Triple Chocolate Layer Cake
Recipe type: Dessert
Two layers of extreme chocolate flavor covered with even more chocolate in the frosting, this Triple Chocolate Layer Cake is a chocoholic crowd-pleaser!
  • For the brownie layer:
  • 1 box chocolate brownie mix
  • ⅓ cup water
  • ⅓ cup melted coconut oil
  • 1 egg
  • For the cake layer:
  • ½ cup cake flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ¼ cup whole wheat pastry flour
  • ¾ tsp baking powder
  • 1/1 tsp baking soda
  • ¼ teaspoon kosher salt
  • 6 tbsp coconut oil
  • 2 eggs
  • ½ cup non fat plain Greek yogurt
  • ½ cup applesauce
  • ⅓ cup molasses
  • 1 tsp pure vanilla extract
  • 1 cup mini chocolate chips
  • For the frosting:
  • 1 large package chocolate fudge pudding mix
  • 1 cup milk of choice (I used cashew)
  • 1 8 oz. tub of fat-free whipped topping
  • Chocolate and rainbow sprinkles for decoration
  1. Preheat the oven to 325 degrees. Grease 2 8-inch cake pans and set aside.
  2. Combine brownie mix, water, coconut oil and egg in a bowl and mix well. Set aside.
  3. Pour batter into one of the prepared cake pans and bake according to box instructions
  4. Cool for about 15 minutes and then invert brownie from the cake pan. You may need to use a thin spatula to assist.
  5. Allow to cool completely on a wire rack.
  6. While the brownie is baking, combine flours, cocoa, sugar, baking soda, baking powder, and salt in the bowl of a stand mixer.
  7. Add coconut oil and stir on low until the mix will look like sand.
  8. Add eggs one at a time and beat until fully incorporated.
  9. Add Greek yogurt, applesauce, and vanilla extract and mix well.
  10. Add molasses and stir by hand just until combined.
  11. Fold in chocolate chips.
  12. Pour the batter into the other prepared pan and bake for 30 minutes or until a toothpick entered in the center comes out clean.
  13. Cool for 5 minutes and then invert cake from the cake pan while it is still a bit hot. Allow to cool completely on a wire rack.
  14. To make the frosting, combine pudding mix and milk in a medium bowl and stir until it thickens up. Fold in the cool whip. Keep in the refrigerator until your cakes have cooled.
  15. Use an offset spatula to evenly spread frosting over the top of the brownie later.
  16. Carefully place the cake layer overtop.
  17. Spread the rest of the frosting over top of the second layer and over the sides, completely covering both layers.
  18. Add all of your sprinkles any other decorations you'd like.
  19. Refrigerate until ready to serve.
Cake layer adapted from Baking A Moment's Healthier Chocolate Snacking Cake:
Recipe by Take A Bite Out of Boca at