This is definitely the Best Chocolate Cake Recipe<\/strong> with 3 moist tender layers frosted with a decadent Chocolate Buttercream Frosting<\/strong>. Chocolate on chocolate is always a crowd-pleaser with my family!<\/em><\/p>\n This Chocolate Layer Cake<\/strong> is perfect for holidays, birthdays or anytime you want to treat a chocoholic to a special treat!<\/p>\n <\/p>\n I thought I found the best ever chocolate cake when I baked my Triple Layer Cocoa Cake<\/a>, but it\u2019s no fun to make the same cake over and over. So when my friend, Sandra, made this recipe and shared a photo of a decadent slice, I knew I had found my son Nick\u2019s birthday cake! He was adamant that his celebration would involve a homemade chocolate cake <\/strong>and the birthday child always gets what he wants!<\/p>\n Though I love doctoring up a chocolate cake mix<\/a> when time is short, there\u2019s nothing better than a cake from scratch. And when you add a third layer, it\u2019s even more celebratory!! It\u2019s the same Hershey\u2019s Chocolate Cake<\/strong> recipe, just divvied up between 3 cake pans. The buttermilk in the batter is the secret ingredient that makes the cake so unforgettable!<\/p>\n The acid in buttermilk helps break down the gluten fibers in the flour. Gluten is what gives baked goods their strength and structure. It forms an elastic web of proteins when the gluten-containing flour is mixed with liquid. If you want a tender cake, using cake flour works because it contains less protein\/gluten. Since this recipe uses all-purpose flour, the buttermilk helps deactivate some of the gluten\u2019s power.<\/p>\n<\/p><\/div>\n There are two ways to make sure your cake layers are the same height. One is to use a few toothpicks to check the depth of the batter. Just add some batter to your pans, then use a clean toothpick to check the depth of each. Don\u2019t completely distribute the batter as you will need some extra to add to those pans that need some more. Add batter to those with less, checking and rechecking until all pans have about the same amount of batter.<\/p>\n A more efficient method is to use a kitchen scale. Having all the same brand of pans helps, so they all weigh the same. Start by adding batter to each pan without using all the batter. Weigh each pan and add more batter to the pans that weigh the least. Keep weighing and adding batter until all 3 pans weigh approximately the same and the batter is all used.<\/p>\n<\/p><\/div>\n There are special fabric strips that are moistened and wrapped around the pans before baking. The moisture of these cake strips helps keep the edges from heating up faster than the middle and helps the whole cake bake at the same rate. You can make cake strips at home from an old towel. Just cut strips the height of your pan in a length that will wrap around the outside of the pan with enough overlap to pin to secure. Stay in touch through social media\u00a0@\u00a0Instagram<\/a>,\u00a0Facebook<\/a>, and\u00a0Pinterest<\/a>. Don\u2019t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.<\/p>\n<\/div>\n<\/div>\n Adapted from Foodess and Hershey’s.<\/p>\n If you do not have buttermilk on hand, a simple substitution is to add 1 tablespoon of vinegar or lemon juice to a 1-cup liquid measuring cup, then fill it with milk to the 1-cup mark. Let rest for 5-10 minutes to thicken, then mix and use.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n<\/p><\/div>\n \t\t\t\t\t<\/p>\n 12<\/span><\/p>\n \t\t\t\t\t<\/p>\n 1 slice<\/span><\/p>\n Amount Per Serving:<\/em><\/span><\/p>\n \t\tCalories:<\/span> 568<\/span>Total Fat:<\/span> 14g<\/span>Saturated Fat:<\/span> 8g<\/span>Trans Fat:<\/span> 0g<\/span>Unsaturated Fat:<\/span> 4g<\/span>Cholesterol:<\/span> 63mg<\/span>Sodium:<\/span> 546mg<\/span>Carbohydrates:<\/span> 105g<\/span>Fiber:<\/span> 3g<\/span>Sugar:<\/span> 82g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n![\"A](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2011\/05\/Best-Chocolate-Cake-Recipe-7.jpg\"\/ "\\"The")
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<\/figure>\n<\/div>\nWhy You Must Make<\/span><\/h2>\n
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<\/figure>\n<\/div>\nIngredient Notes<\/span><\/h2>\n
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How to Make<\/span><\/h2>\n
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<\/figure>\n<\/div>\nExpert Tips<\/span><\/h2>\n
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Frequently Asked Questions<\/span><\/h2>\n
To use the cake strips, wet them and squeeze out excess moisture. Wrap around the outside of the pans and secure them with safety pins. Bake as directed. Alternatively, Wilton makes cake strips you can purchase. See a link in my recipe card FYI. They\u2019re also available at Michaels and JoAnn Fabrics.<\/p>\n<\/p><\/div>\n<\/p><\/div>\nYou May Also Like:<\/span><\/h2>\n
Ingredients<\/h3>\n
Cake: <\/h4>\n
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Buttercream Frosting:<\/h4>\n
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Instructions<\/h3>\n
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Notes<\/h3>\n
Recommended Products<\/h3>\n
Nutrition Information:<\/span><\/h4>\n
Yield:<\/h4>\n
Serving Size:<\/h4>\n