Triple Layer Chocolate Cake with Cocoa Frosting
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 Tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1/2 cup plus 2 Tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 Tablespoons (or more) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 Tablespoons unsweetened cocoa powder
Preheat oven to 350 F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift dry ingredients into medium bowl. Mix water, oil and vanilla in a large bowl. Whisk in dry ingredients. Divid among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on a rack for 30 minutes. Cut around sides of pan to loosen cakes. Turn cakes out. Cool completely.
Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 8 Tablespoons milk and the vanilla. Add in cocoa and remaining 2 cups sugar, beat until blended, thinning with more milk if necessary.
Place 1 cake layer, chocolate chips side up, on a cake plate. Spread 2/3 cup frosting over top. Cover with second cake, chocolate chips side up. Spread 2/3 cup frosting over top. Top with remaining cake layer, chocolate chips side up. Spread frosting over sides and top of cake.
Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
This cake needs a tall glass of cold milk and maybe some ice cream!