Triple Chocolate Cake

Quantity	Unit	Name
220	g	Flour All-purpose flour.
60	g	Cocoa Powder Unsweetened cocoa powder.
350	g	Sugar
2	tsp	Baking Soda
1	tsp	Baking Powder
1	tsp	Salt
2	tsp	Instant Coffee
120	ml	Vegetable Oil
2	pc	Egg Use large eggs.
2	tsp	Vanilla Extract Use pure vanilla extract.
240	ml	Buttermilk Can be homemade by adding 10 ml of lemon juice or white vinegar to 230 ml of whole milk. Let it sit for 5-10 minutes before using.
240	ml	Coffee Use strong brewed coffee or espresso.

Quantity	Unit	Name
280	g	Butter Unsalted butter.
420	g	Icing Sugar
125	g	Cocoa Powder Unsweetened cocoa powder.
50	ml	Heavy Cream
0.25	tsp	Salt
1	tsp	Vanilla Extract Use pure vanilla extract.
200	g	Chocolate Use semi sweet chocolate chips.

1 Preparation.
0m

Preheat oven to 175°C (350°F). Grease two cake pans 23 cm (9"), Line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2 Combine dry ingredients.
0m

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if using) together in a large bowl. Set aside.
3 Combine wet ingredients.
0m

With a mixer on medium-high speed, beat the vegetable oil, eggs, and vanilla extract in a bowl until well combined. Add the buttermilk and mix until combined.
4 Combine ingredients.
0m

Pour the wet ingredients into the dry ingredients. Add add the coffee (if not using, use water instead), whisk or beat on low speed until the batter is completely combined and smooth. The batter will be thin.
5 Divide batter and bake.
30m

Divide the batter evenly between the prepared cake pans. and 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.
6 Remove and cool.
1h 0m

Remove the cakes from the oven and allow them to cool completely to room temperature in the pans on a wire rack. Note that it is normal that the cake might sink in the center as the cocoa powder does not contain gluten to provide structure.

7 Mixing.
0m

With a mixer on medium speed, beat the butter until creamy and smooth, about 2-3 minutes. Add the icing sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Do not overbeat.
8 If the frosting is too thin or thick.
1m

If too thin: Add more icing sugar or cocoa powder, about 20 grams at a time. If too thick: Add more heavy cream, 1-2 tablespoons at a time. Extra: Add an extra pinch of salt if desired.
9 Assemble and frost.
0m

If the cakes have domed tops, level them with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Place the second cake layer on top and apply the remaining frosting on the top and sides of the cake. Garnish with chocolate shavings or sprinkles if desired.

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