Triple Layer Chocolate Matcha 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.

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.

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
• Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
• Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
• To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
• Stir coffee granules into 1 cup water.
• At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
• Increase speed to medium-high; beat 2 minutes.
• Stir in mini chips.
• Divide batter between pans.
• Bake 20-22 minutes or until pick inserted into centers comes out clean.
• Cool 10 minutes; remove from pans to racks; cool.
• At medium-high speed, beat butter and melted chips until fluffy.
• Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
• Place 1 cup frosting in pastry bag with large rosette tip.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
• Top with second cake layer; spread with 3/4 cup frosting.
• Top with remaining layer; spread top and sides of cake with remaining frosting.
• Pipe rosettes around edge of cake.
• If desired, sprinkle with chocolate sprinkles.