Description
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups boiling water
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter, softened
- 2 ½ cups white sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Instructions
- Start cake: Place cocoa in a medium bowl. Gently pour boiling water over top and stir to combine; let cool
- about 15 minutes.
- Meanwhile
- preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Sift together flour
- baking soda
- salt
- and baking powder into a mixing bowl.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add eggs
- one at a time
- mixing well after each addition. Stir in vanilla. Add flour mixture alternately with the cooled cocoa mixture
- mixing only until combined. Pour 1/3 of the cake batter into each of the prepared pans
- spreading evenly.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean and cakes pull away from the sides of the pans
- 18 to 22 minutes. Remove cakes from the oven and set on a wire rack to cool for about 5 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto the wire rack and let cool completely
- about 20 more minutes.
- While the cakes are cooling
- make frosting and filling: Beat butter for frosting in a mixing bowl until creamy. Gradually mix in confectioners’ sugar
- cocoa
- and vanilla; continue to mix until light and fluffy
- 7 to 10 minutes. Set aside.
- Make filling: Whip heavy cream and vanilla in a bowl until cream becomes thick. Add confectioners’ sugar and continue to whip until stiff but not too grainy.
- Fill and frost cake: Remove cooled cake layers from pans. Trim any top surfaces to make them flat. Place one layer on a nice plate and spread 1/3 of the filling over the top. Top with another layer and another 1/2 of the remaining filling. Place the remaining cake layer on top. Spread frosting around the sides of the layers
- leaving a ridge that extends up over the top edge. Spread the remaining filling over the top of the cake
- inside the ridge of frosting.
Servings: 12