Ultimate Three Layer Chocolate Cake

56 mins
Serves 8
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Directions

  1. 1Grease three 9-inch round cake tins with butter.
  2. 2Grease three 9-inch round cake tins with butter.
  3. 3Grease three 9-inch round cake tins with butter.
  4. 4Pour a small amount of cocoa powder or flour and gently tap and swirl the pan to evenly coat the bottom and sides.
  5. 5Pour a small amount of cocoa powder or flour and gently tap and swirl the pan to evenly coat the bottom and sides.
  6. 6Pour a small amount of cocoa powder or flour and gently tap and swirl the pan to evenly coat the bottom and sides.
  7. 7Tap out the excess into the cocoa powder.
  8. 8Tap out the excess into the cocoa powder.
  9. 9Tap out the excess into the cocoa powder.
  10. 10In a large bowl, combine 3 cups of all-purpose flour with granulated sugar, more cocoa powder, baking soda, baking powder, salt, and a quarter teaspoon of ground cardamom.
  11. 11In a large bowl, combine 3 cups of all-purpose flour with granulated sugar, more cocoa powder, baking soda, baking powder, salt, and a quarter teaspoon of ground cardamom.
  12. 12In a large bowl, combine 3 cups of all-purpose flour with granulated sugar, more cocoa powder, baking soda, baking powder, salt, and a quarter teaspoon of ground cardamom.
  13. 13Add four large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of neutral oil, and 2 teaspoons of vanilla extract.
  14. 14Add four large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of neutral oil, and 2 teaspoons of vanilla extract.
  15. 15Add four large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of neutral oil, and 2 teaspoons of vanilla extract.
  16. 16Use an electric mixer or whisk to combine everything, but be careful not to overmix.
  17. 17Use an electric mixer or whisk to combine everything, but be careful not to overmix.
  18. 18Use an electric mixer or whisk to combine everything, but be careful not to overmix.
  19. 19Divide the batter evenly between the three prepared cake pans.
  20. 20Divide the batter evenly between the three prepared cake pans.
  21. 21Divide the batter evenly between the three prepared cake pans.
  22. 22Bake in a preheated 350°F (175°C) oven for 30–35 minutes.
  23. 23Bake in a preheated 350°F (175°C) oven for 30–35 minutes.
  24. 24Bake in a preheated 350°F (175°C) oven for 30–35 minutes.
  25. 25Allow to cool in the pan for about 15 minutes, then use a knife to gently separate from the pan and invert onto a cooling rack.
  26. 26Allow to cool in the pan for about 15 minutes, then use a knife to gently separate from the pan and invert onto a cooling rack.
  27. 27Allow to cool in the pan for about 15 minutes, then use a knife to gently separate from the pan and invert onto a cooling rack.
  28. 28The cakes now need to cool completely before you can frost them.
  29. 29The cakes now need to cool completely before you can frost them.
  30. 30The cakes now need to cool completely before you can frost them.

Ingredients

  • 1 butter
  • 1 butter
  • 1 butter
  • 1 cocoa powder
  • 1 cocoa powder
  • 1 cocoa powder
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 3 cups granulated sugar
  • 3 cups granulated sugar
  • 1.5 cups cocoa powder
  • 1.5 cups cocoa powder
  • 1.5 cups cocoa powder
  • 1 tbsp baking soda
  • 1 tbsp baking soda
  • 1 tbsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract

Equipment

9-inch round cake tinswhiskelectric mixerknifecooling rack