Kozy Kitchen and Home

Rich, Decadent, and Beginner Friendly.

If you or your loved ones are chocolate fans, this Triple Chocolate Cake is bound to become a favorite in your home. My family adores chocolate cake, and this recipe absolutely delivers: you get chocolate in the cake, chocolate chips throughout, and a glossy chocolate ganache on top.

The best part? It’s simple and fuss-free, even for beginner bakers. I remember thinking ganache was some sort of mystical, complicated concoction, but it turns out it’s just chocolate and hot heavy cream—easy and luxurious!

Ingredients

For the cake:

• 1 box of Devil’s food cake mix (typically 15.25 oz)
• 1 cup of mini semi-sweet chocolate chips               
• 1 package of instant chocolate pudding mix (3.9 oz)
• 1 stick (½ cup) of melted butter (salted or unsalted is fine)
• 1 cup of sour cream
• ½ cup of water
• 4 large eggs

For the ganache:

• ¾ cup of mini semi-sweet chocolate chips
• ½ cup of heavy cream

Step-by-Step Instructions

1. Prep the Pan: Preheat your oven to 350°F. Generously butter (or use nonstick spray on) a Bundt cake pan. A Bundt pan is my pan of choice—the ganache drips beautifully down the sides, and slices come out easily! If you don’t have one, using regular cake pans should be fine; just watch your baking time and check for doneness as you go.
2. Coat the Chips: In a small bowl, toss the 1 cup of mini chocolate chips with a spoonful of dry cake mix. This little trick helps keep the chips suspended in the batter, rather than sinking to the bottom. (I learned this the hard way—I skipped this once, and all my chips ended up at the bottom!) Set the coated chips aside.
3. Make the Batter: In a large mixing bowl (stand mixer or hand mixer are both great), combine the box of devil’s food cake mix, instant chocolate pudding mix, melted butter, sour cream, water, and eggs. Mix on low speed for about 2 minutes until everything is fully blended. The batter will be thick—don’t worry, that’s perfect!
4. Add Chocolate Chips: With a spoon or silicone spatula, gently fold in the coated chocolate chips, making sure they’re evenly distributed without overmixing.
5. Bake the Cake: Spoon the batter into your prepared pan and smooth out the top. Bake for 45–50 minutes. Doneness tip: If the cake doesn’t sink when touched and a toothpick inserted into the center comes out with just a few moist crumbs (but not wet batter), the cake is ready. Ovens vary, so start checking at 45 minutes.
6. Cool: Remove from the oven and let the cake cool in the pan for 10–15 minutes. Then carefully invert onto a wire rack and give it a gentle shake, if necessary, to release it from the pan. Cool completely.
7. Prepare the Ganache: After the cake has cooled, place the ¾ cup of mini chocolate chips in a small heatproof bowl. Heat ½ cup heavy cream until steaming but not boiling (I use the microwave in 30-second bursts, but a small saucepan works too). Pour the hot cream over the chips, cover the bowl, and let sit for 5 minutes. Then gently stir until completely smooth and glossy. Troubleshooting tip: If your ganache is too thick, add a small amount of warm cream and stir again. If too thin, let it cool for a few more minutes; it will thicken as it stands.
8. Glaze the Cake: Place a plate or foil under your wire rack (for easy cleanup). Slowly pour the ganache over the cooled cake, letting it drip naturally down the sides and center. (Note: The first time I made this, I poured the ganache after moving the cake to the serving platter. The ganache pooled in the center and around the base instead of dripping—still tasty, but not as pretty and a bit messy. Now I always glaze on the rack!) Let the ganache set before transferring to your serving plate.

Serving Suggestions & Tips

• This cake is delightful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra special.
• Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually gets fudgier as it sits!
• If your kitchen is warm, chill the cake briefly after glazing to help the ganache set neatly.

Share Your Story!

Baking is all about learning and sharing. Did the chocolate chips stay evenly distributed? Did you try a different pan or add a twist, like espresso powder or some chunky salt sprinkled on top? The little “oops” moments often lead to delicious discoveries. I’d love to hear how this cake turned out for you or any baking stories you picked up along the way!