Eggless Triple Chocolate Cake
Rich and indulgent eggless triple chocolate cake with soft chocolate layers, whipped chocolate cream cheese frosting, and silky chocolate truffle ganache. Can be made dairy-free.
Yield: 10 servings
Ingredients
Chocolate Cake Layers
- 360 ml Milk room temp; see notes for options
- 90 ml Water room temperature
- 1½ tbsp Lemon Juice or white vinegar
- 270 g Cane Sugar or castor sugar
- 120 ml Oil any neutral oil for baking
- 1 tsp Vanilla Extract
- 315 g All Purpose Flour
- 52 g Cocoa Powder
- 1⅛ tsp Baking Powder
- 1¼ tsp Baking Soda
- ¼ tsp Salt
Chocolate Truffle Ganache (make ahead)
- 360 ml Whipping Cream see notes for options
- 2 tbsp Light Corn Syrup or maple syrup / honey / agave syrup
- 90 g Butter soft; see notes for options
- 375 g Dark Chocolate 55% or semi sweet
Whipped Chocolate Cream Cheese Frosting
- 340 g Cream Cheese cold; see notes for options
- 65 g Cocoa Powder sifted
- 150 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
- 300 ml Whipping Cream cold ; see notes for options
Instructions
For the Chocolate Cake Layers
- Preheat and prepare pans. Set your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper so the cakes don’t stick.
- Make the “buttermilk” In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes it will thicken slightly and look a bit curdled.
- Add the water, oil, and sugar to the milk. Whisk everything together until smooth and well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and keeps the cake light and fluffy.
- Slowly add the dry ingredients into the wet mixture. Mix gently until just combined don’t over mix or the cake may turn dense.
- Divide the batter evenly among the three pans. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans for 10–15 minutes, then carefully transfer them to a wire rack to cool fully. This prevents them from breaking or sticking.
For the Chocolate Truffle Ganache (make one day ahead)
- In a medium pot, combine the whipping cream, soft butter, and corn syrup (or honey). Let it come to a simmer over medium heat - don’t let it boil for too long.
- 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. If you want to speed things up, you can chill it in the fridge, but check frequently so it doesn’t get too hard. If the ganache becomes too firm, gently microwave it for 5–10 seconds (or a bit longer if needed) and stir until smooth and thick like nutella spread.
For the Whipped Chocolate Cream Cheese Frosting
- 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 until well combined. Scrape down the sides.
- Pour cold whipping cream in two-three parts into the cream cheese mixture. Mix well after each addition.
- Beat everything together until fully combined and the filling holds medium peaks. (soft, slightly firm peaks that hold their shape but still bend at the tip). Keep it cold.
Cake Assembly
- Place the first cake layer on a cake stand or serving plate.
- Add 4-5 Scoops of chocolate cream cheese frosting onto the cake and spread it evenly using an offset spatula.
- Carefully place the second cake layer on top of the frosted layer. Repeat the frosting step, spreading another 4-5 scoops evenly.
- Place the last cake layer on top and press gently so all layers are aligned and secure.
- Apply an even layer of the remaining chocolate cream cheese frosting over the entire cake to trap crumbs and create a smooth base. Chill the cake in the refrigerator for about 30 minutes to set this layer.
- Spread the chocolate truffle ganache over the top and sides of the cake to cover it completely.
- Refrigerate the cake for 2–3 hours to let the ganache set. For neat slices, dip the knife in hot water, wipe it clean, and cut each piece. Repeat cleaning the knife after every cut.
- Store the cake in the refrigerator in an airtight container for up to 3–4 days. Let it sit at room temperature for a few minutes before serving for the best texture and flavor.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: You can use dairy-free butter sticks or any butter of your choice. Miyokos, Country Crock brands work well for dairy-free.
- Whipping cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice). Country Crock, Califia farms, Aldi Brands work well for dairy-free option.
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice. Vio Life, Tofutti work well for dairy-free options.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: You can use 60% or higher good quality chocolate bar. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.