Triple Chocolate Layer Cake

September 02, 2014

This irresistible chocolate piece of heaven just melts in your mouth! A rich, moist cake, perfect for the chocolate lover!

1 and 3/4 cups (220g) all-purpose flour1 and 3/4 cup (350g) granulated sugar3/4 cup (65g) unsweetened cocoa powder (not dutch processed)1 teaspoon baking powder2 teaspoons baking soda1 teaspoon salt1 cup (240ml) buttermilk*1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)2 large eggs, at room temperature*1 teaspoon vanilla extract1 cup (240ml) freshly brewed strong hot coffee

Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.

Nutritions

Calories
7

Sodium
0.0mg
0% DV

Fat
0.01g
0% DV

Protein
0.2g
0% DV

Carbs
1g
0% DV

Fiber
0.1g
0% DV

American Baked