I pointed out a photo of a magnificent Triple Layer Chocolate Cake in an old Fine Cooking Magazine as a potential birthday cake for my oldest. Some tweaking was in order, like filling it with cream cheese whipped cream frosting and dialing down the espresso powder.
This chocolate cake was a showstopper and a huge hit with the whole family, especially the birthday boy.
Triple Layer Chocolate Cake
This was one perfect chocolate cake. The layers were moist, tender with the perfect amount of cocoa and sweetness. Paired with a light cream cheese frosting was a dreamy match made in heaven. The birthday boy was pleased, in fact, the whole darn family loved this!
A Gale Gand Cake Recipe
Gale Gand is a fabulous Chicago based pastry chef who had her own Food Network show. I trust her recipes implicitly, so when I saw her name under the by-line for a recipe for a gorgeous chocolate Irish whiskey cake, I took the bait. As a stunning cover photo for a December 2012 Fine Cooking magazine, it was beckoning me to bake it!
But I wasn’t sure how a whiskey cake would fly with my crew, so that was the first ingredient to go. Then the tablespoon of espresso powder in the whipped cream was next on the chopping block. I can sneak a little Kahlua or instant coffee/espresso powder into a recipe, but it has to be very subtle to keep the picky hubby happy.
Tips for Making a Chocolate Layer Cake
This splendid cake turned out better than I imagined. A quality recipe ensured that. The cake layers were moist and flavorful and the frosting, light and decadent.
- You’ll need three 9-inch cake pans. Most kitchens are stocked with one or two, so you may need to borrow (or buy) what you need before you start the recipe.
- PRO-Tip: Try to divide the batter equally between the cake pans so your layers are the same height. I like using my kitchen scale. This is easiest if all 3 pans are from the same manufacturer and, therefore, the same weight.
- Another option is to weigh your mixing bowl empty, then full of the cake batter. Subtract the weight of the bowl from the weight of the filled bowl and divide by 3. Each pan needs about 1 pound and 1 ounce of batter. Or just take the easy route and eyeball it!
- Though I love butter in baked goods, it’s the addition of oil in this cake batter that makes for a super moist cake.
- PRO-Tip: Adding coffee enhances the chocolate flavor without turning this into a mocha cake. If you want a stronger coffee flavor, you can incorporate some espresso powder or instant coffee into the batter. Mix either of the options into the milk before adding it to the batter; about a teaspoon will dial up the chocolate intensity.
- When making the frosting for this triple layer chocolate cake, have your cream cheese at room temperature, so it will blend smoothly.
- When spreading the filling on the bottom two layers, do not go all the way to the edge. Instead, stop at least 1/2-inch from the edge, so that the pressure from adding the additional layers does not push the filling out too far. If you own an offset spatula, it’s a terrific tool for the job.
If you are a fan of chocolate cakes, this fabulous Black Magic Snack Cake is a terrific option for a smaller dessert, this Torta Caprese is ideal if you or one of your guests is gluten free, and this Mocha Chocolate Chip Cookie Icebox Cake is the best no-bake dessert you’ll ever try! If you haven’t made this retro Chocolate Mayonnaise Cake, it’s out of this world!!Print
Triple Layer Chocolate Cake
A triple layer chocolate cake with a touch of mocha filled with a luscious whipped cream and cream cheese icing!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert. Cake
- Method: Mixing, Baking
- Cuisine: American
2 1/4 cups flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
1-1/2 teaspoon pure vanilla extract
1 cup hot coffee
1 cup sugar
8 ounces cream cheese, at room temperature
2 teaspoons vanilla
3 cups heavy cream
Preheat the oven to 350°F. Butter three 9×2-inch round cake pans and line the bottoms with parchment. Butter the parchment.
In a stand mixer fitted with the whisk attachment, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is creamy, about 5 minutes.
With the mixer running, slowly pour in the hot coffee, mixing at low speed just until combined. Divide the batter equally among the pans.
Bake for 20-25 minutes or until a toothpick inserted in the middles comes out with only a few crumbs and the tops feel firm. Let the cakes cool completely in the pans on racks.
Beat the cream cheese with the sugar and vanilla until smooth. In another bowl, whip the cream until firm peaks hold. Fold the whipped cream into the cream cheese mixture.
Remove the cakes from their pans and remove the parchment from their bottoms. Place one layer on a serving plate and spread 1/3 of the frosting on top, leaving a 1/2-inch unfrosted border. Repeat with the second layer, and finally the third layer.
Top with chocolate curls, shavings or shards if desired. Keep leftovers refrigerated.
Adapted from Fine Cooking.