#Triple #Chocolate #Cake

#Triple #Chocolate #Cake

Prep Time: 30 minutes 

Cook Time: 25 minutes 

Total Time: 4 hours 

Yield: serves 12

Description

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
• 3/4 cup (65g) 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*
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk*
• 1 cup (240ml) freshly brewed strong hot coffee*
• Chocolate Buttercream
• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3–4 cups (360-480g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk)
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
5. Make the buttercream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)
6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
2. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired for extra frosting, use the frosting recipe from my Piñata Cake.
3. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (If desired, see dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
4. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. You can see that in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a sturdier crumb.
5. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
6. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
7. 9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.
8. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! You can also use this cake batter for 2-3 dozen cupcakes. Same baking instructions as my chocolate cupcakes.

Recipe adapted from Ina Garten

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Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

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