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–+ servings
Triple chocolate cake on a white cake platter.

40+ Cake Recipes: Chocolate Cake & More

Rich and delish
This cake is perfect for any occasion for chocolate lovers like birthdays, anniversaries, parties, holidays, etc.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 672 kcal

Ingredients
 
 

For the cake:

  • 3 cups Flour
  • ½ cup Cocoa powder
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 cups Granulated sugar
  • 3 Eggs
  • ¾ cup Vegetable oil
  • 1 cup Buttermilk
  • 1 cup Coffee hot
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract

For the chocolate frosting:

  • 450 g Butter
  • 2 ⅔ cups Powder sugar
  • ⅔ cup Cocoa powder
  • 2 teaspoon Vanilla extract
  • 130 g Semisweet chocolate melted and cooled

For the chocolate whipped cream:

  • 1 cup Heavy cream
  • ¼ cup Cocoa powder
  • 1 teaspoon Vanilla extract
  • ⅓ cup Powder sugar

For the chocolate ganache:

  • 100 g Dark chocolate or semisweet
  • 100 g Heavy cream

Instructions
 

For the cake:

  • Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.
  • Into a big bowl, add the flour, sugar, cocoa powder, baking powder, and baking soda. Mix well with a whisk until combined.
  • Add the eggs, oil, vanilla extract, and buttermilk. Mix well until combined.
  • Add the kosher salt and the hot coffee, mix well until the batter is smooth.
  • Divide the mixture into three 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.

For the frosting:

  • Make the chocolate frosting: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add half of the powder sugar and the cocoa powder and carefully mix until combined.
  • Add the other half of the powder sugar and mix until smooth.
  • Melt dark chocolate or semisweet chocolate and let it cool completely to room temperature.
  • Add the melted chocolate to the mixture and mix until well combined and smooth.

Make the chocolate ganache:

  • Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
  • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Make the chocolate whipped cream:

  • In a cold big mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the sugar and vanilla.
  • Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.

Assembly

  • Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
  • Top the first cake layer with ⅓ of the buttercream and spread an even layer using a spatula. Repeat with the second cake layer, and top it with the third cake layer.
  • Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat)
  • Remove the cake from the freezer and frost it with the remaining frosting and place it in the freezer for another 10 minutes to set.
  • Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
  • Make dollops of the chocolate whipped cream around the edges of the cake. We used a 1M piping tip.

Notes

  • Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Be patient! I know it’s extremely tempting to frost these cakes as they are pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
  •  

Nutrition

Calories: 672kcalCarbohydrates: 79gProtein: 7gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 413mgPotassium: 299mgFiber: 5gSugar: 31gVitamin A: 1089IUVitamin C: 0.1mgCalcium: 96mgIron: 4mg
Keyword triple chocolate cake, triple layer chocolate cake
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