Triple Chocolate Cake

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.

slice of chocolate cake on a plate

Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

Devil’s Food Chocolate Cake… But Better

This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color.

This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!

This Chocolate Cake Is:

  • Extra moist
  • 2 layers, but can be made as 3 layers or as a sheet cake
  • Soft with a velvety crumb
  • Deeply flavorful
  • Unapologetically rich, just like my flourless chocolate cake
  • Covered with creamy chocolate buttercream

chocolate cake on white cake stand

triple chocolate cake

Chocolate Cake Video Tutorial

Chocolate Cake Ingredients

Each ingredient serves an important role. For best results, do not make substitutions.

  1. All-Purpose Flour: The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
  2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
  3. Baking Soda & Baking Powder: Use both baking soda and baking powder for lift.
  4. Salt: Salt balances the flavor.
  5. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, too!
  6. Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
  7. Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
  8. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, and German chocolate cake recipes.
  9. Vanilla Extract: Vanilla extract adds flavor.
  10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)

chocolate cake batter

How to Make Chocolate Cake

What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.

Need cupcakes instead? Use my super moist chocolate cupcakes recipe.

Lately I’ve Been Using Sour Cream

As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

  1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
  2. Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!

Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂

slice of chocolate cake on a plate

Chocolate Buttercream

Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

  1. Unsalted Butter
  2. Confectioners’ Sugar
  3. Unsweetened Cocoa Powder
  4. Heavy Cream or Milk
  5. Vanilla Extract
  6. Salt

Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

Chocolate frosting in glass bowl

slice of chocolate layer cake on a plate

So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chip garnish. Let’s eat!


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slice of chocolate cake on a plate

Triple Chocolate Layer Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.


  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder*
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 2 large eggs, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature*
  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

Chocolate Buttercream

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
  • 35 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional for decoration: semi-sweet chocolate chips


  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
  3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  2. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
  3. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
  4. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  5. Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
  6. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
  7. Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
  8. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  9. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
  10. Bundt Pan: I recommend my chocolate cream cheese bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
  11. 9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.
  12. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.

Recipe adapted from Ina Garten and originally from Hershey’s

Keywords: cake, chocolate cake


  1. I made the amazing Triple chocolate cake for my husbands birthday. Everyone loved it! It was moist, rich and delicious. Thank you for your detailed instructions, i know they made all the difference. I cant wait to try more of your recipes.

  2. Thank you for an AMAZING cake! 2nd time making it in a week 🙂

    1. Sounds like you love this cake as much as I do! I made it again a few weeks ago, it never disappoints! Thanks Jessica.

  3. rebecca strong says:

    this cake is absolutly fricen awesome!!!!!!!!!!!!!!!!!!
    i will make my mommy make this tonight. i don’t think she’s ever tried to use some one elses recipe but i will force her to taht’s how amazing it looks OMFG!!!! the icing seems like the best part LOL!! 😛

  4. Thank you so much for the beautiful chocolate cake recipe. It was everything that you described and much more! I give it a 10 out of 10! God Bless!

  5. This is by far the absolute best chocolate cake I have ever made or tasted! I adapted it for high altitude and it was perfect!! The tops sunk very slightly but I think that was oven temperature error on my part. I never post comments, but this cake was so amazing, I had to let you know! I love your blog and the fact that you not only post about other’s recipes, but create your own as well!! I can’t wait to try your white chocolate macadamia cookies and snicker doodles!

  6. Hi Sally, I’m new to your blog and I stumbled across this mouth-watering recipe so I decided to try it out today. This recipe was great! I followed all the directions as listed and instead of making a cake I made 12 medium sized cupcakes. I dislike frosting so I did not make any, but the cupcakes tasted delicious on their own. For those who don’t like overly sweet treats, I would recommend cutting down on the sugar; I put in all 1 & 3/4 cups of sugar and it was too sweet for my liking. Next time I will only put in half the sugar. Overall the cupcakes were every chocolate lover’s dream! The moistness was out of the world and the chocolate flavor was heavenly! Thanks so much for this recipe, Sally!

    1. This cake is wonderful as cupcakes. I’m glad you enjoyed them Cee! And yes, super-moist and fudgy!

  7. Hi Sally! First I want to say thank you!!! thank you for being so awesome!! I’m just starting to explore the baking world. and I’ve been stalking many baker bloggers but you really stand out amongst others because yours is the first I check every single day. I hope one day I can be as successful as you in baking 🙂 I have never baked a cake before, I was kind of reluctant on making cake because it looks hard to do. but because you have really convinced me, i decided to give it a try. and it was AWESOME! My family loved it! it wasn’t too sweet (which i love btw) and you’re right about the coffee! and the frosting. it’s the best chocolate frosting!! I just have a question cake keeps on breaking when I transfer it or move it.. so it was really a struggle for me..any tips? Love you Sally!!

    1. Hey Janine! What a sweet comment to read this morning. I’m so glad that you enjoy my blog so much! It’s my goal to give others confidence in the kitchen. That’s why I love this job so much! Anyway, I’m happy you tried this cake. It’s not too difficult to make at all. I love that it isn’t too sweet either. Just very, very chocolate-y! What do you mean “it breaks”? It falls apart when you travel with it? Or when you layer the cakes on top of each other? I just suggest being VERY gentle with it.

      1. You’re awesomeness has been validated! 🙂 You do reply to your readers! Thanks for giving us time Sally! Anyway, when I transferred my cake from the baking pan to a plate it broke in half. I’m thinking maybe because I didn’t use a wire rack to cool my cake? When I try to push my cake towards the center of the plate, it doesn’t move anymore, if I try harder, it breaks.

        Thanks for replying Sally, it really means a lot 🙂
        (FYI, this is also my first time to comment on a blog because I’m too scared they won’t reply. Thank you again you’ve just made my morning too!. 🙂

  8. Jessica Perrilleon says:

    I made this cake last night for my mom’s birthday, and let me just say it was a HUGE hit! Truly the best chocolate cake, so fudgy and decadent!!!!! This will be my go to chocolate cake recipe from now on, love it!!! I actually used your dark chocolate frosting (could eat that with a spoon, the best stuff ever), and the cake was amazing. Everybody raved. You’re recipes are the best! Thank you.

  9. Hi Sally!

    I feel like every-other week I am writing to you telling you about another success with your recipes! I made this for my friend’s birthday last night. It was the best cake I’ve ever made. Seriously unbelievable. The only bummer was that while eating their pieces, everyone stood around muttering “so moist,” which is the grossest word ever 🙂 Anyway, thank you for another fabulous recipe.

    1. I LOVE hearing about the recipe successes, Grace! So thank you.

      I’m happy this cake was a hit. I agree, moist isn’t the best word. But there is no other way to describe its texture.

  10. Hi Sally, made this today and it’s absolutely delicious! Super moist and lite! Love the frosting – so yummy!!! I used Nescafe (that’s the only coffee I had at the moment) and it turned out so good! Thank you for this absolutely wonderful recipe! I used a small cake pan, & used the left overs to make cupcakes instead!

    1. Hey Erin! Love the little bonus “cupcakes” you got. That’s always a good thing, right? Happy you love this recipe. It’s the best chocolate cake I’ve ever had.

  11. just the kind of chocolate cake i was looking for, moist and simple and its from scratch

  12. OhMyGoodness! This is delicious!!! I made this on Friday for company and they couldn’t stop eating it! I loooveee it as well. It’s pretty easy to make, and I followed the way you decorated the cake and got lots of compliments. Probably the best chocolate cake I’ve ever eaten/made. Definitely something I want to make everytime someone comes over. Yum.

  13. I made this for my husband’s birthday and it truly was the BEST chocolate cake that we have ever had. It was SO moist and delicious, and not too sweet. I am not a big frosting person, but the frosting was actually amazing too. I did make 2 changes – one is that I used olive oil instead of vegetable because I don’t like using vegetable oil or canola oil, and two is that I reduced the sugar in the frosting by about 20% only because we don’t like overly sweet frosting. Both changes were fine…although I’m guessing most people would prefer the frosting with the full amount of sugar.

    Thank you for the recipe Sally!!! The cake was really delicious!

  14. Sally, wow! Thank you so much for this recipe! I just finished making your cake and it is absolutely delicious! When I cut off the domes to ice the cake, I tried it (a lot of it! ;)) and it is perfect. The best chocolate cake ever. I cannot wait to give this to my Dad, I know he will love it and be impressed.

    Also, I just wanted to say that I absolutely love your blog! I’m the type of baker/cook who adjusts recipes often (sometimes a success, sometimes not so much) – I love that you explain why certain ingredients are used on your blog. It made me follow your recipe to a T and I am so glad I did! The only thing I did differently was that I used a pastry brush and a little water to brush my chocolate chips after I put them on the cake because they looked a little chalky. Then I dabbled a dry paper towel over the chocolate chips to remove any excess water. This made my cake look much prettier and more like yours. Again, thanks so much for the fabulous recipe! I really enjoyed making this cake and cannot wait to make it again. Kudos to you! Happy Holidays!

    1. Hey Emma! I am so happy you love my blog and recipes. This cake is always a hit! Definitely one of my most popular recipes. Everyone just loves it – so moist, fudgy, and quite easy! I bet your Dad will love it. Thank you so much for the sweet comment. Happy Holidays!

  15. This is the first cake I’ve ever made from scratch, and it turned out perfectly!
    I’m studying in Sweden this semester, and I thought it would be a good “traditional American food” for our Christmas Eve supper. No one had ever heard of or eaten buttercream frosting before, but the fourteen of them managed to devour three layers of cake in under an hour! (I made 1.5x the recipe.)
    Chocolate chips are about ten dollars a bag here, so I just drizzled melted chocolate over the buttercream and sprinkled crushed peppermints on top. So much chocolate (and awesomeness)!

    Thank you so much for your recipes! Your XXL cookies and brownies (and now, your cakes!) have been keeping me alive in this country! Merry Christmas/God Jul from Sweden!

    1. Katie, your version of this cake sounds incredible!! So happy it was such a hit. Merry Christmas!

  16. These were heavenly! Everyone that tasted it could not believe that it was actually homemade. Thank you for sharing this Sally, it is now my favorite chocolate cake EVER! 🙂

  17. I baked this cake yesterday but used my own home made ganache with Irish cream. I must say the cake itself was absolutely delicious! The best chocolate cake I have ever had!

    Thank you Sally for sharing your recipe’s they are truly amazing.

    God bless

    1. Abbi, I bet your Irish cream ganache is simply amazing! Happy you loved this cake. Thanks for reporting back!

  18. Best chocolate cake I’ve ever made! Moist, fudge-y and best of all, easy! We no longer use boxed/processed cake mixes so I needed to find a good replacement – found it. Made it today for our annual Super Bowl cake. Made the recipe exactly as listed but used a 9 x 13 pan so that I could cut the cake into a football shape. Baked it for 26 minutes in a glass pan. The cake was very tender but firm enough to carve.
    I’m not a fan of powdered sugar frosting so I made a simple ganache glaze.
    Thanks for this fantastic site, Sally!

    1. Wonderful to read this tonight, Becky! Thanks for reporting back. Enjoy the Super Bowl!

  19. Hi Sally,

    I’d like to pass on a great review of this cake! Our 15 year old daughter has developed a love for baking. She has used your website for 5 of her recipes. Today, she made the Triple-Chocolate-Layer-Cake, for a small gathering we had here at home and the cake was fantastic! It was the right amount of everything and the crowd loved it!

    Thank you for sharing the recipes and detailed instructions. Our daughter is loving the art of baking and now that she has found your site she is a bit encouraged to try other baking delights!


    1. Thank you so much for taking the time to report back, Maria! I am so happy to hear how much your daughter loves to bake and better yet… loves to bake my recipes! This cake is always a crowd pleaser. It’s simply wonderful she’s found something she’s passionate about.

  20. Just made this for the first time tonight for Valentine’s Day and felt compelled to comment (I never do this). I bake ALOT, and this is hands down one of the best cakes I’ve ever made! So moist, so delicious — don’t change a thing! This will definitely be my go-to chocolate cake recipe from now on. From the looks of all the comments, apparently a lot of people agree!

  21. Seriously, the MOST AMAZING CAKE EVER!!!! I have a great bakery near me but their recipe for chocolate cake is not even as close to as good as this!!! Thank you for this recipe! Love your website!!

  22. Tried this yesterday as a follow-up to Valentine’s day and it was a huge success! Thank you for this recipe 🙂

  23. I just made this cake and it is amazing! I am a relatively new baker, and have failed at some chocolate things. Thank you for this easy homemade recipe! It really brought back my confidence in the kitchen.

    The cake was really moist, and the frosting was light and chocolate-y!

  24. Hi Sally! Just bought your cookbook and I made several
    Of your cookies for Christmas. I made this cake a get together and it was a smash! The best chocolate cake I’ve had by far and I followed the recipe to the T. Perfect!!! Love this blog! It is my official “go to”.

  25. Hi sally!
    Im amazed at this recepie. Its so moist!! I used water instead of the coffee and turns out perfect. Thanks so much for your recepies.
    Xoxo (from spain)

  26. The cake was good; the frosting was amazing! I sampled it (obviously?) before adding the salt and it tasted similar to every other chocolate buttercream I have ever tried. Good. I sampled it after adding the salt. Phenomenal!

  27. I simply do not have the vocabulary to describe how delicious this cake is! Could it be that the English language is lacking? My husband just kept exclaiming, ” Oh, my ,God!” with every bite he took. Sally, I have made several of your recipes, and they NEVER disappoint.

    1. Thanks Yolanda – this comment TRULY made my day. So nice to hear from you – thanks for taking the time to report back. I love this cake!

  28. LOVE this recipe. I made the cake yesterday for my mum for mother’s day, I filled it with fresh whipped cream and dark chocolate ganache. So yummy! This is definitely going to be my go to chocolate cake recipe from now on, will need to try it with your milk chocolate frosting.

  29. I made the Triple Chocolate Cake—only I made cupcakes instead of a cake. They were fabulous! I sent some to work with my husband and every the office “foodie” loved them!!

  30. I made this for my son’s birthday cake and it was the.BEST.chocolate.cake.and.frosting.EVER. I should have known it was going to be delicious since all the recipes of yours that I have made have been home runs. Congratulations on your upcoming wedding, (cyber) friend!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally