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 ensure 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

4.18 from 17 votes

Ultimate Triple Chocolate Cake with Chocolate Ganache

By: Layla
Prep20 minutes
Cook40 minutes
Total1 hour
Servings 12 slices


Chocolate Chunk Syrup

  • 1/4 cup chopped bittersweet or semi-sweet chocolate or chocolate chips
  • 1/4 cup sugar
  • 2 teaspoons unsweetened cocoa
  • 3 Tbsp water


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


  • Preheat oven to 350 degrees. Butter a 9'' cake pan and dust with flour; set aside.

  • Make chocolate syrup: In a small sauce-pan melt all the ingredients for the Chocolate Chunk Syrup (1-2 minutes), stirring occasionally.

  • In a large bowl, Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using low speed until combined. Add egg, milk, water, oil, and vanilla. Beat on medium speed until smooth. Pour batter into greased and floured cake pan. 
  • Scoop in the chocolate chunk syrup mixture and swirl with a knife until the mixture is fully incorporated. Bake for 30 minutes, until a cake a toothpick inserted, comes out clean. Cool in the pan for 10-15 minutes then drizzle with ganache. 
  • To make Ganache: While the cake is baking, 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.


Store cake in an airtight container for up to 1 week in the fridge. Enjoy!
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  1. I wanted this cake for my son’s birthday. I should have read the reviews first but I just kept thinking yummy triple chocolate. I had similar issues as many mentioned, boiled over in my new oven and stunk up my new house. In my 20 plus years I’ve been baking – WORST CAKE EVER. Highly do NOT recommend this recipe – too much baking soda and baking powder.

  2. I bring the syrup to boil, so that the chocolate pieces completely blend. Could that be why ? I do this because if it doesn’t boil, it’ll be very watery.

  3. I tried this recipe twice, but in both times the chocolate syrup bend up sitting in the bottom of the baking pan, and sticks to it. So the cake never comes out from the pan after baking, and after several attempts it comes out in pieces. I’m not sure what is it that I do wrong. Can someone please help?

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  5. I think this recipe has potential as a layer cake? Maybe? Mine didn’t bake because it was too much for a 9 inch pan and when i tried to separate, it ended up an odd texture… I felt like I followed the instructions exactly and basically ended up with a pretty amateur cake with ganache on top.

  6. I have to say this recipe might have tasty ingredients but the actual recipe of how to make the cake basically wasted a bunch of materials. For the other comments, you cannot put this much batter into 1 springform pan mentioned in the recipe. My cake Rose and spilled over the edge. Also, it’s too thick for all of the cake to be cooked. It’s causing the cake to burn at 40 minutes on the edges while the middle is still soft and jiggly. For that reason I’m giving this recipe two Stars

  7. I LOVE this recipe! I’ve made it a few times, and it’s always delicious (though too rich to eat alone!).

    I jumped on this recipe again to get the instructions for the chocolate chunk syrup, but I can’t seem to find it anymore. Did the link get removed? I guess I’ll have to wing it for now, since I need it for tomorrow…

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

    1. 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!

  9. 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?

  10. 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

  11. Nice brownies but a bit too soft and fluffy i.e. cakey for me rather than dense and fudgey.

  12. 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

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