prep time: 1 hr | bake time: 20 min | total time: 3 hrs
If you’re looking for a rich, bakery-style chocolate cake that feels indulgent but not overly heavy, this Eggless Triple Chocolate Cake is exactly that. It features three soft layers of chocolate cake, filled with a light and creamy whipped chocolate cream cheese frosting, and finished with a smooth chocolate truffle ganache that melts in your mouth.
Every layer brings a different element of chocolate, making every bite feel balanced, flavorful, and deeply satisfying without being too dense.
This cake uses chocolate in three delicious ways:
Together, they create layers of chocolate flavor without overwhelming the palate.
Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake pans with baking paper.
Make the “buttermilk” by mixing milk and vinegar; let sit for 5 minutes. Add water, oil, and sugar, and whisk until smooth.
In another bowl, sift together the dry ingredients. Add to the wet mixture and mix gently until just combined.
Divide the batter evenly into pans and bake for 20–22 minutes, until a toothpick comes out clean.
In a mixing bowl, use a stand or hand mixer to beat the cold cream cheese until smooth and creamy. Make sure there are no lumps. Gradually add the sifted powdered sugar in two parts. Beat after each addition until the mixture is light, fluffy, and smooth.
Add sifted cocoa powder and vanilla mix on low speed until well combined. Pour the whipping cream into the cream cheese mixture. Beat everything together until fully combined and the filling holds medium peaks.
In a medium pot, combine the whipping cream, soft butter, and corn syrup (or honey). Warm it over medium heat until it just starts to simmer – don’t let it boil. Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for about 1 minute so the chocolate starts to melt.
Stir the mixture gently but thoroughly until the ganache is completely smooth, glossy, and lump-free. Press a piece of plastic wrap directly onto the surface of the ganache. This keeps it from forming a skin while it sets. Leave the ganache at room temperature for 5–6 hours until it thickens.
Yes, this cake can easily be made dairy-free. Use plant-based milk, dairy-free cream cheese, dairy-free whipping cream, and dairy-free chocolate. The texture will remain soft and just as delicious.
Yes, you can bake the cake layers and make the chocolate ganache a day in advance and store them wrapped at room temperature. Assemble and frost the cake the next day for best results.
For neat slices, chill the cake slightly before cutting. Use a sharp knife, dip it in hot water and wipe it clean between each slice for smooth edges.
This usually happens from overbaking or adding too much flour. Make sure to measure accurately and check the cake a few minutes before the baking time ends.
Yes, you can use the same batter to make cupcakes. Adjust the baking time to about 18–22 minutes or until a toothpick inserted comes out clean.
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For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It’s designed to help you bake like a pro without ever needing an egg!
One Response
Amazing ♥️✨