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a slice of ultra moist triple chocolate cake layered with chocolate buttercream and ganache on a serving plate with a silver cake fork next to it

Triple Chocolate Cake (Refined Sugar Free, Ultra Moist)

This ultra moist triple chocolate cake recipe is naturally sweetened from the cake to the frosting! It features three fluffy chocolate sponges, a luxurious dark chocolate ganache filling, and a soft and light chocolate buttercream. Perfect for any kind of celebration or when that chocolate craving overtakes you.

Category Cake, Dessert
Cuisine American, British, Canadian, French
Keyword moist chocolate cake, triple chocolate cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Amanda | Naturally Sweet Kitchen



  • 200 g plain flour
  • 65 g raw cacao powder
  • 325 g coconut sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp espresso powder
  • 120 ml rapeseed oil
  • 2 large eggs, room temperature
  • 1 ½ tsp pure vanilla extract
  • 120 ml milk, room temperature
  • 110 g Greek yoghurt, room temperature
  • 240 ml hot strong coffee


  • 150 g quality dark chocolate, chopped roughly
  • 200 ml double cream


  • 250 ml agave syrup
  • 300 ml milk
  • 50 g plain flour
  • ¾ tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 300 g unsalted butter, room temperature
  • 65 g dark chocolate, melted and cooled
  • 1 ½ tbsp raw cacao powder



  1. Preheat the oven to 180ºC (350ºF) and grease, line, and dust with cacao powder three 20cm (8 in) cake tins.
  2. In a large bowl, whisk together the flour, cacao powder, coconut sugar, baking soda, baking powder, salt, and espresso powder. Set aside.
  3. In a separate bowl, whisk together the oil, egg, vanilla, milk, and yogurt until well combined.
  4. Make a well in the dry ingredients and pour the wet ingredients into it. Mix until all the dry ingredients disappear – the batter will be very thick.
  5. Slowly pour in the hot coffee, whisking continuously until incorporated.
  6. Divide the batter evenly between the 3 prepared tins and bake for 24-27 minutes until a cake tester comes out clean or with a few crumbs attached. Place the tins on a wire rack and allow the sponges to cool completely in the tins.


  1. Place the chocolate in a heatproof bowl. Pour the cream into a small saucepan and place it over a medium-low heat. Stir continuously until the cream reaches scalding (little bubbles appearing at the sides).
  2. Pour the cream over the chocolate and let it sit for 1 minute. Whisk together until smooth and set aside to cool.


  1. Make the pudding first by adding the agave syrup, milk, flour, and salt to a medium saucepan. Place the pan over a medium heat and whisk well to dissolve the flour. As the mixture heats up, keep whisking to prevent it sticking to the bottom.
  2. Once it starts to bubble, keep an eye on it and keep whisking. It will eventually begin to thicken. Once it reaches a thick pudding consistency, remove the pan from the heat and decant the pudding onto a large platter. Spread it out evenly and let it cool to room temperature before starting the next step.
  3. To make the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Whip the butter on medium-high speed until fluffy and pale. You may have to stop and scrape down the butter from the sides of the bowl a few times.
  4. Once the butter is pale, turn the mixer to a low speed and start adding your cooled pudding mixture one tablespoon at a time. After adding all the pudding, turn the mixer up to a high speed and give it a good whip up for 30-60 seconds or until fluffy.
  5. Turn the mixer down to medium and add in the vanilla extract, melted chocolate, and cacao powder and keep whipping to incorporate it throughout. Remove the bowl from the stand mixer and give the frosting a good scrape up to make sure all the butter was incorporated from the bottom of the bowl.


  1. Place one layer of cake on a cake stand or serving plate. Spread a layer of ganache and then top with buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20-30 minutes to lock in the crumbs.
  2. Complete the outer layer of frosting. Place the remaining frosting into a piping bag fitted with a ruffle nozzle (Wilton #2D) and then pipe small ruffles around the edges of the cake. Top each ruffle with chocolate sprinkles and press chocolate sprinkles into the sides of the cake if desired.


  • This cake will keep covered and refrigerated for up to 4 days. Bring to room temperature before serving.
  • The sponges can be made separately, up to 24 hours in advance. Keep the sponges covered and refrigerated until assembly.
  • You can make the frosting pudding up to 2 days in advance, just be sure to store it in the fridge. Let it come to room temperature and stir it well before adding to the butter.
  • Never crumb coated a cake before? Watch this video for a demonstration.