You’re gonna back after all

Triple layer chocolate cake

The cake is soft, tender and intensified with a rich chocolate flavor. As much as I love Swiss Meringue Buttercream, this creamy buttercream frosting I used today is my husband’s favorite and comes together easily in one bowl.

A triple layer devil’s chocolate cake with milk chocolate frosting partially covered with mini chocolate chips.

1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs room temperature
3/4 cup buttermilk or make your own with milk and vinegar, room temperature
1/4 cup sour cream room temperature
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
3/4 cup boiling water

Chocolate Buttercream Frosting:
1-1/2 cups (3 sticks) unsalted butter room temperature
4-5 cups powdered sugar sifted
3/4 cup unsweetened cocoa powder sifted
4-6 tablespoons heavy cream depending on consistency desired
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Garnish (optional):
1-1/2 – 2 cups mini chocolate chips
chocolate shavings

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