Description

Indulge in the ultimate triple chocolate cake recipe featuring moist chocolate layers, rich chocolate buttercream frosting, and optional chocolate ganache. Perfect for birthdays, holidays, or any chocolate lover’s dream dessert. This 3-layer chocolate cake is rich, decadent, and bursting with deep chocolate flavor.

Ingredients

For the Chocolate Cake Layers:

2 cups all-purpose flour
2 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 cup unsweetened cocoa powder (Dutch-processed or natural)
2 cups granulated sugar
1 cup packed light brown sugar
1 cup buttermilk (room temperature)
1 cup hot water or hot brewed coffee
3/4 cup vegetable oil
3 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips or chopped dark chocolate (optional)

For the Chocolate Buttercream Frosting:

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup unsweetened cocoa powder
5 cups powdered sugar, sifted
1/2 cup heavy cream (more as needed)
2 tsp vanilla extract
Pinch of salt

For Decoration:

Chocolate chips
Piped swirls of frosting using a star tip
Optional: Chocolate ganache drizzle

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8- or 9-inch round pans with parchment.
Whisk flour, cocoa, baking soda, baking powder, salt, granulated and brown sugars.
In a separate bowl, mix buttermilk, eggs, vanilla, and oil. Combine with dry ingredients.
Stir in hot water or coffee. Fold in chocolate chips if using.
Divide into pans and bake 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
Make the Frosting:
Beat butter until creamy. Add cocoa and mix well.
Gradually beat in powdered sugar and cream until fluffy.
Stir in vanilla and salt. Adjust texture with more cream or sugar.
Assemble the Cake:
Level cake layers. Spread frosting between layers.
Apply a crumb coat, chill 15–30 minutes, then frost the cake fully.
Decorate with chocolate chips, piped swirls, and optional ganache drizzle.

Notes

Using hot brewed coffee deepens the chocolate flavor.
Frosting can be made a day in advance and stored in the fridge.
For best slicing, chill the cake slightly before serving.