This Triple Chocolate Layer Cake has alternating layers of soft gluten free chocolate cake and creamy chocolate fudge frosting. It's then topped with chocolate ganache, more frosting and sprinkles. If that wasn't enough, this dreamy cake is also nut free, eggless and easily vegan! It’s a must try for all the chocolate lovers out there!
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 or until the cakes spring back at you when carefully touched.
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 Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar.
With the mixer on low speed still, add in the cocoa powders.
Add in the vanilla and beat until combined.
While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Divide frosting into 5 equal servings.
Assemble the Cake
Place one layer of cake on the cake stand. Take ⅕ 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
While the cake is chilling, 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.
Decorate the Cake
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.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, vegan chocolate chips, vegan heavy cream and vegan sprinkles.If you can't find a vegan heavy cream, check out my FAQ section in my blog post for how to make a vegan ganache with vegan baking sticks. All Purpose Flour: I cannot test this due to celiac disease, but use 3 cups packed AP flour (504 grams), ½ cup packed cocoa powder (58 grams) and ¾ cup vegetable oil.Storing: Once the cake is cut into, cut the entire cake into slices and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days. 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. If desired, warm in the microwave for 5-10 seconds; be careful not to burn your mouth.Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil and place 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. If desired, warm in the microwave for 5-10 seconds; be careful not to burn your mouth.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.