Triple Layer Chocolate Cake
Super moist and tasty chocolate cake. This will be your go-to chocolate cake recipe.
Servings: 12
Ingredients
- 1 3/4 c. plus 2 tbsp. all-purpose flour
- 1 3/4 c. Granulated Sugar
- 3/4 c. Dark Cocoa Powder
- 1 1/2 tsp. Baking Powder
- 1 1/2 tsp. Baking Soda
- 1 c. Buttermilk, room temperature
- 1/2 c. Canola Oil or Vegetable Oil
- 1/2 c. Espresso Instant Coffee, follow brewing instructions on package
- 1 tbsp. Vanilla Extract
- 3 Eggs, room temperature
Frosting Ingredients
- 1 1/2 c. Unsalted Butter, room temperature
- 4 1/2 c. Confectioner's Sugar sifted
- 1 1/4 c. Cocoa Powder sifted
- 1 tbsp. Vanilla Extract
- 2 tbsp. Instant Expresso, room temperature follow brewing instructions
- 5 tbsp. Heavy whipping cream
- Pinch of Salt
Instructions
- Preheat oven to 350 degrees.
- Spray three 8-inch cake pans with nonstick cooking spray.
- Cut parchment paper to fit in each 8-inch cake pan.
- In a large bowl, whisk flour, sugar, baking soda and baking powder, set aside.
- In another bowl, combine buttermilk, oil, vanilla extract, cooled espresso and eggs.
- Combine dry ingredients to wet ingredients very carefully.
- Stir till combine, but do NOT over mix.
- Pour batter into the 3 prepared cake pans, distributing evenly.
- Bake for 20 minutes.
- Once the cake is done, remove from oven and place on wire rake to cool completely.
- Once the cake has completely cool, flip cake carefully on the serving platter you will be using to frost the cake. Peel parchment paper. I like to place a clean parchment paper around the edges of the cake so that when I am done frosting I just remove the paper for a clean look.
Frosting
- Using a mixer, cream butter for 4 minutes, scraping sides of the bowl.
- Add vanilla extract, cocoa powder, expresso, and a pinch of salt, mix on low for 1 minute.
- Increase speed to medium-high, mix for another 1 minute.
- Turn mixer off and carefully add confectioner sugar to the mixer.
- Mix on low till combined, about 1 minute till combined.
- Increase speed on medium-high for 5 minutes, turning off to scrape the bowl as needed.
- Turn off mixer and add heavy cream and mix for another 2 minutes on medium-high, the frosting should be light and fluffy.
- Now begin to frost each layer and cake completely.
- Design and enjoy!
Notes
The Espresso Instant Coffee I used was “Via Roma”. I used 1 rounded teaspoon in a 6 oz. cup. adding boiling water and stir. You may use any espresso coffee of your choice.
Make sure buttermilk, eggs, coffee and butter are all room temperature. Do not skip this step.
