Triple the Chocolate Fudge Cake Recipe – Best Easy Moist Dessert

Posted on September 17, 2025

The moment you slice into this triple the chocolate fudge cake, you know you’re in for something special. The fudgy aroma fills the kitchen, wrapping you up like a cozy blanket on a chilly night. When I first made this cake, I honestly didn’t expect to be this obsessed—but after that first bite, I was hooked. It’s not just the deep cocoa flavor or the gooey pockets of melted chocolate—it’s the way the cake just melts in your mouth, leaving you in a chocolatey daze, fork in hand, eyes closed, grinning like a kid.

My love affair with this cake started during a family birthday. I wanted something that would satisfy both the die-hard chocoholics and the folks who just “like a little something sweet.” After a few test runs (and a couple of epic kitchen messes), I landed on this version. Triple the chocolate, triple the fudge, and just the right balance of richness without being overwhelming. It’s become my go-to for celebrations, potlucks, or just those times when nothing but chocolate will do.

If you’ve ever felt disappointed by dry, lifeless chocolate cakes—this one’s your redemption. It’s ridiculously moist, easy to throw together (honestly, no fancy chef skills required), and works for every occasion. Whether you’re baking with kids, prepping for a dinner party, or just craving something decadent with your coffee, this triple the chocolate fudge cake recipe is your golden ticket. I’ve baked it more times than I can count, and every single time, it wins hearts. Get ready for the best easy moist dessert in your repertoire!

Why You’ll Love This Triple the Chocolate Fudge Cake Recipe

Quick & Easy: You’ll be amazed at how simple it is—no need for complicated steps or hard-to-find ingredients. From start to finish, you’re looking at just over an hour (including bake time!).
Simple Ingredients: Everything here is pretty standard—flour, sugar, cocoa, and three types of chocolate. No midnight grocery runs required.
Perfect for Any Occasion: Whether it’s a fancy dinner, a school bake sale, or a late-night craving, this cake fits the bill. It’s just as at home on a holiday table as it is on a lazy Sunday afternoon.
Crowd-Pleaser: I’ve never had leftovers when I bring this to a party. Even the “I’m not a dessert person” folks go back for seconds.
Unbelievably Delicious: We’re talking deep chocolate flavor, gooey fudge chunks, and a melt-in-your-mouth texture that’s anything but ordinary.

This isn’t just another chocolate cake recipe. Here’s what sets it apart: you use three types of chocolate—dark cocoa powder, semi-sweet chocolate chips, and a rich chocolate ganache. The batter comes together with an extra step of blooming the cocoa in hot coffee (trust me, it brings out the flavor like nothing else). The result? A cake that’s moist, fudgy, and absolutely crave-worthy. The ganache on top isn’t just for looks—it locks in moisture and amps up the fudge factor.

Honestly, what I love most is how this cake brings people together. There’s something about slicing into a thick, glossy chocolate cake that makes everyone smile. It’s comfort food, but it still feels a little fancy. You can whip it up on a whim, but it always feels like a celebration. After years of baking (and a few chocolate disasters), this is the recipe I trust to wow every time. If you love chocolate, this cake will leave you speechless—in the best way.

What Ingredients You Will Need

This triple the chocolate fudge cake recipe relies on just a handful of pantry staples and a few special touches to create rich flavor and unforgettable texture. You probably have most of them already, and there’s plenty of room for swaps if needed!

For the Cake Batter:
- All-purpose flour (2 cups/250g) – basic foundation, use gluten-free if needed
- Unsweetened dark cocoa powder (3/4 cup/65g) – go for Dutch-process for a deeper color and flavor
- Granulated sugar (1 3/4 cups/350g) – balances out the bittersweet cocoa
- Brown sugar (1/2 cup/100g, packed) – adds a caramel note and keeps the cake moist
- Baking powder (2 tsp/8g) and baking soda (1 tsp/5g) – for that perfect rise and tenderness
- Salt (3/4 tsp/4g) – don’t skip! It brings out the chocolate flavor
- Large eggs (2), room temperature – binds everything together
- Full-fat sour cream (1 cup/240g) – for unbeatable richness and moisture
- Vegetable oil (1/2 cup/120ml) – helps create that tender crumb
- Pure vanilla extract (2 tsp/10ml) – brings out all the chocolate notes
- Hot brewed coffee (3/4 cup/180ml) – don’t worry, you won’t taste the coffee, it just deepens the chocolate (decaf works too!)
For the Chocolate Mix-Ins:
- Semi-sweet chocolate chips (1 cup/175g) – they melt into gooey pockets (I like Ghirardelli or Trader Joe’s)
- Mini chocolate chunks (1/2 cup/85g) – adds texture and even more fudgy bites
For the Ganache:
- Heavy cream (1/2 cup/120ml) – creates that dreamy, pourable ganache
- Bittersweet chocolate (4 oz/115g), chopped – use a good-quality bar for the silkiest finish (Lindt or Baker’s are favorites)
- Butter (1 tbsp/14g), at room temperature – makes the ganache shiny and smooth

Ingredient Swaps and Tips:

Substitute Greek yogurt for sour cream if that’s what you have.
Use coconut oil for a subtle tropical note.
Swap in milk chocolate chips if you prefer a lighter flavor.
Make it dairy-free with plant-based butter, coconut yogurt, and dairy-free chocolate.

For the best texture, measure your flour by weight. If you don’t have a scale, spoon it into your cup and level off—don’t pack it in! And don’t forget the salt—a pinch makes all the difference in chocolate desserts.

Equipment Needed

9-inch round cake pan or springform pan – the springform makes unmolding easier if you want to show off that ganache drip
Electric mixer or a good old whisk – both work, but a mixer makes the batter super smooth (I’ve used my hand mixer for years and it’s still kicking!)
Mixing bowls – at least two – one for dry, one for wet, plus a small bowl for the ganache
Measuring cups and spoons – accuracy matters in baking
Rubber spatula – for scraping every last bit of batter (nothing goes to waste!)
Wire rack – helps the cake cool evenly
Medium saucepan – for heating the cream for ganache
Baking parchment paper (optional) – makes releasing the cake a breeze

If you only have a glass baking dish, lower the oven temp by 25°F/15°C to avoid overbaking. For those on a budget, thrift stores are goldmines for sturdy cake pans and mixing bowls. And don’t forget to occasionally check your mixer’s beaters for bent wires (learned that the hard way when mine started making a wild clicking sound mid-bake!).

How to Make Triple the Chocolate Fudge Cake

Prep Your Pan and Ingredients (10 minutes):

Grease a 9-inch (23cm) round cake pan (or line with parchment for easy removal). Preheat your oven to 350°F (175°C). Set out your eggs and sour cream to come to room temperature—it really helps the batter blend smoothly.
Mix Dry Ingredients (5 minutes):

In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (65g) dark cocoa powder, 1 3/4 cups (350g) granulated sugar, 1/2 cup (100g) brown sugar, 2 tsp (8g) baking powder, 1 tsp (5g) baking soda, and 3/4 tsp (4g) salt. Break up any lumps in the cocoa with your fingers—nobody likes a bitter bite!
Blend Wet Ingredients (5 minutes):

In another bowl, whisk together 2 large eggs, 1 cup (240g) sour cream, 1/2 cup (120ml) vegetable oil, and 2 tsp (10ml) vanilla extract until smooth and creamy.
Combine Wet and Dry (3 minutes):

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or the cake might turn out tough.
Add Hot Coffee (2 minutes):

Slowly pour in 3/4 cup (180ml) hot brewed coffee. The batter will look thin—that’s what you want for a super moist cake! Stir until smooth and glossy.
Fold in Chocolate Mix-Ins (2 minutes):

Gently fold in 1 cup (175g) semi-sweet chocolate chips and 1/2 cup (85g) mini chocolate chunks. Try not to eat too many straight from the bag (guilty here).
Bake (35–40 minutes):

Pour batter into the prepared pan. Bake on the center rack for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. (If you hit a chocolate chip, check again in a clean spot—those melty bits can trick you!)
Cool in Pan (10 minutes):

Let the cake cool in the pan for 10 minutes, then gently run a knife around the edges and turn it out onto a wire rack. Cool completely before adding the ganache.
Make the Ganache (5 minutes):

Heat 1/2 cup (120ml) heavy cream in a saucepan until just simmering (don’t let it boil). Pour over 4 oz (115g) chopped bittersweet chocolate and let sit for 2 minutes. Add 1 tbsp (14g) butter, then stir until smooth and glossy. Let cool until thick but still pourable, about 10 minutes.
Glaze the Cake (5 minutes):

Place the cooled cake on a serving plate. Pour the ganache over the top, letting it drip down the sides for that swoon-worthy look. Use a spatula to spread if needed.
Set and Serve:

Let the ganache set for at least 15 minutes before slicing (if you can wait!). Slice thick, serve, and watch smiles happen.

Troubleshooting Tips: If your cake cracks on top, don’t stress—a thick layer of ganache covers it all. If the ganache seems too runny, let it cool a bit longer. And if you overbake, poke holes in the cake and drizzle with warm chocolate syrup before glazing (nobody will ever know!).

Cooking Tips & Techniques

Bloom your cocoa powder by mixing it with hot coffee or water—this wakes up the flavor and makes your cake taste like legit chocolate heaven.
Don’t overmix the batter—just until you don’t see dry streaks. Overmixing can make the cake dense (learned that after one too many rubbery cakes!).
Room temperature eggs and sour cream blend way better. Cold ingredients can make the batter look curdled and bake unevenly.
Use an oven thermometer if possible—my oven runs about 10 degrees hot, and trust me, it makes a difference!
Check doneness early—every oven is unique. Start testing at 32 minutes. The top should spring back when lightly pressed and have a little shine.
If you want extra shine on your ganache, add the butter after the chocolate and cream have melted together. It makes it glossy and smooth every time.
For slicing, wipe your knife between cuts for perfect bakery-style pieces.

One big lesson—don’t rush cooling the cake before pouring on the ganache. I once poured too soon and ended up with a runny chocolate puddle (still tasty, but not pretty). Patience pays off! And if you want that perfect Instagram-worthy drip, use a spoon to nudge the ganache right to the edge and let it cascade down naturally. Looks pro, but it’s actually super easy.

Variations & Adaptations

Gluten-Free: Swap in a 1:1 gluten-free flour blend (like King Arthur or Cup4Cup) for the all-purpose flour. The cake stays just as moist and delicious.
Dairy-Free: Use coconut yogurt instead of sour cream, plant-based butter for the ganache, and your favorite dairy-free chocolate chips. Oat milk works for the ganache, but it won’t set quite as firm.
Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the batter before baking and swirl with a knife for a chocolate-peanut butter twist. It’s a huge hit with my nieces!
Mocha Fudge: Add 1 tablespoon of instant espresso powder to the batter for a coffee kick. The chocolate flavor gets even deeper.
Berry Surprise: Fold in 1/2 cup of fresh raspberries or chopped strawberries to the batter for a tart, fruity contrast.

For a layer cake, double the recipe and bake in two pans—fill with extra ganache or even whipped cream for a show-stopping dessert. And if you’re baking for nut allergies, skip the peanut butter swirl and be sure to use nut-free chocolate brands. I’ve also tried swirling in a bit of caramel sauce before baking—messy but so, so good!

Serving & Storage Suggestions

This triple the chocolate fudge cake is best served at room temperature, when the ganache is dreamy and the cake is soft. For a classic look, slice thick wedges and let the ganache drizzle down each piece. I like to top mine with a sprinkle of flaky sea salt or a handful of fresh berries (raspberries look gorgeous against the dark chocolate!).

Pair with a tall glass of cold milk, a scoop of vanilla ice cream, or even a bold espresso if you’re feeling fancy. The cake is rich, so small slices go a long way—unless you’re like me and can’t resist a second helping.

Storage:

Keep covered at room temperature for up to 2 days (if it lasts that long!)
For longer storage, wrap tightly and refrigerate for up to 5 days. Bring to room temp before serving for best texture.
Freeze individual slices, wrapped in plastic and foil, for up to 2 months. Thaw overnight in the fridge or gently reheat in the microwave.
To refresh day-old cake, zap a slice in the microwave for 10–15 seconds to revive the fudge factor.

Honestly, the flavor gets even deeper after a day or two—the chocolate just intensifies. If you’re prepping for a party, bake the cake a day ahead and glaze the day of serving for ultimate convenience.

Nutritional Information & Benefits

Each slice of this triple the chocolate fudge cake (1/12th of the cake) has approximately:

Calories: 420
Protein: 6g
Fat: 22g
Carbohydrates: 54g
Fiber: 4g
Sugar: 36g

Chocolate, especially dark chocolate, is rich in antioxidants and can boost your mood—so there’s a little wellness in every bite! The cake is naturally nut-free (if you skip the peanut butter swirl) and can be adapted for gluten-free or dairy-free diets. Just a heads-up: contains eggs, dairy, and wheat in the classic version.

From a personal health perspective, I love that this cake uses real cocoa and bittersweet chocolate—you get all the flavor without needing loads of artificial stuff. Enjoy in moderation (if you can!), and savor every fudgy forkful.

Conclusion

If you’re searching for the ultimate chocolate fix, this triple the chocolate fudge cake recipe is the one you’ll come back to again and again. It’s simple, foolproof, and delivers on every chocolatey promise—moist, rich, and packed with fudge in every bite. Plus, it’s the kind of cake that turns any day into a celebration.

Feel free to put your own spin on it—swap in your favorite mix-ins, try a new glaze, or go wild with toppings. I’ve baked this cake for birthdays, holidays, and just-because nights, and it never disappoints.

Let me know how it turns out for you! Leave a comment, share your pics, or tell me about your favorite adaptations. Happy baking, and remember: life is short—eat the chocolate cake!

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store it wrapped at room temperature. Add the ganache just before serving for the freshest look and texture.

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process gives a deeper, smoother chocolate flavor. If you use natural cocoa, the cake will still be delicious—just a bit lighter in color and taste.

Is there a way to make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The cake stays moist and rich, and you won’t even notice the difference.

What’s the best way to store leftover cake?

Keep leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. For longer storage, freeze individual slices and thaw as needed.

Can I double this recipe for a layer cake?

Definitely! Double all ingredients and bake in two 9-inch pans. Fill and frost with extra ganache or whipped cream between the layers for a show-stopping treat.