Triple Chocolate Cake
- Rosie
- Apr 14
- 2 min read
Four layers of soft, luxurious dark chocolate sponge filled with gooey fudge sauce. Layered with creamy white chocolate buttercream and wrapped in whipped chocolate ganache, this cake is one for all the chocolate lovers.
Triple Chocolate Cake
Here’s Why You’ll Love This Triple Chocolate Cake:
Deep dark chocolate flavour with notes of sweet creamy white chocolate - well balanced dark cocoa powder to vanilla extract to ensure the creamy buttery flavours are not overpowered.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Fudge Sauce: It's thick and luscious, sandwiched between each layer of sponge for gooey, deep chocolate flavour in every single bite.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe