Triple Chocolate Cake - Kraft Recipes Top
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Triple Chocolate Cake

Prep Time
Total Time

18 servings

Triple the chocolate for triple the tastiness with Triple-Chocolate Cake! Top off your Triple Chocolate Cake with fresh berries for a yummy dessert.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
  • Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.

Special Equipment Needed


Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor.

Special Extra

If you don't have a traditional cake plate or pedestal plate to serve this cake on, you can use any large round plate instead. Just cover the plate with an inexpensive paper doily before topping with the cake.


Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 320
Total fat 20g
Saturated fat 8g
Cholesterol 50mg
Sodium 320mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 13g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I am not a Chocolate lover at all, but I could not stop eating this cake. I am not a Chocolate lover at all, but I could not stop eating this cake. I made it for my husband and I thought I would taste a little. This cake was sooooooo moist and rich. I had my mother try it and she is an advid baker and she could not tell that it was not made from scratch. It is a great recipe and everyone should make it at least once. I must admit, that I did not drizzle the icing though, I covered it completely. By the third time I made it (within a few weeks), I made one big layer it in a 10 inch cake pan. I cut it in two layers and added some buttercream icing in between before coving it in the icing. Chocolate Bliss is the right name for this cake. Thumbs up to Kraftfoods!!!!
Date published: 2006-12-26
Rated 5 out of 5 by from I make a "chocolate overload bundt cake" with this base. I make a "chocolate overload bundt cake" with this base. I add one cup of chocolate chips also to the batter. To frost, I make a chocolate buttercream with: 1 stick butter, 1/4 cup shortening, 4 oz cream cheese, 4 cups powdered sugar, 3 Tablespoons Ovaltine chocolate malt drink mix and 2 or 3 tablespoons chocolate syrup. cream butter, shortening, cream cheese. Add sugar, then the rest. Beat for 5 minutes. Divine flavor. I frost the top and sides with that, then drizzle the ganache on top and down the sides. I chop a chocolate and white chocolate candy bar to garnish.
Date published: 2008-02-14
Rated 5 out of 5 by from Very delicious. Very delicious. Also very easy. My 12-year-old daughter made it and it was delicious. The icing tastes like fudge. I used a full package of semisweet chips instead (much cheaper) and almost a full 12-ounce container of Cool Whip - reserving 1/4 to serve on the side. Also, at that ratio, the icing is too much for the cake, so it can also be served on the side with the cut cake for those that have a large sweet tooth like me (never enough chocolate). I made it ahead and put in the refrigerator. The chocolate firms up and it is just like fudge. Same as someone else, the whipped cream stars didn't work for me either. It looked messy but tasted wonderful so it doesn't really matter. Better to serve the whipped cream as a dollop on top of a cut peice.
Date published: 2006-11-14
Rated 5 out of 5 by from I have made this cake for family and friends and it went over great. I have made this cake for family and friends and it went over great. I make it for my cousins grandchildren and i can not go to their house without bringing the cake. Use the raspberries and also strawberries or without the fruit and they like it all ways. This is about the only cake i make now and always get a great response. Thanks for the recipe.
Date published: 2011-12-02
Rated 5 out of 5 by from This cake is delicious! This cake is delicious! I brought it to a party and it was a big hit! Please ignore the recipe where it says to "immediately" spoon the whipped topping over the frosting. The frosting will be too warm and melt the whipped topping resulting in a mess. I did this against my better judgement, wanting to follow the recipe exactly the first time I made it and I regret it. If you chill the cake for a short time and then put the whippped topping on, it looks much better. Couldn't make it into star shapes, though! I just made dollops. Great cake!!
Date published: 2006-12-06
Rated 5 out of 5 by from Since last weekend, I have now made this cake 3 times! Since last weekend, I have now made this cake 3 times! It keeps disappearing! It is delicous, moist, and very easy to make. The ganache is very good, but don't overheat it. Warm the chocolate until it is barely hot enough to melt and then stir it like crazy to melt it, that way it won't run all over the cake but will drizzle. If your glaze is too runny, put it back in the fridge for about 10 minutes and try it again. Awesome cake, my co-workers are already placing their orders for their birthday cakes!
Date published: 2006-12-07
Rated 5 out of 5 by from We made it for my husbands birthday on Saturday. We made it for my husbands birthday on Saturday. It was sooooo good. Very rich (but not too rich!) & moist. My frosting didn't turn out as thick as in the picture, but it was still good. I also was completely unable to make the stars, but settled for swirling the cool whip into the frosting with my toothpick. The raspberries added a nice touch - LOL - especially for my daughter who loves raspberries! My MIL, who loves chocolate, did not like the cake. But perhaps it's me she does not like?????
Date published: 2008-12-29
Rated 4 out of 5 by from I was very confused about the whipped topping. I was very confused about the whipped topping. Divided into what quantities and how much. 3 cups was a lot to only mix a few table spoons into the chocolate, and drop enough to make a few stars as pictured. Did the rest go into the batter? There is also confusion about whether the pudding mix is added dry or prepared. Also when I mixed the whipped topping with the chocolate and warmed it, it created a curtling reaction and became lumpy. I used the topping at serving time, which did worked nicely and the guests liked it. I'd make it again despite the confusion. <<< Response from Kraft Kitchens Expert, Wendy ~ 1) 2 Tbsp. of COOL WHIP is used for stars, the rest (3 cups minus 2 Tbsp.) is melted to make the glaze - this should solve the curdling issue. 2) Pudding is added dry. >>>
Date published: 2006-12-27
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