The BEST Triple Chocolate Layer Cake

Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.

I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.

Kitchen Aid’s Precision Press has an integrated timer and scale that makes it simple to measure brew time and the precise ratio of coffee grounds to water all within the carafe to achieve a full flavored and full bodied French Press brew.

Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.

The perfect topping to this chocolate cake!

  • The Best Chocolate Cake
  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup canola oill
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee
  • Chocolate Buttercream Frosting
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ - 4 cups confectioners sugar
  • 2-4 tablespoons milk, as needed
  • 1 teaspoon vanilla extract

  1. The Best Chocolate Cake;
  2. Preheat oven to 350 degrees.
  3. Butter & flour two 9 inch round cake pans.
  4. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
  5. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  6. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  7. Pour in the hot coffee (Batter will be thin)
  8. Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely before frosting.
  10. Store at room temperature in an airtight container for up to 3 days!
  11. Chocolate Buttercream Frosting;
  12. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  13. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  14. Set aside until you are ready to frost the cake.

For The Full Instructions, Please Visit The Full Recipes:

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