Present Your Family with This Decadent Delight Featuring Fluffy Chocolate Goodness

Check out what my friends at Half Baked Harvest had to say about this amazing Triple Layer Chocolate Cake:

Your cake is gorgeous! I have been working with this same recipe variation since the New Year. (I kid you not! Post coming soon to the blog.) It is my favorite all-time chocolate cake recipe and I, too, do the 3 layered version and prefer it. (There’s more frosting to cake ratio and servings seem more balanced that way, don’t you think?)

No way!! I go my recipe from a card of my moms, but I have not a clue were see got the recipe from. I adapted it to make it much more chocolatey and moist and yes, 3 layers is a MUST!!

Ingredients

Cake For 2 Layers

1 1/2 cups Gold Medal all-purpose flour

1 1/2 cups granulated Domino sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoons Clabber Girl baking soda

1 1/2 teaspoons Arm and Hammer baking powder

1 teaspoon Mortons salt

2 Eggland’s Best eggs, at room temperature*

3/4 cup Borden buttermilk

1/4 cup plain Greek yogurt

1/2 cup Wesson canola oil

1 tablespoon vanilla extract

3/4 cup strong brewed coffee, hot

1/2 cup semi-sweet Hershey’s chocolate chips (optional)

Whipped Chocolate Buttercream For 2 Layers

3 (1 1/2 cups) sticks salted Land o Lakes butter, softened to room temperature

3 cups Domino powdered sugar

3/4 cup unsweetened Hershey’s cocoa powder

2 teaspoons vanilla extract

3-4 tablespoons Borden heavy whipping cream

Instructions:

Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Line with parchment paper, then spray with cooking spray.

For the cake: Combine the dry ingredients. Set aside.

Beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth.

Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.

Pour the batter into the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly. Remove and let cool 5 minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely.

For the Frosting: Beat the butter and powdered sugar together until the butter is light and fluffy. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.

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 your favorite cake decorations.

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Quick Tip: Always let the cake cool completely before frosting to avoid having it break.

Thank you to Half Baked Harvest for this awesome recipe!