Print

Triple Chocolate Cake Recipe

Print Recipe

★★★★★

5 from 119 reviews

A rich and moist triple chocolate cake featuring a tender crumb made from cocoa powder and espresso-enhanced batter, layered and frosted with a luscious chocolate buttercream. Perfect for chocolate lovers seeking a decadent dessert that balances bold cocoa flavors with smooth, creamy frosting.

Ingredients

Scale

Cake Batter

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Buttercream Frosting

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or Dutch process)
  • 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Optional Decoration

  • Semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly, then line them with parchment paper rounds and grease the parchment. This ensures the cakes will release smoothly after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set this dry mixture aside for now.
  3. Combine Wet Ingredients: Using a handheld or stand mixer with a whisk attachment, beat the vegetable oil, eggs, and vanilla extract on medium-high speed until combined and smooth. Add the room temperature buttermilk and mix again until fully incorporated.
  4. Make the Batter: Pour the wet ingredient mixture into the bowl with dry ingredients. Add the freshly brewed hot coffee and whisk or beat on low speed until the batter is fully combined and smooth. The batter will be thin, which is expected for a moist cake.
  5. Bake: Evenly divide the batter between the prepared cake pans. Place in the oven and bake for 23-26 minutes or until a toothpick inserted in the center of the cakes comes out clean. Baking times may vary, so check early and often to prevent overbaking.
  6. Cool Cakes: Remove the cakes from the oven and set them on a wire rack. Allow them to cool completely in their pans to ensure they do not break apart when removed.
  7. Make Buttercream Frosting: With a stand or handheld mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high and beat for 1 full minute. Adjust consistency by adding more confectioners’ sugar or cocoa powder if too thin, or more cream if too thick, tasting and adding a pinch of salt if desired.
  8. Level Cakes: If the cooled cakes have domed tops, use a large serrated knife to slice off the domed portion to create a flat surface. This helps the layers stack evenly.
  9. Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the entire cake, covering the top and sides smoothly. Use an icing spatula and bench scraper for neat edges.
  10. Decorate: Optionally garnish the top with semi-sweet chocolate chips for added texture and chocolate flavor.
  11. Chill to Set: Refrigerate the assembled and frosted cake uncovered for at least 30-60 minutes to allow the buttercream to set and hold its shape for clean slicing.
  12. Storage: Store leftovers in the refrigerator covered tightly, preferably in a cake carrier, for up to 5 days. The cake can be enjoyed chilled or brought back to room temperature before serving.

Notes

  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Make sure all ingredients like eggs, buttermilk, and cream are at room temperature to ensure better mixing and texture.
  • Cake batter will be thin; this is normal and helps create a moist crumb.
  • Leveling the cakes ensures a professional, even stack and smoother frosting application.
  • Refrigerate the cake after frosting to help the buttercream firm up for cleaner slices.
  • For dairy-free variations, substitute butter and cream in the frosting with plant-based alternatives.
  • Carefully monitor baking time as overbaking can dry out the cake.

Keywords: chocolate cake,triple chocolate cake,moist chocolate cake,chocolate buttercream,cocoa cake,easy chocolate cake recipe,decadent chocolate dessert

Find it online: https://ricoloranz.com/triple-chocolate-cake-recipe/