This chocolate cake has got to be one of the best; not only does it have a moist, soft, and chocolatey center, but it stays delicious for days. This cake is perfect when paired within easy chocolate buttercream and berries. Everyone loved this cake and it’s sweet, fluffy, yet decadents and chocolatey flavor. This decadent cake will win you over and is a must for every birthday!
Classic Chocolate Cake–Just so much better
This cake is TRIPLE CHOCOLATE meaning that its made up of a sweet and fudgy chocolate buttercream, a decadent chocolate cake, and melt scattered chocolate chips/chunks.
Not only does this cake have the perfect texture and flavor, but it’s also super easy–it comes together in one bowl, two pans and in 1 hour! I told you that this cake was the BEST!!
Chocolate Cake Needs to be:
- Moist
- Decadent, Melty, and chocolatey
- Sweet with a soft crumb
- Flavorful
- Covered in a tasty chocolate frosting
How to make the chocolate cake:
This is an easy one-two bowl recipe (no mixer required!) Simply whisk and sift together the dry ingredients (including coffee granules) in a bowl. In a separate bowl, combine your eggs, oil, sugar, and other wets and whisk until it forms a sticky and wet concoction. Add the dries into the wets with some chocolate chips and stir to form a not too thick nor too thin cake batter. Bake in two 9in pans and frost! YUM, YUM, YUM!
Chocolate Buttercream
This cake is perfect with my chocolatey butter cream recipe. You can swap this for whipped cream, buttercream, cool whip, or other frosting of choice. Normally buttercream can taste to fatty, dense, and unflavorful (depending on how you like it.), but this buttercream is fluffy, rich, chocolatey and the perfect consistency! Simply combine cocoa, powdered sugar, and butter until it is smooth, creamy, and thick.
let’s get baking!!
The Best Triple Chocolate Cake Recipe
Ingredients
- 1 and 3/4 cup of All-pupose flour
- 3/4 cup Natural cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tbsp expresso powder
- 1 and 3/4 cup granulated sugar
- 1/2 cup canola oil or unflavored oil of choice
- 2 large eggs
- 1 tsp vanilla extracts
- 1 and 1/2 cup whole milk or milk of choice
- 1 cup chococlate chips
Buttercream:
- 3 sticks or buttercream
- 1 and 1/2 cups natural cocoa powder sift
- 1 and 1/2 cup Powdered sugar sift
- 1 tsp salt
- 1 tbsp heavy cream
Instructions
- Preheat the own to 350°F or 180°C and butter+flour two 9in round cake pans.
- In a small bowl, combine, sift, and whisk the flour, baking soda, baking powder, salt, cocoa, and expresso powder. Set aside.
- In a large bowl, whip the eggs for a minute. Add the sugar, oil, and vanilla. Whip until fully combined. Add the drys and milk into the wets and stir with a spatula until fully combined.
- Evenly pour the batter between the 2 pans and bake for 25-27 minutes until a toothpick inserted comes out clean.
- Once the cake is done baking, cool on a cooling rack until it is no longer hot.
- While the cake is cooling, whip your butter until light and fluffy. Add in your sifted cocoa and powdered sugar. Whisk in your heavy cream, and set adside once it is creamy and smooth.
- Once the cakes are cooled, evenly spread 1/2 of the buttercream on one of the cakes. Place the other cake on top with the down side facing up (to insure that it is flat). Cover the rest of the cake with buttercream until it is smoothed. Cover with fruits or chocolates as desired. Enjoy!
- Store in the refrigerator in an air tight container for up to a week.
Notes
- This also totally works in a bundt pan, just increase the baking time to 40 minutes.
- This chocolate cake can yield 2-3 dozens cupcakes.
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Adapted From Sally’s Baking Addiction
