Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

A double layer homemade devil's food chocolate cake with milk chocolate frosting and chocolate chips on top. Serves 12. Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

Ingredients

Devil's Food Chocolate Layer Cake
• 1 and 3/4 cups all-purpose flour
• 1 and 3/4 cup granulated sugar
• 3/4 cup unsweetened cocoa powder (not dutch processed)
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk*
• 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
• 2 large eggs, at room temperature*
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee
Milk Chocolate Frosting
• 1.25 cups (2.5 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 3-5 Tablespoons heavy cream (or half-and-half)
• 1 teaspoon vanilla extract
• 1/2 - 3/4 teaspoon salt (to taste)
• 15 oz (1.5 bags) chocolate chips, optional

Instructions

1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a handheld or stand mixer, combine the buttermilk, oil, room temperature eggs, and vanilla in a large bowl. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
5. For the frosting: Cream the butter with a hand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 3 cups of powdered sugar and 3/4 cup of cocoa powder. Mix on low. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Add at least 1/2 teaspoon of salt. Taste the frosting and add more salt if the frosting is too sweet. Add more cocoa powder if the frosting is not chocolate-y enough. Frosting recipe is forgiving. Add more/less of each ingredient to obtain the consistency and taste you desire.
6. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.

Notes

*Buttermilk is required for this recipe. You may make your own buttermilk at home 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 homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

Cake adapted from Ina GartenFrosting by sallysbakingaddiction.com

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