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triple chocolate cake &chocolate fudge buttercream

(1 rating)
daileysbaby avatar
Recipe by
Rose Dailey
@daileysbaby
East Texas, TX

You can never have too much chocolate in your life! This is my go-to recipe when I'm craving something decadent.

(1 rating)
yield 20 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For triple chocolate cake &chocolate fudge buttercream

  • CAKE
  • 2 oz
    Baker's German sweet chocolate
  • 2 oz
    Baker's semi-sweet chocolate
  • 1/2 c
    strong black coffee
  • 2 c
    all purpose flour
  • 1/3 c
    baking cocoa
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    butter, softened
  • 2 c
    sugar
  • 4 lg
    eggs, separated
  • 1 tsp
    pure vanilla extract
  • 1 c
    buttermilk
  • FROSTING
  • 2 oz
    semi-sweet Baker's chocolate
  • 1/2 c
    butter
  • 1/2 c
    shortening
  • 1/3 c
    baking cocoa
  • 1 tsp
    pure vanilla extract
  • 2 lb
    powdered sugar
  • 1 c
    milk, more if needed

How To Make triple chocolate cake &chocolate fudge buttercream

  • 1
    For the cake, pre-heat oven to 350 degrees F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
  • 2
    Microwave chocolate and coffee in large microwaveable bowl on high for 1 and 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
  • 3
    Mix flour, baking cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
  • 4
    Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter.
  • 5
    Pour evenly into prepared pans. Bake for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run a small metal spatula around the cake layers in pans. Cool in pans for 15 minutes; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely.
  • 6
    For the frosting, melt Baker's chocolate and butter in microwave. Add the shortening, baking cocoa, and vanilla extract. Stir until shortening is melted.
  • 7
    Start adding the powdered sugar a little at a time, alternating with the milk (about 1/4 cup at a time of milk). Blend well until you have a smooth, spreadable consistency. You might need a little more milk....if so, add a tablespoon at a time. It doesn't need to be too wet or too dry. It needs to be firm and hold its form.
  • 8
    Frost the cooled cake layers between the layers and on the top and sides. Decorate as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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