The Most Epic Triple Chocolate Cake (Gluten Free) - [SPONSORED] This triple chocolate cake is basically every chocoholic’s dream come true. It’s moist, flavourful and intensely chocolatey, as well as drop dead gorgeous. With three different cake sponges AND three different chocolate frostings (white, milk and dark). Ombre frosting. While chocolate cake. Chocolate buttercream frosting. Chocolate ganache drip. Drip cakes. Gluten free cakes. Layer cake. #chocolatecake #dripcake

The Most Epic Triple Chocolate Cake (Gluten Free)

This triple chocolate cake is basically every chocoholic’s dream come true. It’s moist, flavourful and intensely chocolatey, as well as drop dead gorgeous. To make it even more amazing, there are three different cake sponges AND three different chocolate frostings (white, milk and dark) to create an ombre effect both on the outside and the inside of the cake.

Course Dessert
Cuisine Gluten Free
Keyword chocolate buttercream frosting, chocolate cake recipe, chocolate ganache, drip cake, gluten free cake recipe, gluten free chocolate cake, triple chocolate cake
Prep Time 2 hours
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 2 hours 55 minutes
Servings 16

Ingredients

For dark chocolate sponge:

  • 7 1/2 oz (210 g) dark chocolate, chopped (70%+ cocoa content)
  • 1 1/3 sticks (150 g) unsalted butter
  • 1 cup (200 g) superfine/caster sugar
  • 3 medium eggs, room temperature
  • 1 cup (120 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum – if you don't need the cake to be gluten free, you can use the same weight of plain all-purpose flour)
  • 2/3 cup (65 g) almond flour
  • 1/4 cup (30 g) cocoa powder
  • 1/2 tsp xanthan gum (omit if you GF flour blend already contains xanthan, or if you're using plain all-purpose flour)
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3/8 cup (90 mL) milk, room temperature
  • 3/8 cup (90 mL) hot water

For milk chocolate sponge:

  • 7 1/2 oz (210 g) milk chocolate, chopped (about 40% cocoa content)
  • 1 1/3 sticks (150 g) unsalted butter
  • 3/4 cup (150 g) superfine/caster sugar
  • 3 medium eggs, room temperature
  • 1 1/2 cups (180 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum – if you don't need the cake to be gluten free, you can use the same weight of plain all-purpose flour)
  • 2/3 cup (65 g) almond flour
  • 1/2 tsp xanthan gum (omit if you GF flour blend already contains xanthan, or if you're using plain all-purpose flour)
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3/8 cup (90 mL) milk, room temperature
  • 3/8 cup (90 mL) hot water

For white chocolate sponge:

  • 7 1/2 oz (210 g) white chocolate, chopped
  • 1 stick + 1/2 tbsp (120 g) unsalted butter
  • 1/2 cup (100 g) superfine/caster sugar
  • 3 medium eggs, room temperature
  • 1 1/2 cups (180 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum – if you don't need the cake to be gluten free, you can use the same weight of plain all-purpose flour)
  • 1 cup (96 g) almond flour
  • 1/2 tsp xanthan gum (omit if you GF flour blend already contains xanthan, or if you're using plain all-purpose flour)
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3/8 cup (90 mL) milk, room temperature
  • 3/8 cup (90 mL) hot water

For chocolate buttercream:

  • 6 2/3 sticks (750 g) unsalted butter, softened
  • 4 cups (500 g) powdered/icing sugar
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • pinch of salt
  • 5 1/3 oz (150 g) dark chocolate, melted and slightly cooled (70%+ cocoa content)
  • 1/4 cup (30 g) cocoa powder
  • 5 1/3 oz (150 g) milk chocolate, melted and slightly cooled (about 40% cocoa content)
  • 1 - 2 tbsp (7 - 14 g) cocoa powder
  • 5 1/3 oz (150 g) white chocolate, melted and slightly cooled

For chocolate ganache drip:

  • 2 oz (60 g) dark chocolate, chopped (60-70% cocoa content)
  • 3/8 cup (90 mL) heavy/double cream

Instructions

For ALL chocolate sponges (note the different ingredients/quantities for the different sponges):

  1. Pre-heat the oven to 355ºF (180 ºC) and line three 8 inch (20 cm) cake pans with baking/greaseproof paper.

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

    NOTE: For best results, melt the white chocolate and butter separately for the white chocolate sponge, then mix them together when you start adding the other ingredients.

  3. Add the sugar and eggs, and whisk well.

  4. Sift together the dry ingredients (gluten free flour blend, almond flour, xanthan gum, baking powder, salt and cocoa powder for dark chocolate sponge) and add them to the chocolate mixture. Mix well until evenly distributed.

  5. Add the milk and hot water, and mix well until you get a smooth cake batter.

  6. Transfer the cake batter into the lined cake pan, and bake at 355 ºF (180 ºC) for about 55 minutes, or until risen and an inserted toothpick comes out clean or a few moist crumbs attached.

  7. Allow to cool in the cake pan for about 10 minutes, then remove from the cake pan and allow to cool fully on a wire cooling rack.

For chocolate buttercream:

  1. In a stand mixer using a paddle attachment or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

  2. Add the powdered sugar, and beat for a further 5 - 7 minutes.

  3. Adjust the sweetness if needed (by adding more powdered sugar), and add the vanilla paste and salt.

  4. Divide the buttercream into three equal parts.

  5. For dark chocolate buttercream: Add the melted dark chocolate and 1/4 cup cocoa powder into one third of the buttercream and mix well until combined.

  6. For milk chocolate buttercream: Add the melted milk chocolate and 1 - 2 tbsp cocoa powder into one third of the buttercream and mix well until combined.

  7. For white chocolate buttercream: Add the melted white chocolate into one third of the buttercream and mix well until combined.

Assembling the triple chocolate cake - Part I:

  1. If the sponges are domed, level out the tops with a serrated knife.

  2. Layer sponges and buttercream together in the following order (bottom to top): dark chocolate sponge, dark chocolate buttercream, milk chocolate sponge, milk chocolate buttercream, white chocolate sponge, white chocolate buttercream.

  3. Pipe rings of chocolate buttercream around the cake, piping the dark chocolate buttercream at the bottom, milk chocolate buttercream in the middle and white chocolate buttercream at the top. Smooth out the frosting, creating the ombre effect. Chill the cake for at least 30 minutes in the fridge, or until the frosting has firmed up.

For chocolate ganache drip:

  1. While the frosted cake is chilling, place the chopped dark chocolate into a heat-proof bowl. Heat the double/heavy cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

  2. Allow to stand for 2 - 3 minutes, then stir well until you get a smooth glossy ganache.

  3. Set aside and allow to cool slightly.

Assembling the triple chocolate cake - Part II:

  1. Once the cake is chilled and the frosting feels firm to the touch, decorate the cake – first with the chocolate ganache drip.

    Check the consistency of the chocolate ganache. It should be runny enough to drip, but not too hot (otherwise it will melt the buttercream). If it's too thick, heat it up briefly in the microwave.

    For the easiest (and prettiest) drip, transfer the chocolate ganache into a squeeze bottle.

    Create the chocolate drip: first allow the chocolate ganache to gently run down the sides, then fill out the top of the cake by drizzling on more ganache and smoothing it out with an offset spatula.

  2. Allow the ganache to firm up slightly (this should only take a few minutes because of the cold cake), then decorate the top of the cake.

    You can follow my example and decorate the cake with piped swirls of buttercream, chocolate truffles and chocolate shavings, or get creative and dream up your own design.

  3. Enjoy!

Storage:

  1. The cake keeps well in a closed container or wrapped in cling film, in a cool dry place or in the fridge for 3 - 4 days.

    (If you keep the cake in the fridge, cut the desired number of slices and allow them to come to room temperature for about 10 - 15 minutes before serving.)