Triple Chocolate Cake

Name: Triple Chocolate Cake
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 3/4 cup (62g) unsweetened natural cocoa powder; 1 and 3/4 cups (350g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional); 1/2 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); 1 and 1/4 cups (282g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 3/4 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; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; Optional for decoration: semi-sweet chocolate chips

Recipe By:

jesseca

Posted:

February 17, 2025

Updated:

February 17, 2025

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Why This Recipe Works

This Triple Chocolate Cake recipe stands out due to its perfectly balanced combination of flavors and textures, resulting in a cake that’s both rich and surprisingly light. The use of high-quality cocoa powder and fresh coffee enhances the chocolate flavor, making every bite an indulgent experience. The rich, moist cake layers complemented by creamy chocolate buttercream are truly a chocolate lover’s dream. You’re in for a treat, whether you’re celebrating a special occasion or simply want to enjoy a slice with a cup of coffee.

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Why You’ll Love This Triple Chocolate Cake

You’ll fall in love with this Triple Chocolate Cake not just for its decadence, but also for its ease of preparation. Perfect for celebrations or an everyday treat, its moist layers paired with luscious chocolate buttercream are guaranteed to please friends and family alike. The beauty of this cake lies in how easily it comes together while delivering maximum wow factor. You can customize it to fit any occasion with just a few tweaks, like adding a drizzle of caramel or sprinkling some nuts on top. Get ready to impress your guests or simply enjoy a moment of self-care with a slice or two!

Ingredients

For the Cake

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 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)

For the Chocolate Buttercream

1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 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
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Optional for decoration: semi-sweet chocolate chips

Preparing the Triple Chocolate Cake

Preheat the Oven

Start by preheating your oven to 350°F (177°C). While it warms up, grease two 9-inch cake pans with butter or oil. Then, line them with parchment paper and grease the parchment too. This ensures your cakes come out effortlessly after baking.

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder, if you’re using it. This blend sets the foundation for that rich chocolate flavor you’re aiming for.

Combine the Wet Ingredients

In another bowl, mix the vegetable oil, eggs, and vanilla extract using a hand or stand mixer. Keep mixing until everything looks smooth. Gradually add the buttermilk, followed by the hot coffee, blending well. This combination is where the magic begins!

Combine Wet and Dry Mixtures

Next, pour the wet ingredients into the dry ingredients. Mix on low speed until everything is combined. Don’t worry if the batter seems thin; that’s perfectly normal and will yield a moist cake.

Bake the Cakes

Divide the cake batter evenly between your prepared pans. Bake in the preheated oven for about 23–26 minutes or until a toothpick comes out clean when inserted into the center. The smell of chocolate will definitely fill your kitchen!

Cool the Cakes

Once baked, take the cakes out of the oven and set them on a wire rack. Let them cool completely in the pans. Trust me; patience pays off when you’re dealing with cake layers.

Prepare the Chocolate Buttercream

Using a stand or handheld mixer, beat the softened butter on medium speed until it’s creamy, about 2 minutes. Gradually add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Start on low to avoid a sugar cloud, then boost it to high speed and beat for about a minute. Adjust the frosting’s thickness with more sugar or cream as needed to suit your preference.

Assemble and Frost the Cake

If the cakes have domed tops, level them with a knife. Place one layer on a serving plate and spread frosting evenly on top. Add the second layer and then frost the entire cake, making it as pretty as you can!

Chill Before Serving

For the best taste and texture, refrigerate the unfrosted cake for about 30-60 minutes. This helps set its shape. When you’re ready to serve, the cake can be enjoyed at room temperature or slightly chilled.

Serving Suggestions

Pair this indulgent Triple Chocolate Cake with a scoop of vanilla ice cream or some fresh berries to balance the richness. If you want to elevate the experience, drizzle it with chocolate ganache for that professional touch. Guests will be raving about it long after the last slice is gone!

Tips for Success

Make sure all your ingredients are at room temperature. This helps everything mix better.
High-quality cocoa powder really sets this cake apart; trust me, it’s worth it.
Be careful not to over-mix the batter. This keeps the cake light and fluffy.

Variations

For extra chocolatey goodness, consider adding chocolate chips directly into the batter.
Swap half of the buttermilk with sour cream if you’re up for a tangy twist.
Feel free to play with flavored extracts like almond or mint to create unique undertones.

Storage Tips

Wrap any leftover cake tightly in plastic wrap. Store it in the refrigerator for up to 5 days. You can also freeze the layers for up to 3 months if you want to save some for later. Just defrost it when the craving strikes!

FAQs

1. Can I use different types of cocoa powder?
Yes! You can use either natural or Dutch-processed cocoa powder, ensuring it’s unsweetened.

2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free mix that contains xanthan gum.

3. Is it possible to make the cake in advance?
Absolutely! Bake the cakes a day ahead, wrap them tightly, and refrigerate until you’re ready to frost and serve them.

4. What can I use instead of buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, and let it sit for 5-10 minutes. It works like a charm!

5. How do I keep my cake from sinking?
Accurate measurements are key. Use the spoon-and-level method to avoid adding too much flour.

This Triple Chocolate Cake is more than just a dessert; it’s a wrapped celebration of indulgence. Each slice promises a moment of happiness, whether shared with loved ones or savored quietly alone. So go ahead, bake, and enjoy this irresistible treat!

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Triple Chocolate Cake

Why This Recipe Works

Why You’ll Love This Triple Chocolate Cake