Triple Chocolate Cake Recipe

This Triple Chocolate Cake is a chocolate lover's dream come true! Featuring a moist and fudgy cake paired with rich chocolate buttercream and topped with chocolate chips, this cake offers triple the chocolate delight in every bite.

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Ingredients

Cake:

• 1 and ¾ cups (219g) all-purpose flour (spooned & leveled)
• ¾ cup (62g) unsweetened natural cocoa powder
• 1 and ¾ cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• ½ cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream:

• 1 and ¼ cups (282g) unsalted butter, softened to room temperature
• 3 and ½ cups (420g) confectioners’ sugar
• ¾ cup (65g) unsweetened cocoa powder (natural or dutch process)
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• Optional for decoration: semi-sweet chocolate chips

Instructions

1. Preparation:

• Preheat oven to 350°F (177°C).
• Grease two 9-inch cake pans and line with parchment paper rounds, then grease the parchment paper.

1. Make the Cake:

• In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
• In another bowl, mix the oil, eggs, and vanilla together. Add the buttermilk and mix until combined.
• Pour the wet ingredients into the dry ingredients, add the hot coffee, and mix until the batter is completely combined (batter will be thin).
• Divide batter evenly between pans and bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.

1. Make the Chocolate Buttercream:

• Beat the butter until creamy. Add confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract.
• Beat on low speed for 30 seconds, then on high for 1 minute. Adjust consistency with more sugar or cream if needed.

1. Assemble the Cake:

• If the cakes are domed on top, level them with a large serrated knife.
• Place one cake layer on your serving plate. Evenly cover the top with frosting.
• Top with the second layer and apply the remaining frosting all over the top and sides.
• Garnish with chocolate chips if desired.

1. Chill and Serve:

• Refrigerate the cake for at least 30-60 minutes before slicing to help set the frosting.
• Serve chilled or at room temperature.

Notes

• Make Ahead & Freezing Instructions: Prepare cake layers in advance, wrap them tightly and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before frosting.
• For a 9x13 Inch Cake: Bake for about 35-40 minutes in a 9x13-inch pan.
• For Chocolate Cupcakes: Use this cake batter for making 2-3 dozen cupcakes, bake as directed in cupcake recipes.

This Triple Chocolate Cake is perfect for celebrations or any time you crave a deeply chocolatey dessert. Enjoy the decadent layers of chocolate in each bite!

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