Triple Chocolate Cake, the best cake Period.

Triple Chocolate Cake is the most requested recipe I know. Dark, very chocolatey, moist, and addictive. This cake has it all. The recipe for triple chocolate cake has been a staple of the Tisue household as long as I can remember. My Stepmother has been making it since I was a very little kid, even my Mom made it, and now all of her sons make it. Every time any of us bring this dark chocolate cake to any sort of gathering, it is the talk of the party.

People have begged me for the recipe over the years. I even used to serve it when I was the pastry chef at Rocky Mountain Pasta Company in Bozeman, Montana, when I was in college. It was a huge hit in the restaurant. I have given it to a few of you here and there over the years. But it has always been fun to keep it a secret. Yes, there are versions of it out there, and you can find it. But I am going to share it here too.

This recipe is definitely not from scratch though people will think you slaved over making this cake. Someday, maybe, I might try and duplicate it, but it works so well with packaged ingredients that I question why there is the need. There are only 5 ingredients, chocolate cake mix, chocolate instant pudding mix, eggs, milk, chocolate chips (or chopped chocolate, that’s it. If you want to be fancy or that is all you have on hand, it takes less than 5 minutes to mix together, and it is always incredible. You don’t need a mixer or really even a special pan.

Though traditionally, it is baked in a Bundt pan, and if you don’t have one, you can find one on Amazon HERE. (I get a very teeny tiny commission if you use the link, but everything helps fund this channel) You can bake this cake in layer pans or a 13 X 9 pan, link for that HERE. For either of those versions, the baking time will vary I have left notes for each in the recipe.

Try to find Duncan Hines Cake Mix, I like the Dark Chocolate Fudge the best but devils food works great too. (Link to Amazon  for a whole case of it..lol). Duncan Hines seems to work the best and doesn’t have pudding in the mix like some other brands do. Since you are adding pudding mix anyway, it seems redundant otherwise, though don’t skip the pudding mix if you use a different brand! I have used almost every brand out there, and they all work, Duncan Hines just seems to get a little better height.

You can use any sort of chocolate chips, semi-sweet or bittersweet will give the cake a darker richness. I have used milk chocolate and even white.  If you use mini chips, the chocolate chips will be more dispersed in the cake or If you want to have chunks use the standard or even big chips. There is nothing wrong with either, they both are fantastic. I also like to chop my own chocolate sometimes.  As I had a bunch of Trader Joes bittersweet chocolate bars on hand, I chopped and used them in this recipe. If you want to have a consistent texture, you can even chop the chocolate or chips until fine (by hand or in a food processor)

You don’t need to top this cake with anything, I used powdered sugar, and I have used a chocolate glaze. But this cake stands out all on its own it really doesn’t need any extra adornments to be a fantastic cake.

Triple chocolate cake is one of the few cakes I know that is equally good at room temperature or reheated in the microwave and topped with some ice cream. The chocolate chips melt and become all gooey. Warmed up and eaten with a scoop of ice cream, this cake is hard to beat as the best cake in the world. (unless you don’t like chocolate cake! Then …. Wait, you don’t like chocolate cake!!!?)

In these trying times, I tried to give you a recipe that you just might have all the ingredients on hand. This cake freezes very well and keeps for a week if covered. You will not be disappointed. Let me know in the comments below the recipe on how you all are doing I would love to hear from you.

5 from 1 vote

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Triple Chocolate Cake

Triple Chocolate Cake is dark, Moist, dense in a really good way. This recipe is quick and easy to make. It only has 5 ingredients.

Ingredients

• 1 package chocolate cake mix preferably Duncan Hines
• 1 small package chocolate instant pudding mix chocolate fudge is excellent too.
• 2 cups milk
• 3 eggs
• 12 oz chocolate chips or 2 cups chopped chocolate, bittersweet, semi, even milk

Instructions

1. Pre-heat oven to 350°
2. Grease, flour, or spray with baking spray a 12 cup Bundt pan. You can use 2 layer cake pans or 1 13 X 9 pan.
3. In a large bowl, stir together the cake mix and the pudding mix.
4. Add the milk and the eggs. Beat with a whisk or large spoon until the batter is well mixed, about 4 minutes.
5. Stir in the chocolate chips or chopped chocolate, beating well to combine and make sure there are no lumps. I find if you add the chips after the main batter, the batter combines easier. My brother just dumps it all together, and his is just as good.
6. Pour the batter into the prepared Bundt or baking pan.
7. Bake for 50 to 60 minutes. Or until the cake springs back when pressed. A cake tester or toothpick will not work with this cake.
8. Let cool for 15 minutes before unmolding onto a rack and cool completely.

Recipe Notes

You may dust with powdered sugar or even cover it in a chocolate glazer if you want to be fancy. But you definitely don't need it with this cake.
Baking times for different size pans:
24 cupcakes 18 to 23 minutes
Two 8 x 1-1/2 inch round baking pans -35 to 40 minutes
Two 9 x 1-1/2 inch round baking pans -30 to 35 minutes
Two 8 x 8 x 2 or 9 x 9 x 2 inch baking pans -25 to 35 minutes
12 cup Bundt Cake or Angel Food cake pan -35 to one hour
10-inch spring form pan -45 to one hour
13- x 9- x 2-inch - 1/4 sheet cake -30 to 35 minutes
15 x 10 x 1-inch long jelly roll cake -25 to 30 minutes
10-inch loaf cake -25 to 40 minutes