Ultimate Triple Chocolate Layer Cake

Cake Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. This ensures the delicate, moist layers release cleanly after baking.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. Break up any cocoa clumps so the dry mixture looks evenly dark and aerated—this helps the batter mix smoothly.
3. Add the eggs, buttermilk, oil, and vanilla. Whisk until the batter becomes glossy and uniform. Room-temperature eggs and buttermilk blend more smoothly and give the cake a finer crumb.
4. Pour in the hot coffee. The batter will turn thin and fluid—that’s exactly right. The heat deepens the cocoa flavor and encourages extra moisture in the baked cake.
5. Divide the batter evenly into the two prepared pans. The surface should level itself due to the thin consistency.
6. Bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. The edges should pull slightly from the pan and feel springy to the touch.
7. Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Allowing them to cool fully helps the layers stay intact during frosting.
   

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