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Triple Chocolate Layer Cake Recipe

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This recipe for Triple Chocolate Layer Cake, by , is from Charlotte's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devon Monroe-McClintic


Cake Ingredients:

1¾ cup all purpose flour (measured correctly)
1¾ cup granulated sugar
¾ cup unsweetened cocoa (not Dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
½ cup vegetable oil (or canola, or melted coconut oil)
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed strong hot coffee

Frosting Ingredients:

1¼ cups (2.5 sticks)
3 - 4 cups confectioners’ sugar
¾ cup unsweetened cocoa powder
3 - 5 heavy cream (or half-and-half)
1 teaspoon pure vanilla extract
½ - ¾ teaspoon salt (to taste)
15 ounce (1.5 bags) chocolate chips, optional

Preheat oven to 350°. Butter and flour 2-9 inch round cake pans, or use non-stick spray. See note about a 12 x 13 pan option.

Make Cake:

Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium size 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 coffee. The batter will be VERY thin. This is ok.

Pour the batter into prepared baking pans and bake 23 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

Make Frosting:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3½ cups of confectioners’ sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into butter, about 2 minutes. Add up to ½ cup of confectioners’ sugar if you like to increase frosting’s thickness. Taste, and add salt to taste.

Assemble Cake:

Place 1 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 top and sides of the cake. Decorate with chocolate chips or as desired.

Make Ahead Tips:

Cakes stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) up to 7 days. Cake can be frozen up to three months, thaw overnight in the refrigerator before serving.

Additional Notes:

Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 tablespoon of lemon juice or white vinegar in measuring glass. Add enough milk (1% 2% or whole) in the same measuring glass to reach 1 cup. Stir it

Triple Chocolate Layer Cake (Continued)

around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.

Cake will not set up properly if using cold eggs.

Instead of hot coffee, try hot water or hot chai tea. You can’t taste coffee; it simply brings out more deep chocolate flavor.

A 9 x 13” pan will work since it takes approximately the same amount of batter as 2 round cake pans.




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