Description
This Triple Chocolate Cake is a rich, moist, and decadent dessert with three layers of chocolatey goodness — a tender chocolate sponge, luscious chocolate buttercream, and melty chocolate chips in every bite. Perfect for birthdays, celebrations, or just when you’re craving something irresistibly indulgent.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually combine the dry ingredients with the wet, then add hot coffee and mix just until incorporated. Fold in chocolate chips.
- Divide the batter evenly into the prepared pans. Tap to remove air bubbles.
- Bake for 28–32 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to racks.
- Beat butter until fluffy. Add powdered sugar, cocoa powder, and a bit of milk until creamy and spreadable.
- Stack and frost the cooled cake layers. Garnish with chocolate chips or curls.
- Slice and serve at room temperature for the best flavor.
Notes
- Use parchment paper for easy release from pans.
- Room temperature ingredients blend better.
- Don’t skip the coffee — it boosts chocolate flavor without tasting like coffee.
- Chill cake before slicing for cleaner cuts.