Triple Chocolate Cake

sallysbakingaddiction.com

Melissa

subheading: Cake:

1 and ¾ cups ( 219g) all-purpose flour ( spoon & leveled)

¾ cup ( 62g) unsweetened natural cocoa powder

1 and ¾ cups ( 350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

½ cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

subheading: Chocolate Buttercream:

1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature

3 and ½ cups ( 420g) confectioners’ sugar

¾ cup ( 65g) unsweetened cocoa powder (natural or dutch process)

3 to 5 Tablespoons (45 to 75ml) heavy cream (or half-and-half or milk), at room temperature

¼ teaspoon salt

1 teaspoon pure vanilla extract

optional for decoration: semi-sweet chocolate chips

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