Name: Triple Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: For the Cake: 2 cups all-purpose flour; 2 cups sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon espresso powder (optional, enhances chocolate flavor); 1 cup milk; 1/2 cup vegetable oil; 2 eggs; 2 teaspoons vanilla extract; 1 cup boiling water; For the Chocolate Filling: 1 cup heavy cream; 1 cup dark chocolate chips; For the Chocolate Ganache: 1/2 cup heavy cream; 1 cup semi-sweet chocolate chips

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.

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

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.

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.

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.

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.

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!