introduction

This cake has three thin, moist layers of dark cake and soft chocolate frost. It looks rich and tastes deep. You can make it for a party or a slow night at home. For a close idea on rich cakes, see the best double chocolate cake guide for more ways to build deep chocolate taste.

why make this recipe

You make this cake when you want a bold chocolate cake that feeds many. It uses basic things you likely have at home. It gives a large, tall cake that looks nice on a plate. If you like cake with banana mix, check the chocolate banana cake tips for a similar sweet idea.

how to make Triple-Layer Chocolate Cake

You mix dry things, then add wet things, then add hot water. You bake the mix in three pans, cool the cakes, and then put frosting between each layer. The cake takes time, but the steps stay simple and clear. For a small change to cake roll style, see the chocolate cake roll method.

Ingredients :

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
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting:

1 1/2 cups unsalted butter, room temp
4 cups powdered sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup heavy cream

Directions :

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
Carefully stir in boiling water until the batter is smooth.
Divide the batter evenly among the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, beat the butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with the heavy cream. Mix in vanilla extract.
Once the cakes are cool, layer them with frosting between each layer and cover the top and sides of the cake with the remaining frosting.
Slice, serve, and enjoy your rich triple-layer chocolate cake!

how to serve Triple-Layer Chocolate Cake

Cut the cake with a sharp knife. Serve each slice with a fork. You can add fresh berries or a small pour of warm cream. For more filling and cream ideas, read the rich creamy filling ideas to pair with your slice.

how to store Triple-Layer Chocolate Cake

Cover the cake with a cake dome or wrap it in plastic wrap. Keep it in the fridge for up to 4 days. For a short time, you can leave one slice on the counter in a plate for one day if your room is cool. To freeze, wrap slices or the full cake tight in plastic and then in foil; freeze up to 2 months.

tips to make Triple-Layer Chocolate Cake

Use room temperature eggs and butter for even mix.
Mix the batter until it is smooth but do not over mix.
Pour the boiling water slowly and stir with care.
Let the cakes cool well before you frost them to avoid a soft frosting.
Warm the knife under hot water and wipe it dry for a clean slice.
For more small steps and tricks you can use, see these cake roll tricks.

variation (if any)

Add 1 teaspoon of instant coffee to the batter for a deeper chocolate note.
Fold in 1 cup of chopped nuts for a light crunch.
Use a ganache on top instead of buttercream for a shiny finish.
Add a layer of jam or fruit between the layers for a fresh note.

FAQs (minimum three FAQ)

Q: Can I bake this as two large pans instead of three?
A: Yes. Bake in two pans, but the bake time may rise by 5 to 10 minutes. Test with a toothpick.

Q: Can I use low-fat milk or a milk substitute?
A: You can. Use the same amount. The cake may be a bit less rich.

Q: How do I make the frosting less sweet?
A: Cut the powdered sugar by 1/2 cup and add a bit more cocoa or a pinch of salt. Taste as you go.

Q: Can I make the cake a day ahead?
A: Yes. Bake and cool the layers one day before. Wrap them and keep in the fridge. Frost the next day.

Q: Can I freeze the whole cake?
A: Yes. Chill the frosted cake well, then wrap tight in plastic and foil. Thaw in the fridge before you serve.