The Best Triple Chocolate Cake

Name: The Best Triple Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 1 9-inch two layer cake
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cups unsweetened natural cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk; ½ cup canola or vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup freshly brewed coffee; 1 cup unsalted butter; 6 ounces brick-style cream cheese; 1 cup unsweetened natural cocoa powder; 2 teaspoons vanilla extract; pinch salt; 5 cups confectioners’ sugar; about 4 to 5 tablespoons cream; about 1 cup mini semi-sweet chocolate chips; about 1/2 cup melted semi-sweet chocolate chips

User Reviews

4.5

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 50 mins
Servings
1 9-inch two layer cake
Calories
843 kcal
Course
Cake
Cuisine
American

The Best Triple Chocolate Cake

Jade Rice

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🍫🍰❤️ Make this triple chocolate cake with a chocolate buttercream frosting for a rich, decadent dessert that's simple to prepare and a chocolate lover's dream!

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Ingredients

Servings

Cake

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cups unsweetened natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk shaken
½ cup canola or vegetable oil
2 large eggs at room temperature
2 teaspoons vanilla extract
1 cup freshly brewed coffee warm but not too hot so you don’t scramble the egg*

Frosting

1 cup unsalted butter softened
6 ounces brick-style cream cheese softened (I used lite)
1 cup unsweetened natural cocoa powder sifted
2 teaspoons vanilla extract
pinch salt
5 cups confectioners’ sugar
about 4 to 5 tablespoons cream half-and-half may be substituted, or as needed for consistency
about 1 cup mini semi-sweet chocolate chips for sprinkling
about 1/2 cup melted semi-sweet chocolate chips optional for drizzling

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Instructions

Make the Cake

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.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a medium bowl or the bowl; set aside.
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.
With the mixer on low speed, slowly add the dry ingredients and mix until combined, about 1 to 2 minutes.
Add the coffee and mix to just to combine; the batter will be very thin.
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.
Cool cakes in the pans for about 30 minutes before turning them out onto a cooling rack to cool completely.

Make the Frosting

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.
Reduce the speed to low and slowly add the cocoa powder, vanilla, salt, and beat until combined.
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.
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.

Frost the Cake

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.
Place the second layer on top, flat side up, and spread the frosting evenly on the top and sides of the cake.
Evenly sprinkle the top of the cake with mini chocolate chips.
Refrigerate the cake for 1 to 2 hours before serving.
Optionally, before serving, drizzle with melted chocolate chips. Cake will keep airtight in the fridge for up to 5 days.

Equipments used:

Notes

*The coffee doesn’t make the cake taste like coffee; rather it enhances the flavor of the chocolate. However, if you are very opposed to using coffee, water may be substituted noting the cake will lack chocolate intensity of flavor.

Nutrition Information

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Serving 1serving Calories 843kcal (42%) Carbohydrates 116g (39%) Protein 9g (18%) Fat 41g (63%) Saturated Fat 19g (95%) Polyunsaturated Fat 18g Cholesterol 109mg (36%) Sodium 547mg (23%) Fiber 4g (16%) Sugar 92g (184%)

Nutrition Facts

Serving: 19-inch two layer cake

Amount Per Serving

Calories 843 kcal

% Daily Value*

Serving	1serving
Calories	843kcal	42%
Carbohydrates	116g	39%
Protein	9g	18%
Fat	41g	63%
Saturated Fat	19g	95%
Polyunsaturated Fat	18g	106%
Cholesterol	109mg	36%
Sodium	547mg	23%
Fiber	4g	16%
Sugar	92g	184%