With dark and milk chocolate cake layers enrobed in a velvety White Chocolate Buttercream, this ombré Triple-Chocolate Layer Cake is drop-dead decadent.
Triple-Chocolate Layer Cake
Makes 1 (8-inch) cake
Ingredients
Milk chocolate cake layer:
- ½ cup (113 grams) unsalted butter, melted and cooled slightly
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- ½ teaspoon (2 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) whole buttermilk
- 3 ounces (85 grams) milk chocolate, melted and cooled slightly
Dark chocolate cake layer:
- ½ cup (113 grams) unsalted butter, melted and cooled slightly
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- ½ teaspoon (2 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 3 tablespoons (15 grams) Dutch process cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) whole buttermilk
- 3 ounces (85 grams) 60% bittersweet chocolate, melted and cooled slightly
- White Chocolate Buttercream (recipe follows)
- Garnish: chopped milk chocolate, chopped bittersweet chocolate, chopped white chocolate
Instructions
- Preheat oven to 350°F (180°C). Spray 2 (3-inch-tall) 8-inch round cake pans (see Note) with baking spray with flour.
- For milk chocolate cake layer: In a medium bowl, place melted butter. Whisk in sugars, eggs, and vanilla.
- In another medium bowl, whisk together flour, unsweetened cocoa, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted milk chocolate until combined. Pour into 1 prepared pan.
- For dark chocolate cake layer: In a medium bowl, place melted butter. Whisk in sugars, eggs, and vanilla.
- In another medium bowl, whisk together flour, Dutch process cocoa, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted bittersweet chocolate until combined. Pour into remaining prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.
- Place dark chocolate cake layer on a cake stand. Spread 1½ cups White Chocolate Buttercream on top. Place milk chocolate cake layer on top of buttercream. Spread remaining White Chocolate Buttercream on top and sides of cake. Garnish with chopped chocolate, if desired.
Notes
Note: You can also bake the cake layers in 2 (9-inch) round cake pans. Bake at 350°F (180°C) for about 40 minutes.
PRO TIP
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White Chocolate Buttercream
Makes about 4 cups
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ⅛ teaspoon kosher salt
- 12 ounces (340 grams) white chocolate, melted and cooled slightly
- 3 cups (360 grams) confectioners’ sugar
- 3 tablespoons (45 grams) whole milk
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and salt at medium speed until smooth, 1 to 2 minutes. Beat in melted white chocolate. With mixer on low speed, gradually add confectioners’ sugar alternately with milk, beating until combined after each addition. Increase mixer speed to medium, and beat until light and fluffy, 2 to 3 minutes.
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Delicious recipe. I baked this cake over the weekend, and I’ll definitely make it again. It’s uncomplicated, easy to bake, and tasty at the same time. It’s also not too sweet.