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In a large bowl cream butter with both sugars and vanilla until fluffy. Add in eggs and beat for about 3-4 minutes. Add in the flour mixture alternately with the cocoa mixture until combined. Divide the mixture evenly beweeen the cake pans. Bake for about 25-35 minutes or until cakes test done.
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So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chip garnish. Let’s eat!
Unless otherwise noted, use room temperature ingredients. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid.
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