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    Home » Dessert

    Triple Chocolate Layer Cake

    August 30, 2021 by Lee 28 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    This Triple Chocolate Layer Cake has layers of soft gf chocolate cake and creamy chocolate fudge frosting. It's then topped with chocolate ganache, frosting and sprinkles. If that wasn't enough, not only is this dream cake is gluten free, but it's nut free, eggless and easily vegan! It’s a must try for all the chocolate lovers out there!

    Triple Chocolate Layer Cake Oozing with chocolate ganache.

    This Triple Chocolate Layer Cake recipe is so easy to follow! The cake batter whips up in one bowl with a whisk! No mixer needed. It's soft and moist while still being decadent and delectable.

    Love triple chocolate recipes? Try my Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Donuts.

    A slice of Triple Chocolate layer Cake sits heroically.

    REASONS TO LOVE THIS CAKE

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- The cake is super soft, decadent and delicious.
    • Triple Chocolate- It has chocolate cake, frosting and drip!
    • Easy to Make- The batter mixes up in just one large bowl with a whisk!

    INGREDIENT NOTES

    FOR THE CAKE 

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
    • White Vinegar- Used with the baking soda to help the cake rise.
    • Vegetable Oil- This cake uses oil iso it stays moist longer.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.

    FOR THE FROSTING AND DRIP

    • Butter/Vegan Baking Stick- Make sure to use softened not melted or your frosting will be a liquidy mess.
    • Water- This frosting uses water and no milk at all.
    • Heavy Cream- This is used for the drip but I discuss ways to make it vegan later in this post. 
    Looking at the ingredients for the frosting.
    Frosting Ingredients

    EXPERT BAKING TIPS

    USING TWO TYPES OF COCOA POWDER 

    People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.

    Using two types of cocoa powder creates a richer color and flavor, which I love!

    With that said, keep in mind that cocoa powder is quite dry. Dark is even drier than Dutch or Natural Unsweetened. 

    If you only used the dark cocoa powder, your baked goods would be way too dry and bitter.

    If you don’t have both types of cocoa powders on hand, just use either the Dutch or Natural Unsweetened. 

    But, if you only use the one type, keep in mind that your cake and frosting won’t be as dark as my cake is. 

    SMOOTHING THE BATTER

    Many gluten free flour batters have a way of staying exactly as they are placed, when baked.
    If you leave it misshapen, that’s how it will remain when baked.

    When the batter is in the pans, gently smooth the tops with a butter knife.

    STEP BY STEP INSTRUCTIONS WITH PICTURES 

    Here are the steps to make this cake! 

    STEP 1: WHISK TOGETHER ALL THE DRY INGREDIENTS 

    In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt. 

    • A bowl of flour, sugar, cocoa powders, baking soda and salt. 
    • Whisking the gluten free flour, sugar, cocoa powders, baking soda and salt. 

    STEP 2: MAKE 3 WELLS in the dry ingredients

    In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. 

    STEP 3: POUR IN THE LIQUID INGREDIENTS MINUS THE WATER 

    In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

    • 3 wells in the dry ingredients made my hands.
      Step 2
    • Pouring the wet ingredients into the wells.
      Step 3

    STEP 4: POUR The COLD WATER ON TOP 

    Pour the cold water on top of all the ingredients. 

    STEP 5: WHISK TO COMBINE Everything 

    Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. 

    Do not over mix.

    • Pouring cold water on top of the mix.
      Step 4
    • A spatula mixes the brown ingredients.
      Step 5

    STEP 6: SCOOP THE BATTER

    Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

    STEP 7: BAKE THE CAKES

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 45-48 minutes until the top is slightly springy when carefully poked.

    STEP 8:  CUT THE CAKES in half

    Remove cakes from the oven and let them cool in the cake pans. 

    Once the cakes have cooked completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.

    If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    MAKE THE FROSTING 

    STEP 1: CREAM THE BUTTER/VEGAN BAKING STICK 

    In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.

    STEP 2: ADD IN THE VANILLA  

    Add in the vanilla and beat until combined.

    STEP 3: WHISK THE COCOA POWDERS 

    If using two types of cocoa powder, put them in a bowl and whisk to combine. 

    If using only one type of cocoa powder, skip this step.

    STEP 4: ADD IN THE REMAINING INGREDIENTS HALF AT A TIME  

    With the mixer on low speed, slowly add in half the confectioners’ sugar, half the mixed cocoa powders and half the water. Beat until combined.

    Then add in the second half of the ingredients and beat until combined again and smooth. 

    A closer look at the chocolate frosting in a bowl.

    ASSEMBLING THE CAKE TIPS

    STEP 1: DIVIDE THE FROSTING into equal sections 

    Separate the frosting into 5 equal sections. 

    STEP 2: FROST ONE LAYER of cake

    Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

    STEP 3: REPEAT THE PROCESS 

    Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

    STEP 4: KEEP THE TOP AND SIDES THIN

    Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. 

    Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

    You should only use ⅕th of the frosting on the top and sides combined.

    STEP 5: CHILL THE CAKE 

    Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with for the ganache drip.

    MAKE THE GANACHE 

    STEP 1: PLACE THE CHOCOLATE CHIPS IN A HEAT SAFE BOWL

    Set the bowl with the chips aside.

    STEP 2: HEAT THE HEAVY CREAM

    Set the heavy cream in a small saucepan over medium heat, whisking constantly. 

    When the heavy cream begins to simmer around the edges, immediately pour the cream over the chocolate chips.

    STEP 3: LET IT SIT

    Do not whisk the heavy cream and chocolate chips together yet!

    Let it sit for one minute and then whisk until combined and smooth. 

    • Hot heavy cream is added to the chocolate chips.
    • Whisking the chocolate and cream until silky smooth.

    MAKE THE Ganache DRIP 

    STEP 1: SPOON THE GANACHE 

    Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

    STEP 2: PUSH THE GANACHE to the edge

    Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

    Work quickly because the cold cake will quickly stop the ganache from dripping too much. 

    DECORATING Tips

    STEP 1: Pipe SWIRLS 

    Put the remaining ⅕th of the frosting into a piping bag.

    Make swirls all around the edge of the top of the cake.

    STEP 2: ADD Chocolate SPRINKLES 

    Sprinkle some gluten free/nut free/vegan chocolate sprinkles on top of the fudge swirl.

    Looking down at the intricate dance of ribbons of chocolate ganache.

    HOW TO MAKE THIS Cake VEGAN 

    Follow these simple steps to make sure the cake is vegan:

    • Use a gluten free flour that’s free from dairy.
    • Read the label on your sprinkles to make sure they’re gluten free, nut free and vegan.
    • Make sure to use vegan baking sticks instead of butter.
    • Use allergy friendly chocolate chips such as these.
    • Only use a vegan heavy cream or use my vegan ganache recipe from my strawberry red velvet cake.  

    FAQ

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the decorating like the ganache and pipe the extra buttercream in the morning. 

    If making the cake the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.

    Can this cake be made into cupcakes?


    Yes! 

    This recipe will make 24 regular sized cupcakes. 

    Bake the cupcakes for 25-28 minutes at 350 degrees Fahrenheit.

    What if I don't have a piping bag? What can I use instead?


    To decorate the cake, if you don’t have a piping bag you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over the cake.

    You can check out my Vegan Vanilla Cake for inspiration.

    A slice is ready to be enjoyed.

    STORING AND FREEZING 

    STORING 

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this Triple Chocolate Layer Cake as fresh as possible.

    Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.

    This is if you will be eating all the slices the next day.

    When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

    I like to warm each slice in the microwave for 10 seconds so the chocolate is gooey.

    FREEZING

    If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.

    You can keep the slices frozen for up to 30 days.

    When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

    Warm each slice in the microwave for 10 seconds.

    OTHER Cake RECIPES TO TRY

    • A Chocolate Sprinkle Cake on a cake stand.
      Chocolate Sprinkle Cake
    • A slice of Brooklyn Blackout Cake sits apart from the whole.
      Brooklyn Blackout Cake
    • Cross-section of Strawberry Red Velvet Cake and the layers.
      Strawberry Red Velvet Cake

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!! 

    Triple Chocolate Layer Cake Oozing with chocolate ganache.

    Triple Chocolate Layer Cake

    Lee
    This Triple Chocolate Layer Cake has layers of soft gf chocolate cake and creamy chocolate fudge frosting. It's then topped with chocolate ganache, frosting and sprinkles. If that wasn't enough, not only is this dream cake is gluten free, but it's nut free, eggless and easily vegan!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 987 kcal

    Ingredients
      

    For the cake:

    • 3 cups gluten free flour
    • 2 cups granulated sugar
    • 2 teaspoons baking soda
    • 2 teaspoons kosher salt
    • ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
    • ¾ cup plus 2 tablespoons vegetable oil
    • 2 tablespoons white vinegar
    • 2 teaspoons pure vanilla extract
    • 2 cups cold water

    For the frosting:

    • 3 sticks 1.5 cups softened unsalted butter or vegan baking stick
    • 7 cups confectioners’ sugar
    • 2 cups cocoa powder I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark
    • 1 cup water
    • 4 teaspoons pure vanilla extract

    For the ganache drip:

    • 6 oz about 1 cup semi sweet chocolate chips
    • ½ cup heavy cream

    For the decorations:

    • More fudge frosting
    • Chocolate gluten free/nut free sprinkles if desired.

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
    •  In a large bowl whisk together the gluten free flour, sugar, baking soda, salt and cocoa powder.
    • Make 3 wells in the dry ingredients.
    • In the first well, pour the vegetable oil.
    • In the second well, pour the white vinegar.
    • In the third well, pour the vanilla.
    • Pour the cold water over everything and whisk together until just combined. If it starts getting thick, use a spatula instead of a whisk.
    • Divide the batter evenly between the two 8 inch pans and smooth the tops with a butter knife.
    • Bake in the center rack of the oven for 45 minutes.
    • Remove from the oven and let the cake cool completely in pans. Once cool, remove from pans and transfer to a cooling rack and slice both in half horizontally. Now you have 4 thin layers of cake.
    • Make the fudge frosting: In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter until it is smooth and creamy. About 2-3 minutes.
    • Add in the confectioners’ sugar, cocoa powders and water and beat until combined and smooth and creamy. Beat in the vanilla.
    • Divide frosting into 6 equal servings.
    • Assemble the cake: Place one layer of cake on the cake stand. Take ⅙ of the frosting and frost the top. Place another layer of cake on top and repeat. Do this process 3 times.
    • Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or an icing spatula to scrape excess frosting off the sides of the cake. This should be a semi naked cake. Pop in the fridge uncovered for 15 min to harden.
    • Make the ganache: Place chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat. Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do NOT mix! Let sit 1-2 min then whisk until fully combined and smooth.
    • Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.
    •  Put the rest of the fudge frosting into a piping bag and pipe a swirl all around the edge of the outside of the cake. You may have frosting leftover. You can save it in a bowl covered in plastic wrap in the fridge for a few days.
    • Place chocolate sprinkles on the fudge swirl if desired.

    Notes

    Storing: Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
    Freezing: Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw and then microwave for 5-10 seconds. 
    To make vegan: Use a non dairy gluten free flour, vegan baking sticks, vegan chocolate chips and sprinkles and only use a vegan heavy cream, or use my vegan ganache recipe from my strawberry red velvet cake. 

    Nutrition

    Calories: 987kcalCarbohydrates: 143gProtein: 8gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 14gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 12mgSodium: 849mgPotassium: 379mgFiber: 11gSugar: 109gVitamin A: 1163IUVitamin C: 1mgCalcium: 70mgIron: 5mg
    Keyword Chocolate Cake, chocolate fudge, Dairy Free, Eggless, Ganache, Gluten Free, Nut Free, Vegan
    Tried this recipe?Let us know how it was!
    « Chocolate Wow Butter Cake
    Snickerdoodle Cupcakes »

    Reader Interactions

    Comments

    1. Gord

      August 30, 2021 at 9:03 pm

      Did you slice the cakes into 2 layers??
      Your comment about frosting 1 layer, then repeating 3 times prompted this question. Cake LOOKS FANTASTIC!!! Thanks for this!!😋😋😋

      Reply
      • Lee

        August 31, 2021 at 3:00 am

        Yes sorry! If you look under the "tips for making the triple chocolate cake" I say to slice both layers horizontally in half to create 4 thin layers of cake. Sorry for the confusion and thanks for your kind words!!!

        Reply
        • Elaine Adamo

          April 15, 2022 at 10:20 am

          5 stars
          Such a delicious, uncomplicated recipe. I am a follower of laneandgreyfare and often enjoy her cookies. This chocolate cake recipe will definitely be my go to recipe for company. Love the tip to freeze individual pieces so I can enjoy this decadent cake all to myself.
          Such a fan Lee and I will be sharing this recipe with friends.

          Reply
          • Lee

            April 15, 2022 at 1:55 pm

            Oh my goodness so kind thank you so so much!!!!

            Reply
      • Giana

        April 15, 2022 at 10:24 am

        5 stars
        I absolutely LOVE this cake!! Probably the best chocolate cake I have ever had. You wouldn’t even be able to tell it’s allergy-free which is the best part.

        Reply
        • Lee

          April 15, 2022 at 1:55 pm

          Thank you so much!!!! SO happy to hear!

          Reply
      • Gary

        April 28, 2022 at 8:56 am

        Looks great one ? Why is there vinegar in the recipe ? Thanks

        Reply
        • Lee

          April 28, 2022 at 2:02 pm

          Hi! The vinegar is an acid and it is used to react with the baking soda. The two together create a chemical reaction by producing carbon dioxide and makes the batter rise! The vinegar also helps when cakes have no eggs; it makes the cake light and fluffy! Hope that helps!

          Reply
        • Gary S. Lucas

          April 28, 2022 at 2:47 pm

          Thanks looks delicious

          Reply
          • Lee

            April 28, 2022 at 9:29 pm

            Thanks!!!

            Reply
    2. Allison

      February 21, 2022 at 4:14 pm

      5 stars
      Most delicious gluten free cake I’ve ever eaten! And so easy to whip up!

      Reply
      • Lee

        February 21, 2022 at 9:18 pm

        Thank you, Allison!!!

        Reply
    3. Veronica

      February 28, 2022 at 9:27 pm

      5 stars
      This chocolate cake is delicious! I made it for my daughter who has a peanut allergy and her friend who has celiac disease. They loved it! I will definitely make it again.

      Reply
      • Lee

        March 01, 2022 at 8:46 am

        So glad thank you!!!

        Reply
    4. Donna

      March 07, 2022 at 10:38 pm

      5 stars
      Chocolate layer cake has always been my favorite cake and this one was the best. So moist and yummy!

      Reply
      • Lee

        March 07, 2022 at 11:23 pm

        Thanks so much! So glad you love it!

        Reply
      • JAMN

        April 29, 2022 at 2:43 pm

        5 stars
        My daughter can't have eggs, gluten, dairy, or nuts-so this is a gift of a recipe. It was in her words- "the yummiest cake ever".

        Reply
        • Lee

          April 29, 2022 at 4:02 pm

          I am so so glad! Thanks so much!!!

          Reply
    5. John

      April 07, 2022 at 12:23 pm

      5 stars
      This cake is the best! So much chocolate! It's delicious!

      Reply
      • Lee

        April 07, 2022 at 7:29 pm

        Thank you!

        Reply
    6. Kate

      April 14, 2022 at 9:51 pm

      5 stars
      I made this cake and it was absolutely delicious. I didn’t have any vegetable oil on hand so I substituted with coconut oil instead. It was so decadent and delicious. I didn’t use the drip but instead topped it with chocolate buttercream and lots of Easter eggs . You need to try this cake 🎂 This cake is what love is made off ❤️

      Reply
      • Lee

        April 14, 2022 at 11:33 pm

        I'm so glad!!! Thank you!

        Reply
    7. Steve

      April 14, 2022 at 11:57 pm

      5 stars
      You can never have too much chocolate and this cake does not disappoint. Delicious!

      Reply
      • Lee

        April 15, 2022 at 12:48 am

        Thank you!

        Reply
    8. Louise

      May 15, 2022 at 11:54 am

      Hi, cake looks amazing. Haven’t tried it, but will soon. Dumb ? What would happen if one used reg. ap flour instead of gf? Thanks!

      Reply
      • Lee

        May 15, 2022 at 2:57 pm

        Thank you!!! Not a dumb question at all! You can make it with regular but sadly I cannot test it due to celiac disease. However, I used to make this recipe all the time (before my daughter was diagnosed) with regular AP flour. Instead of using 3/4 plus 2 tablespoons of vegetable oil...use just 3/4 of a cup. Hope that helps!!

        Reply

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