Go Back

triple layer chocolate explosion cake with whipped chocolate buttercream
_________________________________
Just as it sounds - a riveting, ultra-chocolatey layer cake with the fudgiest whipped buttercream and a most tender crumb that melts in your mouth. Can't go wrong with copious cocoa!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • 1/2 cup coconut oil, melted
  • 1/4 cup plain Greek yogurt
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup plant based or regular buttermilk
  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot strong-brewed coffee

whipped chocolate buttercream

  • 2 cups powdered sugar
  • 2 sticks butter, softened (1 cup)
  • 1/2 cup cocoa powder
  • 1/2 cup heavy whipping cream
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Grease three 6-inch cake pans generously with butter or oil.
  • In the bowl of a stand mixer or with a hand mixer, beat together coconut oil, Greek yogurt, and the sugars until creamy and smooth, about 2-3 minutes. Whiz in eggs one at a time until fully incorporated. Beat in buttermilk and vanilla extract.
  • Sift the all purpose flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Whip until just combined - do not overmix. Slowly stream in the hot coffee and beat until a glossy batter forms. The texture should be similar to brownie batter: thick, but pourable.
  • Divide batter equally between the three prepared cake pans. Set in the oven and bake 35-40 minutes until the center is just set and a toothpick inserted into the center removes with just a few tender crumbs. Remove from oven and cool 10 minutes in the pan. Run a butter knife along the perimeter of the cake layers to loosen and flip onto a wire rack. Cool completely, at least 30 minutes.
  • Make the buttercream. With your choice mixer, beat together the powdered sugar, butter, cocoa powder, heavy cream, and vanilla until airy and soft. The texture should resemble mousse but be spreadable.
  • If needed, level your cake layers with a serrated knife. Stack your first layer atop a plate or cake stand. Add about 1/2 cup buttercream atop and spread evenly. Set a second layer firmly over the first and repeat. With the remaining buttercream, generously frost the cake from top to bottom. You may have leftover buttercream. Perfect for cupcakes - or maybe another cake.