Triple Chocolate Cake

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line the bases with parchment rounds, then grease the parchment.
2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if using) in a large bowl. Set aside.
3. Beat the oil, eggs and vanilla on medium-high speed until combined. Add the buttermilk and mix until combined.
4. Pour the dry ingredients into the wet ones, add the hot coffee or water, then mix on low speed until the batter is completely smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 23–26 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool the cakes in their pans on a rack for 1 hour. Loosen the edges with a knife, turn out the cakes, peel off the parchment and cool completely on the rack.
8. Beat the butter on medium speed until creamy, about 2 minutes. Add the icing sugar, cocoa powder, 3 tablespoons of cream, vanilla and salt. Beat on low for 30 seconds, then on high for 1 full minute without over-whipping.
9. If the frosting is too thin, add 1/4 cup more icing sugar or cocoa powder; if too thick, add 1–2 more tablespoons of cream. Taste and add another pinch of salt if desired.
10. If the cakes are domed, slice a thin layer off the tops with a serrated knife to level them. Place one layer on the serving plate and spread with frosting. Top with the second layer and frost the top and sides.
11. Garnish with chocolate chips if desired.
12. Refrigerate the uncovered cake for at least 30–60 minutes before slicing. Serve at room temperature or chilled.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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