Celebrate your Dad this Father’s Day (June 18th) with our Twice As Good Triple Layer Chocolate Cake!!

Yield: 12 Slices Cooking Time: 3 Hours Difficulty: Medium


  1. Preheat oven to 350°F. Spray three, 8 inch round baking pans with nonstick cooking spray.
  2. Sift the flour, baking powder, baking soda, and salt. Set aside.
  3. Combine the cocoa powder, chopped chocolate bar and water in a small bowl and stir gently until there are no lumps.
  4. In a large bowl mix the eggs, coconut oil, agave syrup, brown sugar, vanilla extract and espresso. Next alternate adding the chocolate mixture and sifted flour until both are fully combined into the cake batter. Separate the cake batter evenly into the three prepared baking pans.
  5. Bake the cakes in preheated oven for 25-30 minutes. Cakes will be ready when a cake tester or toothpick is inserted into the center and is crumb free when pulled out of the cake. Cool the cakes on a wire cooling rack before removing them from the cake pans.
  6. To make the frosting heat one cup of heavy cream to a simmer. Place the chopped chocolate in a heat safe bowl. Pour the hot cream over the chocolate and stir until all the chocolate has melted. Add the agave and vanilla extract. Set aside to cool (do not refrigerate). Reserve ½ cup of the chocolate ganache.
  7. Whip the remaining 2 cups of heavy cream to stiff peaks by hand with a whisk or with a stand mixer fitted with the whisk attachment.
  8. Gently fold in one third of the whipped cream to the cooled chocolate ganache. Once all the cream and chocolate ganache have been incorporated fold in the remaining whipped cream.
  9. Use a large serrated knife to trim the dome shape off all the cake layers.
  10. Place the first layer of cooled chocolate cake on your decorative cake plate or stand add about a cup and a half of the chocolate frosting and spread evenly. Top with another cake layer and repeat. Top with last cake layer and frost entire cake with a thin layer of frosting allowing some of the chocolate cake to show through. Refrigerate cake for 30 minutes to 1 hour.
  11. Place the reserved chocolate ganache into a small piping bag. Pipe an even thin layer along the edge of the cooled cake allowing some of the chocolate ganache to drip down the cake.
  12. Top the cake with chocolate shavings, raspberries and grapes. Refrigerate any leftover cake. Enjoy!


Measuring Cups
Measuring Spoons
3-8 inch Round Cake Pans
Mixing Bowls
Serrated Knife
Frosting Spatula


  • 2 ¾ cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • ½ cup Dutched Cocoa Powder
  • 1-3.5 ounce 70% Cocoa Chocolate Bar, chopped
  • ¾ cup Boiling Water
  • 4 Eggs
  • ½ cup Coconut Oil, melted
  • ¼ cup Agave Syrup
  • 1 cup Brown Sugar
  • 1 tablespoon Vanilla Extract
  • 2 tablespoons Espresso (optional)
  • Frosting:
  • 3 Cups Heavy Whipping Cream
  • ¼ cup Agave Syrup
  • 2-3.5 ounce 70% Cocoa Chocolate Bars, chopped
  • 1 tablespoon Vanilla Extract
  • 2 cups Large Chocolate Shavings
  • 1 cup Raspberries
  • 1 cup Grapes