Triple Chocolate Cake Recipe – Rich & Creamy

Love chocolate? This Triple Chocolate Cake is a rich, indulgent dessert with delicious chocolate flavor in every bite. Perfect for birthdays, celebrations, or a special homemade treat.

Ingredients

Chocolate Sponge Cake

• 4 egg yolks
• 50g / 0.24 cup sugar
• 60g / 0.29 cup oil
• 80 ml / 2.82 oz milk
• 1/2 tsp salt
• 1 tsp vanilla extract
• 100g / 0.77 cup all-purpose flour
• 2 tbsp cocoa powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 80g / 0.66 cup powdered sugar

Dark Chocolate Ganache

• 120g milk chocolate
• 120ml / 4.23 oz cream

White Chocolate Ganache

• 65g white chocolate
• 32 ml / 1.1 oz cream

Whipped Cream Filling

• 150ml / 5.3 oz cream

Chocolate Topping

• 200g milk chocolate
• 100ml / 3.5 oz cream
• 20g butter
• Chocolate chips

Instructions

1. For the chocolate sponge cake, add the egg yolks and sugar to a bowl and whisk. Add the oil and whisk again.
2. Add the milk, salt, and vanilla extract, and whisk. Sift in the flour and cocoa powder, then mix.
3. In another bowl, beat the egg whites with the cream of tartar. Add the powdered sugar and beat until incorporated.
4. Gently fold the egg white mixture into the batter in three additions.
5. Bake at 140°C (285°F) for about 50–55 minutes. Once cooled, cut the cake into four layers.
6. For the dark chocolate ganache, pour the warm cream over the milk chocolate. Stir until smooth, then beat with a mixer.
7. For the white chocolate ganache, pour the warm cream over the white chocolate and stir until smooth.
8. Spread the dark and white chocolate ganaches between the cake layers. Chill for 1 hour.
9. For the whipped cream filling, whip the cream in a bowl until stiff peaks form. Spread it over the cake, then chill for 1 hour.
10. For the chocolate topping, add the cream and butter to a pan and bring to a boil. Add the chocolate and mix until smooth.
11. Pour the topping over the chilled cake and sprinkle with chocolate chips.

Tips

• Fold the whipped egg whites into the batter gently in three additions to keep the sponge light.
• Chill the filled cake for the full 1 hour before adding the topping so the layers set properly.