Description

A rich and decadent Triple Chocolate Cake featuring moist chocolate layers infused with coffee and espresso powder, layered and frosted with silky chocolate buttercream. Perfect for chocolate lovers looking for a show-stopping dessert that’s both tender and intensely chocolatey.

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, for garnish

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, then grease the parchment paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside while you prepare the wet ingredients.
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 until fully blended.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Add the hot brewed coffee and whisk or mix on low speed until the batter is smooth and combined. The batter will be thin, which is expected for a moist chocolate cake.
Fill Pans and Bake: Divide the batter evenly between the prepared pans and bake for 23-26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool Cakes: Remove the pans from the oven and place them on a wire rack. Allow the cakes to cool completely in their pans before removing and frosting.
Make the Buttercream Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. 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 minute. Adjust consistency by adding more sugar or cream as needed. Taste and add more salt if desired.
Level the Cakes: If the cooled cakes have domed tops, slice off the top layer with a serrated knife to create even, flat layers.
Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Smooth with an icing spatula and bench scraper. Garnish with semi-sweet chocolate chips if desired.
Chill and Serve: Refrigerate the assembled cake uncovered for 30-60 minutes to allow the frosting to set. Serve chilled or at room temperature.
Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days, preferably in a cake carrier to maintain freshness and ease of transport.

Notes

Using parchment paper rounds in the cake pans prevents sticking and makes it easier to remove the cakes after baking.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Because cocoa powder is less structurally strong than flour, the cakes may slightly sink in the center after cooling—this is normal.
Adjust the buttercream consistency with additional powdered sugar or cream to get your preferred texture.
Cooling and chilling the cake before slicing helps with clean cuts and presentation.
The cake stays moist and flavorful for several days when properly stored in the refrigerator.

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: 37g
Sodium: 320mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

Keywords: Triple Chocolate Cake, chocolate cake, chocolate buttercream, coffee chocolate cake, rich chocolate dessert, layered cake