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Triple Chocolate Cake!

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Triple Chocolate Cake with Dark, Milk and White Layers and a Chocolate Drip!

This post may contain affiliate links. 

It’s not midway through the year, and I thought it was about time to post a showstopper. I’ve made a few ‘insane’ bakes this year so far such as my Millionaires Cookie Bars and my Lindt Chocolate Cheesecake, but nothing like this. 

This is a beauty that I have made at home a few times, but as I started posting very similar cakes quite close to each other, I wanted to hold off a bit to post this one. I then swapped this up a bit, and ended up with something GLORIOUS.

Anyway, JUST LOOK AT THIS BEAUTY. It’s heaven in a cake, if you like chocolate. If you don’t, this definitely isn’t one for you, but who doesn’t like at least one of the chocolates?!

I get that it’s a bit of an intense looking cake, but I also find it quite satisfying. It literally is chocolate heaven in every bite. Triple Chocolate sponges, triple chocolate buttercream, and a chocolate drip. Yum. 

The look came from various other cakes I have done in my time, all combined together. My Drip Cakes so far have been one tone in frosting (such as my Oreo Drip Cake), but when I mashed the idea with my Neapolitan Cake, I knew I had a winner. 

The method in which I decorate it, is a little faffy to explain, but you really just have to roll with it. I found it much easier to use a base crumb coat of just a basic buttercream, and then stick the three different flavours to it (Rather than just going straight on to cake!) 

Some people can say ‘ you can’t taste the difference between the milk and dark layers’, but that tends to be because you’re using the incorrect chocolate.

Dark chocolate wise, I prefer to stick to 80%+, but 70% will do. Milk chocolate tends to come in at about 35% usually, so there is quite a difference. White Chocolate isn’t even really chocolate! 

Baking wise, it’s hard to get definitive layers because the outsides of the cake brown somewhat, which is why I went for surrounding the cake in frosting, so that it’s obvious that there are three flavours! When you cut into the cake however, you get the definition! 

I decided to use slightly less cake mix in comparison to my other cakes, with only 350g of everything in comparison to 400g, because the chocolate gives extra weight to the mix.

It also makes the cakes slightly heavier, which is why I used the baking powder in this beauty. This is optional, but cake with chocolate in always turns a bit more madeira like (particularly the dark chocolate sponge)!

One of the main ‘issues’ with this bake, is the pure amount of bowls that are required. It’s slightly mad, but having to melt chocolate basically SIX times is a bit much. However, a bit of washing up never hurt anyone, and having a dishwasher is even better. 

I personally think a bake like this is completely and utterly worth all the washing up, as its one of the most satisfying bakes to look at, and eat. I love it. And I hope you love it too! x

Triple Chocolate Cake!

Triple Chocolate Cake with Dark, Milk and White Layers! 
5 from 5 votes
Print Pin Rate
Category: Cakes
Type: Drip Cake
Keyword: Chocolate
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 45 minutes
Servings: 20 People
Author: Jane's Patisserie

Ingredients

For the Cake

  • 350 g Unsalted Butter/Stork
  • 350 g Caster Sugar
  • 7 Medium Eggs
  • 350 g Self Raising Flour
  • 2 tsp Baking Powder
  • 125 ml Whole Milk
  • 100 g Dark Chocolate
  • 100 g Milk Chocolate
  • 100 g White Chocolate

For the Buttercream

  • 350 g Unsalted Butter (room temp)
  • 750 g Icing Sugar
  • 85 g Dark Chocolate
  • 85 g Milk Chocolate
  • 85 g White Chocolate

Extras

  • 100 g Milk Chocolate
  • Chocolate Curls

Instructions

For the Cake

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with baking parchment.
  • Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the cake mix! 
  • In a stand mixer, or a large bowl, beat together your Butter and Sugar until light and fluffy and lovely!
  • Add in your Eggs, Baking Powder, and Flour, and Milk and beat again till combined well. 
  • Split the mixture between three bowls, and to each bowl add one of the melted chocolates - mix till smooth.
  • Add your Dark Chocolate mix to one tin, your Milk Chocolate to another tin, and the White Chocolate to the last tin. 
  • Bake the cakes in the oven for 35 minutes, or until baked through - check with a skewer to make sure they're done! 
  • Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack! 

For the Buttercream

  • Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the Buttercream! 
  • Beat your Butter on its own for minute or two, to soften it and loosen it. 
  • Add in your Icing Sugar 1/3 at a time, and beat fully after each addition - you shouldn't need to add any liquid in!
  • Take out about 150g of Buttercream and leave separate. (This is for a crumb coat)
  • Split the rest of the mixture evenly between three bowls, and just like the cake mix, add each chocolate to its own batch of Buttercream. 
  • Mix fully, until delicious.

For the Decoration

  • I started with my Dark Chocolate sponge on the bottom, and spread about 2tbsp of buttercream onto the cake.
  • My Milk Chocolate cake went second, and the White on top!
  • Use the spare buttercream to make a crumb coat around the cake and to make it smooth!
  • Add each flavour of buttercream to a large piping bag, and pipe rings around the cake - I did two layers of buttercream for each layer of cake (this is so hard to describe)
  • Once the three flavours are on the cake, scrape around the cake just like you would other drip cakes, and smooth it all over! Be careful when you are doing it as you'll be able to save the rest of the buttercream for piping!
  • Once all the buttercream is doing - melt your milk chocolate carefully and pipe around the edge to create the drip! Leave this to set for a minute, and then pipe the rest of the buttercream on top as decoration!
  • I finally sprinkled on some Triple Chocolate Curls! 

Notes

  • I use supermarket own chocolate for all three layers, I wouldn't recommend stuff like Galaxy or Dairy Milk for the milk layers - just go with the cheap! 
  • I use Callebaut Chocolate for this cake - but supermarket own will work well!
  • This cake lasts for 3-4 days at room temperature!
  • For this Cake I used:
  • You can just slather the buttercream on in any which way, but I have tried to describe it as best as possible. You basically want the buttercream of each flavour, to match each sponge, and then wipe round so its all smooth!
Nutrition Facts
Triple Chocolate Cake!
Amount Per Serving
Calories 549 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 110mg37%
Sodium 32mg1%
Potassium 187mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 49g54%
Protein 5g10%
Vitamin A 760IU15%
Calcium 60mg6%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

66 Comments

  • Chris
    July 8, 2020 at 2:54 pm

    Hi Jane
    I wanting to make this cake using 2x 8″ tins and leaving out the white choc layer.
    What would be the adjusted ingredients please? This would be the ingredients for the cake, buttercream and chocolate for both cake and buttercream.
    Thank you 🙂

    Reply
    • Jane's Patisserie
      July 8, 2020 at 7:10 pm

      I would use 2/3 of the base recipe – so maybe 250g of flour/eggs/butter/sugar and then split those to add the chocolate and bake into the two tins! And then use 2/3 of the buttercream in the same way!

  • Yaya
    July 5, 2020 at 1:00 am

    Hi Jane

    All your recipes are absolutely fantastic!! I have tried a few and hopefully on Sunday I will make this amazing triple chocolate cake 😋😍

    Just wanted to ask one question. Could you tell me if it is possible to make this recipe with Fresh cream instead of buttercream? And if yes are the measurements of the frosting going to be the same??

    Reply
    • Jane's Patisserie
      July 5, 2020 at 11:30 am

      Hiya – sorry I’m not sure I understand. Do you mean to make a ganache? or just use whipped cream? as the measurements are going to be different to a buttercream.

  • Hal
    July 1, 2020 at 2:40 pm

    Hi Jane,
    I love your blog! And wanted to make the ‘triple chocolate drip cake’ for my brothers birthday!

    However in your recipe you mentioned you used 8 inch tins, I only have 9 inch ones. So it will it work if I divided the ingredients by 8 (8 inches) and times by 9 to get the right amount for my tins?
    Thanks
    H

    Reply
    • Jane's Patisserie
      July 1, 2020 at 3:35 pm

      Hey! Unfortunately it doesn’t work like that for tin sizes – it’s based around volume, and 9″ tins are about 1/3 bigger so times everything by 1.3 to get what you need! x

  • Alex Smith
    June 30, 2020 at 4:24 pm

    Hi, this cake looks insane! Could you let me know which gas mark this should be cooked at?

    Thanks!

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:09 pm

      I’m not 100% certain as I have never baked on gas – but I believe its gas mark 4?

  • Claire Scaife
    June 15, 2020 at 10:07 am

    Hi
    I’m just baking this cake now, I have only done milk chocolate sponge, however it’s in the oven and just realised I forgot to add the milk, is this going to make much difference?

    P.s I love your recipes 🙂

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:30 pm

      Hey! It should be fine – the milk is just there to help loosen the mix as sometimes melted chocolate can make it too thick! X

  • Erin
    June 9, 2020 at 8:39 pm

    I stupidly went out and brought everything before reading this the entire way though!!
    I have brought dairy milk choc, milky bar choc and bournville choc… will these still be ok to use ??

    Also would just like to say ive really enjoyed your recipes as they are so easy to follow and everyone has absolutely LOVED them!! Thank you!!x

    Reply
    • Jane's Patisserie
      June 10, 2020 at 8:58 am

      So personally I wouldn’t use those chocolates no – but it may be alright. I recommend generally dark chocolate to be at least 70%, and I find supermarket own brand or cooking chocolate butter! xx

  • Sarah
    May 31, 2020 at 12:25 pm

    I only have large eggs!
    How many do I use for this recipe please?
    Making it for my daughters 13th birthday

    Reply
  • Anna
    May 29, 2020 at 12:29 pm

    5 stars
    This cake went down really well with my family! Perfect birthday cake

    Reply
  • LAUREN MCCLELLAND
    May 11, 2020 at 11:10 pm

    Hello Jane,

    I love your website, complete baking beginner and have already made an amazing Victoria sponge and raspberry and white choc cheesecake so thank you!!

    I have a question and this is probably me being thick but I want to get it right lol

    For the Decoration
    I started with my Dark Chocolate sponge on the bottom, and spread about 2tbsp of buttercream onto the cake. – so we add the buttercream in between each layer of sponge?

    Thanks in advance 😁xx

    Reply
    • Jane's Patisserie
      May 12, 2020 at 8:56 am

      Ahh yay! And yes! You want the buttercream in between the sponge, and around the sides!! x

  • muminah
    May 5, 2020 at 8:06 pm

    5 stars
    hi I just wanted to ask you a question
    can I use 1/2 butter and 1/2 vegetable oil in the cake batter instead of the whole butter?

    Reply
    • Jane's Patisserie
      May 5, 2020 at 8:11 pm

      Typically when you use oil instead of butter you use 3/4 of the weight of butter in oil (As you don’t need as much oil) so I’m not 100% sure if you want to use half butter and half oil I’m afraid!

  • Ana
    April 7, 2020 at 2:35 pm

    hi! I am going to try this recipe for my moms bday! Can I make my own self rising flour, since we don’t have that here ?

    Reply
    • Jane's Patisserie
      April 7, 2020 at 6:58 pm

      Yes I’m sure you can! When I make SRF I mix 2 level tsps per 150g of plain flour!

  • Eleanor
    March 2, 2020 at 3:05 pm

    Hi Jane,
    I’m going to make this cake and serve on a cake stand. I was wondering if you put your cakes on a cake board to the ice them or ice them straight on your serving plate/stand?
    Thank you 🙂

    Reply
    • Jane's Patisserie
      March 2, 2020 at 5:32 pm

      For a cake like this I use a board for decorating as most cake stands have a lip (making it difficult to use a scraper), and then I transfer with a cake lifter!

  • Alanna
    February 23, 2020 at 8:05 pm

    5 stars
    Hello i made this cake all milk chocolate using two cake tins around a week ago. I still have lots of buttercream in the freezer as im going to make this again, however i dont think i will have enough for the whole cake. Can you advise me of the measurements if only making some buttercream?

    Reply
    • Jane's Patisserie
      February 23, 2020 at 10:41 pm

      I can’t really advise as I don’t know how much you have already, sorry!

  • Alanna
    January 28, 2020 at 10:01 pm

    5 stars
    Hi jane, I know you have mentioned not to use Cadbury’s dairy milk chocolate, however can you use it with this recipe? Or is there a reason why you advised to use supermarket chocolate? I am looking to make a milk chocolate birthday cake but dont want to use supermarket chocolate for it to taste cheap🙊x

    Reply
    • Jane's Patisserie
      January 29, 2020 at 8:51 am

      Supermarket chocolate tastes of actual chocolate, dairy milk is it’s own thing. I don’t generally recommend using dairy milk in baking for cakes like this, as it mixes differently with buttercream, and overall it costs more. I really would recommend supermarket own!

    • Alanna
      February 8, 2020 at 12:25 pm

      Thank you! Could i just use milk chocolate for this cake? Also if i was to make this as a two tier cake what would the measurements be?

    • Alanna
      February 8, 2020 at 12:31 pm

      Sorry, also how would i bake this if using an electric over not a fan would it be number 5 or 6 etc and how long for?

  • Robin
    January 5, 2020 at 6:24 am

    The cake turned out ok. I think I had the oven to hot. That’s the problem with converting from Celsius to Fahrenheit.

    The frosting…it says no liquid is needed. That is sooo wrong. My frosting was so pasty I could only pat it on.

    Reply
    • Jane's Patisserie
      January 5, 2020 at 1:23 pm

      The recipe is correct, you do NOT need liquid. If you’re in the states, chances are ingredients are different… but you definitely don’t need liquid for the frosting.

  • Adam
    December 31, 2019 at 7:18 pm

    5 stars
    Your recipe is so great but halfway through i get really confused because there is so much mess and everything just becomes confusing. I made the cake on new years eve and it went so well

    Reply
    • Jane's Patisserie
      January 1, 2020 at 8:48 am

      As in you make mess in the kitchen? Always best to clean up as you go..!

  • Sabrina
    December 22, 2019 at 8:07 pm

    Hello,
    I have a few questions about the decoration part which may sound silly!
    When you are decorating, it says to spread about 2tbsp of buttercream is that from the 150g for the crumb coat?

    It also says to Add each flavour of buttercream to a large piping bag, ( does that mean all 3 flavours in one piping bag) and pipe rings around the cake – what are rings?

    Reply
    • Jane's Patisserie
      December 23, 2019 at 8:59 am

      No.. you keep the 150g separate for the crumb coat as it says. You use about 2 tbsp worth to cover each sponge. And as you can see from my photos my piping is separate colours, in circles/rings.

    • Sarah
      July 7, 2020 at 10:19 pm

      Hi Jane
      I’m wanting to make this cake but only using 2x 8″ tins and only milk and dark chocolate.
      How would I adjust the cake and buttercream ingredients please.
      Thank you

    • Jane's Patisserie
      July 8, 2020 at 7:09 pm

      I would use 2/3 of the base recipe – so maybe 250g of flour/eggs/butter/sugar and then split those to add the chocolate and bake into the two tins! And then use 2/3 of the buttercream in the same way x

  • Victoria
    November 27, 2019 at 12:43 pm

    I melt the chocolate in disposable piping bags, in a bowl of water in the microwave at short intervals. Snip the end off the bags and pipe into the cake batter – saves a little time on the washing up 😀

    Reply
  • Danni
    November 26, 2019 at 8:22 pm

    Hi Jane

    Another wonderful recipe to try. For less people how would you recommend scaling the recipe down?
    Thanks!

    Reply
  • Angie
    November 7, 2019 at 7:34 pm

    Hi Jayne
    I’ve just made this cake and the white layer has gone a little crispy on top is this because it’s white chocolate I used dr oetkers chocolate

    Reply
  • Katy
    November 3, 2019 at 3:31 pm

    Hi, I’m trying to decide which of your chocolate cakes to make for my daughters birthday, I will be decorating the outside with a semi naked buttercream finish. Would you recommend this cake or one of your other recipes which uses cocoa powder rather than melted chocolate? Thank you

    Reply
  • Louise
    September 6, 2019 at 6:41 pm

    Hi Jane, I’m hoping to use this recipe for the upcoming Macmillan bake sale. I was wondering if you could confirm what piping nozzle you used. Also are there any nozzle kits you’d recommend?

    Reply
  • Ffion Parry
    July 31, 2019 at 7:02 pm

    Hi Jane
    Isit just normal milk chocolate I use not cooking?

    Thanks
    Ffion

    Reply
    • Jane's Patisserie
      July 31, 2019 at 8:44 pm

      I use supermarket own chocolates in my baking, or Callebaut for example! I only use a brand such as dairy milk if specified!

  • Katie McInnes
    July 25, 2019 at 11:33 pm

    Hi jane, do you have any tips for avoiding grainy/moussey buttercream? Which icing sugar do you use? I’ve been buying cheaper brands and wondering if that’s the issue. Thanks 🙂

    Reply
    • Jane's Patisserie
      July 26, 2019 at 8:19 am

      I just use any brand really, I love the Tate & Lyle one as it doesn’t cloud anywhere when you mix it but that’s not sold many places anymore! Adding chocolate at slightly the wrong temperature can lead it to be grainy sometimes so maybe cool your chocolate a smidge more? x

  • Stella
    July 12, 2019 at 12:26 pm

    Hi Jane,
    I’v purchased x3 20cm sandwich tins from The Range – link below.
    They’re 2.5cm deep – is this deep enough for this recipe? Is that what you’ve used?
    If so, can you please confirm how much batter should go into each tin to ensure the cakes are flat and to avoid them forming a dome / overflowing onto the sides?
    Thanks,
    Stella

    Reply
    • Jane's Patisserie
      July 12, 2019 at 12:56 pm

      Hello! If they’re only an inch deep they may be borderline too shallow. All cake tins I use are deeper, usually 3-5″ in-depth! I buy them from Asda and they’re £4 I think?!
      I can’t recommend how much to put in the tins as I split the sponges as dictated in the recipes and they don’t have an issue – in regards to forming a dome, that can happen depending on your oven, no matter what tin you use.

    • Stella
      July 12, 2019 at 6:49 pm

      Thank you so much for your speedy reply. Is this the one:

      Thanks again

    • Jane's Patisserie
      July 13, 2019 at 2:56 pm

      No, for cakes I don’t use springform ones – only cheesecakes. I just use a regular deep 8″ tin for cakes!

  • Becky Day
    June 25, 2019 at 10:14 pm

    Hi Jane love your recipe’s, they are my go to for all cakes!! Do you know what quantities I would use for a 6″ cake or the best way to convert ingredients for smaller cakes?? Thank you

    Reply
    • Jane's Patisserie
      June 26, 2019 at 9:08 am

      I believe you need to use 2/3 of the ingredients for a 6″, and reduce the baking time! x

  • Mary
    June 11, 2019 at 10:08 pm

    Hiya, is it okay if I add semi skimmed milk? Or does the recipe require whole milk? x

    Reply
    • Jane's Patisserie
      June 12, 2019 at 10:27 am

      Whole milk is much better as the less fatty the milk, the more likely it is to split. I always recommend full fat milk in baking!

  • Mrs Wilson
    June 9, 2019 at 8:40 pm

    Jane
    Thank you for inspiring me to bake again, my family and friends are very grateful but sadly my waistline line isn’t !! Do you have a recipe for a banoffee cheese cake you could kindly share? Xx

    Reply
  • Mrs Wilson
    June 9, 2019 at 8:07 pm

    Jane
    Thank you for inspiring me to bake again, my family and friends are very grateful but sadly my waste line isn’t !! Do you have a recipe for a banoffee cheese cake you could kindly share? Xx

    Reply
  • Jack
    June 8, 2019 at 11:39 pm

    Hey, huge fan. I find it so much easier when there’s a video along with the recipe, have you got one for the triple chocolate cake 🙏

    Many thanks
    Jack

    Reply
    • Jane's Patisserie
      June 9, 2019 at 11:24 am

      Unfortunately as I am having to run my blog on my own, I am unable to film a video for every recipe.

  • MaryB
    June 8, 2019 at 6:19 pm

    Stunning cake! Absolutely worth the extra washing up.

    Reply
  • Sarah
    June 8, 2019 at 3:08 pm

    You’ve put whole milk in the ingredients for the cake mixture but it’s not listed in the method… is it needed?

    Reply
    • Jane's Patisserie
      June 8, 2019 at 7:21 pm

      It is needed – add along with the eggs and flour.

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