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4 from 1 vote

Eggless & Moist Triple Chocolate Cake - Super Easy One Bowl Recipe

A delicious super moist and easy Triple Chocolate Cake made in just one bowl easily.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 1 Large Loaf
Author: Sonal Gupta @ simplyvegetarian777


Have used American Measuring Cups.

    Dry Ingredients

    • Sugar - 1&1/2 cups. Use regular sugar not powdered.
    • All purpose Flour - 2 cups
    • Cocoa powder - 3/4 cup
    • Salt - 1/2 tsp
    • Baking Soda - 1 tsp
    • Baking powder - 2 tsp

    Chocolate Chips

    • Semi sweet chocolate chips - 3/4 cup
    • White chocolate chips - 3/4 cup

    Wet Ingredients

    • Milk - 1 cup room temperature
    • Greek Yogurt or thick yogurt - 1/2 cup at room temperature
    • Cooking Oil - 1/2 cup
    • Vanilla essence - 1 tsp


    • Preheat the oven at 350*F or 180*C. Line the baking cake loaf pan with parchment paper and set aside.
    • Take a large bowl. Add all the dry ingredients and sugar to the bow and mix well.
    • Now add all the wet ingredients to the bowl. Take the electric beater and blend it till smooth, for about 2 minutes.
    • Add semi sweet chocolate chips and white chocolate chips to the cake batter and mix gently with a fork or spatula. Save some chocolate chips aside to top the cake.
    • Pour the batter in prepared cake pan. Bake it for 50-60 minutes, till the tooth pick comes out clean. Few cracks on the top are normal. Start checking your cake at 45 minutes. Every oven is different, hence the timing will differ.
    • Take it out of the oven and sprinkle the remaining chocolate chips on the top. Put it back inside the oven, for about 1 minute till these chocolate chips melt a little bit.
    • Take the cake our of the oven finally and let sit for 5-7 minutes in the pan. Then take it out carefully by holding onto the parchment paper and set it on a cooling rack and let cool down for 10 minutes before you slice it. This is a delicate cake so slice slowly in long one stroke cuts.
    • Serve it warm with some sugar glaze or chocolate sauce and fresh fruits.


    • Make sure it is completely cooled before you store it.
    • It will store well at room temperature for 2-3 days in air tight container. Or you can refrigerate it for 1 week in an air tight container.