Three Layer Double Chocolate Cake Recipe

Prep and oven

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment; grease parchment and dust lightly with flour or cocoa. Alternatively use two pans and bake in batches.

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, whole milk, oil, and vanilla until blended.

Make batter: With a mixer on low speed (or by hand), add the wet mixture to the dry ingredients and mix until combined. Scrape down the bowl. Gradually add the hot water or hot brewed coffee while mixing on low; batter will be thin. Mix just until smooth and homogeneous.

Portion and bake: Divide batter evenly among the three prepared pans (about 2 cups batter per 8-inch pan). Bake in the center of the oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

Cool: Let layers cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks, remove parchment, and allow to cool completely (about 1 hour) before assembling and frosting. For best results, wrap layers in plastic and chill for 30 minutes so they are firm for stacking.

Prepare butter: In a large bowl using a stand mixer fitted with the paddle or a hand mixer, beat the room-temperature butter on medium speed until creamy and pale, about 2–3 minutes.

Add cocoa: Add the sifted cocoa powder and beat on low to incorporate, scraping down the bowl as needed.

Add sugar and cream: With mixer on low, gradually add the confectioners' sugar, about 1 cup at a time, alternating with splashes of heavy cream. After about half the sugar has been added, increase speed to medium-high and beat until very light and fluffy, 2–3 minutes. Add remaining sugar, vanilla, and salt, adjusting cream (1–2 tablespoons at a time) to reach a spreadable consistency.

Taste and adjust: Taste and add a pinch more salt or a tablespoon more cream if needed for texture. Frosting should be smooth, spreadable, and hold soft peaks.

Heat cream: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to steam and small bubbles form around the edge (do not boil). Pour the hot cream over the chocolate and let sit 2–3 minutes.

Emulsify: Stir gently from the center outward until the chocolate is fully melted and ganache is smooth. Stir in the optional butter for sheen. Let the ganache cool until it thickens slightly but is still pourable (about 10–20 minutes). If using between layers, allow it to thicken to a spreadable consistency; for a shiny drip, use when slightly runny.

Reserve garnish: Choose 10–12 whole strawberries for garnish. Hull and trim them, leaving stems if desired, and set aside.

Make sauce: Place 2 cups of the hulled & halved strawberries (reserve remaining for garnish) in a small saucepan with 1/2 cup granulated sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until strawberries release juices and sugar dissolves, about 6–8 minutes.

Optional thicken: If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into the simmering strawberries and cook 1–2 minutes until sauce thickens slightly.

Finish sauce: Taste and adjust sweetness or lemon. Remove from heat and either mash slightly with a fork for a chunky sauce or use an immersion blender for smooth consistency. Let cool to room temperature; refrigerate if making ahead.

Level layers: If cake tops domed, use a serrated knife or cake leveler to level each cake so they stack evenly. Place the first cake layer on a cake board or serving plate.

Optional ganache layer: If using ganache, spread a thin layer (about 2–3 tablespoons) of slightly cooled ganache on the first cake layer to act as a barrier and flavor boost. Chill 5–10 minutes to set if needed.

Frost between layers: Spread about 1 cup of chocolate buttercream evenly over the first layer (or more to preference), then scatter a few tablespoons of macerated strawberry pieces or a spoonful of strawberry sauce for pockets of fruit. Place the second cake layer on top and repeat (ganache layer optional). Place the third layer on top.

Crumb coat: Apply a thin crumb coat of buttercream over the entire cake to trap crumbs. Chill the cake for 15–30 minutes until the crumb coat is firm.

Final frost: Using remaining buttercream, frost the top and sides of the cake smoothly. If desired, pour slightly cooled ganache over the top to create a glossy drip and use an offset spatula to gently spread; allow ganache to drip down sides as preferred.

Garnish: Arrange the reserved whole strawberries around the top edge or sliced strawberries on the side. Sprinkle chocolate shavings or curls over the top and around the base. Serve slices with additional strawberry sauce on the side.

Storage: Store cake refrigerated in an airtight cake carrier for up to 3 days. Bring to room temperature 30–60 minutes before serving for best texture and flavor.