Eggless Triple Chocolate Cake

Like many people I am a big chocolate lover. I have always loved eating chocolate cakes, cupcakes, ice-cream or anything that has chocolate and so does my daughter. 😁 I always try to create and look for eggless recipes. Here is my version / recipe for a very decadent moist chocolate cake which is supremely tender and bursting with rich chocolate flavor with a soft and a moist crumb.
I made a round cake but you can play around with the shapes. I have used very basic ingredients for making this cake.

This recipe doesn't contain eggs or condensed milk. It is perfect for any celebration or craving days.

It is filled with light and airy chocolate whipped cream and covered in a rich, glossy chocolate ganache. You can also fill it with the ganache to make it extra decadent and chocolaty. I have also topped it with fresh fruits and dusted with powdered sugar.

So lets get started with making this easy chocolate cake recipe😀. 




1. This recipe makes 2 six inch cakes or 1 eight inch cake.

2. If you want to avoid butter, use equal amount of flavorless oil.

3. For a richer flavor, layer the cake with chocolate ganache.

4. Use simple syrup for a moist crumb.

5. For additional flavorings, you can use orange liquer or add essence in the simple syrup.

6. This recipe requires a lot of chocolate, so make sure the cake, ganache and filling are chilled before assembling.

Yield: Two 6 inch cake
Cook Time: 25-30 minutes

Dry Ingredients
  • 1 and 1/4 cups of all purpose flour / Maida 
  • 1/4 cup + 2 tbsp of Cocoa powder ( 6 tbsp  )
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup granulated sugar (you can add a little more for more sweeter preference)
  • Pinch of salt  

Wet Ingredients
  • 1/4 cup butter room temperature
  • 1/4 cup oil (any flavor less)
  • 1 tsp instant coffee ( you can add upto 2 tsp for stronger flavor )
  • 2 tbsp hot water
  • 1 tbsp vinegar
  • 3/4 cup milk ( any )
  • 1/4 cup full fat room temperature yoghurt
  • 2 tsp vanilla essence

Simple Syrup Ingredients

  • 1/2 cup granulated sugar dissolved in 1/2 cup water
  • Add flavorings if desired ( optional )

Chocolate Whipped Cream Filling Ingredients

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 2 tbsp cocoa powder

Chocolate Ganache for Frosting Ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup semi-sweet dark chocolate chips or any baking chocolate




1. Preheat the oven at 350 F / 180 C

2. In a cup, take room temperature milk, add 1 tbsp of vinegar to it. Mix well and keep aside.

3.  Milk will curdle after adding vinegar. ( This is what we want ).

4. In a small bowl or cup mix instant coffee with hot water. Keep aside.

5. In a bowl sieve together all the dry ingredients. Mix everything well.



6. In another bowl take room temperature butter, add sugar, and whisk it till its creamy and airy.

7. To this add oil, milk-vinegar mixture, yoghurt, vanilla essence and coffee mixture. Mix everything very well.

8. Now, gradually add the dry ingredients into wet. Mix everything together to make a lump free batter. Do not overmix.

9. Grease 2 six inch pans ( or 1 eight inch pan ) with butter and line with parchment paper and dust with some flour.

10.  Pour the batter equally in the pans, and bake at 350F / 170C for 25-30 minutes or until the toothpick comes out clear.

11. Once baked, let them cool in the pan for about 10 minutes before unmolding for further cooling.

Once the cakes come to room temperature, wrap them in a clingfoil and refrigerate for minimum 2 hours before icing.

12. Now, lets make the chocolate whipped cream for filling.

Take the ingredients for the filling. ( The whipped cream should be chilled )  Whip them on medium speed till you achieve soft peaks in about 3-4 minutes. ( Do not overdo or it might curdle )

13. Once done, keep in the refrigerator.

14. For the ganache frosting,
Take whipping cream in a pan and heat it till its hot but not boiling.

15. Pour this hot cream over the chocolate and mix everything till you get a nice glossy ganache.

16. Once the ganache is ready, keep it refrigerated.

18. Everything is ready, lets assemble and decorate the cake.

19. Just before frosting, pour 2-3 tbsp of simple syrup on each layer of the cake for moist crumb.

20. Apply a thick layer of prepared whipped cream frosting onto the cakes alternately.

21. Once you have filled the desired layers, refrigerate before applying the ganache.

22. Frost the outside of the cake with the prepared ganache and decorate. I used sugar pearls, fresh strawberries and blueberries dusted with some powdered sugar.