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! 
4.82 from 11 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


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


  • 100 g Milk Chocolate
  • Chocolate Curls


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! 


  • 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!


Find my other Recipes on my Recipes Page!

You can find me on:

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!


  • Lux
    November 17, 2020 at 9:55 am

    5 stars
    Hi Jane

    Huge fan of this recipe. I don’t know if it’s already been asked sorry if it has. I want to make this for my nieces birthday! I was just wondering what the measurements would be like for 12 inch ones? Would I just times it by 1.7?
    Thanks in advance

  • Paula
    November 1, 2020 at 2:57 pm

    5 stars
    Hi Jane- this cake looks amazing! I have a really basic question so my apologies in advance! The light brown (milk chocolate) buttercream- I would like to try a cake with just that buttercream so would I use 3 times the 85g of milk chocolate, so 255g of milk chocolate? I’m sorry to ask such a basic question! Thank you!

    • Jane's Patisserie
      November 1, 2020 at 7:27 pm

      Don’t worry about it – any question is fine!! And yes, you would do exactly that!

    • Paula
      November 6, 2020 at 4:34 pm

      Thank you Jane!

  • Tilly
    October 28, 2020 at 7:05 pm

    Hi Jane, I wanted to make a 9 inch version of this cake what would i times the quantities by? Also I only have 2 9 inch cake tins so would it be possible to divide the ingredients and do 2 layers first then do the last third after to avoid the mixture sitting around waiting for the cake tins? Sorry if that sounds confusing

    • Jane's Patisserie
      October 30, 2020 at 9:36 am

      So usually I would increase the recipe by about 1/3 for 9″ – and yes I would make two first, and bake, and then the third so that the mixture isn’t say there for too long! xx

  • Katie
    October 25, 2020 at 6:21 pm

    5 stars
    I made this cake at the weekend and oh wow, everyone loved it. The recipe was easy to follow and the cake tasted great. I only had 2 cake tins so had to leave the last cake mixture stood in the bowl (without the chocolate!) whilst the other 2 cooked and I think it impacted how well that cake cooked. It was very stodgy and less well cooked in the middle 🙁

    My fault!

    • Jane's Patisserie
      October 25, 2020 at 8:39 pm

      Yes it definitely can do – cake mix needs to be used straight away, especially ones with melted chocolate in as that can continue to set xx

  • Erin
    October 21, 2020 at 1:57 pm

    Hi Jane,

    When you talk about icing the cake? Am I using the extra crumb coat icing in between the layers or is it the actual chocolate icing in between each layer?

    • Jane's Patisserie
      October 21, 2020 at 2:35 pm

      Hey – so on step 4 of the buttercream section it says to leave out 150g worth of buttercream to use as a crumb coat. Then, you split the rest into the three flavours!

  • Faye
    October 17, 2020 at 2:33 pm

    I’ve made this cake a couple of times now and whenever I do it my milk choc sponge Comes out perfect along with my white chocolate one, but my dark always cracks and crumbles on me? Please could you let me know why that may be please? X

    • Jane's Patisserie
      October 17, 2020 at 7:12 pm

      How strange! It sounds like it could be over baked?! Maybe add a little milk to the dark chocolate mix and make sure not to over bake! x

  • emily
    October 15, 2020 at 10:51 am

    5 stars
    hi jane, i was wondering if i could make this as a tier cake and stack a 6 inch version on top? obviously using dowels to support it ? would this work if so what would the measurements for a 6 inch version be? thanks

    • Jane's Patisserie
      October 16, 2020 at 3:16 pm

      Yes it would work well! Typically I say for a 6″, to use 2/3 of an 8″ recipe! x

  • Cath
    October 11, 2020 at 9:45 am

    Just wondering how long do you normally beat the butter and sugar together first for and then whole batter for ? Love your recipes

    • Jane's Patisserie
      October 11, 2020 at 3:22 pm

      It depends on the mixer you are using, the temperature of the ingredients and the temperature of the kitchen – it’s just until the butter and sugar are combined well and lighter and fluffier, and then again until the cake mix is formed!

  • Tabby
    October 6, 2020 at 2:31 pm

    Hi Jane! I was wondering if it would be possible to do this as a 10inch cake? If so what quantities would I need? Would it be harder to put together if it is a lot larger?

    • Jane's Patisserie
      October 7, 2020 at 2:24 pm

      I wouldn’t say it’s impossible to do – I find 12″ cakes the most annoying and that’s just because they are heavy! I think 10″ sponges are completely doable. I would use 1.6x the recipe for a 10″ x

  • Nikeeta
    September 23, 2020 at 12:45 am

    Hi Jane,
    I had a question in regards to the drip on this cake, is it just pure chocolate or is it a ganache as in some of your other recipes it’s a ganache for the drip. If so what is the difference between using ganache and pure chocolate.

    • Jane's Patisserie
      September 23, 2020 at 7:58 am

      This is purely chocolate – you can use a ganache, or you can add a touch of oil, or just use plain chocolate. Chocolate tends to set firmer, but can be easier (As some people struggle with ganache being too thin as too much cream is used) xx

  • Chloe
    September 13, 2020 at 9:11 pm

    Hi Jane,

    I was just wondering is it necessary to use two different piping bags or is it okay to just use one type?

    • Jane's Patisserie
      September 13, 2020 at 9:57 pm

      I always just recommend what I use for best results for me.. what you use is up to you!

  • Ian
    September 9, 2020 at 8:37 pm

    Hi Jane, I am going to be making this cake this weekend. I am just trying to understand how to do the buttercream on the sides. I think I understand what you are saying regarding piping two rings for each layer of cake. On one of your pictures I can see the slice of cake cut out. As you look at the top I can see three lots of buttercream piping. Is that what it would look like on the side? But obviously two dark,two light, two white. I hope you understand what I mean. Thanks in advance Ian.

    • Jane's Patisserie
      September 10, 2020 at 8:01 am

      Watch my mini egg drip cake video as it’s basically the same, but with colours – x

    • Ian
      September 13, 2020 at 3:09 pm

      Thanks Jane. Yes that was exactly what I thought you meant and the video was a great help. The cake turned out fantastic thanks.

  • Chelsey
    September 7, 2020 at 12:54 pm

    Hi jane, love your recipes. Looking to bake this at the weekend. I was just wondering, what piping tip do you use for the decoration on the top? And is there a reason you just used milk chocolate for the drip and not a ganache like you’ve used on your other drip cakes? Is using just milk chocolate ok for a drip? I’m worried it will go to runny or will it work just the same?
    Thank you xx

    • Jane's Patisserie
      September 7, 2020 at 2:20 pm

      For the top you can just use a disposable piping tip and cut the end off, or a round tip – and as long as you can melt it without burning it, I just chose to use milk chocolate. Ganache works differently without dark chocolate (different ratios) and I just preferred it this way but you can do whatever!

    • Chelsey
      September 7, 2020 at 6:56 pm

      That’s great thank you. I’m quite new to baking so apologises if this is a silly question.. so on a previousl drip cake your recipe used milk & dark chocolate with double cream for the drip but this one you’ve just used milk chocolate only for the drip. What’s the difference in adding the double cream? Do they both drip the same with or without cream added? X

    • Jane's Patisserie
      September 8, 2020 at 1:36 pm

      Hey! So yes as I’ve said without the dark chocolate I just used milk and liked it. The consistency can vary depending on many factors, whether thats the brand of chocolate, cocoa content, cream, etc!. You just need to do what you think you would prefer to do. Both methods work for me, which is why they are different. x

  • Gracie
    August 26, 2020 at 11:35 am

    Hey Jane! You’ll see lots of my comments I love baking and your recipes but I’m always wanting to make sure I am baking the best way I can. Is there a way to do this cake without the dip could I just use the amounts but do it as a standard 3 layer cake we love lots of icing in our house? Any tips helpful xx

    • Jane's Patisserie
      August 26, 2020 at 12:02 pm

      Hey! I’m not sure I quite understand – do you just want icing in-between the layers and not the drip bit? xx

    • Grace Macdonald
      August 26, 2020 at 12:08 pm

      Yes that’s exactly what I want it’s for my Grandads Birthday. Sorry for the terrible explanation of what I’m after. Would it be ok making it like this?

    • Jane's Patisserie
      August 26, 2020 at 12:14 pm

      Oh okay yeah you’d definitely be able to just make a layer cake with it! x

  • Harriet
    August 20, 2020 at 1:51 pm

    I made this recipe and it was amazing, I was just wondering if you could make these into cupcakes instead? Would anything need to altered?

    • Jane's Patisserie
      August 21, 2020 at 12:29 pm

      It can, but you’d need less ingredients (unless you want a lot of cupcakes). Typically a batch of 12 cupcakes uses 150g of sugar/butter/flour/eggs xx

  • Kat
    August 19, 2020 at 9:55 am

    I want to make a 4 layer, 8 inch version of this, just using milk chocolate, for my son’s birthday. Would you just use 300g milk choc, and double the recipe? I’m trying to work out ratios 🙂 Thank you xx

    • Jane's Patisserie
      August 20, 2020 at 10:14 am

      I would use a 500g mix of cake, and 400g milk chocolate! x

    • danielle roberts
      September 20, 2020 at 10:08 am

      Can I ask.. I want to do 2 8inch tins off white choc sponge how would I work out the ingredients please.

  • serena
    August 15, 2020 at 6:38 pm

    4 stars
    Cake was easy to make, decorating went ok until the chocolate drip part!! The chocolate did not drip. I usually use ganache I wish I did now. My chocolate was warm enough and I used a piping bag. Upsetting as the cake was for a special occasion.

    • Jane's Patisserie
      August 15, 2020 at 8:07 pm

      Melted chocolate will always drip well on it’s own, unless the chocolate is burnt slightly (so thickens itself) or you use something such as dairy milk which can be too thick. It’s best to use a basic milk chocolate or cooking chocolate!

  • Louie
    August 7, 2020 at 1:34 pm

    Hi Jane,
    I don’t have a pallet knife or cake scraper for decorating like you used in your mini egg drip cake video, do you think using a baking spatula with the same technique would work alright? Also, do you recommend putting the cake in the fridge to set during any of the decorating stages?

    Thanks! (Love your recipes)

    • Jane's Patisserie
      August 7, 2020 at 3:15 pm

      To get the perfect finish, you so need a scraper – a spatula works, it just won’t be as smooth! and you can do yes!

  • Viktorija
    August 3, 2020 at 7:43 am

    Hi Jane! My family aren’t fans of buttercream so I’m looking for alternatives. Could I use mascarpone frosting? Or maybe you have other suggestions? Thanks in advance!

    • Jane's Patisserie
      August 3, 2020 at 12:12 pm

      For this it’s best to use the american style buttercream, but you could try ganache instead?

  • Nikki
    August 1, 2020 at 11:31 pm

    Jane, I’ve made 4 of your amazing cakes so far and every one has turned out fab so I planned to make this cake for my partners birthday. I planned a head and stuck to the exact recipe! However, the buttercream was un-spreadable! I did every single thing by the book and ended up with the whole thing in the bin as the buttercream tore the cake apart! Where did I go wrong? I’m completely disheartened as it’s the eve before his birthday without a cake 🙁

    • Jane's Patisserie
      August 2, 2020 at 11:44 am

      That can happen for a few reasons – the best thing to do would be to beat it for longer and add in a little whole milk or boiling water – it’s nearly always saveable! X

  • Ciaran
    July 30, 2020 at 9:08 pm

    Hi Jane! I hope you’re well. I was thinking of making this cake soon. I have 8 inch/20cm cake tins, however they are not shallow at all. I was just wondering if you could possibly share the link to get your cake tins with me please? Thanks. 😊

    • Jane's Patisserie
      July 31, 2020 at 9:37 am

      As long as they are the same width, using deeper tins is fine! X

  • 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 🙂

    • 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??

    • 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?

    • 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

    • Steff
      July 18, 2020 at 9:59 pm

      4 stars
      Hi I’ve made this twice and both times the centre hasn’t cooked properly. Not an oven issue as all other cakes are fine but this recipe for some reason even after 45 mins the centre is still raw! No idea what I’m doing wrong but guessing can only be the chocolate causing it as I’ve baked for years and never ever had this issue.

    • Jane's Patisserie
      July 19, 2020 at 10:29 am

      The chocolate shouldn’t cause that though – unless the chocolate is too hot and melting other ingredients, but generally adding melted chocolate to a mix is normal!

  • 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?


    • 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

    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 🙂

    • 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

    • 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

  • Anna
    May 29, 2020 at 12:29 pm

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

    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

    • 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?

    • 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 ?

    • 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 🙂

    • 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?

    • 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

    • 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.

    • 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

    • 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

    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?

    • 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 😀

  • 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?

  • 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

    • Laura
      July 14, 2020 at 1:12 pm

      Hi! I had this problem too, did you get to the bottom of it? I wasn’t sure whether I needed to start over

    • Jane's Patisserie
      July 14, 2020 at 5:22 pm

      You won’t need to start over – you can trim the cake slightly if you want but it should be fine!

  • 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

  • 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?

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

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


    • 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 🙂

    • 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?

    • 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

    • 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

    • 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

    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

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

    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

  • 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

    • 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.

  • 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?

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

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

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