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Triple-choc celebration cake recipe
Triple-choc celebration cake recipe
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Delight loved ones with decadent triple chocolate hazelnut cake.
Ingredients:
  • 660g brown sugar
  • 200g dark chocolate, coarsely chopped
  • 250g chopped butter
  • 35g cocoa powder
  • 165g hazelnuts
  • 20.00 ml instant coffee powder
  • 2.50 gm bicarbonate of soda
  • 450g self-raising flour
  • 4 Free Range Eggs, lightly whisked
  • Chocolate eggs*, to decorate
  • 500.00g softened butter
  • 960.00g icing sugar mixture
  • 82.40 gm milk
  • 100g white chocolate, melted, cooled
  • 100g dark chocolate, melted, cooled
  • 85g hazelnuts
Instructions:
  • Preheat your oven to 180C and generously grease and line both 20cm round cake pans.
  • Combine the sugar, chocolate, butter, cocoa powder, hazelnut spread, coffee, bicarbonate of soda, and 2 cups (500ml) water in a large saucepan over medium heat, stirring for 3 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Take it off the heat and transfer the mixture to a large heatproof bowl. Let it cool to room temperature for 30 minutes.
  • Whisk in the flour until combined, then gently stir in the eggs. Divide the mixture evenly between the prepared pans. Bake for 1 hour or until a skewer inserted in the centers comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • Using an electric mixer, whip the butter in a bowl until pale and creamy. Slowly incorporate the icing sugar, beating thoroughly. Mix in the milk until well combined, then add the white chocolate and beat until smooth.
  • Prepare the luxurious dark chocolate buttercream by incorporating hazelnut spread into the dark chocolate mixture.
  • Level the cakes with a large serrated knife and then slice each horizontally. Place one cake layer on a serving plate, spread with half of the dark chocolate icing, and top with another cake layer.
  • Set aside half of the white chocolate buttercream. Mix one-third of the remaining white buttercream with two-thirds of the dark chocolate buttercream. Spread the mixture evenly over the cake and place another cake layer on top.
  • Blend the leftover dark chocolate buttercream with the remaining white chocolate buttercream, and generously coat the cake. Add the final cake layer and top it off with the reserved white chocolate buttercream. Finish by garnishing with chocolate eggs for an exquisite touch.

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