June 8, 2019
Triple Chocolate Cake!
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Triple chocolate cake with dark, milk and white layers and a chocolate drip!
Triple chocolate cake!
Welcome triple chocolate cake! 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.
Triple chocolate heaven!
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.
Combination of recipes
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!)
Chocolate
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. I use my favourite Callebaut chocolate in the recipe as I love baking with it and its tastes deeeeelicious!
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!
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)!
Bake
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!
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!
Ingredients
Cake
- 350 g unsalted butter
- 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
Buttercream
- 350 g unsalted butter (room temp)
- 750 g icing sugar
- 85 g dark chocolate
- 85 g milk chocolate
- 85 g white chocolate
Drip Ganache
- 75 g milk chocolate
- 75 g dark chocolate
- 150 ml double cream
Decoration
- 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 until combined well.
- Split the mixture between three bowls, and to each bowl add one of the melted chocolates - mix until 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.
Assemble
- 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!
Ganache
- Add your chocolates and cream to a microwave proof jug/bowl, and heat for 30 seconds. Stir well, and microwave on 10 second bursts till the ganache is smooth, stiring each time.
- Add your ganache to a piping bag and snip a small amount off the end of the piping bag
- Pipe drips down the side of the cake, and then fill in the top and spread it over.
Decoration
- 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!
- This cake lasts for 3-4 days at room temperature!
- For this Cake I used:
- These piping bags for the buttercream
- These piping bags for the drip
- This cake turntable to make decoration easier
- This Scraper for the buttercream
- This dark chocolate
- This milk chocolate
- And this white chocolate
- 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!
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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.
Can you help with the quantities for 8 inch square tin please? Can I cover this lovely cake with fondant please? Thanks
Hello, could you advise how I could make this cake gluten free please?
Switching to gluten free alternatives should be fine! x
Hi Jane, – love your recipes! Is there a way of making this recipe eggless? Thanks in advance!
Could I skip the white chocolate and add vanilla extract instead, would this work given that the flour/sugar is less to take account for the weight of the chocolate
I would personally increase the rest of the ingredients to cover the weight loss of the chocolate! x
Hi, i want to make this cake for an upcoming birthday. Can i make it with no dairy chocolate (only dark) for dairy allergies ? Also, can self rising flour be swapped for regular flour and baking powder/soda ?
Thanks for ur help
Hello, I am making my son a character cake for his birthday and want to use this recipe. As I will be covering in fondant would you still recommend using the 150g crumb coat under the chocolate buttercream , or will this be to much buttercream under the fondant. Thank you.
Hi Jane… if I was to do an orange icing (don’t ask!🙈)
How would I adjust the buttercream icing ingredients? Would I just omit the chocolate and add colouring ? Or still add the white chocolate?
Thanks 😊
Hiya! It should be fine with white chocolate. Hope this helps! x
Looks fabulous – going to make it for my son’s graduation on Friday. Should go beautifully with the black and gold graduation decorations! Do you think it would work to use chocolate ganache between the cakes instead of buttercream? Have a few people who find buttercream a bit sweet so thinking of only having buttercream on the outside
Yes absolutely! Hope he loves it! x
Hi, I need to make my sponges ahead of time. Will these freeze okay, like other sponge recipes?
Thanks
Yes absolutely, for up to 3 months! Enjoy! x
Hey Jane, I made this over the weekend and it turned out great but I was wondering if it’s possible to increase the amount of milk and white chocolate added to the cake batter? From 100g to maybe 150-200g or would that effect it from cooking properly? I just found the dark chocolate layer overpowered the other two slightly. Thank you 🙂 x
Hiya! The risk in adding more chocolate, is that the sponges won’t bake properly! Hope this helps! x
Yes of course, thank you!
I was also wondering, if you increase the butter, sugar and flour to 500g and eggs to 10 to make 4 layers, does the milk and baking powder rations increase also or stay the same?
Thank you 😊
Maybe you could use half dark and half milk for the dark choc layer?
Hi! Just wondering if you know an approximate height of the cake? Going to make it for a birthday so need to get a box tall enough:) Thanks x
Hiya! I always buy 6-7″ boxes for my cakes. Hope this helps! x
Hi, just a quick question on which piping nozzles (size) you’d recommend using for this cake?
Thanks!
Hiya! I used a 2d Closed Star – which you can find on my amazon shop! Hope this helps! x
Hi Jane I’m looking to make this cake for my husband birthday this week but o want the icing to be blue and white marble effect would I be able to do this as the icing would be dark with from the chocolate?
Hiya! To achieve this you would have to use only white chocolate buttercream rather than triple chocolate. Hope this helps! x
Hi I only have 2 cake tins what can I do will the mixture be ok if I wait for 2 cakes to come out to use the tin for the last cake? I have any cake tin size 9” thanks
Hi Jane! I’m a huge fan love all of your recipes I’ve made. One question, I made this last year and looking back at the pics think I used the flavoured icing inside the cake. Was this wrong ? Should I have used the 150g of Buttercream that was for the crumb coat? And then used the flavoured on the outside only? Thanks Anna
You use dark chocolate on top of the first layer, milk chocolate on top of the second layer. You then use the 150g of crumb coat to go around the edges of the cake, and then decorate with the rest of the buttercream! x
Hi Jane,
I’ve made this cake before and loved it, I’m planning on making it for my brothers 30th party and to feed about 40 people I want to do 4 layers of 8 inch cake in white and milk chocolate then stack a 4 layer 6 inch cake using 2 Deep tins the same again white and milk chocolate, I know this is a long shot but would you have any ideas of the quantities i’d need for this?
Thank you so much!
Hi Jane! Loooove your recipes! I will be making this at the weekend for my sister’s birthday and I was wondering if the sponge recipe would also work for a piñata cake? I’m wanting to fill the cake with even more chocolate (as if there wasn’t enough already haha!) and wondered if it’d be sturdy enough to do so as a hybrid. Thank you!!
Yes this sponge would work well!! xx
Hi, can I make the buttercreams the day before I decorate the cake and keep them in the fridge or will they go hard and make it difficult to use them?
Many thanks 🙂
Yeah personally I find that more awkward as you have to bring them back to room temp, and then remix them anyway so I personally would make them fresh! x
Hi Jane,
I love the taste! The only problem I have is the frosting. I made the cakes a day in advance, and when I tried to decorate the cakes, they fell apart! I used a metal spatula and then switched to a silicone one hoping that it would be easier on the cakes… no joy! Do you know why this may have happened?
Hiya! They are just soft cakes so you may have needed to chill them to make it easier to decorate – but this can happen x
Hello Jane.
Would these cakes be okay to freeze.
Then defrost and decorate,
Thankyou – loving all your recipes and tips.
Yes they would! And thank you!
Hi Jane,
I made this for my daughters birthday – all went well and it looks great, except for the chocolate drip. For some reason when it hardened it speckled. Do you have any idea why? This has happened to me before, so it must be something I’m doing wrong 🤷♀️
That can sometimes be the chocolate blooming if the temperature goes a little weird – its worth trying the drip from my mini egg drip cake instead next time!
Hi Jane.
I was just wondering are the different types of piping bags essential? Couldn’t you just use the same type for both the drips and the buttercream?
Thanks Louise
The sizes of the bags are quite different so I find the larger ones much better for the buttercream, and the smaller ones much better for the ganache personally! x
Hi Jane,
I’d love to make this but as a 3 layer, 6 inch cake if possible!
Going by your responses on other posts for similar recipes, I should go for a 250g for flour, butter, sugar, butter along with 5 eggs. Is this correct? Should I reduce the whole milk and baking powder too or leave as is?
I was thinking 70g of each chocolate too.
Your help would be so appreciated!
Thank you so much.
Nicole
Hi Nicole, I was looking to do the same and just wondered if you did this and how did it turn out?
Hi Jane,
This recipe is absolutely delicious, thank you! When I add in the melted chocolate to the cake mix I get little white/yellow lumps form, it still bakes ok but I cannot work out what this is? I cannot get it to mix smooth once the chocolate is added.
Thank you 🙂
Hey! it sounds like the chocolate is seizing and/or splitting the mixture and it depends which it is doing as to how i can help you xx
Hi Jane, this happened to me tonight and to both dark and milk chocolate layers. I am wondering if this is why I have some holes in the cakes. It still tastes lovely!
Can I ask-if I freeze the cake, how long do I need to defrost it? Would I get it out of the freezer the day before the party?
Hi Jane!! 🙂
My cakes are in the oven, however the mixture split slightly before I’d added the chocolate, I’m not sure why? I’ve put them in anyway and they look okay now, I was just wondering if you knew why this might be?
Love all your recipes! Thanks! X
How did you mix the mixture? x
I did it in my stand mixer, creamed the butter and sugar together, then added everything else in and it split… I tried adding in an extra tablespoon of flour to bring it back together but it didn’t help 🙁 it actually came out okay in the end though, cutting it this evening! X
I’m sorry if this has already been asked but how deep do the 8″ tins need to be?
Hey! All of my tins are at least 2.75 inches deep!xx
I have a question regarding the self flour and the additional baking powder that need to add in the recipe. Since self flour already has baking powder.should we add more baking powder ? Thanks and this cake looks amazing, I will make this for my Sister’ s birthday, she loves chocolate!!!
Could you help with quantities for 6in cake tins?
Thank you
usually its about 2/3 of an 8″ recipe x
Great cake and does what it says on the tin!
Hi Jane!
Just wondering if I could use the buttercream recipe from your best chocolate fudge cake ever – the one with evaporated milk, for this cake instead? X xx
You can do – but that frosting is a lot softer so doesn’t hold up as well x
This is such an easy cake to make and the finished product looks and tastes amazing. Love Jane’s recipes, she makes it so effortless and the finished cakes look professional- thank you and can’t wait for the book 👍
Really tasty! I forgot to add the milk in the cakes but they turned out fine. I found myself needing to add milk to the buttercream as it was too thick, it helped a lot
I made this cake for my daughters birthday and it was beautiful, worth the extra effort and washing up!!
Hi Jane,
Sorry to be a pain but I’ve just learned that my cousins favourite chocolate is Kinder Bueno. I’m wandering if its possible to add the foodie hazelnut chocolate flavouring to the dark chocolate to make the sponge taste like Bueno. Also I would like flavour the buttercream the same way. I don’t want to lose the look of the cake by just using Kinder chocolate instead of dark.
What would you suggest?
Yes that would work well! As it’s the drops and a small amount I would follow the guide on the bottle if they still have it on there so as to not add too much! X
Hi Jane,
This cake looks awesome. I’m going to attempt to make it for my cousin’s 30th.
The problem is that my cakes always rise uneven in my fan assisted oven so I bought special cake tins to try and help but I only have two of them. I was thinking of making the cake batter in 3 separate batches and baking them individually to try and get a more even rise.
What would you recommend?
As this recipe uses melted chocolate you would have to make the batter for the third sponge separately otherwise it won’t work very well xx
Hi Jane,
Baking this epic cake for my mums birthday.
Can you please let me know if you used the different flavoured chocolate buttercream between the layers or some of the spare buttercream that you set aside for the crumb coat?
Thank you!
Hiya – as mentioned in the method you remove 150g of the basic buttercream for the crumb coat. Then, you use the three flavours to do the sides and layers (As you can see in the photos)
Thank you Jane, I thought so! Just wanted to double check.
I made the cakes last night (decorating today) and the dark chocolate seemed to seize when I mixed it with the cake mix. It went really thick and clumpy.
The other two were fine, and I put it in the oven anyway to see how it came out – it didn’t rise as much as the others and definitely feels heavier. I wonder if the chocolate had cooled too much before I mixed it in with the cake mixture.
Have you come across this before?
It could be that it was too cool yes – one way to maybe fix this in the future is to mix in some whole milk and that should sort it out! x
Hi there, i only have semi-skimmed milk will the recipe still work with it ?
It should be okay, just be careful if the mixture splits x
Beautiful cake, I adapted this recipe for a gluten free cake and I’ve never tasted such a soft gluten free sponge!, thank you so much for the recipe.
Will definitely be trying more!
Hi Jane I love you recipes 🥰 I’m going to make this cake for my friends birthday .. can you tell me is the drip just melted chocolate?
Thanks 😊
Yep, just chocolate as on the recipe! And thank you!! x
Hi Jane, I’m wanting to make a 3 layer chocolate cake rather than one darker choc, one milk and one white. Can I just use all of the above ingredients and 300g chocolate and then split between the 3 tins? For a standard chocolate cake, do I use dark? Same question for the buttercream as well!
Thank you!
Yes that’s exactly what you would do! x
Just the recipe I have been looking for. But can I ask if the baking time is different for each cake and will the white chocolate one need a lower temp?
thank you
Hello – No, the timings and temperature is all listed on the method.
Really fun to make and clear instructions. It does take a bit of time and lots of bowls but its totally worth or. Really delicious!
Hi Jane
I’m in the middle of baking this cake and I’ve realised I don’t have a scraper for around the sides of the cake. Is it possible to use a palette knife to do it?
If left it too k lol ate to buy a scraper now 😞
It is possible, its just practice and giving it a go!! Some people only use palette knifes x
Hi Jane! Thinking about making this with Nutella buttercream as opposed to the triple chocolate buttercream. What measurements would you recommend for this? Thanks! 🤗
I would use my Nutella buttercream recipe from my Nutella Cake and double it!
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
According to the website I use for increasing tin sizes, you actually need to use 2.3x the recipe (12″ tins are VERY big in volume!) http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x
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!
Don’t worry about it – any question is fine!! And yes, you would do exactly that!
Thank you Jane!
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
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
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!
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
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?
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!
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
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
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
Yes it would work well! Typically I say for a 6″, to use 2/3 of an 8″ recipe! x
Just wondering how long do you normally beat the butter and sugar together first for and then whole batter for ? Love your recipes
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!
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?
Thanks!
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
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.
Thankyou
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
Hi Jane,
I was just wondering is it necessary to use two different piping bags or is it okay to just use one type?
I always just recommend what I use for best results for me.. what you use is up to you!
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.
Watch my mini egg drip cake video as it’s basically the same, but with colours – https://www.youtube.com/watch?v=_90UUxvN50o&t=174s x
Thanks Jane. Yes that was exactly what I thought you meant and the video was a great help. The cake turned out fantastic thanks.
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
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!
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
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
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
Hey! I’m not sure I quite understand – do you just want icing in-between the layers and not the drip bit? xx
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?
Oh okay yeah you’d definitely be able to just make a layer cake with it! x
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?
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
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
I would use a 500g mix of cake, and 400g milk chocolate! x
Can I ask.. I want to do 2 8inch tins off white choc sponge how would I work out the ingredients please.
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.
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!
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)
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!
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!
For this it’s best to use the american style buttercream, but you could try ganache instead?
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 🙁
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
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. 😊
As long as they are the same width, using deeper tins is fine! X
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 🙂
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!
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??
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.
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
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
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.
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!
Hi, this cake looks insane! Could you let me know which gas mark this should be cooked at?
Thanks!
I’m not 100% certain as I have never baked on gas – but I believe its gas mark 4?
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 🙂
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
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
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
I only have large eggs!
How many do I use for this recipe please?
Making it for my daughters 13th birthday
I would use 6 large!
This cake went down really well with my family! Perfect birthday cake
Ahh yay! So glad it was a success!!
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
Ahh yay! And yes! You want the buttercream in between the sponge, and around the sides!! x
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?
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!
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 ?
Yes I’m sure you can! When I make SRF I mix 2 level tsps per 150g of plain flour!
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 🙂
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!
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?
I can’t really advise as I don’t know how much you have already, sorry!
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
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!
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?
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?
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.
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.
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
As in you make mess in the kitchen? Always best to clean up as you go..!
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?
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.
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
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
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 😀
Hi Jane
Another wonderful recipe to try. For less people how would you recommend scaling the recipe down?
Thanks!
Use this website! http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Thank you! You are a star! ps I totally agree with you I wouldn’t know where I would be without my Kitchen Aid!
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
Hi! I had this problem too, did you get to the bottom of it? I wasn’t sure whether I needed to start over
You won’t need to start over – you can trim the cake slightly if you want but it should be fine!
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
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?
2D closed star!
Hi Jane
Isit just normal milk chocolate I use not cooking?
Thanks
Ffion
I use supermarket own chocolates in my baking, or Callebaut for example! I only use a brand such as dairy milk if specified!
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 🙂
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
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
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.
Thank you so much for your speedy reply. Is this the one:
Thanks again
No, for cakes I don’t use springform ones – only cheesecakes. I just use a regular deep 8″ tin for cakes!
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
I believe you need to use 2/3 of the ingredients for a 6″, and reduce the baking time! x
Hiya, is it okay if I add semi skimmed milk? Or does the recipe require whole milk? x
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!
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
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
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
Unfortunately as I am having to run my blog on my own, I am unable to film a video for every recipe.
Stunning cake! Absolutely worth the extra washing up.
Thank you!
You’ve put whole milk in the ingredients for the cake mixture but it’s not listed in the method… is it needed?
It is needed – add along with the eggs and flour.