adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Triple-chocolate swirl cake
0 Likes
Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Indulgent chocolate cake guaranteed to delight.
Ingredients:
  • 375g unsalted butter, softened
  • 3 teaspoons vanilla extract
  • 1 1/2 cups caster sugar
  • 4 eggs
  • 3 3/4 cups self-raising flour
  • 1 1/4 cups milk
  • 150g dark chocolate, chopped
  • 150g milk chocolate, chopped
  • 140g white chocolate, chopped
  • 1 1/2 tablespoons dutch processed cocoa
  • 1/4 cup golden syrup
  • Maltesers, dark, white and milk chocolate melts, brown M&Ms and choc-pearl sprinkles, to decorate (see notes)
  • 1 cup thickened cream
  • 3 x 180g blocks white chocolate, chopped
  • White icing colouring (optional)
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line two 7cm-deep, 20cm-round cake pans with baking paper.
  • With an electric mixer, whip together butter, vanilla, and sugar until creamy. Mix in eggs one by one, ensuring they are fully incorporated. Gradually add flour and milk, beating on low, until just mixed. Divide the batter into 4 separate bowls.
  • In a heatproof, microwave-safe bowl, melt the dark chocolate on HIGH (100%) power for 1 minute or until smooth, stirring halfway with a metal spoon. Repeat the process with the milk and white chocolate in separate bowls.
  • Incorporate dark chocolate, cocoa, and 2 tablespoons of milk into one portion of the batter, ensuring thorough mixing. Combine milk chocolate with another portion, stirring until well incorporated. Mix white chocolate and golden syrup into a separate portion of the batter. Finally, stir the remaining milk into the last portion of the batter.
  • Pour half of each colored mixture into the prepared cake pan, alternating colors with tablespoons. Repeat with the remaining mixtures and cake pan. Using a butter knife, create a slight marbled effect by running it back and forth through the mixtures (avoid over-marbling). Bake both cakes together for 1 hour or until a skewer inserted into the center of each cake comes out clean. If the cakes are browning too much, loosely cover them with foil. Let the cakes sit in the pans for 10 minutes, then turn them top-side up onto a wire rack to cool completely.
  • Craft a sumptuous Whipped Chocolate Ganache: Combine cream and chocolate in a heatproof, microwave-safe bowl. Microwave at MEDIUM (50%) for 2 to 3 minutes until smooth, stirring every 30 seconds. Chill until cold and slightly firm. Whip ganache with an electric mixer for 2 to 3 minutes until airy. Optionally add white coloring to achieve a white hue. Adjust cake tops with a serrated knife if needed. Place one cake on a serving plate and cover with 3/4 cup of ganache. Add the second cake and coat with the remaining ganache on top and around the sides. Adorn the base of the cake with Maltesers, and decorate the top with melts, M&Ms, and sprinkles according to the picture. Serve and enjoy!

Similar Recipes