introduction

This cake makes you smile. It has three soft chocolate layers and a rich chocolate frosting. If you like soft chocolate cakes, try this chocolate cake roll for another idea. The steps are clear and you can make the cake at home with simple tools.

why make this recipe

You make this cake for a party or a calm night at home. The cake tastes rich but uses plain store items. It feeds many people and keeps well. If you want a creamy filling idea for other cakes, see chocolate cake roll with rich creamy filling for tips.

how to make Triple-Layer Chocolate Cake

You mix dry items first, then add wet items, then add hot water. You pour the thin batter into pans and bake. Let the cake cool before you frost it. For a rolled cake idea or to learn how batter can stay soft, look at simple chocolate cake roll as a note.

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 cup butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract

Directions :

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).
Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and 1/2 cup cocoa, alternating with milk and vanilla. Beat until smooth and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread frosting on top, add the second layer, and repeat. Top with the final layer and frost the top and sides of the cake.
Decorate as desired and serve.

how to serve Triple-Layer Chocolate Cake

Cut the cake with a sharp knife. Serve each slice on a small plate. You can add a scoop of cold ice cream on the side, or a small spoon of cream. For a fun idea to serve with ice cream, you can look at chocolate caramel ice cream cake for pairing ideas.

how to store Triple-Layer Chocolate Cake

Cover the cake with plastic wrap or use an airtight cake box. Keep the cake at room temperature for one day. For more days, place it in the fridge. Bring to room temp before you eat to get soft crumbs.

tips to make Triple-Layer Chocolate Cake

Use room temp eggs and milk for a smooth batter.
Beat the butter well for light frosting.
Cool cakes fully before you frost to stop sliding layers.
Use a thin cake spatula for even frosting.
For a crunchy top idea, see chocolate caramel toffee crunch cake for ideas you can add.

variation (if any)

Add 1 cup of chopped nuts between layers for crunch.
Stir a teaspoon of espresso powder in the batter for a deeper chocolate taste.
Use a cream cheese frosting for a tangy change.
Add a fruit jam thin layer for a sweet twist.

FAQs (minimum three FAQ)

Q: Can I make this cake in two pans instead of three?
A: Yes. Use two pans and bake longer. Check with a toothpick.

Q: Can I freeze the cake?
A: Yes. Wrap slices or the whole cake tight in plastic and foil. Thaw in the fridge overnight.

Q: How long does the frosting stay good?
A: The frosting will be fine in the fridge for up to 5 days in an airtight box.

Q: Can I make the cake without cocoa?
A: No. Cocoa gives the main chocolate taste. You can cut the amount if you like less dark taste.

Q: Can I add fruit between the layers?
A: Yes. Thin layers of fruit jam or sliced berries work well.

Triple-Layer Chocolate Cake