Easy Triple Chocolate Cake with Chocolate Drip

This triple chocolate cake is rich, fluffy, filled with a rich and creamy whipped ganache, and topped with a chocolate drip. The cake layers are a one bowl, easy recipe and they turn out so moist and fluffy each time! The whipped ganache is ultra creamy and very easy to make as well. It’s less sweet and way more fluffy and decadent than a traditional buttercream. 

Let’s break it down 

The cake: The chocolate cake layers couldn’t be any easier to make! And the results will impress everyone – they will never know. It’s a one bowl recipe so you just combine the wet ingredients and sift the dry ingredients into the wet. Fold with a whisk until it becomes a batter, divide into two baking pans, bake, and it’s really as easy as that!

You don’t need an electric mixer for this triple chocolate cake recipe – I used a wire whisk for everything. 

The filling: The filling and frosting is a floofy whipped chocolate ganache which is equally rich, creamy, airy, and not too sweet. It’s my favourite chocolate frosting to make!

Oh and did I mention how easy it is to make? All you have to do is pour hot cream over chocolate chips, let it sit a bit for it to melt, and then whisk until smooth. Then it needs to chill until it feels cold to the touch but still liquid. If it became solid, you can heat it up slightly in the microwave or on top of a double boiler until it becomes soft again.

Use a mixer or a wire whisk (what I used) to whisk it until it becomes thick and lightens in colour slightly. This will happen pretty quick, and it’s easy to overwhip so be careful. See FAQ if the ganache became grainy and crumbly. 

How to get the perfect drip 

The perfect drip really is just a combination of a good recipe and experience. The more you practice the better you get!

This recipe uses semisweet chocolate chips so that you don’t have to chop any chocolate and it doesn’t turn out too sweet. You make it the same way you would a ganache – pour heavy cream over top, let it sit and whisk until smooth. Then you want to chill it, whisking from time to time to get the consistency of a caramel sauce. 

The triple chocolate cake needs to chill in order for the ganache to actually form drips or else it will glaze the entire cake. I like to put the cake in the freezer for 15 minutes to chill the outside. Then I pour some chocolate drip into the middle and use an offset spatula to push it to the edges (or you can use a spoon). 

I like to have my ganache for dripping in a pourable measuring cup. This way it is easy to pour and to add more if needed. 

FAQ

Key Ingredients

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredient substitutions and baking tips!

Instant coffee: Just a touch of instant coffee is used inside the cupcakes to really amplify that rich chocolate flavour. If you don’t have instant coffee, you can replace the hot water with hot brewed coffee. Or you can leave out the instant coffee!

Buttermilk: this will give the black forest cupcakes lots of moisture and acidity to help make it super fluffy. If you can’t find buttermilk you can use kefir instead or make your own buttermilk by combining ½ cup of room temperature milk with ½ tbsp white or apple cider vinegar and letting it sit for 5 minutes to get thick.

Vegetable oil: Vegetable oil will give you the softest chocolate cupcakes. I like to use canola or grapeseed oil. Any neutral tasting oil will do! I have tried to use butter but the chocolate cupcakes would always become too dry. Coconut oil isn’t a good option because it will also be very dry (it solidifies like butter). Butter works better in vanilla cupcakes though!

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Natural cocoa powder: Natural cocoa powder will give the black forest cupcakes a rich chocolate flavour. I don’t recommend using dutch processed cocoa powder because it isn’t acidic and won’t give you the best texture in the case of these cupcakes. Natural cocoa powder reacts with the baking soda in this recipe to give you a super fluffy cupcake. 

Heavy cream: You need whipping cream or 35% cream for the whipped ganache and the chocolate drip.

Semisweet chocolate chips: I prefer semisweet for this recipe because the ganache doesn’t turn out too sweet. I love how I don’t have to chop the chocolate for the ganache too – chocolate chips make this much easier. I do not recommend using milk or white chocolate chips because the chocolate to cream ratios would be much different. Chopped semisweet baking chocolate will also work great.

The layers

1. Grease two 8” round cake pans with vegetable oil and line the bottoms with rounds of parchment paper. Preheat oven to 180°C (350°F).
2. Add instant coffee into the hot water and stir until dissolved, set aside. If you won’t be using instant coffee, just set the hot water aside for later.
3. In a very large bowl combine eggs, brown and granulated sugars, salt, and whisk until very well combined.
4. Add buttermilk and vegetable oil, stir until combined.
5. Sift flour, cocoa powder, baking soda, and baking powder right into the bowl. Use a whisk to gently fold the batter. Halfway through, add the hot water and instant coffee mixture. Fold just until you stop seeing streaks of dry flour.
6. Pour the batter evenly into the prepared baking pans and bake for 35-45 minutes, or just until a toothpick inserted into the centre comes out clean.
7. Remove the baking pans from the oven and let cool at room temperature for 10 minutes before flipping them over onto a cooling rack. Use a small knife or spatula to run around the edges to release the cake easier. Let cool completely.

The filling

1. I like to start the ganache before the cake layers to give it plenty of time to cool.
2. Bring the cream to a slight simmer in a small saucepan. Keep an eye on it so that it doesn’t boil. While it is heating up, pour the chocolate chips in a large heat safe bowl.
3. Pour the hot cream over the chocolate chips, cover with a plate or a lid and let it sit for 7 minutes.
4. Whisk the chocolate chips and cream until glossy and smooth. This might take some time.
5. Let the ganache cool in the fridge for 1-2 hours or until it is cool to the touch but still liquidy. It should be thicker but not yet rock hard.
6. Right before stacking the triple chocolate cake, use a whisk (I do this by hand but you can use a stand mixer) and whisk the ganache until it becomes thick and lighter in colour. Stop whisking as soon as it becomes a spreadable consistency to not overwhip.

The drip

1. While the cake layers cool (before decorating), make the chocolate drip. Place chocolate chips in a medium bowl.
2. Heat the cream in a small saucepan until just before boiling. Pour the hot cream over the chocolate chips and cover with a lid or a plate for 5 minutes.
3. Whisk the chocolate chips and cream until glossy and smooth. Place in fridge to cool until it becomes a thicker, pourable consistency. About 1 hour.

Assembly

1. Cut the cakes in half to create 4 cake layers. Use a long serrated bread knife.
2. Place a dollop of whipped ganache on your cake stand or plate. Place the first layer of cake down on the board. Spread about 1 cup whipped ganache over the cake layer, spreading all the way to the edge. Repeat with the rest of the cake layers.
3. Reserve about ½ cup of ganache for piping the border. Spread the rest of the ganache over the cake, covering the sides. Press chocolate chips or chunks onto the bottom of the cake while the ganache is not yet set.
4. Place the cake in the freezer for 15 minutes to firm up and set the ganache on the outside.
5. Pour the chocolate drip into the center of the cake. Use an offset spatula or a large spoon to spread the drip over the edges so that it drips down the sides. A turntable or lazy Susan will make it easier to get an even drip.
6. Place the triple chocolate cake into the freezer for 15 minutes to firm up the drip. Pipe a border using the reserved whipped ganache on top of the chocolate drip (see notes on how to soften it again). Sprinkle more chocolate chips on the inside edge of the border. Slice to serve and enjoy!

Check out my other cakes:

• Salted Caramel Cake with Blackberries
• Mango Crepe Cake with Easy Homemade Crepes
• Black Forest Cupcakes

Happy baking! xx

Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments!

Share your creation on Instagram and tag @flouringkitchen

Triple Chocolate Cake

Mary

This triple chocolate cake is rich, fluffy, filled with a rich and creamy whipped ganache, and topped with a chocolate drip. The cake layers are a one bowl, easy recipe and they turn out so moist and fluffy each time! The whipped ganache is ultra creamy and very easy to make as well. It’s less sweet and way more fluffy and decadent than a traditional buttercream.

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 35 mins

Chill Time 2 hrs

Total Time 1 hr

Course Baking, Cake, Dessert

Cuisine American

Servings 12 people

Equipment

• two 8" round pans

Ingredients

  

Chocolate Cake Layers

• 1 ½ cup hot water
• 1 tsp instant coffee (optional)
• 3 large eggs room temperature
• 1 ½ cup brown sugar packed
• 1 ½ cup granulated sugar
• ½ tsp sea salt
• 1 ½ cup buttermilk
• 1 ½ cup vegetable oil (I use canola oil)
• 3 cups all purpose flour (360g)
• 1 cup natural cocoa powder (129g)
• 1 ½ tsp baking soda
• 3 tsp baking powder

Whipped Chocolate Ganache

• 3 cups heavy cream (35% or whipping cream)
• 6 cups semisweet chocolate chips (1020g)

Chocolate Drip (optional)

• ⅓ cup heavy cream (35% or whipping cream)
• ½ cup semisweet chocolate chips (85g)

Assembly

• 1 cup mini chocolate chips (and/or chocolate chunks) (170g)

Instructions

 

Chocolate Cake Layers

• Grease two 8” round cake pans with vegetable oil and line the bottoms with rounds of parchment paper. Preheat oven to 180°C (350°F).
• Add instant coffee into the hot water and stir until dissolved, set aside. If you won’t be using instant coffee, just set the hot water aside for later.
  1 tsp instant coffee, 1 ½ cup hot water
• In a very large bowl combine eggs, brown and granulated sugars, salt, and whisk until very well combined.
  3 large eggs, 1 ½ cup brown sugar, 1 ½ cup granulated sugar, ½ tsp sea salt
• Add buttermilk and vegetable oil, stir until combined.
  1 ½ cup buttermilk, 1 ½ cup vegetable oil
• Sift flour, cocoa powder, baking soda, and baking powder right into the bowl. Use a whisk to gently fold the batter. Halfway through, add the hot water and instant coffee mixture. Fold just until you stop seeing streaks of dry flour.
  3 cups all purpose flour, 1 cup natural cocoa powder, 1 ½ tsp baking soda, 3 tsp baking powder
• Pour the batter evenly into the prepared baking pans and bake for 35-45 minutes, or just until a toothpick inserted into the center comes out clean.
• Remove the baking pans from the oven and let cool at room temperature for 10 minutes before flipping them over onto a cooling rack. Use a small knife or spatula to run around the edges to release the cake easier. Let cool completely.

Whipped Chocolate Ganache

• I like to start the ganache before the cake layers to give it plenty of time to cool.
• Bring the cream to a slight simmer in a small saucepan. Keep an eye on it so that it doesn’t boil. While it is heating up, pour the chocolate chips in a large heat safe bowl.
  3 cups heavy cream, 6 cups semisweet chocolate chips
• Pour the hot cream over the chocolate chips, cover with a plate or a lid and let it sit for 7 minutes.
• Whisk the chocolate chips and cream until glossy and smooth. This might take some time.
• Let the ganache cool in the fridge for 1-2 hours or until it is cool to the touch but still liquidy. It should be thicker but not yet rock hard.
• Right before stacking the cake, use a whisk (I do this by hand but you can use a stand mixer), whisk the ganache until it becomes thick and lighter in colour. Stop whisking as soon as it becomes a spreadable consistency to not overwhip.

Chocolate Drip (optional)

• While the cake layers cool (before decorating), make the chocolate drip. Place chocolate chips in a medium bowl.
  ½ cup semisweet chocolate chips
• Heat the cream in a small saucepan until just before boiling. Pour the hot cream over the chocolate chips and cover with a lid or a plate for 5 minutes.
  ⅓ cup heavy cream
• Whisk the chocolate chips and cream until glossy and smooth. Place in fridge to cool until it becomes a thicker, pourable consistency. About 1 hour.

Assembly

• Cut the cakes in half to create 4 cake layers. Use a long serrated bread knife.
• Place a dollop of whipped ganache on your cake stand or plate. Place the first layer of cake down on the board. Spread about 1 cup whipped ganache over the cake layer, spreading all the way to the edge. Repeat with the rest of the cake layers.
• Reserve about ½ cup of ganache for piping the border. Spread the rest of the ganache over the cake, covering the sides. Press chocolate chips or chunks onto the bottom of the cake while the ganache is not yet set.
  1 cup mini chocolate chips (and/or chocolate chunks)
• Place the cake in the freezer for 15 minutes to firm up and set the ganache on the outside.
• Pour the chocolate drip into the center of the cake. Use an offset spatula or a large spoon to spread the drip over the edges so that it drips down the sides. A turntable or lazy Susan will make it easier to get an even drip.
• Place the cake into the freezer for 15 minutes to firm up the drip. Pipe a border using the reserved whipped ganache on top of the chocolate drip (see notes on how to soften it again). Sprinkle more chocolate chips on the inside edge of the border. Slice to serve and enjoy!

Notes

• The cake is best eaten at room temperature. That way the ganache is silky smooth and fluffy. It hardens and becomes very stiff when cold.
• Cake leftovers will keep well wrapped tightly or in an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Make sure to serve it at room temperature so that the ganache becomes soft again.
• If the ganache becomes to hard, blast it in the microwave at 5 second intervals and whisk in between until you get a workable consistency.
• You can also use two 9″ cake pans to make the cake, the layers will just be a bit thinner.

Make ahead:

You can make the cake layers a day or two ahead of decorating. Just wrap tightly and refrigerate them so they keep well.

I recommend to make the whipped ganache and drip the day of assembling the cake. That way it is easiest to work with because it will set even harder in the refrigerator.

The cake can be made the day before serving, just store in the refrigerator and let it come to room temperature for a few hours before serving so that the ganache softens up again.

 

Keyword Chocolate drip, triple chocolate, triple chocolate cake, Whipped Ganache Cake