Triple Chocolate Layer Cake
Ingredients
- 1 and 3/4 cups all-purpose flour
219g
- 3/4 cup unsweetened natural cocoa powder
62g
- 1 and 3/4 cups granulated sugar
350g
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder
optional
- 1/2 cup vegetable oil
120ml
- 2 large eggs
at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
at room temperature, 240ml
- 1 cup freshly brewed strong hot coffee
240ml
- 1.25 cups unsalted butter
softened to room temperature, 2.5 sticks or 290g
- 3 and 1/2 cups confectioners’ sugar
420g
- 3/4 cup unsweetened cocoa powder
65g
- 3–5 Tablespoons heavy cream
at room temperature, 45-75ml
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Directions
- 1
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- 2
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- 3
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- 4
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- 5
Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- 6
Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- 7
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- 8
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Triple Chocolate Layer Cake
Similar Recipes
Ratings & Reviews
Based on 1,295 ratings
Rating Breakdown
About this Recipe
Dreaming of a show-stopping dessert that delivers on deep, rich chocolate flavor? This Triple Chocolate Layer Cake recipe is your answer, perfect for celebrating any special occasion or simply indulging a serious craving.
Why This Cake Works
What makes this Triple Chocolate Layer Cake truly exceptional is the thoughtful combination of natural cocoa powder, optional espresso powder, and strong hot coffee. These ingredients work in harmony to intensify the chocolate notes, creating a profoundly complex and satisfying flavor profile without being overtly coffee-flavored. The inclusion of buttermilk and vegetable oil also ensures an incredibly moist and tender crumb, making each slice a luxurious experience.
What to Expect
Prepare for a truly spectacular chocolate experience. This cake features tender, moist layers of dark chocolate cake, generously enveloped in a creamy, deeply chocolatey buttercream frosting. The texture is wonderfully soft and rich, providing a beautiful contrast to the smooth, velvety frosting. While the total time indicates 4 hours, much of that is passive cooling time, making the active preparation surprisingly manageable for such an elegant, bakery-quality dessert. You'll yield 12 generous servings of pure chocolate bliss.
Customization & Variations
Feel free to adapt this recipe to your pantry or preferences. If you're not a fan of coffee notes, you can easily omit the espresso powder without sacrificing the deep chocolate flavor, though it truly enhances the richness. For the cake's fat, canola oil or melted coconut oil are excellent substitutes for vegetable oil. In the frosting, both natural and Dutch process cocoa powder will yield delicious results. You can also swap half-and-half or milk for heavy cream, adjusting for a slightly different texture. For a finishing touch, use optional semi-sweet chocolate chips as a delightful decoration.
Serving & Context
This impressive Triple Chocolate Layer Cake is the ultimate centerpiece for birthdays, holiday gatherings, or any time you want to impress your guests. Serve it as is, or with a simple garnish of fresh berries or a light dusting of extra cocoa powder for an elegant presentation.