Ultimate Triple Chocolate Cake with Chocolate Ganache

    Ultimate Triple Chocolate Cake with Chocolate Ganache

This cake is for the days when you are seriously craving something chocolaty. I’ve had days that I wanted something super chocolatey and went everywhere in search of a huge slam of chocolate but never felt satisfied. I usually go with double chocolate brownies in times like this, but yesterday I decided to go ahead and attempt to make the death by chocolate cake that I’ve been meaning to make for years. For all you folks on a diet I suggest you step away right now because once you taste it there’s really no going back!

Ultimate Triple Chocolate Cake with Chocolate Ganache

This cake is extremely moist, chocolaty and delicious. I added chocolate into this cake 3 different types of ways in order to insure that it will Satisfy even the most extreme chocolate eaters. The inside layer has my own homemade chocolate chip chunk syrup; it’s like a load of lava scooped right into the cake.

After baking the cake I added a silky chocolate ganache to give the cake more depth. Now, this cake does not need the ganache because it’s super chocolate alone but I wanted to add it for more chocolate awesomeness.

Ultimate Triple Chocolate Cake with Chocolate Ganache

Doesn’t that look Amazing? This is my type of cake… I told you to step away!

Ultimate Triple Chocolate Cake with Chocolate Ganache

This cake is completely from scratch but if you want you can use cake mix and follow my directions for the chocolate chunk  syrup that is added inside the cake and the chocolate ganache. As you can see below I added the chocolate syrup chunks and swirled them all over the cake.

Ultimate Triple Chocolate Cake with Chocolate GanacheUltimate Triple Chocolate Cake with Chocolate Ganache

Ultimate Triple Chocolate Cake with Chocolate Ganache

4.7 from 6 reviews
Prep time:
Cook time:
Total time:
Serves: 12 slices
Due to a few comments on people having trouble with the measurements please only use a 9'' pan if it's a spring form pan because it is deeper. If you use a regular 9" cake pan the batter will spill over. You can also use two 9" cake pans, two 8" cake pans, or a 9x9 square cake pan. The thickness will vary depending on what size you use.


  • 1 cups all-purpose flour, plus more for the pans
  • 1.5 cups Sugar
  • ½ cup buttermilk, shaken
  • ½ cup freshly brewed coffee
  • ¾ cup good cocoa powder
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract

  • Chocolate Chunk Syrup
  • 2 teaspoons unsweetened cocoa
  • ⅓ cup sugar
  • 1 tablespoon water
  • ½ cup chopped bitter sweet or semi-sweet chocolate or chocolate chips

  • Ganache
  • 8 ounces semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • ⅛ teaspoon salt


  1. Preheat the oven to 350 degrees F. Grease a cake pan (s) and Set Aside.

  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pan.

  3. In a small sauce-pan melt all the ingredients for the Chocolate Chunk Syrup for 1-2 minutes while mixing, Scoop in the chocolate chunk Syrup mixture and swirl with a knife until the mixture is fully incorporated.Bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pan for 20 minutes, then turn them out onto a cooling rack and Pour the Ganache on top.

  4. Ganache
  5. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy). After 10 minutes Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it. Let cool for at least 3-5 minutes and no more than 15 minutes before Pouring on the cooled cake.

  6. Store cake in an airtight container for up to 1 week in the fridge. Enjoy!


  • Mary Moore

    I made this cake and it is very tasty! But it sunk so much in the middle that it looks terrible! How can I remedy this?

  • Delna Antia

    A couple of questions before I make this cake — will adding the coffee make it taste like a coffee cake ?

    • Irene

      Nope. It will enhance the chocolate flavor. Almost all moist choc cake recipe use coffee or espresso to add the depth of choc. Seriously good!

  • David

    Why is my chocolate chunk syrup so dry and crumbly. I followed the instructions and ingredients and yet this part of the recipe was very dry. Where did I go wrong?

  • Sophia

    A question about the chocolate chunk syrup, what’s it supposed to look like when you get done with it? Is it supposed to look dry and clumped together or like a syrup, smooth and slightly runny. I don’t know what I’m doing wrong~ T^T

  • Nicole

    Just made this cake for a coworker for her birthday and it turned out absolutely beautiful I can’t wait to take it to work tomorrow and impress everybody

  • lilly

    Umm… Are you meant to melt the chocolate when making the ganache, or just add them to the cream when hard.
    Sorry first time 🙂

    • Layla

      I’m sorry it didn’t work out for you. I used a very deep spring form pan, the kind used for cheesecakes. I’ve also had someone else mention to me that the cake batter was too much for a regular 9” pan. I’m going to make a note in the recipe to use two 9″ pans. Thanks so much!

  • Layla

    Thanks so much Haley! That is not a stupid question at all! You’ll never learn if you don’t ASK! Let the mixture stand on the counter off the heat to get the chocolate all melted. Please do let me know if you end up making it. Enjoy! 🙂

  • Haley

    This cake looks AMAZING!!!!

    Question about the ganache (I’ve never made it so if this seems like a stupid question I’m sorry!!) : When you say “let stand for 10 minutes” this means no heat correct? I figure that’s what “let stand” means but I’m an inexperienced baker and don’t want to ruin what looks like the tastiest part (:

  • nonay

    my goodness. this looks sooo gooood. im drooling while looking at it. cant wait to make it. yummmmmmmmmmmmmmm

    • Linda Taulbee

      Gâteau au chocolat Triple ultime avec ganache au chocolat


      Temps de préparation
      20 minutes
      Temps de cuisson
      40 minutes
      Temps total
      1 heure

      En raison de quelques commentaires sur les gens qui ont du mal avec les mesures s’il vous plaît utiliser seulement un ” pan 9 si c’est un moule à ressort car il est plus profond. Si vous utilisez régulièrement 9 “moule à gâteau de la pâte va déborder. Vous pouvez également utiliser deux 9” moules à gâteaux, deux 8 “moules à gâteaux, ou un carré moule à gâteau en 9×9. L’épaisseur varie en fonction de la taille que vous utilisez.
      Auteur: Layla
      Portions: 12 tranches
      1 tasse de farine tout usage, un peu plus pour les moules
      1,5 tasses de sucre
      ½ tasse de babeurre, secoué
      ½ tasse de café fraîchement moulu
      ¾ tasse de bon la poudre de cacao
      ½ tasse d’huile végétale
      2 gros oeufs, à la température ambiante
      2 cuillères à café de bicarbonate de soude
      1 cuillère à café de poudre à pâte
      1 cc de sel
      1 cuillère à café d’extrait de vanille pure

      Morceaux de chocolat de sirop
      2 cuillères à café de cacao non sucré
      ⅓ tasse de sucre
      ¼ tasse d’eau
      ¼ tasse haché chocolat amer ou de pépites de chocolat doux ou demi-doux

      8 oz mi-sucré ou chocolat amer
      1 tasse de crème épaisse
      ⅛ cuillère à café de sel
      Obtenez 3 $ sur les petites, Smarter Probiotic.

      Préchauffer le four à 350 degrés F. Graisser un moule à gâteau de (s) et mettre de côté.

      Tamiser la farine, le sucre, le cacao, le bicarbonate de soude, la poudre à pâte et le sel dans le bol d’un batteur électrique muni d’un système de palette et mélanger à basse vitesse jusqu’à homogénéité. Dans un autre bol, mélanger le babeurre, l’huile, les oeufs et la vanille. Avec le mélangeur à basse vitesse, ajouter lentement les ingrédients humides au sec. Avec le mélangeur encore faible, ajouter le café et remuer juste assez pour combiner, en raclant le fond de la cuvette avec une spatule en caoutchouc. Verser la pâte dans le moule préparé.

      Dans une petite sauce-sauteuse, faites fondre tous les ingrédients pour la Morceaux de chocolat de sirop pendant 1-2 minutes tout en mélangeant, Pelletez dans le mélange de sirop de morceau de chocolat et mélanger avec un couteau jusqu’à ce que le mélange est entièrement incorporated.Bake pour 35 à 40 minutes, jusqu’à ce que une sonde à gâteau en ressorte propre. Laisser refroidir dans le moule pendant 20 minutes, puis remettez-les sur une grille de refroidissement et Verser la ganache sur le dessus.

      Porter la crème à ébullition à feu moyen-élevé. Verser sur le chocolat, et ajouter le sel. Laisser reposer pendant 10 minutes (ne pas remuer – cela lui permet de refroidir la ganache trop rapidement, ce qui rend granuleuse). Après 10 minutes, remuer avec un fouet jusqu’à consistance lisse et brillant pour briser les morceaux et émulsionner la crème et chocolate.Chocolate souvent s’installer sur le fond ou sur les côtés de la cuvette. Grattez plat avec une spatule en caoutchouc pour intégrer tout cela. Laisser refroidir pendant au moins 3-5 minutes et pas plus de 15 minutes avant de la verser sur le gâteau refroidi.

      gâteau de magasin dans un contenant hermétique jusqu’à 1 semaine au réfrigérateur. Amusez-vous!

  • dawn

    This cake recipe looks great. I’ve been using Hershey chocolate recipe for over 5 years. I love it! But I’ve been keeping an eye out for a quality recipe and this is definitely it!! I can’t wait to make it

  • orangesugar

    I found this on pinterest and it looked delicious. I just attempted to make it, followed the directions correctly. There was way too much batter for one 9″ cake pan. I put it in a springform pan and it overflowed all over the oven and the pan. And if a couple of the above pictures are of the cake batter before it being cooked yours looks way thicker, mine was very liquidy. I feel like there may be something incorrect with this recipe.

  • Jamie

    something is wrong with your instructions for the syrup. why doesn’t it say to cook it? Otherwise it is just chocolate water with chocolate chips in it.

    • Layla

      Jamie, the instructions are correct. The recipe doesn’t call for the syrup to be cooked prior to placing in the oven because it will bake in the oven with the cake. As you can see it should be a thick texture and spooned and swirled in the cake before baking. During the baking process it will become syrupy and give the cake extra moisture. If you want to go with the route of cooking the syrup then mix all the syrup ingredients in a small saucepan and boil for 4-5 minutes than pour on the cake 5 minutes before removing from the oven. Hope that helps! 🙂

    • Layla

      That’s what always happens to me when I come to your blog! I usually visit in the morning and see lunch or dinner recipes and start craving them 😀

  • Kelly

    Oh my goodness, now this is a chocolate cake! It looks incredible Layla – I love the pretty shiny ganache – so mouthwatering and totally makes this the ULTIMATE chocolate cake – yum!

      • Nancy

        Layla – My husband is a choco-holic and picked this recipe for his birthday cake. We made it but had a few problems. We chose to bake it in a 9″ spring form pan as was suggested to avoid boil over. It looked impressive through the oven window but it was not done after the recommended 40 min bake time. We added up to an additional 15mins before taking it out of the oven and it immediately fell in the middle. This, I know, is generally an indication of not being done. Really? Almost 1 hour and it was not done? I tested using a tooth pick which did come out with some chocolate on it but I thought I had hit a pool of the chocolate syrup. Any ideas? Problem 2 – our chocolate syrup was very dry – in fact I had to crumble it over the top of the cake batter and then swirl it in. My only idea might be the 2 tsp of unsweetened chocolate. We used the Hershey’s Cocoa (unsweetened chocolate – powder like in the can). Should we have used like the Baker’s chocolate squares – melted and measured 2 tsp? Otherwise, the other ing. are very straight forward. Help!!!

        • Roma

          I had the same problem 🙁 The cake was very tasty though. My family and friends super loved it! Hope Layla would help us more on why it sank in the middle. I used 9″ springform pan, too.

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