Triple Chocolate Cake
A rich, ultra-moist two-layer chocolate cake with fudgy yet light crumb, topped with silky chocolate buttercream and chocolate chips for triple chocolate flavor.
Equipment
Ingredients
Cake
all-purpose flour (spooned and leveled)
219 g
unsweetened natural cocoa powder
64 g
granulated sugar
350 g
baking soda
2 teaspoon
baking powder
1 teaspoon
salt
1 teaspoon
espresso powder
2 teaspoon
vegetable oil
113 g
large eggs (room temperature)
2 piece
pure vanilla extract
2 teaspoon
buttermilk (room temperature)
240 g
freshly brewed strong hot coffee
240 g
Chocolate Buttercream
unsalted butter (softened to room temperature)
282 g
confectioners' sugar
420 g
unsweetened cocoa powder
64 g
heavy cream (room temperature)
60 g
pure vanilla extract
1 teaspoon
salt
0.25 teaspoon
semi-sweet chocolate chips
100 g
Instructions
Preheat oven and prepare pans
Preheat the oven to 177°C. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Mix dry ingredients
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.
Mix wet ingredients
Using a mixer or whisk, mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined.
Combine wet and dry ingredients
Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
Bake the cakes
Divide the batter evenly between the prepared pans. Bake for 23–26 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes
Cool the cakes in the pans for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the cooling rack to finish cooling.
Make the buttercream
Beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Assemble and frost
If cooled cakes are domed on top, level them with a serrated knife. Place 1 cake layer on your cake stand. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with chocolate chips if desired.
Chill before serving
Refrigerate uncovered cake for at least 30–60 minutes before slicing to help set the shape. Cake can be served at room temperature or chilled.
Storage
Store covered in refrigerator. Bring to room temperature before serving for best texture. Cake layers can be frozen up to 3 months.
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