Triple Chocolate Layer Cake
Three layers of chocolate cake filled with rich fudge and frosted with rich chocolate buttercream
Servings: 12 people
Calories: 772kcal
Ingredients
- Cake:
- 1 ¾ Cups granulated white sugar
- 1 ¾ Cups all-purpose flour
- ¾ Cup unsweetened cocoa powder
- 1 ½ Teaspoons baking powder
- 1 ½ Teaspoons baking soda
- 1 Teaspoon salt
- 2 Large eggs
- ½ Cup Cuban espresso coffee Any brand will do
- ½ Cup coffee liqueur of choice I used Kahlua
- 1 Cup buttermilk
- ½ Cup melted butter 1 stick
- 1 ½ Teaspoons pure vanilla paste vanilla extract will work as well
- Cuban Mocha Buttercream:
- 11 Ounce dark chocolate chips
- 1 Cup unsalted butter room temperature
- 3 Cups confectioners sugar
- 1 Teaspoon pure vanilla extract
- 2 Tablespoon brewed espresso coffee I used Cuban style espresso beans
- Fudge Filling:
- ½ cup heavy cream
- ½ cup unsalted butter
- 2 Tablespoons brewed espresso coffee I used Cuban style espresso beans
- 1 ¼ cup semi sweet chocolate chips
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 teaspoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray three 9 inch cake pans. Line the bottoms of the pans with parchment paper and set the pans aside. Dust off your abuela's cafetera and make yourself some Cuban coffee. Once you have brewed 1 cup worth of Cuban coffee and set aside
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brewed cuban coffee, coffee liqueur, buttermilk, melted butter, and vanilla paste. Once combined, mix in the dry ingredients slowly.
- Divide the batter between the 3 pans as evenly as possible and bake for 22 minutes or until all pans pass the toothpick test. Once cooked, remove from the oven and allow the cakes to rest for about 10 minutes atleast. Then, remove the cakes from their pans and place them face down on parchment paper lined wire rack to cool completely.
- Cakes must be completely cooled before frosting, otherwise your frosting will melt and you'll have a hell of a mess. You can also wrap them in plastic wrap once completely cooled if you're baking these ahead of time, they'll keep in your fridge for a few days until you're read to make your cake.
Make the Chocolate buttercream
- Now that your cakes are cooling, it's time to make your frosting. Temper your chocolate over medium heat. When the chocolate is completely melted, remove from heat and set aside. I know the chocolate is all shiny, melted and calling your name, tempting you to bust out the ice cream and eat it as is, but you can't do this. Ok ok, maybe just a spoonful, BUT THAT'S IT!
- In a large sized bowl using your hand mixer, beat the butter until smooth and creamy. Then, add the sugar and beat until it is light and fluffy. Mix in the vanilla extract and espresso. Slowly add the melted chocolate and beat on low speed until incorporated. Once mixed completely, crank up the speed on the mixer til the frosting is smooth.
Make the Fudge Filling
- Place a saucepan over low heat and add in the cream. Heat until you begin to see little bubbles forming around the edges of the pan. The cream should not be boiling. Add in the cocoa powder. Mix until well combined.
- Once combined, add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.
- Strain the mixture into a heat proof bowl to get rid of any lumps and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.Let the mixture cool completely (about 45 minutes) before using.
Assemble the Cake
- Now that your cakes have completely cooled off, your frosting and fudge are done, it's time to assemble your cake. Place one cake layer bottom side facing up on your serving plate and slowly peel away the parchment paper (or plastic wrap, this way the less even part of the cake is on the bottom and it's easier to spread the icing.
- Scoop about ½ of fudge and place in the center of the cake, spreading it out as evenly as possible. Allow about a ½ inch space around the edge so the filling doesn't "bleed" out onto the sides. You can also pipe some of your frosting along the outer edge to create a dam in order to prevent and "bleeding."
- Gently, place the second layer of cake bottom side facing up on top of the icing and add the remaining fudge and spread it carefully. Repeating the same process as the previous layer. Finally place the third cake layer on top and begin spreading your buttercream through out the cake evenly. You can decorate with sprinkles or eat as is!
Notes
Substitutions and variations for this ultimate chocolate cake
-
- Don't have cuban coffee? You can use your favorite and strongest coffee instead!
-
- Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
-
- Don't have vanilla paste? Good quality vanilla extract will do.
-
- Don't want any liqueur or coffee in your cake? simply replace it with milk.
-
- Chocolate Flavor Twists:
-
- Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
-
- White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.
-
- Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
-
- Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
-
- Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
-
- Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.
-
- Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
-
- Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
-
- Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.
Substitutions and variations for this ultimate chocolate cake
- Don't have cuban coffee? You can use your favorite and strongest coffee instead!
- Don't have buttermilk? You can use 1 cup of whole milk with 1 tablespoon of white vinegar, allow it to sit for 10 minutes before using.
- Don't have vanilla paste? Good quality vanilla extract will do.
- Don't want any liqueur or coffee in your cake? simply replace it with milk.
- Chocolate Flavor Twists:
- Milk Chocolate Delight: If you prefer a sweeter and milder chocolate taste, replace some of the cocoa powder with milk chocolate powder. This will create a lighter and creamier chocolate experience.
- White Chocolate Surprise: Add white chocolate chips or chunks to the cake batter for pockets of creamy white chocolate sweetness that contrast with the darker chocolate flavors.
- Chocolate Raspberry Swirl: Fold in a ribbon of raspberry jam or fresh raspberries into the batter before baking. The tartness of the raspberries will complement the chocolate beautifully.
- Chocolate Cherry Jubilee: Add chopped maraschino cherries or dried cherries to the batter for a burst of sweet and tart flavor in every bite.
- Chocolate Peanut Butter Dream: Swirl in some peanut butter or chopped peanuts into the batter. This classic combination is sure to please peanut butter lovers.
- Chocolate Hazelnut Heaven: Add a touch of hazelnut liqueur or chopped hazelnuts to the batter for a sophisticated twist. This echoes the flavor profile of Nutella.
- Fresh Berries and Chocolate Shavings: Top your cake with fresh raspberries, blueberries, or strawberries for a pop of color and freshness. Chocolate shavings add an elegant touch.
- Chocolate Drizzle: Create a dramatic effect by drizzling melted chocolate over the cooled cake. You can even use white chocolate for a contrasting design.
- Chocolate Dipped Strawberries: Arrange chocolate dipped strawberries around the base of the cake for a festive and delicious decoration.