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Triple chocolate cake recipe

Triple chocolate cake recipe

227 ratings

With light sponge, silky milk chocolate buttercream and glossy dark chocolate ganache, this decadent cake recipe is a chocolate lover's dream – and a great way to learn new ways to bake with chocolate. Whether you have a birthday party or afternoon tea coming up – or you're simply craving a wonderfully chocolatey treat – this showstopping chocolate cake won't let you down. See method

  • Serves 16
  • 30 mins to prepare and 40 mins to cook, plus cooling
  • 459 calories / serving
  • Freezable
  • Vegetarian


For the sponge

  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 300g caster sugar
  • 90g cocoa powder
  • 2 eggs, lightly beaten
  • 150ml semi-skimmed milk
  • 120ml vegetable oil, plus extra for greasing
  • 1 tsp vanilla extract        

For the buttercream

  • 100g milk cooking chocolate, cut into chunks
  • 100g unsalted butter, at room temperature
  • 170g icing sugar
  • 1 tsp vanilla extract
  • 1½ tbsp milk (optional)

For the ganache

  • 150g classic 74% dark chocolate, finely chopped
  • 150ml double cream

Perfect with:

Tesco Classic 74% Dark ChocolateMade with 74% cocoa solids, for a gentle, woody flavour Tesco Classic 74% Dark Chocolate
Made with 74% cocoa solids, for a gentle, woody flavour
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    12g 58%
  • Sugars

    37g 41%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 51.6g Protein 5.2g Fibre 1.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round cake tins. Put the sponge ingredients in a large bowl and whisk well. Add 150ml boiling water and carefully whisk until combined. Divide the batter between the greased tins and bake on the middle shelf for 35-40 mins until a skewer inserted into the centre of the cakes comes out clean. Cool in the tins for 15 mins, then transfer to a wire rack to cool completely.
  2. For the buttercream, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, being careful not to let the bowl touch the water. Remove from the heat; cool to room temperature. Beat the butter, adding the icing sugar a little at a time until incorporated, then fold in the vanilla and melted chocolate. If the icing is stiff, add a little milk until loose enough to spread. Spread 1 sponge with two-thirds of the buttercream, then top with the second sponge. Using a palette knife, spread the sides with the remaining buttercream. It won't completely cover the cake but will give a 'naked cake' style effect.
  3. For the ganache, put the chopped chocolate into a heatproof bowl. Heat the cream in a small, heavy-based pan over a medium-low heat until just steaming then pour over the chocolate. Leave to melt for 1 min then gently mix together until the chocolate and cream are combined as a glossy ganache. Pour over the cake, encouraging it to drip down the sides with the back of a spoon or pallette knife. Leave to set at room temperature for 30 mins before serving, or cool for 15 mins, then chill in an airtight container for up to 2 days.

Tip: If the ganache seems a little too thick to pour, stir in a dash more cream or a few tbsp milk to loosen.

Freezing and defrosting guidelines

Freeze un-iced sponges only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chocolate cake recipes

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