Triple Trouble Chocolate Cake

Happy Birthday Dad!

Most of the time I try to come up with a catchy post title.  Something that is suggestive of what to expect from the recipe. This time "Triple Trouble Chocolate Cake" was the best I could come up with.... this is three ultra moist layers of decadent chocolate cake smothered with a rich, luscious butter cream that makes for a dangerously divine birthday dessert.  Would make quite the duo with milk, coffee, or vanilla ice cream.  Needless to say I'm thankful I left this with my Dad because as the name suggests - I would have been in a whole lot of trouble ;-)

Just another reason to love this cake - aside from the fact that it is perfect - is that it uses buttermilk!  Between buttermilk and bananas I'm always searching for new ways to use up the extras... never enough recipes.

I found this recipe over at Paperseed. She called this cake: "The most AMAZING buttermilk chocolate cake EVER"... and she's right. The original recipe came from Portland Monthly magazine which included a useful commentary from the author:

So what gives this recipe such staying power? It’s the oil, says McKinney. “Oil makes a moister cake, and allows it to last a week, whereas a layer cake made with butter becomes dry the next day.”  Plus, the hot coffee elevates the cocoa’s depth and complexity. The cake is versatile as well: The batter can be stored in the fridge for several days; stout can be used in place of coffee, it can even be made vegan (McKinney suggests using egg replacement and vanilla soy milk.) And the layers can be filled with whipped cream and fresh berries instead of ganache.

Buttermilk Chocolate Layer Cake

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)*
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee*
1 tsp pure vanilla extract

1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper. *note that this recipe made enough for three layers when I made it*

2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and tap gently on the counter to release any air bubbles. Bake until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Frost with frosting of choice. [*i would suggest chocolate frosting, vanilla butter cream, cream cheese frosting, peanut butter cream, or fluffy frosting] I decorated with gold mocha M&Ms, whipped cream, a Ferrero Rocher and edible gold 'pearls'. 

Nutrition Facts: (1/16 cake)

Calories 317, Fat 20.9g, Carbs 35.4g, Fiber 1.8g, Sugars 32.5g