Triple Chocolate Cake
Recipe from Scratch

This easy triple chocolate cake recipe creates a beautiful rich, moist and decadent slice of heaven.

No time to make cake from scratch? This starts with your favorite Devil's Food Cake mix (you won't see this very often on my website) and ends in chocolate nirvana. Sound good?

Triple Chocolate Cake Recipe

Triple Chocolate Cake Recipe


Hey all you chocolate lovers - have you heard of to much chocolate? Introducing: Death by Chocolate (with a little peanut butter).

1 package devil's food cake mix
1 package instant chocolate pudding mix
1 cup homemade sour cream
1 cup of vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips

Fluffy Peanut Butter Frosting, recipe below
Chocolate Glaze, recipe below
small Reese's Peanut Butter cups

PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into prepared cake pans.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean.

Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)


1 cup creamy homemade peanut butter, at room temperature
1/2 cup homemade unsalted butter, at room temperature
2 cups powdered sugar, sifted
2-3 Tbsp milk (or cream)

Cream the first two ingredients together until light and fluffy. Add the sugar and beat well. You add milk (or cream) after this step to achieve the desired consistency you are looking for.

Frost between layers of cake. (see above picture)
The peanut butter cups are pushed 1/2 way into the frosting on the top layer.

More chocolate is added to my Triple Chocolate Cake recipe:


3/4 cup semisweet chocolate chips
3 TBS butter
1 TBS corn syrup
1/2 tsp pure vanilla extract

Bring water to a simmer in a saucepan. Place the first three ingredients in a heatproof bowl and set over the simmering water. Stir until chips are melted and mixture is smooth, then add vanilla.

Drizzle warm glaze over top of cake, letting it drizzle down the sides if you like (see photo above).

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Unbelievable Peanut Butter Cake


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