If you are a chocoholic, this soft and moist Triple Chocolate Cake recipe is made for you. Expect three times intense chocolate taste. Moist chocolate cake – amazing chocolate buttercream frosting – chocolate sprinkles on top. Very easy to make.
Easter without chocolate is not Easter, right?
As every year, I will celebrate Easter with a chocolate overdose. How do you celebrate Easter?
This Triple Chocolate Cake is the perfect way to celebrate Easter. My plan to have a chocolate overdose will work fine with this recipe.
It’s also super easy to make, so you can be sure not to stay too long in the kitchen on Easter and have more time for you and your family.
How to make soft and moist Triple Chocolate Cake
Like I said, it’s fairly easy to make. You only need two mixing bowls, so there is almost nothing to wash afterward.
Start with the cake. Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl. Then combine dry and wet ingredients and stir to combine. Well, the cake is done.
Divide into two 9″ baking pans equally. I always use springform pans lined with parchment paper. But any 9″ round baking pan will work fine. You can also use baking spray instead of parchment paper if preferred.
There are a few tips to consider to get super soft and moist Triple Chocolate Cake:
- Do not overmix the batter. Just stir to combine at every step.
- Measure flour correctly. Spoon into the measuring cup and level. Otherwise, you use too much flour.
- Divide batter into the two pans equally that they are baked through at the same time.
- Don’t overbake the cake. Just until a toothpick in the center comes out clean.
The chocolate buttercream frosting literally melts on your tongue. Just 4 ingredients needed.
Thanks to a 1/2 cup of unsweetened cocoa powder, the chocolate buttercream frosting has a strong chocolate taste.
You can use more or less heavy whipping cream to reach the desired consistency. If you don’t have heavy whipping cream at hand, you can replace it with milk. In this case, start with one tablespoon and add one at the time.
This Triple Chocolate Cake recipe is
- intense chocolatey
- super easy to make
- moist and soft
- done in 25 minutes
- chocolatey, chocolatey, chocolatey!
- so dang delicious
Happy Easter baking!
If you make this Triple Chocolate Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting, White Chocolate Mousse Chocolate Eggs + Video, Soft and Moist Chocolate Banana Muffins, Easy Chocolate Soufflé Recipe, or click here to see all chocolate recipes.
If you are a chocoholic, this soft and moist Triple Chocolate Cake recipe is made for you. Expect three times intense chocolate taste. Moist chocolate cake - amazing chocolate buttercream frosting -chocolate sprinkles on top. Very easy to make.
- 1 +1/2 cups flour (180g)
- 1 + 1/2 cups granulated white sugar (300g)
- 3/4 cup unsweetened cocoa powder (65g)
- 3 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup vegetable oil (240ml)
- 1 cup buttermilk (240ml)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 + 1/4 cups butter (282g)
- 2 + 1/2 cups powdered sugar, sifted (300g)
- 1/2 cup unsweetened cocoa powder (42g)
- 4 tbsp heavy whipping cream
- 3/4 cup chocolate sprinkles (95g)
Preheat oven to 350°F (175°C). Line two 9" round baking or springform pans with parchment paper. Set aside.
Make the Triple Chocolate Cake: In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.
In another large bowl whisk eggs, oil, buttermilk, and vanilla* just until combined. Add dry ingredients and stir to combine. Separate batter into the two prepared baking pans equally. Bake at 350°F (175°C) for 22-24 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Meanwhile, make the Chocolate Buttercream Frosting: Mix butter until creamy. Add powdered sugar and cocoa and mix until combined. Stir in heavy whipping cream until creamy.
Spread the half of the frosting on top of the bottom cake layer. Place top layer on top and spread or pipe the remaining frosting on top and the sides. Sprinkle with chocolate sprinkles. Store in an airtight container in the fridge up to 3 days. Let cake come to room temperature before eating.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.