Triple Chocolate Layer Cake
Valentine’s Day…chocolate…need I say more?
For those chocoholics in your life, I give you this recipe for a decadently rich, sinfully moist, and utterly toothsome chocolate cake. It easily makes my top ten list of the best chocolate cakes of all time.
I kept the title as is from the blog where I found it—but, as it turns out, it is actually a two-layer cake with chocolate frosting and garnish for the third component. I guess with the hundreds of chocolate layer cake recipes out there one needs to distinguish the recipe from the others in some fashion. Chocolate garnish works for me!
Usually, when I find a chocolate cake recipe that interests me, I compare it to others I have tried. In this case, I didn’t until after I had made the cake. To my surprise, I found that the recipe was almost identical to another I had made and posted on my blog, Beatty’s Chocolate Cake. There were only two differences—rather than calling for two extra large eggs, this recipe called for two large eggs and this recipe also calls for slightly less sugar. Both recipes are equally fabulous (frantastic, I might add!), and I decided they both deserve a place on the blog. A lot of people don’t make a habit of buying extra large eggs, so this Triple Chocolate Layer Cake may make baking it a little easier for you.
Happy Valentine’s Day!
One year ago: White Fudge Cake
Two years ago: Baked Shrimp Scampi
Three years ago: Hidden Berry Cream Cheese Torte
Four years ago: Blue-cheese-crust Filet Mignon with Port Wine Sauce
Five years ago: Roast Chicken Braised in Milk
Six years ago: Southern Style Chocolate Cake with Chocolate Ganache Frosting
Seven years ago: Brownies with White and Dark Hearts
Triple Chocolate Layer Cake
Ingredients for Cake
- 1 3/4 cups flour
- 1 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder (not Dutch processed)
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup freshly brewed strong hot coffee (or 1 cup hot water with 2 tsp. espresso powder)
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Ingredients for the Dark Chocolate Frosting
- 5 to 5 1/2 cups confectioners’ sugar
- 1 1/3 cups unsweetened cocoa powder
- 12 tbl. (1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 to 3/4 cup heavy cream (use enough to get to your preferred texture)
- 2 tsp. vanilla extract
Garnish: Chocolate curls/shavings, chocolate vermicelli, or mini semisweet chocolate chips for decoration, optional
Directions for the Cake
Preheat oven to 350o F. Butter and flour two 9-inch round cake pans or use nonstick spray.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin.
Pour the batter into prepared baking pans and bake for 23 to 27 minutes or until a toothpick inserted in the center comes out with tender, moist (not gooey!) clinging crumbs. My cake took exactly 23 minutes. Allow to cool before frosting.
Place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
Directions for the Dark Chocolate Frosting
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days.
Fran’s Notes
I found the frosting to be a bit difficult to spread—but worth the effort, haha! I dropped large mounds of frosting across the top of the layer and connected them by using two frosting spatulas going in opposite directions to keep frosting from tearing the tender cake. It’s a decadent frosting that really complements the cake—but, obviously, feel free to frost with your frosting of preference.
If you’re interested, another favorite frosting of mine is this A-maz-ing Chocolate Frosting. It’s very soft and creamy and glides on like a dream.
Source: A recipe from Sally’s Baking Addiction