1. Can I make this cake without coffee?

Yes! You can substitute hot brewed coffee with hot water. The coffee enhances chocolate flavor but won’t affect texture if omitted.

2. How do I make this cake gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking flour. Make sure your cocoa and chocolate chips are certified gluten-free.

3. Can I freeze the frosted cake?

Absolutely. Wrap it tightly and freeze for up to a month. Let it thaw in the fridge overnight and bring to room temperature before serving.

4. What’s the best way to decorate it?

Mini chocolate chips, curls, ganache drips, or even edible gold dust—whatever matches your vibe. Press chips onto frosting for that signature triple chocolate look.

5. Can I use milk chocolate instead of dark?

Yes, but the cake will be sweeter and milder. For a balanced flavor, stick with semisweet or dark chocolate in the batter and frosting.

Triple Chocolate Cake Recipe

Description

Layers of rich, moist chocolate cake, silky chocolate buttercream, and a crunchy coat of mini chocolate chips make this triple chocolate cake an irresistible dessert masterpiece.

Ingredients

Scale

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (sifted)
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup semisweet chocolate chips (Guittard or Ghirardelli)
½ cup hot brewed coffee (or hot water)
1 cup salted butter, softened
3½ cups powdered sugar (sifted)
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
6 oz melted semisweet chocolate
2–4 tbsp heavy cream
Mini chocolate chips (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper and dust with flour or cocoa powder.
Melt 1 cup semisweet chocolate chips with ½ cup hot brewed coffee. Stir until smooth and set aside to cool slightly.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, oil, and vanilla extract. Stir in the melted chocolate-coffee mixture.
Gradually mix dry ingredients into wet, stirring just until combined.
Divide batter into pans, tap to release air bubbles, and bake (25–30 min for 8-inch or 33–35 min for 6-inch pans).
Cool for 10 minutes, then turn out onto wire racks to cool completely. Wrap and chill layers if desired before frosting.
To make frosting: Beat butter until creamy. Add powdered sugar and cocoa, mixing on low then medium speed. Add melted chocolate, vanilla, and cream until mousse-like texture is reached.
Assemble cake: Level layers, frost between and over them, apply a crumb coat, chill 20 min, then finish with a smooth final coat.
Decorate with mini chocolate chips on sides and top, or add chocolate curls or ganache for flair.

Notes

For best results, use high-quality chocolate and sift dry ingredients. Cake layers can be frozen before frosting to ease assembly. Adjust baking time based on pan size.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 42g
Sodium: 310mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 6g
Cholesterol: 85mg