Triple Chocolate Layer Cake

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!

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.

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. 

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. 

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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.

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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.

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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. 

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. 

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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.

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

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

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