This triple chocolate cake recipe is topped with a thick and creamy cream cheese chocolate frosting.
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Preheat oven to 350F.
Grease and flour 3 - 8 inch rounds cake pans with butter.
In a large bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Use an electric mixer on low to medium speed to mix in coffee, buttermilk, vegetable oil, eggs and vanilla until smooth.
Divide the batter between the three prepared pans.
Place into the preheated oven and bake for 15-20 minutes or until
a toothpick inserted in the center comes out clean.
Remove from the oven and place cakes onto racks to cool.
Once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.
Slowly melt the chocolate chips in a double boiler, or a heat proof bowl that fits into a saucepan that has one inch of simmering water in it.
Set to cool.
In a separate bowl use an electric mixer to beat together the butter, cream cheese and vanilla until light and fluffy.
Slowly add and beat in the cooled chocolate until well incorporated.
Spread frosting in between layers, on the sides, and on top.