Triple Chocolate Layer Cake Recipe: A Chocolate Lover’s Dream

If you’re a chocolate lover, this cake is about to become your new favorite! With a super moist crumb and a fudgy yet light texture, this chocolate cake is everything you need to satisfy your sweet tooth. And, of course, we’re going all out with chocolate buttercream and chocolate chips for a triple dose of chocolatey goodness!

This recipe is versatile – you can make it as a layer cake, a sheet cake, or even as cupcakes. Just follow the instructions below, and let’s dive into the decadent chocolate world!

Devil’s Food Chocolate Cake… But Better!

This cake is essentially a mock-devil’s food cake with chocolate buttercream. If you’ve ever had a devil’s food cake—whether it’s from a box or at a restaurant—you’ll recognize the light, fluffy texture and rich, deep flavor, but this version is made entirely from scratch.

The reddish hue you see in the cake comes from the reaction between baking soda and natural cocoa powder. This is a classic feature of Devil’s Food cake, and it’s what makes it stand out from other chocolate cakes.

What Makes This Cake So Special?

• Super Moist: Thanks to the perfect combination of wet and dry ingredients.
• Soft & Velvety: The cake is soft with a delicate crumb that melts in your mouth.
• Deep Chocolate Flavor: The cake is rich and full of chocolatey goodness, just like a flourless chocolate cake.
• Frosted with Creamy Chocolate Buttercream: Because you can never have too much chocolate!

Key Ingredients for the Best Chocolate Cake

Every ingredient in this cake serves a purpose. Here’s why these specific ingredients are used:

• All-Purpose Flour: This is the backbone of your cake’s structure. Don’t use cake flour here, as it’s too fine for this recipe.
• Unsweetened Natural Cocoa Powder: For that deep, rich chocolate flavor. Don’t use Dutch-processed cocoa powder here, as the acidity in natural cocoa is important for the cake’s color and texture.
• Baking Soda & Baking Powder: These leavening agents help the cake rise and give it the soft, airy texture.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Espresso Powder: This is optional, but trust me, it enhances the chocolate flavor. It doesn’t make the cake taste like coffee, but it elevates the chocolate taste in a magical way.
• Oil: Cocoa powder can dry out a cake, so oil keeps the cake moist and soft.
• Eggs: You’ll need two room-temperature eggs to ensure a smooth, consistent batter.
• Buttermilk: Adds moisture and acidity, which help create a tender, soft cake.
• Vanilla Extract: Adds depth to the flavor.
• Hot Coffee or Water: Hot liquid helps bring out the flavor of the cocoa powder and dissolves any lumps in the batter. Coffee is preferred for a deeper flavor, but hot water works too (decaf coffee is fine!).

Simple, No-Mixer Cake Batter

One of the best parts about this recipe? You don’t need a mixer! Just whisk the dry ingredients in one bowl and the wet ingredients in another. Then, combine them, add the hot coffee, and give it a good whisk. The batter will be thin, but that’s exactly what you want. Pour the batter into two 9-inch cake pans (or adjust the size for different layers or a sheet cake).

Optional: Using Sour Cream

You can stick with the original recipe for a lighter, spongier cake. But if you prefer a slightly denser texture, you can swap some of the buttermilk and hot coffee with sour cream. Both versions are equally moist and delicious, so it’s really up to your preference!

Chocolate Buttercream Frosting

This chocolate buttercream takes the cake to a whole new level. It’s rich, creamy, and perfectly balanced. For this frosting, you’ll need:

• Unsalted Butter: The base of the frosting.
• Confectioners’ Sugar: Adds sweetness and structure.
• Unsweetened Cocoa Powder: For that deep chocolate flavor.
• Heavy Cream (or Milk): For a smooth and creamy texture.
• Vanilla Extract: Adds a lovely flavor balance.
• Salt: To keep the frosting from being overly sweet.

Mix it all together and you’ve got a luscious frosting that pairs perfectly with the moist, fudgy cake.

Assembling the Cake

Once the cake layers are baked and cooled, spread a thick layer of the chocolate buttercream between the layers, and then frost the top and sides of the cake. For an extra chocolate kick, sprinkle chocolate chips on top or press them into the frosting like we did.

Why Is It Called Triple Chocolate Layer Cake?

Even though this cake only has two layers, we call it a triple chocolate layer cake because of the three chocolate elements: the chocolate cake, chocolate buttercream, and chocolate chips. More chocolate, the better, right?

Tips for a Perfect Cake

• Don’t skip the hot coffee: It enhances the chocolate flavor.
• Room-temperature ingredients: Make sure your eggs, buttermilk, and other wet ingredients are at room temperature for the best texture.
• Monitor the baking time: Make sure you don’t overbake the cake, as it will affect the moist texture.
• Adjust the frosting: If you like extra frosting (like I do), use the larger amounts listed. Otherwise, use the original buttercream recipe for a thinner layer.

FAQs

Q: Can I make this cake in a single layer?
A: Yes! You can use the same recipe to make a single 9-inch round cake, or even cupcakes if you prefer.

Q: Do I have to use espresso powder?
A: While it’s optional, espresso powder really enhances the chocolate flavor without making the cake taste like coffee. If you don’t have it, you can leave it out or substitute it with an equal amount of instant coffee.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day or two ahead of time. Just store the layers tightly wrapped in plastic wrap at room temperature. Frost just before serving for the best texture.

Q: What if I don’t have buttermilk?
A: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for a few minutes before using.

Q: Can I use a different type of frosting?
A: Definitely! While this cake pairs perfectly with chocolate buttercream, you can also try vanilla buttercream or even a fruit-flavored frosting like strawberry buttercream for a different twist.

Conclusion: Chocolate Heaven in Every Bite

This chocolate cake is everything you’ve ever dreamed of: super moist, deeply chocolatey, and covered in silky chocolate buttercream. Whether you make it as a layer cake, a sheet cake, or even cupcakes, it’s a surefire hit for any occasion. Plus, with the option of using sour cream for a denser version, you can adjust it to suit your personal preference.

So grab your ingredients, preheat the oven, and get ready to indulge in this triple chocolate layer cake. Trust me, it’s going to be your new favorite dessert!