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Triple Chocolate Cake

Sophia
A rich, decadent triple chocolate cake with moist chocolate layers, creamy chocolate buttercream, and chocolate chips for the ultimate chocolate lover’s dream.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings 12
Calories 520 kcal

Ingredients
  

Chocolate Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 3/4 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp espresso powder optional
  • 1/2 cup vegetable oil or canola oil or melted coconut oil
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk room temperature
  • 1 cup hot coffee or hot water freshly brewed strong coffee preferred

Chocolate Buttercream

  • 1 1/4 cups unsalted butter softened
  • 3 1/2 cups confectioners’ sugar
  • 3/4 cup unsweetened cocoa powder natural or Dutch-process
  • 3-5 tbsp heavy cream or half-and-half or milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • Semi-sweet chocolate chips optional, for decoration

Equipment

  • Two 9-inch cake pans
  • Parchment paper
  • Large mixing bowls
  • Whisk or handheld/stand mixer
  • Measuring cups
  • Measuring spoons
  • Cooling rack
  • Large serrated knife
  • Icing spatula
  • Cake stand or serving plate

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
  • In another bowl, combine the oil, eggs, vanilla, and buttermilk.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Slowly pour in the hot coffee or water, mixing until the batter is smooth and thin.
  • Divide the batter evenly between the prepared pans.
  • Bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 1 hour, then transfer to a wire rack to cool completely.

Chocolate Buttercream

  • For the buttercream, beat the softened butter until creamy.
  • Add the confectioners’ sugar, cocoa powder, 3 tbsp heavy cream, vanilla, and salt. Beat until smooth, adjusting with more cream or sugar if needed.

Assembly

  • Level the cooled cakes if necessary.
  • Frost between the layers, then cover the top and sides with the remaining buttercream.
  • Garnish with chocolate chips if desired.
  • Refrigerate for 30–60 minutes before slicing for cleaner cuts.

Notes

Use high-quality cocoa powder for the best flavor. Room-temperature eggs and buttermilk help the batter mix evenly. Hot coffee intensifies the chocolate taste—don’t skip it!