Triple Chocolate Layer Cake by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Triple Chocolate Layer Cake

posted in Food & Drink
02/17/2015
  • DEVIL'S FOOD CHOCOLATE LAYER CAKE
    1 and 3/4 cups (220g) all-purpose flour
    1 and 3/4 cup (350g) granulated sugar
    3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
    1 teaspoon baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    1 cup (240ml) buttermilk*
    1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
    2 large eggs, at room temperature*
    1 teaspoon vanilla extract
    1 cup (240ml) freshly brewed strong hot coffee

  • MILK CHOCOLATE FROSTING
    1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
    3-4 cups (360-480g) confectioners' sugar
    3/4 cup (65g) unsweetened cocoa powder
    3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
    1 teaspoon vanilla extract
    1/2 - 3/4 teaspoon salt (to taste)
    15 oz (1.5 bags) chocolate chips, optional

  • Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.
    For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

  • Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
    Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.

  • For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt.

  • lace 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 chocolate chips or as desired.
    Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

  • *Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

  • *Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

    *A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.

Comments

1
See all comments

Related Tips

59K Followers
Looks like you have an account already!
To manage/track your order and more, please input a password
Email:
See other sign in/up options
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Please enter your email
So we can send you the order confirmation & order related notifications.
See other login options
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back