18 Indulgent Triple Chocolate Cake Recipes

Get ready to indulge in the richest and most decadent chocolate cakes ever! You're about to explore 18 amazing triple chocolate cake recipes that will make your taste buds dance with joy. From classic layer cakes to moist bundt cakes and light-as-air mousse cakes, there's something for every chocolate lover.

What'll you create first - a towering layer cake for a special occasion or a simple yet delicious bundt cake for a weeknight treat? With these easy-to-follow recipes, you'll be a chocolate cake master in no time, impressing friends and family with your baking skills. So, let's get baking and make some unforgettable chocolate cakes!

1. Classic Triple Chocolate Layer Cake

Indulge in a rich, decadent triple chocolate layer cake.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup chopped dark chocolate or chocolate chunks

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add dry ingredients to the chocolate mixture, whisking until just combined.
6. Melt semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Fold melted chocolate into the cake batter until well combined, then fold in chopped dark chocolate.
8. Divide batter evenly among prepared pans and smooth tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Moist Triple Chocolate Bundt Cake

Rich, velvety chocolate cake with intense flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Melt chocolate chips in a double boiler and fold into the batter.
8. Pour batter into the prepared bundt pan and smooth the top.
9. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

3. Triple Chocolate Mousse Cake

Rich, decadent triple chocolate mousse cake for chocolate lovers.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups heavy cream
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter and eggs until well combined.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly among prepared pans and bake for 25-30 minutes.
6. Allow cakes to cool completely in pans.
7. To make mousse, melt semisweet chocolate chips in a double boiler and whip heavy cream until stiff peaks form.
8. Fold melted chocolate into whipped cream until well combined.
9. Repeat step 7 with milk chocolate and white chocolate chips to make two additional mousse flavors.
10. To assemble cake, place one cake layer on a serving plate and top with semisweet chocolate mousse.
11. Repeat step 10 with remaining cake layers and mousse flavors, ending with white chocolate mousse on top.
12. Chill cake in refrigerator for at least 30 minutes before serving.

4. Intensely Chocolate Triple Layer Cake

Rich, velvety chocolate cake with intense flavor.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, whisk together milk, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly among the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are completely cool, stack and frost them with your favorite chocolate frosting.

5. White Chocolate Triple Cream Cake

Rich and creamy white chocolate cake with triple cream frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup white chocolate chips
• 1 cup heavy cream
• 1 cup whipped cream

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Melt the white chocolate chips and fold into the cake batter.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the triple cream frosting, whip the heavy cream until stiff peaks form, then set aside.
11. In a separate bowl, whip the whipped cream until stiff peaks form, then set aside.
12. In another bowl, melt the remaining white chocolate chips and let cool slightly.
13. Fold the melted white chocolate into the whipped cream until well combined.
14. To assemble the cake, place one cake layer on a serving plate, spread a layer of white chocolate frosting, then top with the second cake layer.
15. Frost the top and sides of the cake with the remaining frosting, then top with the whipped cream and heavy cream.

6. Dark Chocolate Triple Fudge Cake

Rich, decadent dark chocolate cake with triple fudge layers.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened dark chocolate
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1/2 cup unsalted butter

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Melt the dark chocolate in a double boiler and let it cool slightly.
4. In a large bowl, whisk together milk, eggs, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and whisk until combined.
6. Pour in the melted dark chocolate and whisk until smooth.
7. Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the fudge, melt the semi-sweet chocolate chips in a double boiler with heavy cream and butter.
10. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of fudge on top.
11. Repeat the process with the remaining two cake layers, creating a triple-layer cake with fudge in between each layer.
12. Refrigerate the cake for at least 30 minutes to allow the fudge to set before serving.

7. Triple Chocolate Peanut Butter Cake

Rich, moist cake loaded with triple chocolate and peanut butter flavors.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract and peanut butter until combined.
6. Gradually add dry ingredients to the chocolate mixture, whisking until smooth.
7. Melt semi-sweet, milk, and white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Fold melted chocolate into the cake batter until well combined.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Decadent Triple Chocolate Cheesecake

Indulge in a rich triple chocolate cheesecake with a velvety texture.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 2 pounds cream cheese
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 325°F and prepare a 9-inch springform pan.
2. Mix crust ingredients and press into the prepared pan.
3. Bake the crust for 10 minutes and let it cool.
4. Beat cream cheese until smooth, then add eggs one at a time.
5. Mix in cocoa powder, sugar, sour cream, and vanilla extract.
6. Melt semisweet chocolate chips and fold into the cheesecake batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55-60 minutes or until the edges are set.
9. Melt milk and white chocolate chips and drizzle over the cooled cheesecake.
10. Chill the cheesecake in the refrigerator for at least 4 hours before serving.

9. Triple Chocolate Red Velvet Cake

Moist and decadent triple chocolate red velvet cake for special occasions.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon red food coloring
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in red food coloring and vanilla extract.
5. Gradually add dry ingredients to cocoa mixture, whisking until just combined.
6. Melt semisweet, milk, and white chocolate chips in separate bowls and let cool slightly.
7. Fold melted chocolates into cake batter until well combined.
8. Divide batter evenly among prepared pans and smooth tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

10. Chocolate Ganache Triple Layer Cake

Rich, mocha-flavored cake smothered in decadent chocolate ganache.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add the dry ingredients to the cocoa mixture, whisking until just combined.
6. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
11. Remove the cream from the heat and pour it over the melted chocolate, letting it sit for 2-3 minutes before whisking until smooth.
12. Place one cake layer on a serving plate and spread a thick layer of ganache on top, repeating with the remaining two layers.
13. Frost the outside of the cake with the remaining ganache and serve.

11. Triple Chocolate Souffle Cake

Rich, decadent triple chocolate souffle cake for chocolate lovers.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality bittersweet chocolate
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large egg yolks
• 2 large egg whites
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F and butter a 1-quart souffle dish.
2. Melt chocolate in a double boiler and set aside to cool.
3. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
4. In a separate bowl, whisk together milk, egg yolks, and vanilla extract.
5. Add the dry ingredients to the milk mixture and whisk until smooth.
6. Add the cooled chocolate to the mixture and whisk until combined.
7. Beat the egg whites until stiff peaks form and fold into the chocolate mixture.
8. Pour the mixture into the prepared souffle dish and smooth the top.
9. Bake for 35-40 minutes or until the edges are set and the center is still slightly jiggly.
10. Remove from oven and let cool in the dish for 10 minutes before serving.

12. Triple Chocolate Cream Cheese Frosting Cake

Indulge in a rich, moist triple chocolate cake with a tangy cream cheese frosting.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Fold the melted chocolate into the cake batter until well combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
11. To make the frosting, beat the cream cheese and butter until smooth and creamy.
12. Gradually add the confectioners' sugar, beating until smooth and creamy, then beat in vanilla extract.
13. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
14. Place the second layer on top and frost the entire cake with the remaining frosting.

13. Triple Layer Chocolate Mint Cake

Indulge in a rejuvenating triple layer chocolate mint cake perfect for any occasion.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1/2 cup unsalted butter, softened
• 2 cups confectioners' sugar
• Fresh mint leaves, for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in peppermint extract.
5. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
6. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting, beat the heavy cream and butter until stiff peaks form, then gradually add confectioners' sugar, whisking until smooth.
11. Place one cake layer on a serving plate and spread a layer of frosting on top, then repeat with the remaining two cake layers.
12. Frost the outside of the cake with the remaining frosting and garnish with fresh mint leaves.

14. Flourless Triple Chocolate Cake

Rich, decadent flourless triple chocolate cake for chocolate lovers.

Ingredients

• 8 ounces best-quality bittersweet chocolate
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips

Instructions

1. Preheat the oven to 425°F and grease a 9-inch springform pan.
2. Melt the bittersweet chocolate in a double boiler or in the microwave.
3. Whisk together the sugar, eggs, and vanilla extract in a large bowl.
4. Add the flour and salt to the bowl and whisk until combined.
5. Pour the melted chocolate into the bowl and whisk until smooth.
6. Stir in the semisweet and milk chocolate chips.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 12-15 minutes, then reduce the oven temperature to 375°F and bake for an additional 30-35 minutes.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.

15. Triple Chocolate Pecan Praline Cake

Moist triple chocolate cake with a crunchy pecan praline topping.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1/2 cup light brown sugar
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add dry ingredients to the chocolate mixture, whisking until just combined.
6. Melt chocolate chips in a double boiler and fold into the cake batter.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. While cakes are baking, prepare pecan praline topping by melting butter and brown sugar in a saucepan over medium heat.
10. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
11. Remove from heat and stir in heavy cream and chopped pecans.
12. Once cakes are done, let them cool in pans for 10 minutes before transferring to a wire rack to cool completely.
13. To assemble the cake, place one cake layer on a serving plate and spread a layer of pecan praline topping over the top.
14. Place second cake layer on top and drizzle with remaining pecan praline topping.

16. Chocolate Dipped Triple Layer Cake

Decadent triple layer cake smothered in rich chocolate.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the vanilla extract.
6. Gradually add the dry ingredients to the cocoa mixture, whisking until just combined.
7. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. To assemble the cake, place one layer on a serving plate and drizzle with melted chocolate.
12. Repeat the process with the remaining two layers, creating a stacked cake.
13. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
14. Remove the cream from the heat and pour it over the melted chocolate, whisking until smooth.
15. Dip the top and sides of the cake in the chocolate glaze, using a spatula to evenly coat the cake.
16. Refrigerate the cake for at least 30 minutes to allow the glaze to set before serving.

17. Triple Chocolate Coconut Macaroon Cake

Rich, decadent triple chocolate cake combines with coconut macaroon goodness.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and butter, mixing until smooth.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add flour mixture to cocoa mixture, beating until just combined.
6. Stir in shredded coconut and chocolate chips.
7. Divide batter evenly among prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once cakes are cool, stack and frost with your favorite chocolate frosting.

18. Triple Chocolate Whipped Cream Cake

Moist and decadent triple chocolate cake with whipped cream frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cups whipped cream
• 1 cup confectioners' sugar

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add dry ingredients to cocoa mixture, whisking until just combined.
7. Melt chocolate chips and allow to cool slightly.
8. Fold melted chocolate into cake batter until well combined.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
11. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
12. To make whipped cream frosting, beat heavy cream and butter until stiff peaks form.
13. Gradually add confectioners' sugar and beat until smooth and creamy.
14. Place one cake layer on a serving plate and spread with whipped cream frosting.
15. Top with second cake layer and frost top and sides with remaining whipped cream frosting.

Conclusion

You'll savor rich, velvety cakes, yet crave more. Indulgence meets restraint, as decadent treats like classic triple layer cake and flourless options satisfy, but also tempt with white and dark chocolate variations, highlighting the paradox of indulging in sweetness while seeking balance.