Why does this recipe specify natural cocoa rather than Dutch-process?

Natural cocoa powder is acidic and reacts with the baking soda in this recipe to produce carbon dioxide bubbles that lift the cake and create its characteristically tender and slightly spongy crumb. It also reacts with the baking soda to produce the reddish tint of a classic Devil's Food cake which comes from the natural anthocyanins in cocoa reacting with the alkaline baking soda. Dutch-process cocoa is alkaline and does not produce this reaction, resulting in a different lift, texture, and color in the finished cake.

Can I make this as a three-layer cake?

Yes. Divide the same batter among three 8-inch or 9-inch pans and bake for 22 to 25 minutes. The frosting quantity in this recipe is sufficient for three layers. For an even more generously frosted three-layer cake, increase each frosting ingredient by 50%.

How long does this cake stay moist?

This cake stays beautifully and durably moist for up to 5 days in the refrigerator because it is made with vegetable oil rather than butter as the primary fat. Oil remains liquid at room temperature and cold temperatures, preventing the cake crumb from firming and drying out the way a butter-based cake would over the same storage period. It is one of the most make-ahead friendly layer cakes imaginable.

Triple Chocolate Cake Easy Moist Devil's Food Buttercream Recipe

Name: Triple Chocolate Cake The Most Moist and Deeply Chocolatey Cake You Will Ever Bake
Prep time: 30 min
Cook time: 26 min
Total time: PT-497484H58M51S
Cuisine: American
Ingredients: 1 3/4 cups All-Purpose Flour spooned and leveled; 3/4 cup Unsweetened Natural Cocoa Powder; 1 3/4 cups Granulated Sugar; 2 tsp Baking Soda; 1 tsp Baking Powder; 1 tsp Salt; 2 tsp Espresso Powder optional; 1/2 cup Vegetable Oil; 2 large Eggs room temperature; 2 tsp Pure Vanilla Extract; 1 cup Buttermilk room temperature; 1 cup Freshly Brewed Strong Hot Coffee; 1 1/4 cups Unsalted Butter softened for buttercream; 3 1/2 cups Confectioners Sugar; 3/4 cup Unsweetened Cocoa Powder for buttercream; 3 to 5 tbsp Heavy Cream room temperature; 1/4 tsp Salt for buttercream; 1 tsp Pure Vanilla Extract for buttercream; Semi-Sweet Chocolate Chips for decoration

Description

The most moist and deeply chocolatey Triple Chocolate Cake made with a Devil’s Food style natural cocoa layer cake with buttermilk and hot coffee frosted with silky chocolate buttercream and finished with chocolate chips pressed into the frosting for three distinct layers of pure chocolate indulgence in every single slice.

Ingredients

Scale

1 3/4 cups All-Purpose Flour spooned and leveled

3/4 cup Unsweetened Natural Cocoa Powder

1 3/4 cups Granulated Sugar

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

2 tsp Espresso Powder optional

1/2 cup Vegetable Oil

2 large Eggs room temperature

2 tsp Pure Vanilla Extract

1 cup Buttermilk room temperature

1 cup Freshly Brewed Strong Hot Coffee

1 1/4 cups Unsalted Butter softened for buttercream

3 1/2 cups Confectioners Sugar

3/4 cup Unsweetened Cocoa Powder for buttercream

3 to 5 tbsp Heavy Cream room temperature

1/4 tsp Salt for buttercream

1 tsp Pure Vanilla Extract for buttercream

Semi-Sweet Chocolate Chips for decoration

Instructions

1. Preheat oven to 350°F. Grease two 9-inch pans. Line with parchment. Grease parchment.

2. Whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl.

3. Mix oil, eggs, and vanilla until combined. Add buttermilk and mix.

4. Pour wet into dry. Add hot coffee. Whisk on low until fully combined. Batter will be thin.

5. Divide evenly between pans.

6. Bake 23 to 26 minutes until toothpick comes out clean. Cool completely in pans.

7. Beat butter 2 minutes until creamy.

8. Add confectioners sugar, cocoa, 3 tbsp cream, salt, and vanilla. Beat on low 30 seconds then high for 1 full minute.

9. Adjust consistency with more cream or sugar as needed.

10. Level cake tops with serrated knife if domed.

11. Place first layer on stand. Frost top evenly. Stack second layer. Frost top and sides.

12. Press chocolate chips into sides and top.

13. Refrigerate uncovered 30 to 60 minutes before slicing.

Prep Time: 30 minutes
Cook Time: 26 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 590
Sugar: 62g
Sodium: 420mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 74g
Fiber: 4g
Protein: 6g
Cholesterol: 85mg

Keywords: triple chocolate cake, best chocolate layer cake recipe, devil's food chocolate cake, moist chocolate birthday cake