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TRIPLE CHOCOLATE CAKE. A rich dark chocolate fudge cake surrounded with a creamy white chocolate buttercream and topped with a smooth chocolate ganache. This cake will have you saying "OMG!" It's that good.

Triple Chocolate Shadow Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Little Sweet Baker
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 12-16
  • Category: dessert
  • Method: bake
  • Cuisine: American


This is a rich dark chocolate fudge cake surrounded by a creamy white chocolate buttercream, and finished with a smooth-glossy chocolate ganache.



  • 2 cups (400g) granulated sugar
  • 1 & 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (I used dutch-processed)
  • 2 tsp (10g) baking soda
  • 1 tsp (4g) baking powder
  • 1 tsp (4g) salt
  • 2 large eggs
  • 1 cup (250ml) buttermilk
  • 1 cup (250ml) strong black coffee
  • 1/2 cup (125ml) vegetable oil
  • 1 tsp (5ml) vanilla extract


  • 2 cups (454g) unsalted butter, room temperature
  • 6 oz white chocolate baking squares, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 4 cups (490g) powdered sugar


  • 1/2 cup (125ml) heavy cream
  • 4 oz (3/4 cup) semi-sweet chocolate chips


  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  3. Add the eggs, buttermilk, coffee, oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between prepared pans.
  4. Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely.
  5. Using an electric mixer or stand mixer with paddle attachment, beat the butter until pale and fluffy.
  6. Add the melted white chocolate and vanilla, mix until smooth. Then add powdered sugar, 1 cup at a time, mixing in between until blended. Frost cooled cake and refrigerate.
  7. Heat the heavy cream in a small saucepan until just boiling. Pour over chocolate chip and cover for 5 minutes. Whisk until smooth and let cool to room temperature before pouring over chilled cake.


The cake can be stored in the refrigerator covered-up for to 4-5 days. Best served at room temperature.

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