baked in 2 separate cake pans. And I’m sure a graham cracker base would be tasty!


  5. #
    Airishposted August 21, 2014 at 11:19 am

    Hi Sally! Im gonna do this tomorrow for my birthday! I hope it tastes good as those cakes on the mall! Im kinda nervous about the outcome but Im sure by following your instructions it will be as good as yours. Thank you for this recipe it really is a mouth-watering and drooling cake you have there!!!


  6. #
    Lauren lposted August 21, 2014 at 5:38 pm

    This cake looks amazing!! I’m going to bake this tonight for my husband’s birthday tomorrow. I’ll let you know how it turns out—I’m sure it will be fabulous!!


  7. #
    Shauntaposted August 21, 2014 at 11:28 pm

    Will this cake be ok in a 10′ square pan? I’m making a 8′ round and 10′ square.


  8. #
    Janieposted August 25, 2014 at 3:31 pm

    Hi sally! I just came across your recipe and it looks delicious. I was wondering if i could substitute the egg with something as I’m allergic to eggs,.was hopping you could help because the recipe is very tempting and I’m waiting to try it! :)thanks!


  9. #
    Maryannposted August 25, 2014 at 8:38 pm

    Sally! Thank you for your great recipes! I have made so many and they are always big hits! I was thinking of making this chocolate cake but with a raspberry buttercream in the layers and chocolate frosting on the outside with some fresh raspberries and chocolate curls on top ….. Do you think that would taste ok? Or do you have any other suggestion?


    • Sallyreplied on August 26th, 2014 at 8:10 am

      Definitely. I love chocolate and raspberry.


  10. #
    Claireposted August 26, 2014 at 4:52 pm

    Hi Sally,
    Your Funfetti cupcakes got rave reviews at my boyfriend’s family BBQ recently – thank you! They were a big hit!

    I really want to make this cake but I know my boyfriend will detect even the slightest hint of coffee, which he hates. What liquid could I substitute coffee with, or could I increase the amount of buttermilk instead?

    Thanks a lot


    • Sallyreplied on August 27th, 2014 at 7:59 am

      hot water isn’t ideal, but it’s the best substitute.


    • kellireplied on October 30th, 2014 at 12:42 am

      I used hot chocolate, since I’m making this for a three year olds birthday party! *


  11. #
    Michelleposted August 27, 2014 at 7:19 am

    Hi Sally! This sounds amazing. Just wondering how I should alter the recipe, temperature or baking time if I’m using a round 8″ cake tin? Thanks in advance!


    • Sallyreplied on August 27th, 2014 at 7:50 am

      No temperature change. Perhaps a few minutes longer for the cakes in the smaller size pan.


      • Michellereplied on September 4th, 2014 at 2:00 am

        I tried it, and it took about 10-15 minutes longer for me using the 8″ cake tin. Didn’t have time to follow the icing recipe, so I melted chocolate chips and whipped cream to make ganache. The layers of cake were really moist and chocolatey – yum!! Thanks for your help Sally :)

        Picture here if you are keen to see it!:

  12. #
    Sophieposted August 28, 2014 at 4:22 pm

    I’m planning on making this for my birthday. Do I just divide the batter and bake the layers individually or do I bake on big cake and cut it in half?
    Already think it’s going to be amazing!


  13. #
    Julia Berberposted September 1, 2014 at 4:54 pm

    Do you recommend using a certain type of coffee?


    • Sallyreplied on September 1st, 2014 at 5:11 pm

      any strong coffee will do


  14. #
    Dianaposted September 2, 2014 at 1:26 am

    Hi, Sally, this cake uses coffee, can I use milk instead? Since there are kids involved. Thanks


  15. #
    Dianaposted September 2, 2014 at 1:29 am

    Hi, I forget u live in states. I live in Vancouver, I will hear u soon. Thanks


  16. #
    luvposted September 2, 2014 at 1:56 pm

    Hello. I was just wondering what strong coffee you used? I hope to hear from you soon because I plan on making it tomorrow. Thank you! :)


  17. #
    Queenposted September 5, 2014 at 6:06 pm

    Hi Sally,

    I was planning to make a 3D Car design cake and I would love to use your chocolate cake recipe. Since it’s very moist, will it hold the shape? Thank you so much, hoping for your response :)


  18. #
    Michalposted September 7, 2014 at 3:55 pm

    Wow! that is one beatiful and mouth watering cake!


  19. #
    Christyposted September 15, 2014 at 4:17 am

    Hi Sally, if I’m using one 9-inch pan for the cake instead of two as stated above, how long should I bake the cake? By the way the cake looks soooooo good! Gonna try it soon ^^


    • Sallyreplied on September 15th, 2014 at 11:52 am

      This cake will not fit into one 9-inch cake pan. Are you asking about baking the cake in batches in your 9 inch pan? If so, the same bake time that is listed applies.


  20. #
    Roseposted September 19, 2014 at 8:09 pm

    Just wondering in your recipe you mention one cup of strong brewed coffee, can that be a shot of espresso? Or has to be a regular cup of joe?
    Thanks and love your blog!


    • Sallyreplied on September 22nd, 2014 at 8:00 pm

      I cup of strong coffee – not a shot of espresso.


  21. #
    noemiposted September 23, 2014 at 5:02 am

    did you use fan forced setting sally?


    • Sallyreplied on September 23rd, 2014 at 5:28 pm

      No, I did not. I assume for fan forced the temperature would need to be lowered by 25 degrees.


  22. #
    Helenposted September 23, 2014 at 6:03 am

    AH-MAZ-ING!!! This recipe is beyond a doubt the BEST chocolate cake recipe I have ever used and that frosting, just divine!!! This will be my chocolate go-to recipe from now on for sure! Thank you so much!


  23. #
    Halaposted September 23, 2014 at 6:28 pm

    Best chocolate cake i ever tast , i make it twice and it was full successfull , i use this cake for my son’s first birthday everyone loved it. Thanks sally for great recipy


  24. #
    Alyssaposted September 26, 2014 at 12:25 am

    Hey Sally! Just wondering if using instant coffee would be okay to use in this recipe instead of brewed coffee?


    • Sallyreplied on September 26th, 2014 at 6:51 pm

      As long as the instant coffee is made and not simply the instant coffee powder, which I’m sure is obvious!


  25. #
    Monaposted September 27, 2014 at 2:46 pm

    Made this on my sister’s birthday! Turned out to be perfect! :D your recipes are truly amazing. I have tried some of them and never felt disappointed :D
    Can you please tell me if salt is mandatory in this recipe? And what is the purpose of it?
    Thank you!


    • Sallyreplied on September 28th, 2014 at 3:05 pm

      Ironically enough, salt brings out the sweetness in most cakes and pastries. It also adds complexity. I never recommend leaving it out.


  26. #
    letilaposted September 29, 2014 at 9:21 pm

    tried it over the weekend…..turned out wellllllll……yum


  27. #
    Tinaposted October 2, 2014 at 2:09 pm

    I was just wondering what I could use instead of the coffee as I am not a fan. Can I just use milk or chocolate milk instead? Excited to try this out


  28. #
    Hannahposted October 5, 2014 at 8:16 pm

    Unsure if I will get a reply in time but I am wanting to make this cake tonight. However I dont have 2x cake tins so can I a) Use one and then cut it in half after or b) Cook 1 at a time? Will this change cooking time? Also you say the mixture is very thin – will this not ooze out the sides or cake tin? – I have the type that bottom comes off.


  29. #
    Carolposted October 5, 2014 at 9:11 pm

    this is the best chocolate cake recipe ever! made it for a construction cake for my nephew and was so moist and delicious! this is definitely my go to recipe from now on! Thank you so much! I even had to make it again for next family gathering because everyone loved it so much, the icing is really great for decorating as well


  30. #
    Gildaposted October 7, 2014 at 1:36 pm

    Hi Sally! I’m your big fan from Texas!
    I’m trying to make this cake but in 3floor like wedding cake for one of my best friend. I have 10&8&6 inch round tin. Could you please help me? I want to know that is this description enough for my 3floor cake or I have to double it up?
    Thank you!


  31. #
    Tropicalmistyposted October 7, 2014 at 8:19 pm

    Made this on Sunday (along with your Orange Cranberry Bread). This is quite possibly the most delicious chocolate cake I have ever made. It wasn’t too sweet, was very moist and the coffee added that splendid mocha taste. I have made this my “go to” chocolate cake :)


  32. #
    Lillyposted October 7, 2014 at 9:58 pm

    Hi. Cake looks delicious. I was wondering if I can substitute anything for the coffee, I dont like or drink coffee. Thanks


  33. #
    Daniellaposted October 8, 2014 at 6:57 pm

    Hi Sally!

    Maybe this question is obvious but i still have to ask. For the freshly brewed coffee- When I add it to the mix, does it have to be warm or room temperature?


    • Sallyreplied on October 12th, 2014 at 8:05 pm

      Hot or warm coffee is good.


  34. #
    Nicoleposted October 11, 2014 at 3:41 pm

    Would this recipe work for cupcakes?


    • Sallyreplied on October 12th, 2014 at 6:36 pm

      Absolutely! I would say 18-20 minutes bake time, same oven temperature.


  35. #
    micheleposted October 11, 2014 at 8:38 pm

    Hands-down the best chocolate cake ever! Never, ever buy a cake mix again. This was so easy and used everyday ingredients. Absolutely divine!!


  36. #
    Traceyposted October 12, 2014 at 4:24 am

    Dear Sally, you and your recipes are ridiculously amazingly awesome! My friends and family all think I am a baking goddess… Your carrot cake recipe is such a winner with everyone I have ever made it for, and now this chocolate cake! They are fool proof, and somehow turn out devilishly delish every time! Thank you thank you, blessed be x


  37. #
    Bayanposted October 13, 2014 at 9:36 am

    Hello Sally! Since I do not like my kids to have coffee, can I take it out of the recipe? Would it affect it in any way other than taste? And should I replace it with something else?
    Thanks so much


    • Sallyreplied on October 13th, 2014 at 9:54 am

      Hot water would be best.


  38. #
    d-xposted October 13, 2014 at 1:07 pm

    hey Sally, looks yummy i would like to make this cake for my mom’s birthday can i use butter instead of vegetable oil?


  39. #
    Lizaposted October 14, 2014 at 6:19 pm

    I have made this cake multiple times using hot water instead of coffee as Sally suggested in a previous post and it has turned out absolutely delicious every time. We are Mormons, and not coffee drinkers, and we love this cake!

    Thank you Sally for the substitute and excellent recipie.


  40. #
    Fayeposted October 15, 2014 at 10:11 am

    Made this 2-layer cake with Nutella frosting for a “chocoholic” co-worker’s birthday. It was out of this world Sally! I have also made your Death by Choc cupcakes in the past and they amazing – the two cakes are a bit different but both are absolutely delectable. My search for choc cake recipes has officially come to an end. Honestly Sally, your recipes never disappoint and even though I browse a couple other blogs, I just don’t trust other recipes as I do your’s!!! Thank you for creating such a wonderful base of tried-and-true dishes! And for sharing them :)


  41. #
    Nancy Rileyposted October 17, 2014 at 6:25 pm

    Sally, I made this chocolate cake with my granddaughter last night for grandpa’s birthday and we followed the instructions. Everything went well, but it was getting late after soccer practice, so I did the frosting and applied it to the first layer while the cake was still hot. Then proceeded to place the top layer (baked on a bundt pan) but the frosting softened up with the heat and the top layer started sliding to the side. Trying to keep it in place, went ahead and covered it with the rest of the frosting. OMG, the top layer started splitting like a flower, and the frosting went all over. Lesson: Never apply the frosting on a hot cake!! Thanks for the recipe.


  42. #
    Gladysposted October 19, 2014 at 12:52 am

    Hi Sally! Just found you on Pinterest and I am so glad I found this recipe. It looks delicious! My question is since this is a moist cake can I stack it (tiered) and will it hold or is it to moist that it will sag?



    • Sallyreplied on October 19th, 2014 at 8:34 pm

      I fear it would be a little too moist and delicate for a tiered cake.


  43. #
    Aniposted October 19, 2014 at 2:01 am

    I baked it! It was great…. all my guests got surprised by eating such a delicious homemade cake…. I loved it… I have baking addiction like you and so happy to find your page… cant wait to bake others… thanks Sally


  44. #
    Alisonposted October 19, 2014 at 4:33 pm

    This look amazing and I want to try it soon. Have you ever used this recipe for cupcakes?


    • Sallyreplied on October 19th, 2014 at 8:35 pm

      Yep. Delicious. About 20 minutes bake time, same oven temp


      • Alisonreplied on October 20th, 2014 at 9:56 am

        Thanks! My son wants cupcakes for his upcoming birthday, so this is what I’m doing!

  45. #
    Barbaraposted October 20, 2014 at 9:02 am

    I’ve been on a roll lately baking up your recipes (white chocolate pumpkin sniickerdoodle cookies, fudge cupcakes with pumpkin cream cheese frosting, and now this cake). This triple chocolate cake was the best cake by far that I’ve made in recent times. I made it for a friend’s birthday celebration. Moist cake, creamy frosting that spread very smoothly….and it was oh, so chocolatey! I decorated with both chocolate and white chocolate chips. In the center I put clusters of both chocolate and white chips in sort of a yin-yang pattern, then decorated the rim and sides alternating between the two types of chips. It looked lovely! I called it my yin-yang cake (giving you credit for the recipe, of course) and told my guests….”this cake shows that, to achieve true balance, you must have plenty of chocolate!!! Thanks Sally for making me look so good!


  46. #
    Megposted October 24, 2014 at 1:44 pm

    Hi Sally,
    Would you recommend making this cake the same day it’s going to be served? Or would it taste better if I make it a day ahead (refrigerate overnight?)?


    • Sallyreplied on October 24th, 2014 at 6:29 pm

      Either way is fine. My family likes it the 2nd day, actually. Cover the layers tightly – no need to refrigerate overnight. Assemble and frost right before serving.


  47. #
    Sarahposted October 25, 2014 at 7:37 pm

    Hi Sally!
    This cake looks ABSOLUTELY scrumptious and mouth-watering ;) I can’t wait to bake it, but I have one question before I proceed. For the cocoa powder, does it matter if it’s dark or just natural(light)?

    Much love,


    • Sallyreplied on October 26th, 2014 at 2:02 pm

      I always use natural. but super dark (tried that before too!) is excellent. either is fine!


  48. #
    esmerposted October 26, 2014 at 6:13 pm

    Never baked a cake from scratch and after this Im glad I did. It was great! Looking foward to getting your book!


  49. #
    Gerryberryposted October 28, 2014 at 7:22 am

    Hi Sally I made your chocolate chip muffins today and they were a great hit with the kids thank you very much. I mustered enough courage to try the chocolate cake. Generally when making cakes I use caster sugar but since your recipe stated granulated sugar I used the normal grainy sugar I use to make my cuppa. It did not rise and was a bit of a disaster. Yet the kids still loved the taste of the failed to rise cake saying it tasted yum. SO I would like to have another go at it. where did I go wrong? And it was the same baking powder I used in the morning for the muffins that rose beautifully.


  50. #
    Megan Kenwabikiseposted October 28, 2014 at 1:04 pm

    I made this in a 13×9 inch pan and it baked at 350 for 27 minutes. It was a light metal pan. It’s amazing


  51. #
    Samposted October 29, 2014 at 8:02 pm

    Sally you have outdone yourself! WOW! Words cannot even explain how beautiful and moist your Triple Chocolate Layer cake is! The frosting is the perfect match. Thanks to your wonderful cake I have just introduced my entire workplace to your website that I’ve been keeping a secret for myself to use at all available opportunities. Can’t wait to make this for another birthday. It was a huge hit! xx


1 3 4 5

Leave a Comment