The Dark Knight Cake (Triple Chocolate Layer Cake)

Name: The Dark Knight Cake (Triple Chocolate Layer Cake) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing; 1 3/4 cups dates, pitted and chopped coarsely; 3/4 cup hot, brewed dark roast coffee; 1/2 cup hot milk; 1 cup (about 5 ounces) flour; 1/2 cup (about 2 1/2 ounces) unsweetened cocoa poweder; 1/4 teaspoon cayenne pepper; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 stick plus 2 tablespoons butter, at room temperature; 1/2 cup (about 3 1/2 ounce) sugar; 1/4 cup (about 2 ounces) packed brown sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla; 2 1/2 cups; 2 cups; 3 tablespoons finely ground espresso powder

Servings: persons

Butter for greasing
1 3/4 cups dates, pitted and chopped coarsely
3/4 cup hot, brewed dark roast coffee
1/2 cup hot milk
1 cup (about 5 ounces) flour
1/2 cup (about 2 1/2 ounces) unsweetened cocoa poweder
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 stick plus 2 tablespoons butter, at room temperature
1/2 cup (about 3 1/2 ounce) sugar
1/4 cup (about 2 ounces) packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
2 1/2 cups
2 cups
3 tablespoons finely ground espresso powder

1
Set oven rack to the middle and preheat to 350u00b0F. Grease two 8-inch round cake pans.
2
Set the dates in a bowl and cover with hot coffee and hot milk. Cover and let soak for 10 minutes. Add to a food processor and pulse until smooth.
3
In a small bowl combine flour, cocoa, cayenne, baking soda, and salt. Stir well.
4
Add the butter, sugar, and brown sugar to the bowl of an electric mixer. Beat on medium-low until light and airy, about 4 minutes. Add eggs one at a time, beating each until incorporated. Add vanilla and beat until well mixed.
5
With the mixer on low, add the dry ingredients 1/2 cup at a time, mixing after each addition just until incorporated. Add the dates to the batter and gently fold with a spatula, stopping as soon as the batter is uniform in texture. Scoop the batter into the prepared baking pans and bake for 40 minutes, or until the sides pull away from the pans. Allow to cool for 20 minutes in the pans, then carefully turn out onto a cooling rack to cool completely.
6
into two layers of equal thickness. Set the bottom layer of the cake aside; that will be the top of your stacked cake. Scoop 1/2 cup of chocolate buttercream onto one layer of cake and smooth with an offset spatula. Sprinkle evenly with 1 tablespoon of espresso powder and set the next layer on top. Scoop another 1/2 cup of icing onto the layer and sprinkle with another 1 tablespoon of espresso powder. Repeat with the third layer and top the cake with the reserved bottom layer of cake. Crumb coat the sides of the cake with the remaining buttercream and set the cake to chill in the refrigerator for 30 minutes.
7
Heat the ganache just to the point that it flows well but is not too thin or watery. Set the chilled cake on a cooling rack placed into a baking sheet and carefully pour the ganache over the entire cake, coating it in one smooth layer. Set the cake back in the refrigerator to chill for another 15 minutes to set the ganache. Serve at room temperature.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Butter for greasing, 1 3/4 cups dates, pitted and chopped coarsely, 3/4 cup hot, brewed dark roast coffee, 1/2 cup hot milk, and more.

Yes, The Dark Knight Cake (Triple Chocolate Layer Cake) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Dark Knight Cake (Triple Chocolate Layer Cake) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions