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Triple-chocolate swirl cake
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Indulge in this rich, irresistible chocolate cake that's sure to delight all.
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 two 7cm-deep, 20cm-round cake pans and line them with double layers of baking paper.
  • With an electric mixer, whip together butter, vanilla, and sugar until fluffy. Incorporate eggs one by one, blending well after each addition. Stir in flour, then on low speed, slowly mix in 1 cup of milk until just combined. Separate the mixture into 4 bowls.
  • Put the dark chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH for 1 minute or until smooth, stirring with a metal spoon halfway through. Repeat with the milk and white chocolate in separate bowls.
  • For one portion of the batter, combine dark chocolate, cocoa, and 2 tablespoons of milk. Mix thoroughly. For another portion, mix in milk chocolate. Stir in white chocolate and golden syrup into a separate portion. Finish by adding the remaining milk to the last portion of batter and stir until well combined.
  • Pour alternate spoonfuls of each colored mixture into the prepared cake pan. Use a butter knife to gently swirl through the mixtures to create a marbled effect. Bake both cakes together for one hour until a skewer inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes, then transfer 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 lighter hue. Continue assembling the cake as desired, using the ganache to layer and frost the cakes. Finish by decorating with Maltesers, melts, M&Ms, and sprinkles. Serve and enjoy!

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