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Triple-Chocolate Layer Cake

5 from 1 vote
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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

We used two different kinds of cocoa powder, plain unsweetened cocoa for the milk chocolate cake layer and Dutch process cocoa for the dark chocolate cake layer. This helped us create an ombré look for our cake layers, with the unsweetened cocoa powder imparting a light brown hue than the Dutch process cocoa powder.
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