This decadent chocolate cake features a whipped buttercream and easy to make chocolate leaves. I’m not sure what I should call it but Triple Chocolate Cake will do for now!
A must try for all the chocolate lovers out there.
- 1/2 cup sour cream
- 1 cup buttermilk
- 3 eggs
- 1 1/2 cup hot coffee Strong, use a mocha pot so it's basically espresso
- 3/4 cup vegetable oil
- 1 tbs vanilla extract
- 3 cup all-purpose flour
- 2 2/3 cup granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tbs baking soda
- 1 tsp kosher salt
- 1 1/2 lb confectioner's sugar
- 1 1/2 cup unsalted butter room temperature
- 1/4 cup heavy whipping cream
- 1/4 cup Cocoa powder
- 1 tsp vanilla optional
- 1 tsp espresso optional
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate
- 1/2 cup Semisweet chocolate melted
- For the Cake:
Butter and flour 3, nine inch cake pans. I highly recommend using cake strips for a more even bake.
- Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients.
- Whisk to combine then mix on level 2 for two minutes.
- Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
- Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
Add dollops of melted chocolate on a sheet of parchment paper. use a spatula or brush to swipe to one side. Allow to harden.
- In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.
- Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
- Beat in the confectioner’s sugar slowly.
- Add the cream.
- Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well.
- You may add the optional vanilla and espresso at this step.
- Mix until you have a fluffy, even consistency.
- Beat in the melted and cooled chocolate ganache.
- For the Assembly:
- Spread chocolate buttercream between each layer.
- Spread the buttercream on the outside of the cake. Smooth it.
- Add a smooth coat of chocolate buttercream to the surface of the cake.
Use a large closed star tip to pipe dollops on top.
Chocolate leaves on the bottom.
The batter is very liquidy, so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
I also coated a piping bag with a thin layer of ganache, then added buttercream in after for the final dollops.