Description
Triple Chocolate Cake is a sumptuous dessert that combines three types of chocolate for an indulgent experience. With rich cocoa powder, semi-sweet chocolate, and a velvety chocolate buttercream frosting, this cake is a true chocolate lover’s dream.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk (at room temperature)
- 1 cup freshly brewed strong hot coffee
- 1 and 1/4 cups unsalted butter (softened)
- 3 and 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 3–5 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Semi-sweet chocolate chips (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, and grease the paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In a separate bowl, whisk together vegetable oil, eggs, and vanilla. Add buttermilk and hot coffee, and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until combined. The batter will be thin. Divide evenly between the prepared pans.
- Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15-20 minutes, then remove from pans and cool completely.
- To make the buttercream, beat softened butter until creamy. Gradually add confectioners’ sugar and cocoa powder. Mix in heavy cream, salt, and vanilla, and beat on high until fluffy. Adjust with more cream or sugar to get the desired consistency.
- Once the cakes are cool, frost with a layer of chocolate buttercream. Place the second cake on top and frost the top and sides. Garnish with semi-sweet chocolate chips if desired.
- Refrigerate the cake for 30-60 minutes to set the frosting before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter to avoid a tough cake.
- Check the cake with a toothpick for doneness before removing it from the oven.
- If frosting is too thick, add more heavy cream; if too thin, add more confectioners’ sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 480
- Sugar: 48g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Triple Chocolate Cake, chocolate cake recipe, chocolate buttercream, moist chocolate cake, chocolate lovers cake, decadent dessert