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Triple Chocolate Layer Cake

Triple Chocolate Layer Cake
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This triple chocolate layer cake is a rich dessert. It has three layers of chocolate cake, chocolate frosting, and chocolate shavings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate, shaved for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until just combined.
  4. Gradually add the hot coffee, mixing until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly among the prepared cake pans.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. To make the frosting, beat softened butter in a large bowl until creamy.
  9. Gradually add powdered sugar and 1/2 cup cocoa powder, beating until combined.
  10. Add milk and 1 teaspoon vanilla extract. Beat on high speed until light and fluffy.
  11. Once cakes are completely cool, place one layer on a serving plate. Spread with a generous amount of frosting.
  12. Top with the second cake layer, spread with frosting.
  13. Place the third cake layer on top and frost the top and sides of the cake.
  14. Garnish with chocolate shavings.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the cake batter, as this can lead to a dry cake.
  • Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • For extra richness, add a tablespoon of instant espresso powder to the coffee.
  • Leftover cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/triple-chocolate-layer-cake/