3 Layer Dark Chocolate Cake Recipes

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

DARK CHOCOLATE LAYER CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

3-LAYER DARK CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease three 9-inch round cake pans, then line the bottoms with parchment paper.
• In a heat proof medium mixing bowl mix together the boiling water with cocoa powder and coffee granules until completely combined; allow to cool for about 20 minutes or until room temperature.
• In another bowl sift the flour with baking soda, baking powder and salt; set aside.
• In a large bowl cream butter with both sugars and vanilla until fluffy.
• Add in eggs and beat for about 3-4 minutes.
• Add in the flour mixture alternately with the cocoa mixture until combined.
• Divide the mixture evenly beweeen the cake pans.
• Bake for about 25-35 minutes or until cakes test done.

THREE LAYER CHOCOLATE CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease and flour three 9-inch round baking pans.
• Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
• Cream butter and sugar. Add eggs, one at a time beating well after each addition. Stir in vanilla. Gradually add cocoa mixture. Combine well.
• With wire whisk, combine flour, baking soda, and salt. Alternately add flour mixture with milk and sour cream to butter mixture. Beat until blended. Pour batter into pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes.
• Remove from pans to wire racks. Cool completely. Frost cake as desired.
• Serve and enjoy!

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE

Steps:

• Set oven to 350 degrees F.
• Line bottoms of two buttered 9-inch round cake pans with parchment paper.
• In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
• Add in eggs, one at a time, beating well after each addition.
• Beat in vanilla and coffee granules.
• Sift together flour, cocoa, baking soda and salt in a bowl.
• Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
• Divide batter between prepared pans.
• Bake for 30-35 minutes, or until cake tests done.
• Turn onto a rack and remove paper.
• Cool and frost.
• FOR FROSTING: Beat butter until creamy.
• Blend in cream and vanilla; beat until very smooth.
• Add the cocoa and icing sugar.
• Beat on high for 45 seconds.