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 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

Ultimate Triple Chocolate Cake with Chocolate Ganache

3.92 from 12 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 slices
Author: Layla


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk or almond milk or milk of choice
  • 1/2 cup boiling water
  • 1/4 cup vegetable oil or oil of choice
  • 1 teaspoon vanilla extract

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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    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.


    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


    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…

    Delna Antia

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


      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!


    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?


    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


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


    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


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


    Definetly something wrong. I have cake oozing all over my oven..I guess you should use two 9″ pans.


      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!

      Nancy Ross

      I put it in 2 9 inch pans and was all over my oven


    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 (:


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


    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


    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.


    mouth watering…LITERALLY! XO



    Oh how I’d love to face plant right into this amazing cake! That ganache is definitely making me drool a little 😉


    This looks nine kinds of delicious! Thanks for linking up with What’s Cookin’ Wednesday!


    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.


      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! 🙂

    Jenn @ Deliciously Sprinkled

    WOW, now this is my kind of chocolate cake!! Can’t wait to try your recipe Layla, pinned 🙂

    Consuelo @ Honey & Figs

    Too bad I just saw these right before going to bed, because I’m sure it’ll be all that I’ll dream about. Ahhh it looks incredibly delish ;–)


      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 😀


    Now this is a chocolate cake!!! Holy moly I would like a piece right now! haha So decadent, I love it! Have a great weekend!!

    Laura @ Laura's Culinary Adventures

    I could make this everyday because I’m always craving something chocolate! I like the chocolate syrup swirl. Yum!

    Chris @ Shared Appetite

    Holy chocolate get in my belly now! Screw my diet… I WANT THIS!


      Oh boy, I just remembered my diet! 😀

    Tina @ Tina's Chic Corner

    You know from G+ that I’m in love with your cake but it was worth noting again! This would surely satisfy my chocolate craving. Yum yum!


      Thank you so much Tina! I’m glad you liked it and I hope your enjoying the google+ group!

    Cindy @ Pick Fresh Foods

    Wow! I love this cake. I mean I haven had it yet, but I know I will. That chocolate is to die for. I’ve read your recipe and have everything on hand. I’m making this tonight!!! Pinning!!!


    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!


      Thanks Kelly! That’s so sweet of you to say that 🙂


    It does sound right, Layla…it does look ULTIMATE!!! 🙂 ela

    Ashley | Spoonful of Flavor

    Did you say triple chocolate? I would love a slice of this cake with the chocolate chunk syrup, looks amazing!


      I’m sure your going to love it, Ashley!


    Oh wow Layla! What a fantastic looking cake! That’s a whole lot of chocolate going on 🙂

    Natalie @ Tastes Lovely

    Yea! You got to use your new blue board! Perfect for this dessert. Hurry for chocolate times 3!


      Yeah I figured it would go best with desserts. So far I’m in love with it! I’m planning on making a few more different colors 😀


    I love this kind of one-layer cake, the more chocolate the better. And ganache is definitely my frosting of choice. Love it.


    all that ooey gooey chocolate looks divine!

    Kathi @ Deliciously Yum!

    Oh my goodness! These pictures are beyond drool-inducing. Can’t even tell you how much I want a slice! You definitely hit it out of the park with this one, Layla!!


    So much chocolate in this cake! I would enjoy it so so much! 🙂

    Daniela @ FoodrecipesHQ

    Gosh, I’m literally drooling over this. I love the addition of brewed coffee in it!


      Thank you Daniela! The gives the cake a rich flavor!

    Nicole ~ Cooking for Keeps

    SO chocolatey!!! I’m in love!

    Kayle (The Cooking Actress)

    so….this cake is for any day I crave chocolate?


    omgosh I am drooooling, that ganache! so good!


      Thanks Kayle! 🙂 I’ve been eating it for 2 days now hehe.. 😉

    Erin | The Law Student's Wife

    THAT GANACHE. It’s so shiny smooth, I feel like I can see myself in it!

    Christine @ Cooking with Cakes

    HOW did you not just drag your finger through that luscious chocolate top!? I would not have been able to contain myself lol


      Trust me Christine I had to hold back!! I did it the entire bowl of leftover ganache though!


        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!!!


          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.