Fans of chocolate cake will go to extremes to get their chocolate fix. Here is a recipe for a triple chocolate cake that is a chocolate explosion. Some recipes can go too far with chocolate and the end result will be an over powering taste that doesn’t satisfy anyone. This recipe, however, does a wonderful job of balancing the three chocolate components. You end up with a delicious, moist chocolate delight.
Two Great Chocolates And Chocolate Buttercream Frosting
The cake is a rich, moist cake that has its chocolate blast coming from unsweetened cocoa powder that is made more intense by the addition of espresso. Chocolate buttercream frosting is always a hit. This recipe also uses unsweetened cocoa and is topped with semi sweet chocolate chips, which add both texture and taste.
This is a layer cake, you will need two 9″ round cake pans. Also, I like to use my stand mixer when mixing most cake batters. It does a very good job of blending all of the ingredients and the bowl is large enough to handle even the biggest cakes. Baking time is under 30 minutes but you will want the cakes to cool completely before frosting.
Triple Chocolate Cake Ingredients
Cake Ingredients
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional. You can also use 1 teaspoon brewed espresso)
1/2 cup vegetable oil
2 large eggs at room temperature
2 teaspoons vanilla extract
1 cup of buttermilk
1 cup strongly brewed coffee, hot
Frosting Ingredients
1 1/4 cups unsalted butter at room temperature
3/4 cups confectioners (powdered) sugar
5 tablespoons heavy cream at room temperature
1/4 salt
1 teaspoon vanilla
1 cup semi sweet chocolate chips for decoration
Making The Cake
Heat your oven to 350 degrees
Grease well two 9″ cake pans and line the bottoms with parchment paper
In a large bowl, mix together all of the dry ingredients and set aside
In the large bowl of your stand mixer, blend the oil, vanilla and eggs at medium
Add the buttermilk and blend well
Add the dry ingredients (slowly), then add the hot coffee
Pour into the cake pans and bake for 23-27 minutes or until a toothpick put in the cake center comes out clean
Let cool completely before icing. The center will sag some while cooling
Making The Icing
Using your stand mixer, cream the butter on medium
Add the confectioners sugar, the cocoa powder, heavy cream, salt and vanilla
Mix on high for 1-2 minutes
Add more confectioners sugar if too thin
Assembling The Cake
Use a large serrated knife to give a flat top to both cakes
Place one cake on a plate and cover the top with frosting
Place the other cake on top and frost the top
Frost the sides evenly with frosting
Add the chocolate chips to the top for decoration
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