This incredible treat is made with two chocolate cakes layered with creamy chocolate buttercream and then topped with chocolate chip garnish, hence the name triple chocolate cake.
This cake is super moist and fudgy with a light texture and lots of chocolate flavor. For best results, make sure your ingredients are at room temperature before you start preparing your cake.
- 1 ¾ cups all-purpose flour(220g)
- 350g granulated sugar (1 ¾ cups)
- 1 cup freshly brewed strong hot coffee (240ml)
- ¾ cup unsweetened natural cocoa powder (65g)
- 1 cup buttermilk (240ml)
- 2 large eggs, at room temperature
- ½ cup vegetable oil (120ml)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons espresso powder (optional)
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
For the Chocolate Buttercream:
- 3 cups confectioners’ sugar (360g)
- 25 cups unsalted butter, softened (2.5 sticks or 290g)
- 3–5 Tablespoons heavy cream (or half-and-half or milk) (45-75ml)
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Semi-sweet chocolate chips for garnishing (optional)
- Preheat oven to 350°F (175°C).
- Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder, then set aside.
- Using a handheld mixer or a stand mixer fitted with a whisk attachment, mix the eggs, oil, 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 coffee, and beat on low speed until the batter is well combined.
- Divide the batter evenly between the prepared baking pans.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. (Baking times vary, so keep an eye on yours.)
- Remove the cakes from the oven and allow them to cool completely in the pan.
- To make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
- Add confectioners’ sugar, cocoa powder, 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 ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste and adjust to your liking.
- Assemble and frost: If the cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface.
- 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.
- Garnish with chocolate chips, if desired.
- Refrigerate the cake for at least 30-60 minutes before slicing, so the cake can hold its shape when cutting.
- Serve ad enjoy.