Description

This Triple Chocolate Cake is an indulgent, moist, and rich chocolate layer cake made with a blend of cocoa powder, espresso, and strong coffee for depth of flavor. It features fluffy, tender chocolate cake layers topped with a creamy, luscious chocolate buttercream frosting, and optionally decorated with semi-sweet chocolate chips. Perfect for chocolate lovers seeking an elegant dessert for special occasions or everyday celebrations.

Ingredients

Scale

Cake Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Buttercream Frosting Ingredients

1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Optional Decoration

Semi-sweet chocolate chips

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds and grease the paper. This helps the cakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
Combine Wet Ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix again until fully incorporated.
Make Batter: Pour the wet ingredients into the dry ingredients, then add the hot freshly brewed coffee. Whisk or beat on low speed until the batter is smooth and fully combined. The batter will be thin, which is expected.
Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. Be cautious not to overbake. Once done, remove from the oven and cool completely in the pans on a wire rack.
Prepare Buttercream Frosting: Beat the softened butter on medium speed with a mixer fitted with a paddle attachment until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high and beat for 1 minute. Adjust consistency by adding more confectioners’ sugar/cocoa powder if too thin or additional cream if too thick. Taste and add a pinch more salt if needed.
Level the Cakes: If the cake tops are domed, use a serrated knife to slice off the tops to create flat surfaces for easier frosting and stacking. Discard or crumble the trimmed cake pieces.
Assemble and Frost: Place one cake layer on a serving plate or cake stand. Evenly spread frosting over the top. Add the second layer and use the remaining frosting to cover the top and sides completely. Smooth the frosting with an icing spatula and bench scraper for a polished look. Optionally, garnish with semi-sweet chocolate chips.
Chill to Set: Refrigerate the assembled cake uncovered for at least 30-60 minutes to set the frosting before slicing. The cake can be served chilled or at room temperature.
Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Use a cake carrier if transporting.

Notes

Espresso powder enhances the chocolate flavor but is optional and can be omitted.
The cake batter is thin, which is normal due to the coffee and oil content.
Sinking centers after baking are normal with cocoa powder-based cakes due to moisture content.
Use room temperature ingredients for better mixing and texture.
Adjust frosting consistency as needed by adding more powdered sugar or heavy cream.
Refrigerating the cake before slicing helps achieve cleaner slices.
This cake can be served chilled or at room temperature, depending on your preference.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 460
Sugar: Forty-five grams
Sodium: 330 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: triple chocolate cake, chocolate layer cake, chocolate buttercream, chocolate dessert, easy chocolate cake recipe