This cake is super moist and full of chocolaty flavor. Chocolate buttercream frosting makes it that much more flavorful and delicious. The cake is easy to make, but takes a bit of time to cool down. Perfect for when you have the craving for chocolate.
Preheat oven to 180°C (350°F). Grease two 22 cm (9 inch) cake pans or spring forms and line with parchment paper.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and coffee powder together in a large mixing bowl.
In another bowl whisk together oil, eggs and vanilla extract with a handheld mixer, or a whisk. Add buttermilk to the egg mixture, and mix until well combined.
Pour the wet ingredients into the dry ingredients. Add the hot coffee to the mixture and whisk until the batter is completely combined. It will seem a bit thin, but that is the way it should be.
Divide the batter evenly between the prepared cake pans. Bake for 24 – 26 minutes, or until a toothpick inserted into the center of the cake, comes out clean. Note: the time could vary, depending on the oven and the cake sizes. So keep and eye on the cakes.
Take the baked cakes out of the oven and allow to cool down completely, in the pan.
Note: In some cases, even when the cakes are completely cooked through, they might sink a little bit in the middle after taken out of the oven. Nothing to worry about there, if the toothpick inserted in the center came out clean, it is cooked through.
Prepare the Buttercream: In a large bowl, with a handheld mixer (or a whisk) beat the butter on medium speed until light and creamy. Takes about 2 minutes.
Add confectioners sugar, cocoa powder, heavy cream, salt and vanilla extract.Beat on low speed for about 30 seconds, then increase to high speed and beat for another minute. Do not over-beat.
Note: If the frosting is too thin, add more cocoa powder, or confectioners sugar. If it is too thick, add more cream.Give it a taste, add more salt if needed.
Assemble the cake: Place one cake on a cake platter (if the cakes have a little dome on the top, level it out with a serrated knife to make it flat).Spread about 1 cup of frosting on the cake, evenly.Place the second cake layer on top and cover with the remaining frosting. Covering the top and the sides.
Decorate with chocolate chips, or desired decorations (optional).
Place the cake in the fridge for at least 30 – 60 minutes before cutting and serving. Helps to keep the cake uniform when you cut into it.
Store the leftover cake in an airtight container. Can be stored for 5 days, in the fridge.
Triple Chocolate Cake
Equipment
- 2 x 22 cm (9 inch) cake pans or spring forms
- Parchment paper
- Mixing bowl
- Handheld mixer with whisk attachments or a whisk
Ingredients
For the cake:
- 1 and ¾ cups (220 grams) all – purpose flour
- ¾ cup (65 grams) unsweetened cocoa powder
- 1 and ¾ cups (350 grams) granulated white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon coffee powder (optional)
- ½ cup (120 ml) vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) freshly brewed hot coffee (can be regular or decaf)
For the Chocolate Buttercream:
- 1 and ¼ cups (290 grams) unsalted butter, softened (room temperature)
- 3 – 4 cups (360 – 480 grams) confectioners sugar
- ¾ cup (65 grams) unsweetened cocoa powder
- 3 – 5 tablespoons (45 -75 ml) heavy cream
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- chocolate chips, for decoration (optional)
Instructions
To prepare the cake:
- Preheat oven to 180°C (350°F).Grease two 22 cm (9 inch) cake pans or spring forms and line with parchment paper.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and coffee powder together in a large mixing bowl.
- In another bowl whisk together oil, eggs and vanilla extract with a handheld mixer, or a whisk.Add buttermilk to the egg mixture, and mix until well combined.
- Pour the wet ingredients into the dry ingredients.Add the hot coffee to the mixture and whisk until the batter is completely combined.It will seem a bit thin, but that is the way it should be.
- Divide the batter evenly between the prepared cake pans.Bake for 24 – 26 minutes, or until a toothpick inserted into the center of the cake, comes out clean.Note: the time could vary, depending on the oven and the cake sizes. So keep and eye on the cakes.
- Take the baked cakes out of the oven and allow to cool down completely, in the pan. Note: In some cases, even when the cakes are completely cooked through, they might sink a little bit in the middle after taken out of the oven. Nothing to worry about there, if the toothpick inserted in the center came out clean, it is cooked through.
Prepare the Buttercream:
- In a large bowl, with a handheld mixer (or a whisk) beat the butter on medium speed until light and creamy. Takes about 2 minutes.
- Add confectioners sugar, cocoa powder, heavy cream, salt and vanilla extract. Beat on low speed for about 30 seconds, then increase to high speed and beat for another minute.
- Do not over-beat.
- Note: If the frosting is too thin, add more cocoa powder, or confectioners sugar. If it is too thick, add more cream.Give it a taste, add more salt if needed.
Assemble the cake:
- Place one cake on a cake platter (if the cakes have a little dome on the top, level it out with a serrated knife to make it flat).Spread about 1 cup of frosting on the cake, evenly.Place the second cake layer on top and cover with the remaining frosting. Covering the top and the sides.
- Decorate with chocolate chips, or desired decorations (optional).
- Place the cake in the fridge for at least 30 – 60 minutes before cutting and serving. Helps to keep the cake uniform when you cut into it.
- Store the leftover cake in an airtight container. Can be stored for 5 days, in the fridge.
Nutritional Facts:
Calories: 582 kcal, Total Fat: 32.9 grams, Saturated Fat: 16.4 grams, Cholesterol: 89 mg, Sodium: 632 mg, Total Carbohydrates: 73 grams, Dietary Fiber: 4.1 grams, Total Sugars: 30.6 grams, Protein: 6.1 grams, Vitamin D: 18 mcg, Calcium: 72 mg, Iron: 3 mg, Potassium: 290 mg
Servings: 12
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