Indulge in This Easy Triple-layer Chocolate Cake Recipe
Recipe Overview
Chocolate lovers, rejoice! This easy Triple-layer chocolate cake recipe is your ultimate dessert that combines rich flavors and indulgent textures, leaving you and your guests craving for more. Originating from classic baking traditions, this magnificent cake features three moist layers of deep, rich chocolate, perfectly balanced with creamy chocolate frosting. Whether it’s for a birthday celebration or an elegant dinner party, this homemade Three-layer chocolate cake from scratch will undoubtedly be the highlight of any occasion.
You’ll relish every bite with its luscious taste enriched with top-quality cocoa. Plus, if you’re following a vegan diet, don’t shy away! This recipe can easily be adapted into a vegan Triple-layer chocolate cake without sacrificing flavor. With a prep time of just 30 minutes, a cook time of 25 minutes, and a total time of approximately 1 hour, you’ll find that making a stunning showstopper is absolutely achievable. This recipe serves around 12 slices, making it perfect for gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (or flax eggs for vegan option)
- 1 cup whole milk (or almond milk for dairy-free option)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Frosting
- 1 cup unsalted butter (or vegan butter)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or coconut cream for vegan option)
Equipment List
- 3 (8-inch) round cake pans
- Baking spray or parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Sifting sieve
- Measuring cups and spoons
- Offset spatula or butter knife
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the three 8-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Combine Wet Ingredients: In a separate bowl, combine the eggs (or flax eggs), milk (or dairy-free milk), vegetable oil, and vanilla extract. Mix well.
- Incorporate Wet into Dry: Gradually add the wet ingredients into the dry ingredients while mixing. Beat on medium speed until just combined.
- Add Boiling Water: Carefully stir in the boiling water, allowing the batter to thin out. This step enhances the moisture and richness of the batter.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Making the Chocolate Frosting
- Beat the Butter: In a large mixing bowl, beat the softened butter on high speed until creamy and pale in color, about 2 minutes.
- Add Cocoa and Sugar: Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a sugar cloud. Stir until combined.
- Incorporate Cream and Vanilla: Add the heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until smooth and fluffy. If it’s too stiff, add more cream, one tablespoon at a time until desired consistency is reached.
Assemble the Cake
- Layering: Place the first layer of the chocolate cake on a cake stand or plate. Evenly spread a layer of frosting on top.
- Repeat: Place the second cake layer on top and repeat the frosting process. Add the final layer of cake on top.
- Frost the Sides: Once all layers are stacked, apply a thin “crumb coat” layer of frosting around the entire cake to seal in crumbs. Refrigerate for about 30 minutes to set.
- Final Frosting: After chilling, apply a generous layer of frosting on the top and sides of the cake using an offset spatula for a smooth finish.
Special Notes
- Storage: Store the cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
- Reheating: If you prefer your cake warm, simply microwave a slice for about 10-15 seconds.
- Make Ahead: The cake layers can be made a day in advance. Frost on the day of serving for less hassle.
- Troubleshooting: If your frosting is too thick, simply add 1-2 tablespoons of milk or cream until reaching the desired spreadable consistency.
Variations and Customizations
To cater to various dietary restrictions, you can opt for gluten-free flour or an egg replacement to create a gluten-free and vegan Triple-layer chocolate cake. Additionally, consider incorporating chocolate chips into the batter for an added chocolatey surprise! For flavor variations, you can add instant coffee granules to enhance the chocolate flavor or fresh fruit like raspberries between layers for a refreshing twist.
Nutritional Information (Per Serving)
This information is approximate and can vary based on specific ingredients used:
- Calories: 450
- Protein: 4g
- Fat: 22g
- Carbohydrates: 60g
- Fiber: 2g
Engaging Visual Details
Imagine slicing into this beautifully layered chocolate cake, revealing deep, rich chocolate layers, all enveloped in a velvety chocolate frosting that glistens under the light. The aroma of baking cocoa wafts through your kitchen, enticing everyone nearby. Share photos or videos of each stage, from the mixing bowl full of the silky batter to the completed cake adorned with your decorative touches.
Conclusion
There you have it—a delectable Triple-layer chocolate cake that combines sweetness and richness in perfect harmony. We hope you give this recipe a try and experience the joy of creating something truly special from scratch. Don’t forget to leave a comment below if you tried this recipe or to share your version on Instagram and tag us with MyDeliciousDish. Happy baking!
