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!
Prep Time
15 mins
Cook Time
30 mins
Decorating Time
30 mins
Total Time
45 mins

Triple Chocolate Cake with Dark, Milk and White Layers! 

Course: Cakes
Cuisine: Drip Cake
Keyword: Chocolate
Servings: 20 People
Calories: 549 kcal
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
  1. Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with baking parchment.

  2. Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the cake mix! 

  3. In a stand mixer, or a large bowl, beat together your Butter and Sugar until light and fluffy and lovely!

  4. Add in your Eggs, Baking Powder, and Flour, and Milk and beat again till combined well. 

  5. Split the mixture between three bowls, and to each bowl add one of the melted chocolates - mix till smooth.

  6. Add your Dark Chocolate mix to one tin, your Milk Chocolate to another tin, and the White Chocolate to the last tin. 

  7. Bake the cakes in the oven for 35 minutes, or until baked through - check with a skewer to make sure they're done! 

  8. 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
  1. Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the Buttercream! 

  2. Beat your Butter on its own for minute or two, to soften it and loosen it. 

  3. 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!

  4. Take out about 150g of Buttercream and leave separate. (This is for a crumb coat)

  5. 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. 

  6. Mix fully, until delicious.

For the Decoration
  1. I started with my Dark Chocolate sponge on the bottom, and spread about 2tbsp of buttercream onto the cake.

  2. My Milk Chocolate cake went second, and the White on top!

  3. Use the spare buttercream to make a crumb coat around the cake and to make it smooth!

  4. 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)

  5. 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!

  6. 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!

  7. I finally sprinkled on some Triple Chocolate Curls! 

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet.


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.



  1. 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?

  2. 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 🙂

    1. 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

  3. 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?

    1. 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.

  4. 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

  5. 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

  6. 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

  7. 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

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

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