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Triple Chocolate Layer Cake

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A rich, ultra-moist triple chocolate layer cake featuring two fluffy cocoa sponge layers, silky chocolate buttercream, and an optional chocolate topping. Perfect for birthdays, holidays, or when chocolate cravings hit hard.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1¾ cups flour
  • ¾ cup unsweetened cocoa powder
  • 1¾ cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water)
  • 1¼ cups butter, at room temperature
  • 3½ cups powdered sugar
  • ¾ cup cocoa powder
  • 3–5 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Chocolate chips (optional, for topping)

Instructions

  1. Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth.
  4. Pour in hot coffee or water and mix gently. Batter will be thin.
  5. Divide batter between pans and bake for 23–26 minutes, until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the buttercream, beat butter for 2 minutes until creamy.
  8. Gradually add powdered sugar and cocoa powder.
  9. Add heavy cream, vanilla, and salt. Beat on high speed for 3 minutes, adding more cream if needed to reach desired consistency.
  10. Place one cooled cake layer on a serving plate. Spread with buttercream.
  11. Top with second cake layer and frost top and sides. Decorate with chocolate chips if desired.

Notes

  • Use buttermilk and hot coffee for a moist, rich crumb.
  • Let cakes cool completely before frosting for best texture.
  • A crumb coat helps achieve a smooth finish—chill before final layer.
  • Use Dutch-processed cocoa for a darker flavor and color.
  • Freeze unfrosted layers for make-ahead convenience.

Nutrition

Find it online: https://savorymomskitchen.com/triple-chocolate-layer-cake/