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Triple-chocolate swirl cake
Triple-chocolate swirl cake
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Indulgent and rich chocolate cake that will make everyone smile.
Ingredients:
  • 375g unsalted butter, softened
  • 13.20 gm vanilla extract
  • 322.50 gm caster sugar
  • 4 eggs
  • 562.50 gm self-raising flour
  • 321.88 gm milk
  • 150g dark chocolate, chopped
  • 150g milk chocolate, chopped
  • 140g white chocolate, chopped
  • 15.00 gm dutch processed cocoa
  • 83.75 gm golden syrup
  • Maltesers, to decorate
  • Dark, white and milk chocolate melts, to decorate
  • Brown M&Ms, to decorate
  • Choc-pearl sprinkles, to decorate (see notes)
  • 252.50 gm thickened cream
  • 3 x 180g blocks white chocolate, chopped
  • White icing colouring (optional)
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then generously grease two 7cm-deep, 20cm-round cake pans and line them with double layers of baking paper.
  • In an electric mixer, whip together butter, vanilla, and sugar until creamy. Mix in eggs one at a time until fully incorporated. Slowly add flour while mixing on low, pour in 1 cup milk gradually, and blend until just mixed. Separate the batter into 4 bowls.
  • In three separate heatproof, microwave-safe bowls, place dark chocolate, milk chocolate, and white chocolate. Microwave each bowl on HIGH (100%) for 1 minute or until smooth, stirring with a metal spoon halfway through heating.
  • Combine dark chocolate, cocoa, and 2 tablespoons of milk into one portion of the batter, blending thoroughly. Mix in milk chocolate with another portion. Stir in white chocolate and golden syrup into a separate portion. Lastly, incorporate the remaining milk into the last portion of the batter and mix well.
  • Pour half of each colored mixture into the prepared cake pan, alternating between colors with tablespoons. Repeat with the remaining mixtures and another cake pan. Use a butter knife to swirl through the mixtures for a marbled effect, being careful not to overdo it. Bake the cakes together at 350°F for one hour, or until a skewer comes out clean when inserted into the center. If the cakes are browning too quickly, loosely cover them with foil. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Prepare Whipped Chocolate Ganache: Combine cream and chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes until smooth, stirring every 30 seconds. Chill until cold and slightly firm. Beat the ganache with an electric mixer for 2 to 3 minutes until fluffy. Optionally, add white coloring for a pale ganache. Use a serrated knife to level cake tops. Place one cake on a serving plate. Spread 3/4 cup of ganache on top. Add the second cake and spread the remaining ganache on top and sides. Decorate the cake with Maltesers around the base, and top with melts, M&Ms, and sprinkles. Serve and enjoy.

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