A triple layer chocolate cake with a touch of mocha filled with a luscious whipped cream and cream cheese icing!
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.