Whether it’s a Birthday, holiday, or just one-of-those-days, who needs an excuse to eat Chocolate Cake? You’ll love this triple layer cake oozing with delicious home-made Chocolate Buttercream Frosting.
Decadent Chocolate Layer Cake
- 1 cup unsalted butter softened to room temperature
- 2½ cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 3 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened cocoa powder
- 2¼ cup boiling water
- 1 Chocolate Buttercream Frosting
- Preheat oven to 350°F (175°C). Grease and flour 3 8” round cake pans, then line bottom with round parchment paper. Set aside.
- Cream the butter and sugars in a large mixing bowl. Add in the eggs and vanilla and mix until well blended.
- In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
- Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
- Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
- Divide the cake batter evenly between the three cake pans and place in the pre-heated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).
- To assemble the cake, place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly.
- Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down.
- Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer. Slice and serve immediately. Enjoy!
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