Triple Layer Chocolate Cream Cake (Rich, Moist and No Frosting Needed)
This Triple Layer Chocolate Cream Cake is a show stopping dessert with rich, moist layers of chocolate cake filled with luscious whipped cream and dark chocolate. Each layer is tender and deeply chocolaty, balanced with a light boozy cream and a glossy glaze on top. There’s no need for complicated frosting—just simple layering and chilling transform this cake into a decadent treat perfect for celebrations or weekend indulgence.
What Is Triple Layer Chocolate Cream Cake?
This chocolate cake features three distinct sponge layers made from a rich cocoa batter, each filled with whipped cream blended with melted dark chocolate and a hint of brandy or Cognac. Instead of traditional buttercream, the cake is topped with a silky dark chocolate glaze, and the sides are finished with extra cream and cake crumbs. The result is a classic European-style dessert that’s indulgent, balanced, and impressive without being overly sweet.
Why Everyone Will Love This Recipe
- Moist, soft sponge with cocoa and milk
- Three rich layers stacked with whipped cream and melted chocolate
- Dark chocolate glaze gives it a sleek finish
- No frosting hassle — just cream, glaze, and cake
- Chill-and-slice dessert that's easy to prep ahead
Pro Tips for Best Results
- Use room temperature eggs and milk for an even batter
- Bake the cake low and slow for moist layers
- Chill the cake thoroughly before slicing
- Use high-quality dark chocolate for the glaze and cream
- Add the brandy for depth, or omit for an alcohol-free version
Frequently Asked Questions
Can I skip the Cognac or Brandy?
Yes. The cake is delicious even without alcohol. Just leave it out or substitute with vanilla extract.
What kind of dark chocolate should I use?
Use chocolate with at least 60% cocoa for a rich flavor and smooth texture.
How do I slice the cake cleanly?
Use a long, sharp knife dipped in hot water and wiped clean between cuts.
Can I make this a day in advance?
Definitely. This cake improves as it chills. Make it the night before and refrigerate until serving.
Can I freeze the cake?
Yes, but it's best frozen before glazing. Wrap in plastic wrap and freeze up to 1 month. Thaw overnight in the fridge.
How to Store
Store the cake in an airtight container in the refrigerator for up to 4 days. The cream and chocolate layers hold their shape beautifully once chilled.
How to Freeze
To freeze, wrap individual slices tightly in plastic wrap and then in foil. Store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and glaze just before serving if freezing before assembly.
Ingredients
How to Make Triple Layer Chocolate Cream Cake
Begin by preparing the cake batter. In a large bowl, whisk the eggs with the sugar until the mixture is light and slightly frothy. Add the milk and oil, then melt the butter and stir that in as well. Sift together the flour, cocoa powder, baking soda, and salt, and gradually mix the dry ingredients into the wet. Finally, stir in the vinegar and mix just until smooth. Pour the batter into a greased 22–24 cm (9 inch) round cake pan lined with parchment paper. Bake in a preheated oven at 165°C (330°F) for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Begin by preparing the cake batter. In a large bowl, whisk the eggs with the sugar until the mixture is light and slightly frothy. Add the milk and oil, then melt the butter and stir that in as well. Sift together the flour, cocoa powder, baking soda, and salt, and gradually mix the dry ingredients into the wet. Finally, stir in the vinegar and mix just until smooth. Pour the batter into a greased 22–24 cm (9 inch) round cake pan lined with parchment paper. Bake in a preheated oven at 165°C (330°F) for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Meanwhile, prepare the cream filling. Whip the cream until soft peaks form. Melt the dark chocolate and let it cool slightly before folding it into the whipped cream along with the Cognac or Brandy. In a separate bowl, whip the additional cream for the outer coating.
Meanwhile, prepare the cream filling. Whip the cream until soft peaks form. Melt the dark chocolate and let it cool slightly before folding it into the whipped cream along with the Cognac or Brandy. In a separate bowl, whip the additional cream for the outer coating.
Once the cake is cooled, carefully slice it into three even layers using a serrated knife. Place the bottom layer on a serving plate and spread one-third of the chocolate cream mixture on top. Repeat with the second and third layers. Use some of the reserved whipped cream to cover the sides of the cake, then press any leftover cake crumbs gently into the cream.
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Once the cake is cooled, carefully slice it into three even layers using a serrated knife. Place the bottom layer on a serving plate and spread one-third of the chocolate cream mixture on top. Repeat with the second and third layers. Use some of the reserved whipped cream to cover the sides of the cake, then press any leftover cake crumbs gently into the cream.
For the glaze, heat the cream until just simmering, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy. Pour the glaze over the top of the cake, letting it drip slightly down the sides.
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For the glaze, heat the cream until just simmering, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy. Pour the glaze over the top of the cake, letting it drip slightly down the sides.
Refrigerate the assembled cake for at least 5 hours before serving to allow the layers to set. Slice and enjoy a perfect blend of moist chocolate sponge, velvety cream, and a shiny glaze.
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