Triple Chocolate Mocha Cake
Indulge in the ultimate dessert experience with this decadent Triple Chocolate Mocha Cake, a show-stopping recipe that’s perfect for your next celebration. Featuring layers of moist, espresso-infused chocolate cake, silky mocha buttercream frosting, and a luscious chocolate ganache, this cake is a chocolate lover’s dream come true. Each bite delivers a perfect balance of rich cocoa, bold coffee, and creamy sweetness, heightened by the finishing touch of dark chocolate shavings. With its impressive triple-layer presentation and irresistible flavor profile, this homemade treat is ideal for birthdays, anniversaries, or elevating any special occasion. Easy-to-follow instructions make assembling this masterpiece approachable, ensuring success whether you’re a seasoned baker or just starting out. Share the love of deep, chocolatey indulgence—your guests will be asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed espresso (hot)
- 1.5 cups semi-sweet chocolate chips (for ganache)
- 1 cup heavy cream (for ganache)
- 1 cup unsalted butter (softened, for buttercream)
- 4 cups powdered sugar (for buttercream)
- 0.25 cup unsweetened cocoa powder (for buttercream)
- 3 tablespoons espresso (cooled, for buttercream)
- 0.5 cup dark chocolate shavings (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand or stand mixer until well combined.
Slowly add the hot espresso to the batter and mix until fully incorporated. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth and set aside to cool slightly.
For the mocha buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Mix in the cooled espresso, one tablespoon at a time, until the frosting reaches your desired consistency.
To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of ganache over the top, then a layer of mocha buttercream. Repeat with the second cake layer.
Place the third cake layer on top and frost the entire cake with the remaining buttercream. Drizzle the remaining ganache over the top, letting it drip down the sides.
Garnish with dark chocolate shavings and serve. Enjoy your Triple Chocolate Mocha Cake!
Nutrition Facts
Calories |
11078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.3 g | 743% | |
| Saturated Fat | 305.7 g | 1528% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 1534.5 g | 558% | |
| Dietary Fiber | 128.1 g | 458% | |
| Total Sugars | 1116.5 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1266 mg | 97% | |
| Iron | 65.4 mg | 363% | |
| Potassium | 6324 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
