Triple Layer Chocolate Cake Recipe

Name: Triple Layer Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 2 cups Granulated Sugar; 1/2 cups Cocoa Powder, Sifted; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cups Canola Oil; 1/2 cups Unsweetened Applesauce; 1 cup Soy Milk; 2 teaspoons Vanilla Extract; 1 Tablespoon Instant Coffee Granules; 3/4 cups Hot Water; FOR THE FILLING:; 1 package (180-gram Size) Cook & Serve Chocolate Pudding; 3 cups Soy Milk; FOR THE FROSTING:; 1 package (110-gram Size) Instant Chocolate Pudding Powder; 1 cup Soy Milk; 1/2 cups Nutriwhip (or Any Dairy Free Heavy Cream); FOR THE GANACHE:; 1/4 cups Dairy-free Margarine; 3 Tablespoons Soy Milk; 1/2 cups Dairy Free Chocolate Chips

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
2 cups Granulated Sugar
1/2 cups Cocoa Powder, Sifted
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
1/2 cups Canola Oil
1/2 cups Unsweetened Applesauce
1 cup Soy Milk
2 teaspoons Vanilla Extract
1 Tablespoon Instant Coffee Granules
3/4 cups Hot Water
FOR THE FILLING:
1 package (180-gram Size) Cook & Serve Chocolate Pudding
3 cups Soy Milk
FOR THE FROSTING:
1 package (110-gram Size) Instant Chocolate Pudding Powder
1 cup Soy Milk
1/2 cups Nutriwhip (or Any Dairy Free Heavy Cream)
FOR THE GANACHE:
1/4 cups Dairy-free Margarine
3 Tablespoons Soy Milk
1/2 cups Dairy Free Chocolate Chips

1
Preheat oven to 350u00b0F and grease three 9-inch round cake pans with dairy-free cooking spray or line with parchment paper. Set aside.
2
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, combine oil, applesauce, soy milk and vanilla. Stir until combined. Add instant coffee granules to the hot water and pour over mixture. Mix until thoroughly combined. Add dry ingredients and beat on medium/high speed for 1 minute or until no more lumps are present. The batter should be runny.
3
Pour the batter in the 3 cake pans, dividing it equally. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pans for 10 minutes then invert onto a wire rack to cool completely before frosting.
4
While the cake is cooling, make the filling. Combine the Cook & Serve pudding and soy milk in a heavy-bottomed medium size pot. Cook on medium heat until thickened and coats the back of a spoon. Remove from heat and let cool completely before using.
5
When the cake is cooled, make the frosting. Combine instant chocolate pudding and soy milk. Whisk until thick. It will be very thick. Set aside, then prepare the Nutriwhip. Beat on high speed until stiff peaks form. Gently fold into the pudding until thoroughly combined. Frosting should resemble whipped topping in consistency.
6
To make the ganache, heat margarine and soy milk in microwave until very hot. Pour over chocolate chips and let sit for a minute. Stir until mixture is smooth and shiny. Use right away.
7
For the assembly:
8
Place 1 layer of cake upside down and top with 1/3 of filling. Place the second layer on top and add another 1/3 of the filling. Top with remaining cake layer and place in fridge for 2 hours to set. Use remaining pudding for other fun projects, or just store in fridge.
9
When cake is set, cover with a thick layer of frosting on top and sides. Smooth out the edges so that the ganache can flow over easily. Pour ganache and quickly spread so that it flows over to the sides but do not disturb the chocolate as it drips down the sides if you want that freestyle flowing look. Decorate with sprinkles or fruit.

1797

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 2 cups Granulated Sugar, 1/2 cups Cocoa Powder, Sifted, and more.

Yes, Triple Layer Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Layer Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions