Enjoy this triple layer chocolate cake as a decadent dessert or an anytime personal indulgent.
Triple Layer Chocolate Cake
3 cups sugar
1-1/2 cups buttermilk
1-1/2 cups brewed coffee, cooled
3/4 cup canola oil
3 ounces semisweet chocolate, melted
3/4 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoon salt
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter
In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted.
Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Dust with extra baking coco (optional)
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