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Triple Chocolate Layer Cake Recipe

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

Contributor:  
Contributor:  
Lindsay Kipnis

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
1¾ cups all-purpose flour
¾ cup unsweetened natural cocoa powder
1¾ cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp espresso powder
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk
1 cup freshly brewed strong hot coffee

Directions:
Directions:
1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper.

2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

3. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined.

4. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

5. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours.

6. The cakes are done when a toothpick inserted in the center comes out clean.

7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
 

Chocolate Buttercream


Ingredients:  
Ingredients:  
2½ sticks unsalted butter, softened to room temperature
3-4 cups confectioners' sugar
¾ cup unsweetened cocoa powder
3-5 Tbsp heavy cream (or half-and-half or milk), at room temperature
¼ tsp salt
1 tsp vanilla extract

Directions:
Directions:
1. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip.

2. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)

Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.

Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from: https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!

Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.

3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.

9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.

 

 

 

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