Description
Rich and indulgent triple chocolate cake featuring layers of moist chocolate cake and creamy cocoa buttercream frosting. Perfectly balanced with espresso and coffee to enhance the chocolate flavor, this dessert is a chocolate lover’s dream for any occasion.
Ingredients
Scale
Cake
- 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 for decoration: semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds and grease the parchment to help the cakes release easily.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- Combine Wet Ingredients: Using a handheld or stand mixer with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix again until incorporated.
- Combine Batter: Pour the wet mixture into the dry ingredients. Add the hot brewed coffee and whisk or beat on low speed until the batter is smooth and fully combined. The batter will be thin.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pans on a wire rack.
- Make the Buttercream: With a mixer fitted with a paddle attachment, beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then increase to high speed and beat for 1 minute, avoiding over-whipping. Adjust thickness by adding more sugar or cream as needed, and taste for seasoning.
- Level the Cakes: If the tops of the cooled cakes are domed, level them using a serrated knife to create flat surfaces for stacking. Discard or crumble the trimmed cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of frosting on top. Place the second layer over it and cover the entire cake with remaining frosting using an icing spatula and bench scraper for smoothness. Decorate with chocolate chips if desired.
- Chill Before Serving: Refrigerate the cake uncovered for 30-60 minutes to set the frosting before slicing. Cake can be served chilled or at room temperature.
- Store Leftovers: Cover any leftover cake tightly and store in the refrigerator for up to 5 days. A cake carrier is ideal for storage and transport.
Notes
- Using freshly brewed strong coffee enhances the depth of chocolate flavor, but decaf works fine as well.
- Espresso powder is optional, but it intensifies the chocolate taste.
- Be sure to level the cakes for even frosting and a professional finish.
- The batter will be thin, which is normal for this recipe.
- If the frosting is too thin, add more confectioners’ sugar; if too thick, add more cream a little at a time.
- Allowing the cake to chill before slicing helps maintain its shape and clean slices.
- Store the cake covered in the refrigerator to keep it fresh for up to 5 days.
- For a dairy-free version, substitute dairy-free butter and milk alternatives in the frosting.
- This cake is not gluten-free due to all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: triple chocolate cake, chocolate cake recipe, chocolate buttercream frosting, chocolate dessert, easy chocolate cake, moist chocolate cake
