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The Best Triple Chocolate Layer Cake

This Triple Chocolate Layer Cake is a chocolate lover's dream! Three rich layers with decadent cream cheese frosting await!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 12 servings

Ingredients

For the Cake:

  • 1 cup All-Purpose Flour
  • 2 cups Granulated Sugar
  • 2 cups Unsweetened Natural Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 cup Buttermilk shaken
  • ½ cup Canola or Vegetable Oil
  • 2 large Eggs at room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup Freshly Brewed Coffee warm but not too hot

For the Frosting:

  • 1 cup Unsalted Butter softened
  • 6 ounces Brick-Style Cream Cheese softened
  • 5 cups Confectioners Sugar
  • 4-5 tablespoons Heavy Cream for frosting consistency
  • 1 cup Mini Semi-Sweet Chocolate Chips for garnishing
  • ½ cup Melted Semi-Sweet Chocolate Chips optional for drizzling

Instructions

  • Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C).
  • Step 2: Prepare the Cake Pans. Grease your 9-inch cake pans and line the bottoms with parchment paper.
  • Step 3: Mix Dry Ingredients. Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • Step 4: Combine Wet Ingredients. Mix buttermilk, oil, eggs, and vanilla in another bowl using an electric mixer.
  • Step 5: Incorporate Coffee. Gradually add warm brewed coffee to the wet mixture until combined.
  • Step 6: Combine Wet and Dry Mixtures. Slowly pour the wet ingredients into the dry ingredients and mix until just combined.
  • Step 7: Bake the Cake. Divide the batter among the pans and bake for 30-35 minutes. Allow to cool.
  • Step 8: Prepare the Frosting. Beat butter and cream cheese until creamy, then add cocoa powder, vanilla, and sugar alternating with cream.
  • Step 9: Assemble the Cake. Layer the cakes with frosting in between and frost the top and sides.
  • Step 10: Garnish. Sprinkle mini chocolate chips on top and drizzle with melted chocolate if desired.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric Mixer
  • Spatula
  • 9-inch Cake Pans
  • Cooling rack

Notes

  • Store the cake at room temperature for up to 3 days if covered.
  • For longer storage, refrigerate for up to a week.
  • Freeze layers tightly wrapped for up to 3 months.