Welcome to Littlest Love. I document my adventures in baking and food-focused travel.

Decadent Three-Layer Chocolate Cake

Decadent Three-Layer Chocolate Cake

Ok I'm about to share a deep, dark (chocolate) secret. Two, actually.

The first one? This chocolate cake, obviously.

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The second? I'm not that crazy about chocolate. I know, I know, how is this even possible? Despite my love for Willy Wonka and my obsession with baking, I've yet to really find anything chocolate that I really crave. Until this cake!

Maybe it's the combination of intense coffee flavor and pungent olive oil, but it's aromatic and has the perfect crumb, and you'll be so in love with it you won't even believe there's more. But there is, and it's literally the icing on the cake.

This frosting, y'all. It's ridiculous, really. It's basically whipped chocolate mousse and if it doesn't make it onto the cake, I won't judge you. It's light and airy and just a little bit salty.

The perfect combination, the perfect cake. Ready? Set? Cake.

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Decadent Three-Layer Chocolate Cake

Chocolate Cake Ingredients

  • 1 1/2 C All purpose flour
  • 1/4 C Coffee flour
  • 3/4 C Dark cocoa powder
  • 1 C Brown sugar
  • 1 Tbsp Ground coffee
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 1/2 tsp Kosher salt
  • 1 C Whole milk
  • 1/2 C Olive oil
  • 2 Eggs, large
  • 1/2-3/4 Coffee, room temperature

Whipped Chocolate Frosting Ingredients

  • 4 oz Dark chocolate, finely chopped
  • 1 C + 2 Tbsp Heavy cream
  • 12 Tbsp Salted butter, room temperature
  • 2 C Powdered sugar
  • 2 tsp Vanilla


  1. Preheat oven to 350 F. 
  2. Oil and dust (using extra coffee flour or cocoa powder instead of flour) the bottom and sides of three 8” round cake pans and set aside.
  3. In a large bowl, whisk flours, cocoa powder, brown sugar, ground coffee, baking powder, baking soda and salt. Set aside.
  4. In a stand mixer fitted with the paddle attachment, combine whole milk, olive oil and eggs until fully incorporated.
  5. Add dry ingredients to wet in three parts, mixing until just combined and scraping down the bowl each time.
  6. With mixer on low, slowly add 1/2 cup coffee until just combined. Add last 1/4 cup if mixture is too thick (should be fairly thin).
  7. Pour batter evenly among the three oiled and dusted cake pans and bake for 15-20 minutes or until a toothpick comes out clean or with a few moist crumbs.
  8. While cake is cooling, make ganache. Heat 1 cup of heavy cream until it comes to a low boil. Pour over chocolate (in a small bowl by itself) and let sit for 2 minutes. Stir and set aside until room temperature.
  9. While that’s cooling, using a stand mixer fitted with the whisk attachment, whisk salted butter until fluffy.
  10. Add powdered sugar, remaining heavy cream and vanilla on low until combined, and then on high for 3-5 minutes until airy and whipped.
  11. Add cooled chocolate ganache into frosting and whip until mousse-like in texture.
  12. Torte and assemble cake with frosting between each layer using an off-set spatula to level edges.
  13. Slice, serve and enjoy!
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