This Triple Chocolate Cake stacks white-chocolate cream, a cocoa-darkened chocolate cream, and a dark-chocolate ganache into an indulgent dessert. It works as a no-bake icebox cake when built with biscuits. It is also a quick-layered celebration cake when you start from a light sponge, but either way, you get three distinct chocolate layers.
This recipe is ideal for chocoholics and last-minute hosts, and you can serve it after dinner with coffee or at birthdays.
What is Triple Chocolate Cake?
Triple Chocolate Cake celebrates chocolate in three textures and tones. Modern iterations range from fully baked layer cakes to no-bake versions that rely on cookies or sponge to provide structure. This recipe sits between the two, whether assembled with store-bought, homemade sponge, or crushed biscuits.
Icebox cakes became popular in the mid-20th century because refrigeration allowed layered chilled desserts to set without baking, which was perfect for summer entertaining.
Pro Tips for The Best Triple Chocolate Cake
- Chill the cream, bowl, and beaters, as cold cream whips faster and yields a better texture.
- Whip to soft–medium peaks. Overwhipping turns cream grainy and unstable, while underwhipping makes layers too loose.
- Soften the sponge gently, as milk should be applied sparingly. You want moist and not soggy.
- Let ganache cool slightly before pouring. Piping-hot ganache will melt the whipped cream layer and cause runny sides.
Frequently Asked Questions
What kind of base is best: sponge or biscuits?
Both work. Use a light sponge for a classic layered cake texture and a biscuit or cookie base for a no-bake cake. Biscuits give more crunch initially and soften as they chill, while sponge gives a softer bite.
Is this a baked cake or a no-bake?
The assembly shown here is primarily no-bake if you use biscuits. If you prefer a baked version, use a baked sponge layer as your base, and the rest of the recipe stays the same.
Can I use milk chocolate or white chocolate instead of dark for the ganache?
Use milk chocolate for a sweeter, softer ganache and white chocolate for a very sweet glaze. You’ll need to use warm cream rather than milk for a smoother white-chocolate ganache. Adjust sugar and balance accordingly.
Can I Freeze Triple Chocolate Cake?
Yes, but whipped-cream-based cakes change texture after freezing. If you need to freeze, do so before adding the ganache and wrap tightly. Just thaw overnight in the refrigerator and not at room temperature. Also, expect a slightly softer texture from the whipped cream, and the cake is best eaten within 24–48 hours after thawing.
How to Store Triple Chocolate Cake
Store covered in a cake dome for up to 72 hours at room temperature. You can also slice and keep it in the fridge for 2–3 days.
Ingredients
How to Make Triple Chocolate Cake
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Pour cream into a bowl and add sugar, vanilla, and whip.
Pour cream into a bowl and add sugar, vanilla, and whip.
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Spoon about half of the whipped cream into a separate bowl, add cocoa powder, and mix.
Spoon about half of the whipped cream into a separate bowl, add cocoa powder, and mix.
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Put a biscuit on the bottom of the plate and lightly brush it with milk.
Put a biscuit on the bottom of the plate and lightly brush it with milk.
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Then, spread the plain white cream evenly over the base and spoon the cocoa cream on top of the white layer.
Then, spread the plain white cream evenly over the base and spoon the cocoa cream on top of the white layer.
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Place the chocolate in a bowl and pour in hot milk, then stir slowly until combined. Gently pour the ganache over the cake and refrigerate for at least 2 hours.
Place the chocolate in a bowl and pour in hot milk, then stir slowly until combined. Gently pour the ganache over the cake and refrigerate for at least 2 hours.
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Right before serving, add chocolate shavings and enjoy.
Right before serving, add chocolate shavings and enjoy.
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