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Moist Chocolate Layer Cake

Featured in Irresistible Sweet Treats.

This moist chocolate cake, made with buttermilk and coffee, is layered with creamy chocolate frosting. Ideal for celebrations.

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Updated on Tue, 15 Apr 2025 20:54:21 GMT
A white plate holding a slice of chocolate cake with creamy frosting and chocolate chips on top. Pin it
A white plate holding a slice of chocolate cake with creamy frosting and chocolate chips on top. | cuisinegenial.com

Simple Triple Chocolate Delight Cake

I've got the most wonderful chocolate cake to share with you. Everyone raves about this one! My crowd-pleasing triple chocolate delight brings together three amazing chocolate elements - an incredibly soft and juicy cake base, velvety chocolate buttercream, and a scattering of chocolate chips decorating the top. I've baked this countless times, and it never disappoints the chocolate fans in my life.

What Makes This Sweet Treat Special

This delightful chocolate creation will blow your mind because:

  • The cake stays super juicy thanks to the magic combo of oil and buttermilk
  • You'll enjoy chocolate goodness in three forms - base, topping, and chips
  • The cake batter comes together without even needing an electric mixer
  • You can turn it into cupcakes, a sheet cake, or fancy layers - your choice

Simple Items You'll Need

  • All-Purpose Flour: Nothing fancy here, just the standard flour from your pantry.
  • Natural Cocoa Powder: This gives your cake that authentic chocolate punch.
  • Buttermilk: The secret behind the incredibly soft texture in every bite.
  • Oil: This keeps your cake wonderfully moist days after baking.
  • Hot Coffee: Don't worry, you won't taste it, but it makes the chocolate flavor much stronger.
  • Chocolate Chips: These finish off your triple chocolate experience perfectly.

Step-by-Step Baking Guide

Get Everything Ready
Turn your oven on to 350°F and collect all your items. Grease two 9-inch round tins with butter and put parchment paper in the bottoms. Setting everything up first makes baking go smoothly.
Combine Dry Stuff
Take a big bowl and mix your flour, cocoa powder, baking soda, baking powder and salt together. Stir well to get rid of any lumps for a smooth cake.
Mix Wet Ingredients
In another bowl, stir together your eggs, veggie oil, buttermilk and vanilla until they're well blended. This wet mixture is why your cake stays so juicy.
Put It All Together
Pour your wet stuff into the dry ingredients bit by bit while stirring gently. Then add hot coffee and mix until your batter looks silky. Don't worry if it seems runny, that's exactly how it should be.
Into The Oven
Split your batter between your prepared tins and bake for 30-35 minutes. You'll know they're done when a toothpick comes out with just a few moist bits clinging to it.
Whip Up The Topping
While your cakes cool, beat softened butter until it's light and fluffy, then mix in cocoa powder and powdered sugar bit by bit. Add vanilla and heavy cream until you've got a smooth, spreadable topping.
Build Your Cake
Once fully cooled, put one cake on your serving plate. Spread a thick layer of chocolate topping on it, then place the second cake on top. Cover the whole thing with the remaining topping, smoothing it nicely.
Add The Finishing Touch
Press chocolate chips around the sides and sprinkle some on top to complete your triple chocolate masterpiece. Let it chill for 30 minutes so the topping can set before you cut into it.

Tricks For Perfect Results

  • Cocoa Selection: Regular natural cocoa works best in this cake, no need for fancy Dutch-processed stuff.
  • Don't Overmix: Just stir until things come together, the batter doesn't need much working.
  • Pan Options: This batter works in many different pan shapes and sizes, so use what you've got.
  • Warm Ingredients: Getting eggs and dairy to room temperature before you start makes mixing much easier.
A rich chocolate cake is topped with swirls of chocolate frosting and chocolate chips, sitting on a decorative cake stand. Pin it
A rich chocolate cake is topped with swirls of chocolate frosting and chocolate chips, sitting on a decorative cake stand. | cuisinegenial.com

Keeping Your Cake Fresh

Your cake will stay tasty for 2 days at room temperature if you keep it in an airtight container. Pop it in the fridge and it'll last up to 5 days. Want to make it way ahead of time? You can wrap the unfrosted cake layers tightly and freeze them for up to 3 months. Just let them thaw overnight when you're ready to put your cake together.

The Perfect Chocolate Celebration

Whenever there's something worth celebrating, I turn to this triple chocolate cake. It's perfect for birthdays, holidays, or those times when you just need a serious chocolate fix. The mix of soft cake, creamy topping and crunchy chips makes it pretty irresistible. Serve it with a cold glass of milk or add some ice cream on the side for a knockout dessert that'll have everyone asking how you made it.

Frequently Asked Questions

→ Why add coffee to the mixture?

Coffee brings out the chocolate taste without adding its own flavor.

→ What's the purpose of room-temp ingredients?

They mix evenly and ensure a great cake texture.

→ Is it okay to prepare this in advance?

You can freeze the layers up to three months and make frosting 2-3 days earlier.

→ Why not use Dutch cocoa?

Natural cocoa reacts with baking soda for proper rising.

→ What causes cakes to sink a bit?

Cocoa lacks the same structure as flour, so this might happen with high moisture.

Chocolate Layer Cake

Decadent chocolate cake with a soft texture, topped with creamy chocolate buttercream frosting.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 3/4 cups regular flour.
02 3/4 cup plain cocoa powder.
03 1 3/4 cups sugar, granulated.
04 2 teaspoons of baking soda.
05 A teaspoon of baking powder.
06 1 teaspoon of table salt.
07 2 teaspoons of coffee powder (espresso works best).
08 Half a cup of oil (vegetable).
09 2 room-temp large eggs.
10 2 teaspoons of vanilla.
11 1 room-temp cup of buttermilk.
12 1 cup of strong hot coffee.
13 1 1/4 cups of soft unsalted butter.
14 3 1/2 cups of powdered sugar.
15 3/4 cup cocoa.
16 Between 3 to 5 tablespoons of heavy cream.
17 A quarter teaspoon of salt.
18 A teaspoon of vanilla extract.

Instructions

Step 01

Heat your oven to 350°F and line the bottom of two 9-inch cake tins with parchment paper circles.

Step 02

Mix flour, sugar, cocoa, espresso powder, salt, baking powder, and soda together using a whisk.

Step 03

With a whisk attachment on your mixer, combine oil, vanilla, and eggs until smooth.

Step 04

Pour the buttermilk into the wet mix and stir till it fully blends in.

Step 05

Slowly add the wet mix into the bowl of dry ingredients, then stir while you pour in the hot coffee.

Step 06

Give the batter a whisk till it's silky smooth. This will be a thinner batter than you might expect.

Step 07

Split the batter equally between the prepared pans. Use a scale if you want precision.

Step 08

Bake for about 23-26 minutes. Use a toothpick to check if it's done—it should come out clean.

Step 09

Leave the cakes in their pans to cool fully on a wire tray before taking them out.

Step 10

Whip the softened butter with a beater for about 2 minutes until it's nice and creamy.

Step 11

Slowly mix in powdered sugar, cocoa, vanilla, salt, and cream.

Step 12

Beat the frosting on low first, then turn up the speed to make it fluffy and smooth.

Step 13

Trim off the rounded tops of the cakes if you need flat layers.

Step 14

Put frosting between the cake layers, then cover the whole outside of the cake with the rest of the frosting.

Step 15

Chill the cake in the fridge for 30-60 minutes to let it firm up before cutting.

Notes

  1. Keeps well if made ahead.
  2. Freezer-friendly.
  3. Loaded with triple chocolate goodness.
  4. An amazing pick for celebrations.

Tools You'll Need

  • Two 9-inch baking pans.
  • A mixer (electric works best).
  • Some parchment paper.
  • Cooling rack.
  • A spatula for frosting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter and buttermilk).
  • Eggs are included.
  • Made with wheat-based flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g