What could be better than indulging in a piece of rich, moist chocolate cake that practically melts in your mouth? This is my favorite homemade chocolate cake recipe, and believe me, it’s the showstopper you’ve been looking for. With a super moist crumb and a fudgy yet light texture, this The Best Triple Chocolate Cake Recipe will win over your heart—and your family! Topped with luscious chocolate buttercream and embellished with chocolate chips for that extra flair, this cake is a chocolate lover’s dream come true. And if you’re in the mood for something different, you can even turn this delightful recipe into a German chocolate poke cake. Let’s dive into this chocolatey goodness!
Why You’ll Love This Recipe
- Rich, deep chocolate flavor that satisfies any sweet tooth.
- Perfect for birthdays, parties, or just a cozy night in!
- Simple steps make it easy to impress guests, even if you’re a novice baker.
- Can be made as a layer cake or a simple sheet cake for your convenience!
Ingredients
– All-purpose flour (for structure and texture)
– Unsweetened cocoa powder (for that rich chocolate flavor)
– Granulated sugar (to enhance sweetness and moisture)
– Baking soda and baking powder (for leavening)
– Salt (to amplify flavor)
– Espresso powder (optional, but it enhances chocolate flavor)
– Vegetable oil (for moisture)
– Eggs (for binding and structure)
– Pure vanilla extract (for flavor)
– Buttermilk (for a tender, moist crumb)
– Freshly brewed strong hot coffee (to intensify chocolate flavor)
Chocolate Buttercream
– Unsalted butter (creamy base for the frosting)
– Confectioners’ sugar (for sweetness and texture)
– Cocoa powder (to make it chocolatey)
– Heavy cream (to achieve the desired consistency)
– Salt (to balance flavors)
– Pure vanilla extract (for flavor)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
First things first, let’s get that oven preheating to a glorious 350°F (177°C). While that’s warming up, grease two 9-inch cake pans and line them with parchment paper rounds. A little hint? Greasing the parchment helps the cakes release beautifully, making your life easier!
Now, let’s whip up the cake! In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder. Set that bowl aside and grab another one! In this new bowl, using a handheld mixer or a stand mixer fitted with a whisk attachment, mix together the oil, eggs, and vanilla until they’re just combined. Next, add the buttermilk to this mixture and beat again until smooth.
Pour those wet ingredients into the dry ones and don’t forget to add the hot coffee! Go ahead and whisk or beat gently until the batter is well combined. It will be thin—don’t worry; that’s just how we want it. Divide the batter evenly between your prepared pans, and pop them in the oven for about 23-26 minutes. Keep a close eye and remember the toothpick test—make sure it comes out clean!
When they’re done, let the cakes cool on a wire rack before even thinking of icing them. While those beauties cool, let’s make the chocolate buttercream. Use a mixer fitted with a paddle attachment to beat the softened butter for about 2 minutes until creamy. Gradually add the confectioners’ sugar, cocoa powder, and cream, along with a pinch of salt and vanilla. Mix on low speed for about 30 seconds before turning it up to high. Beat it for a full minute but don’t go crazy—they need to stay creamy.
When the cakes are fully cooled, level them off if they’re domed. Here comes the fun part! Place one layer on your cake stand or serving plate and slather on that rich buttercream. Then, stack the second layer on top and cover the whole thing with frosting, using an icing spatula or a bench scraper for that perfect finish. If you desire a little extra love, sprinkle chocolate chips on top. Now, let your masterpiece chill in the fridge for 30-60 minutes—the cooling will help it set perfectly before you slice it.
Pro Tips for Making the Recipe
– Don’t skip the espresso powder; it’s your secret weapon for a depth of flavor.
– Use room temperature ingredients for a smoother batter.
– Be sure to check your cakes a minute or two before the recommended baking time. Ovens can be tricky!
– If your buttercream is too thick, add a splash more cream until it reaches the perfect spreadable consistency.
How to Serve
Slice up generously hefty pieces of this Triple Chocolate Cake and serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for that extra oomph! For any gatherings, it pairs beautifully with a strong cup of coffee or a glass of milk. Don’t forget to garnish with extra chocolate chips or even sprinkles for the kiddos!
Make Ahead and Storage
If you’re planning ahead, you can make the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. For leftover cake, cover it tightly and refrigerate—it stays fresh for up to five days. Need to save it for later? This cake freezes beautifully; just wrap slices individually in plastic wrap and store in an airtight container. Perfect for those chocolate cravings that strike out of nowhere!
Whether you’re celebrating a special occasion or just indulging in a sweet treat, my The Best Triple Chocolate Cake Recipe is sure to delight! Enjoy the rich flavors and happy baking!
The Best Triple Chocolate Cake Recipe
Equipment
- 9-inch Cake Pans
- Mixer
- Whisk
- Parchment paper
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour (spooned & leveled)
- 0.75 cups unsweetened natural cocoa powder
- 1.75 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder (optional)
- 0.5 cups vegetable oil (or canola or melted coconut oil)
- 2 large eggs (at room temperature)
- 2 tsp pure vanilla extract
- 1 cup buttermilk (at room temperature)
- 1 cup hot coffee (freshly brewed, regular or decaf)
Chocolate Buttercream Ingredients
- 1.25 cups unsalted butter (softened to room temperature)
- 3.5 cups confectioners’ sugar
- 0.75 cups unsweetened cocoa powder (natural or dutch process)
- 3-5 Tbsp heavy cream (or half-and-half or milk, at room temperature)
- 0.25 tsp salt
- 1 tsp pure vanilla extract
Decoration (optional)
- semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- In a mixer, mix oil, eggs, and vanilla on medium-high speed until combined. Then add buttermilk and mix until combined.
- Pour wet ingredients into dry ingredients, add hot coffee, and mix until combined. Batter will be thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely in pans on a wire rack.
- For the buttercream, beat butter until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla, and mix until combined.
- If cakes are domed, level them. Place one layer on a serving plate, frost the top, then add the second layer and frost all over.
- Refrigerate the cake for 30-60 minutes before slicing.
- Store leftover cake in the refrigerator for up to 5 days.