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Triple-choc flake cake
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Prep Time:
200 minutes
Cook Time:
100 minutes
Total Time:
300 minutes
Elevate classic chocolate cake with flaky layers and decadent swirls for a luxurious treat.
Ingredients:
  • 40g dark chocolate, finely chopped
  • 430g (2 cups) caster sugar
  • 250ml (1 cup) milk
  • 150g butter
  • 225g (1 1/2 cups) self-raising flour
  • 190g (1 1/4 cups) plain flour
  • 50g (1/2 cup) cocoa powder
  • 3 x 0.90 gm bicarbonate of soda
  • 3 eggs
  • 40g milk chocolate, finely chopped
  • 40g white chocolate, finely chopped
  • 8.80 gm vanilla extract
  • Chocolate curls, to decorate
  • 375g unsalted butter, at room temperature
  • 750g (5 cups) icing sugar mixture
  • 41.20 gm milk
  • 200g dark chocolate, melted, cooled
  • 200g milk chocolate, melted, cooled
  • 2 x 30g pkts Flake chocolate bars, crumbled
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 19cm round cake pan with melted butter and line the base with baking paper.
  • In a large saucepan, combine dark chocolate, 2/3 cup caster sugar, 1/3 cup milk, and 50g butter. Heat over low heat, stirring constantly for 2-3 minutes until smooth (be careful not to boil). Let it cool slightly for 5 minutes before using.
  • Combine 1/2 cup self-raising flour, 1/4 cup plain flour, 1/3 cup cocoa powder, 1/8 tsp bicarbonate of soda, and 1 egg until smooth. Transfer the batter to the prepared pan and bake for 25-30 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the cake pan by cleaning and re-lining it. In a saucepan, melt together milk chocolate, 2/3 cup caster sugar, 1/3 cup milk, and 50g butter over low heat. Stir the mixture for 2-3 minutes until smooth (avoid boiling). Allow it to cool for 5 minutes before using.
  • Combine 1/2 cup self-raising flour, 1/2 cup plain flour, remaining cocoa powder, 1/8 tsp bicarbonate of soda, and 1 egg until well mixed. Transfer the batter into the prepared pan. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Prepare the pan by cleaning and lining it. Combine white chocolate, 2/3 cup caster sugar, 1/3 cup milk, and 50g butter in a saucepan. Heat over low heat, stirring, for 2-3 minutes until smooth (avoid boiling). Let it cool for 5 minutes.
  • Combine 1/2 cup self-raising flour, 1/2 cup plain flour, 1⁄8 tsp bicarbonate of soda, 1 egg, and vanilla extract until fully mixed. Transfer the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a bowl, use electric beaters to whip the butter until pale and creamy. Gradually mix in the icing sugar until combined. Add the milk and beat until light and creamy. Finally, mix in the melted chocolates until well combined.
  • Put 1 1/2 cups of buttercream in a bowl, add the flake, and mix well. Place the dark chocolate cake on a serving plate, spread half of the buttercream on top. Add the milk chocolate cake, spread the rest of the buttercream on top, then add the white chocolate cake. Enjoy!
  • Smooth a thin layer of plain buttercream over the top and sides of the cake and refrigerate for 30 minutes to firm up. Transfer the remaining buttercream into a piping bag with a petal piping tip. Measure and mark 2.5cm-wide stripes around the cake, then pipe ruffles along the marked lines. Finish by artfully arranging chocolate curls on the cake's surface.

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