This is my favorite homemade巧克力蛋糕食谱。With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
恶魔的食物Chocolate Cake… But Better
这合照蛋糕巧克力奶油和模拟魔鬼的食品蛋糕的组合。你知道恶魔的食物巧克力蛋糕你在餐厅，甚至从一个盒子组合？这是确切的蛋糕，只有完全自制。注意偏红色调？这就是名字恶魔的食物从何而来。与此配方反应的小苏打natural cocoa powder，这导致颜色偏红。
这是毫无疑问，最好的巧克力蛋糕我曾经拥有过。并通过在审查您的反馈意见来看，我相信你会说同样的事情！
此款巧克力：
- Extra moist
- 2层，但可以制成3层或作为片材蛋糕
- Soft with a velvety crumb
- 深深的美味
- Unapologetically rich, just like myflourless chocolate cake
- Covered with creamy chocolate buttercream
Chocolate Cake Video Tutorial
Chocolate Cake Ingredients
每种成分起到了重要的作用。为了获得最佳效果，不要做出换人。
- All-Purpose Flour:The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
- Unsweetened Natural Cocoa Powder:Do not use dutch-process cocoa powder. If you’re interested, seedutch-process vs natural cocoa powderfor an in-depth explanation.
- 小苏打＆Baking Powder:Use both小苏打和泡打粉对于电梯。
- 盐：Salt balances the flavor.
- Espresso Powder:咖啡粉是可选的，但我建议它除了因为它增强了巧克力的味道。巧克力蛋糕不会味道的咖啡，我保证。我用咖啡粉我巧克力南瓜蛋糕，too!
- 油：Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
- Eggs:使用2下室温下的蛋。为了加快在一杯温水轻轻升温，地方冷藏蛋10分钟。你知道你的原料的温度有直接关系到你的食谱中的成功？除非另有说明，使用室温成分。
- 酪：This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see mydark chocolate mousse cake，tuxedo cake，黑森林蛋糕，and德国巧克力蛋糕食谱。
- 香草精：Vanilla extract adds flavor.
- 热咖啡or热水：Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in mychocolate cupcakesrecipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
How to Make Chocolate Cake
多么简单的巧克力蛋糕！否面糊需要混频器，简单地拂在另一个碗里一点人一碗干成分和湿润成分。倒入湿成分进入干燥成分（或反之，它不会使任何区别），加入热咖啡，然后再打一切融合在一起。蛋糕面糊薄。2之间鸿沟9英寸蛋糕盘。如果需要，可以很容易地其拉伸至3或4个8英寸或9英寸的蛋糕。或使用9×13英寸的蛋糕盘做的四分之一片蛋糕。见我的食谱笔记的详细信息。
Need cupcakes instead?用我的超级滋润chocolate cupcakesrecipe.
最近我一直在使用酸奶油
如上所述，并且在视频教程中提到，有准备这个蛋糕面糊两种方式和细微的差别涉及湿成分。您可以按照食谱为使用酪乳和热咖啡/水写的。或者你也可以添加酸奶油。无论怎样你让它的过程是一样的。（只是减少液体，并添加奶油！）
- 蓝本（pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version（written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in myvanilla cake，too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not.
巧克力奶油
像我yellow cake，我用我的最爱chocolate buttercream。I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- 糖粉
- 无糖可可粉
- Heavy Cream or Milk
- 香草精
- Salt
因为没有膨松发生时，您可以使用荷兰语的方法或天然可可粉的奶油。鲜奶油提供了一个额外的奶油糖霜，但如果需要，牛奶可被取代。
So, why do I call it三倍chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chip garnish. Let’s eat!
Print
Triple Chocolate Layer Cake
- Prep Time:30分钟
- Cook Time:25分钟
- Total Time:4个小时
- Yield:serves 12
- Category:Dessert
- 方法：Baking
- 美食：美国
描述
这是我最喜欢的自制巧克力蛋糕食谱。具有超强潮湿面包屑和fudgy，但质地轻，这种巧克力蛋糕食谱将是你最喜欢的了。顶配奶油巧克力和巧克力芯片3X的巧克力味道。你也可以准备这个巧克力夹心蛋糕如纸蛋糕了。见配方注释。
配料
- 1and 3/4 cups (220g）all-purpose flour（spoon & leveled）
- 3/4cup（65g）不加糖的自然可可粉*
- 1and 3/4 cups (3五0g）granulated sugar
- 2teaspoons小苏打
- 1茶匙baking powder
- 1茶匙盐
- 2teaspoonsespresso powder（optional)*
- 1/2cup（120ml)vegetable oil（or canola oil or melted coconut oil)
- 2large蛋， 在室温下*
- 2teaspoons纯香草精
- 1杯（240ml)酪*
- 1杯（240ml) freshly brewed strong热咖啡（regular or decaf)*
巧克力奶油
- 1。25cups（2。五sticks or290克）黄油，softened to室内温度
- 3-4杯（360-480克）糖果ers’ sugar
- 3/4cup（65g）不加糖的可可粉（natural or dutch process)*
- 3-五汤匙（45-75ml）鲜奶油（or half-and-half or milk), at room temperature
- 1/4茶匙盐
- 1茶匙纯香草精
- optional for decoration: semi-sweet chocolate chips
说明
- Preheat oven to 350°F (177°C). Grease two9英寸蛋糕盘，line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- 做蛋糕：拂面粉，可可粉，糖，小苏打，发酵粉，盐和咖啡粉（如果使用）一起在一个大碗中。搁置。使用装配用打蛋器附件的手持式或直立式搅拌机（或可以使用搅拌器），直到组合的油，鸡蛋和香草上中高速混合在一起。加入牛奶，混合均匀。倒入湿成分进入干燥成分中，添加热水/咖啡，和搅拌器或节拍上低速直到面糊被完全结合。面糊薄。
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note:即使他们完全做到，冷却的蛋糕可能略有* *水槽中心。可可粉，根本就不是为结构坚固的通用面粉，不能容纳所有必要的水分，使湿品尝巧克力蛋糕。这是正常的！）
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream:用安装有桨式附件的手持式或直立式搅拌机，打以中速黄油直到奶油 - 约2分钟。加入糖粉，可可粉，鲜奶油，盐和香草精。击败低速30秒，然后提高速度和节拍1分钟满。不要过度鞭。加入1/4杯更糖粉或可可粉，如果结霜太薄或奶油的另一个汤匙如果结霜太厚。味道。如果需要添加更多的盐。（我通常添加另一种压力。）
- Assemble and frost:如果冷却蛋糕上顶圆顶，使用一个大的锯齿刀切片薄层关闭的顶部以产生平坦表面。这就是所谓的“三通一平”的蛋糕。丢弃或弄碎了成品蛋糕。将1个滤饼层把蛋糕上的立场或盘子。均匀地覆盖有磨砂的顶部。顶配第二层和蔓延剩余结霜各地的顶部和两侧。我一直用的冰铲and板凳刮刀for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- 请提前与冻结说明：Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- 3Layer Cake:You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from myPiñata Cakeif you want extra frosting.
- Cocoa Powder:在蛋糕，而不是荷兰过程中使用天然可可粉。（看到dutch-process vs natural cocoa powderfor more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- 酪：Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- 酸奶版本：Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of full-fat room temperature sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in mydark chocolate mousse cake。That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- 常问问题：The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- 金额蛋糕糊：这个配方（以及酸奶油的版本）约面糊，这是很有帮助6杯的产量，如果你需要它的不同Cake Pan Sizes & Conversions。
- Room Temperature Ingredients:所有冷藏物品应该在房间temperature so the batter mixes together easily and evenly.在这里阅读更多information.
- Espresso Powder/Coffee:咖啡粉，咖啡不会做蛋糕的味道像咖啡。相反，他们加深了巧克力的味道。我强烈建议他们。如果需要，可以使用速溶咖啡（粉末）代替浓咖啡粉。如果咖啡是不是你的东西，你可以离开了咖啡粉和使用额外的热水或热湾仔茶。
- 9×13 Inch Pan:您可以在9×13英寸的烤盘烤这块蛋糕。同样的烘箱温度，约35-40分钟烘烤时间。
- Chocolate Cupcakes:Here is my favorite巧克力蛋糕食谱必威官网手机版。Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as mychocolate cupcakes。
配方改编自Ina Garten
Keywords:cake, chocolate cake
嗨莎莉！I tried this cake and it turned out amazing! If anyone wants an amazing, chocolate, moist, sponge cake, this is definitely for you guys! AMAZING!!! Everyone loved it and enjoyed it. They all wanted me to make it again! It is really THE best chocolate cake recipe EVER! I will be using this recipe going forward to the rest of my life! I followed this recipe exactly! Don’t be scared or nervous about the coffee, it really doesn’t taste at all, it is just another factor that makes this the best chocolate cake ever! I really recomen trying this out! Once again, this is really the best, most delicious, moist, fluffy, spongey, delicious, chocolate, chocolate cake. Ps. I used the normal recipe, not the one with sour cream. P.p.s I covered it with the Nutella frosting and filled it with the chocolate ganache. (Delicious!!!)
★★★★★
嗨莎莉
You’ve suggested coconut oil in the recipe. Just wondering if it would be too overpowering?
谢谢
嗨莎莉，
I made this recipe twice. I have to say it’s the best cake I’ve ever tasted, thank you for the recipe!! The sponge was so soft and fluffy and I added the max amount of confectioners sugar for the ultimate buttercream full of sweetness. I had to add extra buttermilk to make it softer due to the amount of sugar as it was hard to spread, once I got the perfect consistency..yummy!! I used the listed ingredients in the original recipe and no one could taste the coffee and was surprised it was an ingredient. Everyone who ate the cake complimented me on the perfection of it. That however is down to you I am baking this cake again shortly and for future cakes as I think it’s a foolproof recipe, especially now I’ve mastered it. I mixed all the ingredients with a wooden spatula, but now have a hand mixer thanks to a family member, which will make it easier for future baking. Thank you for sharing
★★★★★
嗨莎莉，
I am wanting to try this recipe and have a question. I am trying to make a scratch version of the kahlua cake that is a doctored cake mix recipe, not sure if you are familiar with it but it has sour cream, oil and kahlua and comes out moist. Your recipe seems like what I am searching for. Any idea if adding kahlua would be ok and the recipe wouldn’t need to be altered? Thank you!
嗨凯莉，如果添加额外的液体，配方沃尔德需要休息被改变。一个很好的起点将在recips记录使用的酸奶版本并更换一些其他的液体甘露的。这可能需要一些测试，你怎么想它来获得比完全吻合。玩得开心！
我不能找到咖啡粉。我怎么作为替代品使用？我可以使用速溶咖啡？
The same amount of instant coffee powder works, yes!
嗨莎莉！
Do you think the crumb of the cake will be study enough to hold a heavy cannoli filling? I’m trying to recreate a smaller version of my wedding cake for my anniversary this weekend, and am afraid it might be too moist (if that’s even a thing). Thanks!
嗨妮可，我没有测试它，但它确实声音好吃！如果你想尝试它，我建议使用的配方说明中列出的酸奶版本，将有一个坚固的面包屑。
This is what chocolate cake is supposed to be. I have scratch baked all my marriage and this is IT, the Best of all Chocolate Cake Recipes. Sincere thank you.My Grandson was overjoyed for his birthday.
★★★★★
嗨莎莉，
我最近提出的黄片蛋糕配方（惊人的，顺便说一下，），我打算做这一个。我注意到呼吁蛋糕粉（或AP +玉米淀粉）的片蛋糕，而这一次只需要AP。是否有一个原因？我有一个非常好的crumby纹理片蛋糕，想知道如果我可以做的AP +玉米淀粉在这里。谢谢！
我很高兴你喜欢黄色的蛋糕,Anuraag !耶鲁大学管理学院e recipes simply can’t withstand fine cake flour. Chocolate cake already has cocoa powder— which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake.
That makes a lot of sense! Thank you.
嗨莎莉
我只是想知道，如果你能融化的黑巧克力添加到蛋糕？许多巧克力食谱做到这一点，使用较少的可可粉，因为它往往使味道fudgier和更丰富？
谢谢！
Hi Emma, This cake is very moist and rich as written. I suggest sticking to the recipe. You can however add about 4 ounces of melted and cooled dark/semi sweet chocolate to the frosting if you wish.
嗨莎莉！
I’m looking to try this delicious looking cake on the weekend (as a birthday cake). I plan to decorate with a chocolate drip and assorted chocolates. Is this recipe structurally send enough to withhold this type of decoration??
Hi Turaya, I recommend using the sour cream version in the recipe notes for a sturdier crumb. It should hold up to a drip frosting just fine. Enjoy!
当我需要做的巧克力蛋糕是素食主义者不这是我的食谱去了一年多了。它具有很大的味道和容易。
I’ve recently rediscovered my love of baking thanks to your site and this cake. I do not like coffee and the first one I made, I brewed the coffee way stronger than I intended. So, I gave the cake to my mother who loves her coffee but doesn’t particularly like chocolate. She said she still doesn’t really like chocolate, except for this cake. She loved it! I was definitely a little worried over how ‘soupy’ the batter was, (it seriously looked like thick, melted milkshake consistency) but, wow! It came out of the oven so moist and gorgeous! I made another one tonight. Can’t wait to try out more of your recipes. Thank you!
嗨莎莉，
Is there any substitute for buttermilk Instead of homemade one?
谢谢
嗨莎莉！我想知道，如果你能使用来代替牛奶杏仁牛奶......我做了你的奶酪蛋糕食谱和你的饼干食谱。它们很美味！我很期待这个蛋糕！这是我的父母一个大大的惊喜！
嗨吉纳维夫，你可以用杏仁奶制作酸奶替代品。见配方注＃4。
绝对好吃，我做了我的哥哥们的生日，每个人都喜欢它！肯定会再次使用！
嗨莎莉，I hope you are well. I wanted to ask how much does this recipe yield for a 9 inch cake pan? Is it only for 1 or can I divide it in two? Thank you in advance. I want to try this for my brother’s birthday!
你好劳拉，这个配方是两个9寸蛋糕盘写入。这太过分了面糊烘烤在一个平底锅所有。
嗨莎莉，
I wanted to make a version of this cake but adding a hint of stout beer. Would you be able to advise how to do so?
Thank you!
嗨克里斯，我没有测试用粗壮这个确切的配方，但我有一个秘方吉尼斯巧克力蛋糕必威官网手机版that I think you would enjoy. You can use that batter to make two thin 9-inch round cake layers if you wish.
Thank you so much! I will try that recipe!
嗨莎莉！我可以做2层蛋糕，但顶层一个8英寸？
★★★★★
嗨！如果我是面糊分成4 7” 平底锅，将如何影响烘烤温度/时间？谢谢！
蛋糕是惊人的！我现在做了它的5倍，因为朋友和家人都沉迷，并希望每一个场合或只是因为！我不使用咖啡粉，我用开水，而不是咖啡，它仍然有丰富的黑巧克力色！对于结霜我用棍子1黄油和奶油奶酪巧克力奶油乳酪糖霜其口味惊人的盎司！
★★★★★
刚才提出这个我爸的生日，这是超级清润可口！不太甜，但都没有苦涩 - 一个巧克力蛋糕完美的平衡。这就是说，我真的reccommend减半结冰。它有很大的味道，但我很容易地覆盖了整个蛋糕只有一半 - 更重要的是会不堪重负的蛋糕，在我看来。真的很满意！
★★★★
I’m reluctant to leave a 5 star review, I would like this recipe to be my own secret! I don’t want anyone else to know how I make the best chocolate cake they’ve ever tasted – they can just assume it is down to my masterful bakery skills! How did you bring yourself to share it Sally!
你不尝在所有的咖啡，仅仅是惊人丰富的湿润巧克力... .ahhh。
I am going to try with sour cream next time. The other version is fine (well, incredible) if just eaten at home, but it does kind of fall apart. if you want to take it anywhere or share at work etc, I think a slightly firmer denser cake will make it a little easier and less messy.
不管怎样，我只想说 - best.chocolate.cake.ever。
★★★★★
嗨莎莉，
我很高兴做这个蛋糕。你用什么牌子的咖啡？
谢谢！
Wow this was so good! I’ve made quite a few chocolate cakes over the years for all my children’s birthdays, this one is the winner! The criteria for me is that it has to be easy to make, and this was is definitely easy. I didn’t have coffee powder but I did use brewed decaf coffee which worked great. I also made your Super Moist Chocolate Cupcakes, but in comparison, this one was more moist and had a richer taste. Thanks for a great recipe!
★★★★★
I am hoping to make the cake to be covered with fondant. You mention that we should use the sour cream version, but I don’t have any on hand. Would Greek yoghurt work instead to give it a sturdier crumb? Or less oil?
Thank you!
Yes, Greek yogurt works as a substitute for sour cream. Enjoy!
喜莎莉！我想知道，如果“速溶咖啡粉”是一样的，你在配方提浓咖啡粉？
It is!
嗨！Can I ask what would be temperature and time settings if done in an airfryer? Thanks!
I have never tried baking a cake in an air fryer so I’m unsure of the settings or the results. Let me know if you try it!