Triple Chocolate Cake

Triple Chocolate Cake

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Adjust Servings:
Chocolate Cake
1.5 cups All-Purpose, Unbleached Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
0.75 cup Unsweetened Cocoa Powder
1.5 cups Unsweetened Almond Milk
0.5 cup, melted Virgin Coconut Oil
1.5 cups Pure Cane Sugar
2 teaspoons Pure Vanilla Extract
0.5 cup Semi-Sweet Chocolate Chips
1 cup Cherries or Berries
Chocolate Ganache
6 Tablespoons Unsweetened Almond Milk
2 Tablespoons Virgin Coconut Oil
5 ounces Semi-Sweet Chocolate Chips

Triple Chocolate Cake

Happy Birthday To Me!

  • Serves 8
  • Medium


  • Chocolate Cake

  • Chocolate Ganache



My ideal birthday cake is this triple chocolate cake!

If you don’t know already, I love chocolate (who doesn’t??) and I also love fruit so I am combining my love for the two for the Ultimate Chocolate Birthday Cake!

And because plain ol’ chocolate isn’t enough I have added 3 chocolate components to the this cake making it triple chocolate!

You sold on this cake yet?? If not, may I add that this cake is practically vegan?

This means, no eggs, no dairy, oh and also no refined sugar! Swap out the chocolate chips for vegan chocolate chips and it’s 100% vegan!



Combine Dry Ingredients

Actually, preheat your oven to 350F first.

In a large bowl, combine the flour, baking powder, baking soda and salt with a whisk.

Next, add the cocoa powder through a sieve so that there are no clumps.

Whisk to combine and set aside.


Mix The Wet Ingredients

In a standing mixer or large bowl (if you are using a handheld mixer) add the melted coconut oil, cane sugar, vanilla extract and room temperature or slightly warmed milk.

Mix on low until combined.


Add Dry Ingredients to Wet Ingredients

Add the dry ingredients in 2 or 3 batches to the wet while mixing on low.

With a spatula, scrape down the sides of the bowl occasionally so that everything is mixed in and well combined.

Once mixed well, fold in the chocolate chips and your chopped cherries or use any type of berries you like!


Prep The Baking Pan & Bake

Since this is a birthday cake, I decided to use my bundt form to give this cake some height, you can also use a regular, round cake form.

Oil your cake pan or bundt pan with some coconut oil then dust in some cocoa powder and tap the pan while rotating so that all sides are evenly coated. This step will help with removing the cake easily once it is done baking. Tap out any excess cocoa powder then pour in the cake batter.

Bake the cake at 350F for 40-45 minutes or do the toothpick test by inserting the toothpick in the center of the cake, if the toothpick come out clean, the cake is done!


Allow Cake To Cool & Make Ganach

Once the cake is done baking, move the cake pan to a cooling rack and allow to cool for about an hour then remove it to a plate or cake stand.

It is important that you allow the cake to cool completely otherwise it will come out in me it's happened to me!

While the cake cools, make the ganache.

In a saucepan, combine the chocolate chips, coconut oil, and almond milk. Heat up on low and stir until it is melted and smooth.

This will take about 10-15 minutes. Once the ganache is done, remove the saucepan from the heat and cool for 10 minutes.


Decorate & Serve

Time to invert the cake onto a plate or cake stand then drizzle over that luscious with more cherries or berries, add some candles (if it's for a birthday) and enjoy!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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