The Best Triple Chocolate Cake
Serves 115 mins prep35 mins cook
This is the chocolate layer cake to beat out all others. It’s rich, decadent, and everything you want in a triple chocolate cake!
0 servings
What you need
Instructions
0 Make the Cake 1 Preheat the oven to 350F and spray two 9-inch x 2-inch cake pans very well with floured cooking spray, or grease and flour the pans; set aside. 2 Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a medium bowl or the bowl; set aside. 3 To a large bowl or the bowl of a stand mixer, add the buttermilk, oil, eggs, vanilla, and beat with a handheld electric mixer on high power or with the paddle attachment of a stand mixer on high power, about 90 seconds. 4 With the mixer on low speed, slowly add the dry ingredients and mix until combined, about 1 to 2 minutes. 5 Add the coffee and mix to just to combine; the batter will be very thin. 6 Pour batter into prepared pans and bake for about 35 to 40 minutes or until a cake tester comes out clean or with a few moist crumbs but no batter. Start checking cakes at 25 minutes because all ovens vary. 7 Cool cakes in the pans for about 30 minutes before turning them out onto a cooling rack to cool completely. 8 Make the Frosting 9 To a large bowl or the bowl of a stand mixer, beat the butter and cream cheese with a handheld electric mixer on high power or with the paddle attachment of a stand mixer on high power until light and fluffy, about 2 to 3 minutes. 10 Reduce the speed to low and slowly add the cocoa powder, vanilla, salt, and beat until combined. 11 With mixer on low speed, gradually add the confectioners’ sugar, one cup at a time. The frosting will be incredibly thick, almost too thick to mix; this is ok. 12 Add the cream as necessary to create a spreadable consistency (I used about 4 1/2 tablespoons). The frosting should be quite thick and it also will thicken more after the cake has been refrigerated. 13 Frost the Cake 14 To frost the cake, place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. 15 Place the second layer on top, flat side up, and spread the frosting evenly on the top and sides of the cake. 16 Evenly sprinkle the top of the cake with mini chocolate chips. 17 Refrigerate the cake for 1 to 2 hours before serving. 18 Optionally, before serving, drizzle with melted chocolate chips. Cake will keep airtight in the fridge for up to 5 days.View original recipe