Extra MOIST Triple Chocolate Cake Recipe
This triple chocolate cake is so moist and delicious it's a chocolate lover's dream! It's topped with a perfectly sweetened chocolate buttercream and chocolate curls.
When I was younger my mother would always buy the Betty Crocker cake mixes for us to make at home. We didn't have anything luxurious to mix the cake batter with, so I remember my mother just using her hands to mix the batter until all the ingredients were combined.
But then one day I told myself that I was finally going to make a super moist chocolate cake from scratch! I'll honestly tell you I tried and tried and somehow the cake always turned out rubbery. I don't think we had the proper ingredients at home to make chocolate cake. Anyways with this challenge and many years later I'm proud to say this is the best triple chocolate cake!
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Ingredients used for this Triple Chocolate Cake
- Cocoa powder: I used Rodelle cocoa powder in this recipe and I typically also like to use Cacao Barry they are Dutch processed cocoa powders. If you choose to use a natural cocoa powder like Hersheys and Nestle the flavors will not be the same.
- Sugars: My recipe calls for two different types of sugar in this recipe because the brown sugar adds a depth and texture to the cake.
- Buttermilk: If you don't have buttermilk on hand simply take a cup of preferably whole milk take a tablespoon out and add a tablespoon of vinegar and let it sit for 5 to 10 minutes.
- Coffee: Coffee enhances the chocolate flavor so even if you don't necessarily love coffee, you won't be able to taste it.
Chocolate Cake FAQS:
Can I make this into cupcakes?
Yes! I would bake them at 350 for 12 to 15 minutes. You should be able to make 24 cupcakes.
Can I change the chocolate in the buttercream?
I originally used semisweet when I first tested out this recipe. The second time around I used dark with a mix of 72% of dark chocolate and it was the perfect ratio sweetness ratio. So definitely feel free to use chocolate of choice.
Can I bake the layers in advance?
Yes! Bake them in advance and wrap them well. Leave them at room temperature for up to 2 days or freeze after the layers cool to ensure they stay extra moist!
Can I substitute the brown sugar for regular granulated sugar?
You can but I wouldn't recommend it. The brown sugar gives the chocolate cake a depth of flavor and moisture from the molasses.
Can I substitute the melted butter with extra oil?
I haven't tried but I don't see a problem, it may lack flavor because butter has better flavor than oil.
How do I store the Triple chocolate cake?
The frosting requires refrigeration because of the cream cheese in the recipe. I suggest refrigerating the entire cake and then letting it sit out at room temperature before enjoying.
Extra Moist Triple Chocolate Cake Recipe
Ingredients
Chocolate cake layers
- 1 ¾ cup all purpose flour
- 1 cup dutch processed cocoa powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ¾ cup brown sugar
- 1 cup buttermilk
- 2 eggs
- ⅔ cup oil
- 1 teaspoon vanilla
- 1 cup hot coffee
- 4 tablespoon butter melted
Chocolate buttercream
- 2 sticks butter softened
- 2 oz cream cheese softened
- ¼ cup heavy cream
- ½ cup chopped chocolate see notes below
- 2 ½ cup powder sugar sifted
- ½ cup dutch process cocoa powder sifted
- 1 teaspoon vanilla extract
Decorations
- ½ cup chocolate curls
Instructions
- Preheat Oven to 350℉
- In a large bowl add in all the dry ingredients and sift.
- Add in both sugars and whisk, there may be leftover brown sugar clumps and that's perfectly okay.
- Add in eggs, oil, vanilla, and buttermilk.
- Mix all the ingredients until thoroughly mixed, remembering to scrape the sides and the bottom.
- Pour in the hot coffee and melted butter and mix.
- Separate the batter into 2 greased and parchment lined 8in cake pans and bake for 22-24 minutes. Not all ovens bake at the same time so start checking after 20 minutes and then gradually add 4 or 2 minutes until the cakes are done. Once the cakes are finished baking take them out and allow them to cool.
Chocolate Buttercream
- In a small microwaveable bowl place the chopped chocolate in and add in the heavy cream. Microwave for 45 seconds. Once the timer is done cover the top with saran wrap or a lid to allow the heat to circulate inside. Let it sit for 5 minutes and then mix. This mixture should be smooth and shiny.
- In a stand mixer place the cream cheese in the bowl and mix until soft. Add the butter and whip for 4 minutes on medium, scraping the sides making sure the cream cheese and butter are fully incorporated.
- Add in the cooled chocolate mixture and mix until combined. And then add in the sifted cocoa powder and powder sugar and vanilla. Turn the mixer on low and once everything has been incorporated mix on medium high for 5 minutes.
- Once the cakes are cooled frost and enjoy the cake.
Notes
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