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The Best Triple Chocolate Cake Recipe

The Best Triple Chocolate Cake Recipe

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

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.

Notes

You can also prepare this chocolate layer cake as a sheet cake. Refrigerate for up to 4-6 hours before serving for best results.
Keyword Chocolate