Triple Chocolate Cake
Indulge in this rich Triple Chocolate Cake with creamy chocolate buttercream and silky hot fudge sauce, perfect for any celebration.
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water for a milder flavor)
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 1 ¼ cups unsweetened cocoa powder
- 5 cups powdered sugar
- ½ cup whole milk (adjust as needed)
- 2 teaspoons vanilla extract
- 1 pinch salt
For the Hot Fudge Sauce
- 1 cup heavy cream
- ½ cup corn syrup
- ¾ cup dark chocolate chips
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat on medium speed until smooth.
- Slowly stir in the hot coffee (or hot water). The batter will be thin — that’s normal.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Chocolate Frosting
- In a large bowl, beat the softened butter until creamy.
- Add cocoa powder and mix until smooth.
- Gradually add powdered sugar, alternating with milk, beating until fluffy.
- Mix in vanilla extract and a pinch of salt.
- Adjust milk as needed for a smooth, spreadable consistency.
Make the Hot Fudge Sauce
- In a saucepan over medium heat, combine heavy cream, corn syrup, cocoa powder, and sugar.
- Stir continuously until the mixture begins to simmer.
- Remove from heat and stir in dark chocolate chips until melted and smooth.
- Add vanilla extract and stir well.
- Let cool slightly before using (it will thicken as it cools).
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Drizzle warm hot fudge sauce over the top, letting it drip down the sides for a dramatic finish.
- For extra indulgence, serve each slice with an additional spoonful of warm fudge sauce.
Notes
Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Make sure the cake layers are completely cool before frosting. For ultra-clean slices, wipe your knife between cuts. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.