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Melt and mix triple choc layer cake
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Prep Time:
320 minutes
Cook Time:
70 minutes
Total Time:
390 minutes
Indulge in a decadent four-layer triple-chocolate swirl cake.
Ingredients:
  • 20.60 gm milk
  • 570g (2 2/3 cups) caster sugar
  • 375ml (1 1/2 cups) milk
  • 300g unsalted Butter
  • 95g (1 cup) Dutch cocoa powder
  • 1.25 gm bicarbonate of soda
  • 300g (2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 8.80 gm vanilla extract
  • 800g dark chocolate, finely chopped
  • 500ml (2 cups) thickened cream
  • 80g unsalted butter
  • 200g Unsalted Butter, at room temperature
  • 250g icing sugar mixture
  • 180g white chocolate, melted, cooled
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously grease 2 round 19.5cm cake pans with melted butter, then line the bases with baking paper.
  • In a saucepan over medium-low heat, combine sugar, milk, and butter, stirring with a whisk until smooth (avoid boiling). Sift cocoa and bicarb over the mixture using a fine sieve, then whisk vigorously. Take off the heat and let it cool for 5 minutes before using.
  • Pour the flours into the velvety chocolate mixture and whisk until smooth. Incorporate the eggs and vanilla, whisking until thoroughly combined.
  • Evenly distribute the batter into the pans. Lightly tap the pans on a flat surface to remove any air bubbles. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Allow it to rest for 2 minutes before flipping onto wire racks to cool thoroughly.
  • To make the ganache, combine chocolate, cream, and butter in a saucepan over gentle heat. Stir continuously for 5-8 minutes until the chocolate melts and the mixture turns smooth. Transfer to a bowl and refrigerate for 3-4 hours until the ganache thickens to a peanut butter consistency.
  • In a bowl, use electric beaters to whip butter until pale and creamy. Slowly add icing sugar and beat until well combined. Mix in milk until light and creamy, then add white chocolate and beat until fully incorporated.
  • In a bowl, mix 1/4 cup of white buttercream with 1/4 cup of chocolate ganache to create the chocolate buttercream.
  • Trim the tops of the cakes to flatten. Using a serrated knife, slice each cake in half horizontally. Start assembling by placing one cake layer on a plate and spreading the top with 1/2 cup of white buttercream. Top it with another cake layer and spread chocolate buttercream on top. Repeat the process with another cake layer and 1/2 cup of white buttercream. Finish by placing the remaining cake layer on top.
  • Whip dark chocolate ganache with electric beaters until soft peaks form, being careful not to over-beat to avoid firmness.
  • Efficiently coat the top and sides of the cake with a generous amount of the decadent chocolate ganache.
  • Fill a piping bag fitted with a 1.5cm fluted nozzle by spooning white buttercream on one side and dark chocolate ganache on the other. Pipe marbled swirls over the cake.

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