The Best Triple Chocolate Cake Recipe
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!
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