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! It’s a must try for all the chocolate
lovers out there!

5 from 9 votes

PREP TIME COOK TIME TOTAL TIME

30 mins 45 mins 1 hr 15 mins

COURSE CUISINE SERVINGS

Dessert American 1 Cake: 12 Slices

INGREDIENTS   
For the cake:
3 cups gluten free flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1/2 cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
3/4 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
1/2 cup heavy cream

For the decorations:

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

INSTRUCTIONS  
1. 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.
2.  In a large bowl whisk together the gluten free flour, sugar, baking soda, salt and cocoa powder.
3. Make 3 wells in the dry ingredients.
4. In the first well, pour the vegetable oil.
5. In the second well, pour the white vinegar.
6. In the third well, pour the vanilla.
7. Pour the cold water over everything and whisk together until just combined. If it starts getting
thick, use a spatula instead of a whisk.
8. Divide the batter evenly between the two 8 inch pans and smooth the tops with a butter knife.
9. Bake in the center rack of the oven for 45 minutes.
10. 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.
11. 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.
12. Add in the confectioners’ sugar, cocoa powders and water and beat until combined and smooth
and creamy. Beat in the vanilla.
13. Divide frosting into 6 equal servings.
14. 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.
15. 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.
16. 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.
17. 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.
18.  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.
19. 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. 

KEYWORD
Chocolate Cake, chocolate fudge, Dairy Free, Eggless, Ganache, Gluten Free, Nut Free, Vegan

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