Description

This Triple Chocolate Cake is a luscious, moist chocolate cake layered and frosted with rich chocolate buttercream. Combining unsweetened cocoa, espresso powder, and real coffee in the batter intensifies the chocolate flavor, while the velvety chocolate buttercream frosting adds a decadent finish. Perfect for chocolate lovers seeking a show-stopping dessert that balances deep chocolate richness with a tender crumb.

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 for decoration: semi-sweet chocolate chips

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper rounds, and grease the parchment paper. This ensures easy release of the cakes after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
Combine Wet Ingredients: Using a handheld mixer or stand mixer fitted with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract on medium-high speed until well combined. Add the buttermilk and mix again until fully incorporated.
Make Cake Batter: Pour the wet ingredients into the dry ingredients. Add the hot coffee and gently whisk or beat on low speed until the batter is completely combined. Note that the batter will be thin.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. The cakes may sink slightly in the center after cooling, which is normal.
Cool Cakes: Remove cakes from the oven and place on a wire rack. Allow them to cool completely in the pans.
Make the Buttercream: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust consistency by adding more confectioners’ sugar or cocoa powder if too thin, or more cream if too thick. Taste and add a pinch of salt if needed.
Level the Cakes: If the cooled cakes have domed tops, use a serrated knife to level them by cutting a thin layer off to create flat surfaces. Discard or crumble the trimmed layers.
Assemble and Frost: Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Smooth with an icing spatula and bench scraper. Garnish with semi-sweet chocolate chips if desired.
Chill Before Serving: Refrigerate the cake uncovered for at least 30-60 minutes to set the shape before slicing. The cake can be served at room temperature or chilled.
Store Leftovers: Cover any leftover cake tightly and store in the refrigerator for up to 5 days. Use a cake carrier for best storage and transport.

Notes

If you do not have espresso powder, you can omit it but it helps enhance the chocolate flavor.
Coffee can be regular or decaf; both work well to deepen chocolate taste.
The thin batter is normal and will produce a moist cake.
For vegan adaptation, substitute eggs with flax eggs and use non-dairy milk and butter alternatives, though the recipe will differ slightly.
Allow the cake to come to room temperature if served chilled for best flavor and texture.
Use parchment paper rounds to easily remove cakes and prevent sticking.
Leveling the cake layers makes for a more professional finish when frosting.
You can adjust frosting thickness by controlling the amount of cream or sugar used.
Store leftovers in an airtight container or cake carrier to keep fresh.

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480
Sugar: 38g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg

Keywords: triple chocolate cake, chocolate cake, chocolate buttercream, moist chocolate cake, espresso powder cake