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Triple chocolate stacks
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Prep Time:
120 minutes
Cook Time:
95 minutes
Total Time:
215 minutes
Elevate your chocolate cakes with decadent ganache and impressive chocolate shards for a stunning finish!
Ingredients:
  • 50g dark chocolate, chopped
  • 485g (2 1/4 cups) caster sugar
  • 150g butter
  • 60ml (1/4 cup) water
  • 225g (1 1/2 cups) self-raising flour
  • 190g (1 1/4 cups) plain flour
  • 50.00 gm dark cocoa powder
  • 1.88 gm bicarbonate of soda
  • 3 eggs
  • 250ml (1 cup) buttermilk
  • 50g milk chocolate, chopped
  • 50g white chocolate, chopped
  • 190.00 gm dark chocolate melts
  • 300ml thickened cream
  • Extra cocoa powder, to dust
  • 200g Premium 70% Cocoa Chocolate, chopped
  • 80g butter
Instructions:
  • Preheat the oven to 180C (160C fan forced) and prepare three 20 x 30cm slab pans by greasing and lining the base and two long sides with baking paper.
  • In a heatproof bowl, melt the dark chocolate, 3/4 cup caster sugar, 50g butter, and 1 tablespoon of water in the microwave on High for 1 minute or until smooth.
  • Combine 1/2 cup self-raising flour, 1/4 cup plain flour, 4 tablespoons cocoa, and 1/3 of the bicarbonate of soda in a bowl. Create a well in the center. Add 1 egg and 1/3 cup buttermilk. Pour in the chocolate mixture and mix until smooth. Transfer the batter into one of the prepared pans and...
  • Smooth the surface of the batter before placing it in the oven. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Allow it to cool in the pan before serving.
  • In a microwave-safe bowl, melt together milk chocolate, 3/4 cup caster sugar, 50g butter, and 1 tablespoon water on High for 1 minute until smooth.
  • Combine 1/2 cup self-raising flour, 1/2 cup plain flour, a third of the bicarb, and the remaining dark cocoa in a bowl. Create a well in the center and add 1 egg, 1/3 cup buttermilk, and the chocolate mixture. Stir until smooth. Pour the batter into a greased pan, level the top, and bake for 25-30 minutes until a skewer comes out clean. Allow to cool in the pan.
  • In a heatproof bowl, combine white chocolate, 3/4 cup caster sugar, butter, and water. Microwave on High for 1 minute, or until smooth.
  • Combine 1/2 cup self-raising flour, 1/2 cup plain flour, and the rest of the bicarbonate of soda in a bowl. Create a well in the middle. Mix in the remaining egg and 1/3 cup buttermilk. Add the chocolate mixture and stir until smooth. Transfer the batter to the prepared pan and even out the top. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Allow it to cool in the pan.
  • In a heatproof bowl, melt the chocolate and butter together in the microwave for 1 minute on High. Stir until smooth. Allow to cool and thicken, stirring occasionally. Remember to set aside 2 tablespoons of the ganache.
  • Cut out six 7cm circles from each cake slab using a cookie cutter. Place a round of dark chocolate cake on a serving plate, spread a layer of ganache, then top with a round of milk chocolate cake followed by a layer of ganache and the white chocolate cake. Finish by spreading the top with ganache. Repeat the process to assemble a total of 6 cakes.
  • To make the chocolate shards, prepare a baking tray with baking paper. Melt chocolate melts in a heatproof bowl in the microwave on Medium, stirring every 30 seconds until smooth. Spread a thin layer of the melted chocolate on the tray and let it set for 10 minutes. Chill in the fridge until the chocolate hardens. Break the chocolate into shards before using.
  • In a bowl, use electric beaters to whip half of the cream and the reserved ganache until firm peaks form. In another bowl, whip the remaining cream until firm peaks form. Gently fold the chocolate cream into the whipped cream to create a marbled effect. Top cakes with the cream mixture, dust with extra cocoa, and decorate with chocolate shards.

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