Go Back
To make the Triple Chocolate Fudge Cake, you need a few key ingredients. Each one plays a big role in making this cake rich and tasty. Here’s what you need: - 1 cup unsalted butter, softened to room temperature - 2 cups granulated sugar - 4 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 ¾ cups all-purpose flour, sifted - ¾ cup unsweetened cocoa powder, sifted - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon fine salt - 1 cup buttermilk, at room temperature - 1 cup dark chocolate chips - 1 cup milk chocolate chips - ½ cup white chocolate chips - 1 cup hot brewed coffee (not boiling) Each ingredient adds its own flavor and texture to the cake. The unsalted butter gives a creamy base, while the sugars add sweetness. The eggs help the cake rise and stay moist. Vanilla adds a lovely aroma, and flour brings it all together. Sifting the cocoa and flour makes the cake lighter. Baking powder and baking soda help it rise. Salt balances out the sweetness. Buttermilk adds moisture and tanginess, while the chocolate chips create bursts of chocolate in every bite. Finally, the hot coffee enhances the chocolate flavor. It may seem odd, but it truly makes the cake richer. With these ingredients, you're ready to create a decadent dessert that everyone will love! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for baking. While the oven heats, prepare your cake pans. Use two 9-inch round pans. Grease them well with unsalted butter or non-stick spray. Dust the pans with flour to prevent sticking. You can also line the bottoms with parchment paper. This makes it easy to remove the cakes later. Next, let’s make the batter. In a large mixing bowl, cream 1 cup of softened butter with 2 cups of granulated sugar. Use an electric mixer on medium speed. Mix until it turns light and fluffy; this should take about 3-4 minutes. Now, add 4 large eggs one at a time. Mix each egg in well before adding the next. After that, pour in 2 teaspoons of pure vanilla extract and mix again until combined. Now, move to a separate bowl. Sift together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of fine salt. Sifting helps create a lighter cake. Gradually add the dry mix to the wet mix in three parts. Alternate with 1 cup of buttermilk. Start and end with the dry mix. Gently mix until just combined. This helps keep the cake tender. It’s time to add some chocolate magic. Fold in 1 cup of dark chocolate chips, 1 cup of milk chocolate chips, and ½ cup of white chocolate chips. Mix until evenly spread in the batter. Now, slowly stir in 1 cup of hot brewed coffee. The batter will be thin, but that’s okay! Now, pour the batter evenly into your prepared pans. Place them in the preheated oven. Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the cakes cool in the pans for about 10 minutes. After that, carefully remove them from the pans. Transfer the cakes to a wire rack to cool completely. For frosting, choose your favorite chocolate frosting. You can add extra chocolate chips on top or drizzle melted chocolate for a pretty finish. - Achieving the perfect consistency: For a rich cake, mix your butter and sugar until light and fluffy. This step adds air to the batter. It helps the cake rise well. - Importance of room temperature ingredients: Use room temperature butter, eggs, and buttermilk. This helps the batter mix smoothly. Cold ingredients can create lumps and affect the cake's texture. - Overmixing the batter: When you combine wet and dry ingredients, mix gently. Overmixing makes the cake dense. Aim for a just-combined batter for a light, fluffy cake. - Ensuring cakes are baked through: Check for doneness with a toothpick. Insert it in the center. If it comes out clean or with a few moist crumbs, your cake is ready. If not, give it a few more minutes. - Best chocolate frosting recipes: A rich chocolate buttercream pairs well with this cake. You can also try cream cheese frosting for a tangy touch. - Tips for decorative toppings: Use extra chocolate chips or shavings as a topping. A drizzle of melted chocolate adds flair. Fresh berries can also add color and contrast. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better incorporation of ingredients. Don't Overmix: When combining wet and dry ingredients, mix just until combined to maintain a tender cake texture. Enhance Chocolate Flavor: Use high-quality chocolate chips and cocoa powder to elevate the chocolate flavor of your cake. Cool Completely Before Frosting: Allow the cakes to cool completely on a wire rack before frosting to prevent melting and sliding of the frosting. {{image_4}} You can change the taste of your cake easily. Try using different types of chocolate. Instead of dark chocolate chips, you might use semi-sweet or even mint chocolate chips. Each choice adds a new twist. You can also mix in nuts or fruits. Chopped walnuts or pecans give a nice crunch. Raspberries or strawberries add a fresh and fruity flavor. Just remember to fold these in gently to keep the cake light. If you need a gluten-free cake, you can swap out the all-purpose flour. Almond flour or coconut flour works well. Just keep in mind that using these flours affects the texture. When using alternative flours, adjust the ratios. You may need to add more liquid or eggs to keep the cake moist. Always test your batter to find the right balance. Want smaller servings? Bake cupcakes instead of a full cake. This way, you can control how much you eat. Plus, they are fun to decorate! Another option is to use mini pans. You can make mini cakes for a cute touch. Just remember to check them sooner since they bake faster. Enjoy experimenting with these fun ideas! To keep your cake fresh, use an airtight container. This helps keep the cake moist. You can store it in the fridge for up to five days. Make sure to cover it well to avoid drying out. Freezing is a great option if you want to save cake for later. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. This helps prevent freezer burn. You can freeze the cake for up to three months. When you are ready to enjoy it, take it out and place it in the fridge overnight to thaw. To reheat slices, use a microwave on low power. Heat for 10 to 15 seconds at a time. Check often to avoid overheating. Serving leftover cake can be fun! Try adding a scoop of vanilla ice cream or a drizzle of chocolate sauce. You can also top it with fresh berries for a tasty twist. Triple Chocolate Fudge Cake is a rich dessert. It layers dark, milk, and white chocolate flavors. Each bite is a burst of chocolate bliss. The cake is moist and fudgy, thanks to cocoa and chocolate chips. It’s perfect for chocolate lovers seeking indulgence. Yes, you can make this cake in advance. Bake the cake layers a day before serving. Cool them completely and wrap them in plastic wrap. Store them in the fridge. When ready to serve, frost and enjoy. This saves time and stress on special occasions. To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready. Avoid overbaking, as this can dry out the cake. Trust your senses; the cake should smell amazing when it's done. You can cut down on sugar in the cake. Try using half the amount of sugar or a sugar substitute. Keep in mind that this may change the texture. The cake might not be as sweet, but it will still taste good. Adjust to your taste preference. Absolutely! Feel free to swap the chocolate types. You can use all dark chocolate or all milk chocolate. Just remember, each type adds unique flavor. Experiment with your favorite chocolates to find the best balance for you. If you don’t have buttermilk, you can make a substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a similar acidity and moisture as buttermilk. Use this mix in your cake batter. This blog post covered the essential ingredients and steps to make a Triple Chocolate Fudge Cake. You learned about preparing the oven, mixing the batter, and baking the cakes. I also shared tips to ensure your cake turns out great and offered variations to try. Remember, baking is fun and can be tailored to your taste. With practice, you can master this dessert. Enjoy making your cake, and don’t forget to share it with friends!

Triple Chocolate Fudge Cake

A rich and decadent chocolate cake layered with three types of chocolate for a truly indulgent dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 400 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1.75 cups all-purpose flour, sifted
  • 0.75 cups unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 cup buttermilk, at room temperature
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • 0.5 cup white chocolate chips
  • 1 cup hot brewed coffee (not boiling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray, then dusting with flour, or by lining the bottoms with parchment paper for easier removal.
  • In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together. Mix until the mixture becomes light and fluffy, about 3-4 minutes.
  • Incorporate the eggs into the butter-sugar mixture one at a time, ensuring each egg is fully mixed in before adding the next. Follow this by adding the vanilla extract and mixing until thoroughly combined.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step will help create a lighter cake by aerating the dry ingredients.
  • Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined, avoiding overmixing to keep the cake tender.
  • Carefully fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed throughout the batter.
  • Slowly stir in the hot brewed coffee, mixing until the batter is smooth and well combined. Note that the batter will be relatively thin, which is normal.
  • Evenly distribute the cake batter between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
  • Once baked, allow the cakes to cool in the pans for about 10 minutes. Carefully remove them from the pans and transfer to a wire rack to cool completely.
  • For an indulgent finish, frost the cooled cakes with your favorite chocolate frosting. You can enhance the presentation by topping the frosting with additional chocolate chips or drizzling with melted chocolate for a delectable touch.

Notes

For an indulgent finish, frost with chocolate frosting and top with additional chocolate chips.
Keyword chocolate cake, dessert, fudge cake