Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe)
Triple Chocolate Cake has three decadent layers filled with sweet frosting and mini chocolate chips. This recipe takes just an hour to make!
Ingredients
- 3 cups granulated sugar
- 2 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup buttermilk at room temperature
- 4 large eggs at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon espresso powder
Frosting
- 1 1/2 cups unsalted butter at room temperature
- 6-7 cups powdered sugar plus more as needed
- 4 ounces cream cheese softened
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa
- 1/4 cup heavy cream
Garnish (optional)
- 1/2 cup mini chocolate chips divided, plus more as desired
Instructions
- Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. Line with parchment paper and set aside.
- In a microwave-safe bowl, stir together 1 cup of water and instant espresso powder. Microwave and bring to a boil for 30-40 seconds, while watching closely to make sure it doesn’t overflow. Set aside to cool.
- In the bowl of a standing mixer, place sugar, flour, cocoa, baking powder, baking soda, and salt on low speed until combined.
- Next, add buttermilk, eggs, oil, and vanilla extract. Mix together on medium speed until well combined and smooth (about 2-3 minutes). Stir in cooled espresso and mix until combined. Divide batter evenly into the 3 prepared baking pans.
- Bake for 30 to 35 minutes at 350°F or until a wooden toothpick inserted into the center comes out clean. Allow cakes to cool for about 10-15 minutes, and then turn them out onto wire cooling racks to cool completely.
- Once the cakes have cooled, frost them and enjoy!
Frosting
- In a large mixing bowl of a standing mixer (or you can use a hand mixer), beat together the softened butter and cream cheese until creamy and fluffy.
- Add in cocoa and vanilla and beat until combined. Alternate adding in powdered sugar(starting with a cup at a time) and heavy cream, mixing in between each ingredient. If the final consistency is too thick, add more cream. If it’s too thin, add more powdered sugar.
- To assemble the cake, place the first layer down on the serving plate. Add a smooth, even layer of frosting. Evenly top with 1/4 cup mini chocolate chips. Place the second cake layer on top and coat with another even layer of frosting. Evenly top with the remaining ¼ cup mini chocolate chips. Place the third cake layer on top. Cover the entire cake with an even layer of frosting. Top with mini chocolate chips or add additional decorating if desired.
- Chill in the refrigerator for one hour for easy slicing. Serve and enjoy!
Notes
Leftovers should be stored in the refrigerator (in an airtight container) since there is cream cheese in the frosting.
If stored properly, the cake will last 3-5 days in the refrigerator.
To freeze an entire cake, place it in the freezer until it hardens (about 1.5-2 hours). Then, tightly cover in plastic wrap and wrap again with aluminum foil. Freeze for up to 2-3 months. You can also freeze individual slices. Freeze each slice on a plate for about an hour. Then tightly cover in plastic wrap and again with foil. Thaw in the refrigerator when ready to eat.
You might be wondering why espresso powder is added to this cake recipe? Adding espresso powder with water makes the cake moist and gives it an incredible texture that melts in your mouth.
I don’t have espresso powder, can I use something else? You can substitute the espresso powder and water mixture for a cup of coffee.
Nutrition
Serving: 1 | Calories: 730cal | Carbohydrates: 111g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 426mg | Sugar: 86g | Fiber: 5g | Calcium: 85mg | Iron: 3mg