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–+ servings
Triple Chocolate Cake

Triple Chocolate Cake

A decadent Triple Chocolate Cake that's rich in flavor and perfect for any chocolate lover.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 9-inch cake pans
  • handheld mixer
  • stand mixer
  • Mixing Bowls
  • Whisk
  • cooling rack
  • cake stand
  • icing spatula
  • bench scraper
  • cake carrier

Ingredients
  

Cake

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

Chocolate Buttercream

  • 1 and ¼ cups unsalted butter (softened to room temperature)
  • 3 and ½ cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder (natural or dutch process)
  • 3 to 5 tablespoons heavy cream (or half-and-half or milk, at room temperature)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional semi-sweet chocolate chips (for decoration)

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined.
  • Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk or beat on low speed until the batter is completely combined. Divide batter evenly between pans.
  • Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan.

Buttercream and Assembly

  • Make the buttercream: Beat butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then on high for 1 minute.
  • If cooled cakes are domed on top, slice a thin layer off the tops to create a flat surface. Place 1 cake layer on your serving plate and cover the top with frosting. Top with the 2nd layer and spread frosting all over.
  • Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Prepare cake through step 4 ahead of time. Frosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 46gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 2mg
Keyword baking, Cake, chocolate cake, dessert recipe, triple chocolate
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