Chocolate Triple Layer Cake
Submitted by callbj
Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsThree layers of deeply chocolatey cake that’s lighter than it looks.
This one uses a double-chocolate approach: melted unsweetened chocolate and cocoa powder working together for maximum depth. Yogurt keeps the crumb tender and moist, while a splash of brewed coffee amps up the chocolate flavor without anyone tasting coffee.
Cake flour gives it that fine, soft texture you want in a layered celebration cake. Frost it with your favorite chocolate buttercream and you’ve got a showpiece.
Kitchen Tips
- Melt the chocolate over the lowest heat possible, stirring the entire time. Scorched chocolate turns bitter fast.
- Room temperature yogurt blends more evenly into the batter. Pull it from the fridge 30 minutes before you start.
- Don’t overmix once the dry ingredients go in. Stir just until smooth or the cake gets tough.
- The toothpick should come out moist but clean. A few crumbs clinging to it are fine, but wet batter means more time in the oven.
Ingredients
Directions
Preheat oven.
Grease (or spray with non-stick cooking spray) three round cake pans.
In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch.
Set aside. Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper.
In a large mixer bowl, w Stir in remaining dry ingredients just until well blended and smooth.
Divide batter among pans, spreading in edges.
Bake in the middle of the oven for 23 to 28 minutes, or until tops are almost firm when tapped and a toothpick inserted in the center comes out moist but clean.
Transfer pans to racks and let stand until completely cooled.
Frost.
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