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Triple-layer chocolate cake
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Ingredients:
  • 4 eggs
  • 100g caster sugar
  • 75g self-raising flour
  • 25g cocoa
  • 75ml milk
  • 20.00 ml Kahlua
  • 28.60 gm honey
  • 100ml cream
  • 110g good-quality dark chocolate
  • 225g white chocolate
  • 600ml thickened cream
  • 350g good-quality dark chocolate
  • 100ml thickened cream
Instructions:
  • Preheat a conventional oven to 170°C. Grease and line the base of a 23cm springform cake pan.
  • In the bowl of an electric mixer, beat eggs and sugar on high for 5 minutes until thick and pale. Combine flour and cocoa by sifting, then gently fold into the egg mixture. Transfer the batter to a pan and bake for 30 minutes until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Combine milk, Kahlua, and honey in a saucepan and gently heat until blended. Clean and lightly grease a cake pan, line with overhanging plastic wrap. Slice cake in half horizontally, place one half in the pan, and brush with half of the syrup. Reserve both cake halves.
  • Prepare the filling by splitting 100ml thin cream into two bowls - 50ml in each. Melt dark chocolate in one bowl and white chocolate in the other over a pan of simmering water. Ensure the bowl doesn't touch the water. Allow the mixtures to cool. Whip thickened cream and divide it equally into the chocolate bowls. Spread half of the white chocolate on the cake base, then layer the dark chocolate, and finish with the remaining white chocolate. Place the other cake half on top, brush with remaining syrup, cover with plastic wrap, and refrigerate overnight.
  • For the icing, melt dark chocolate with cream in a bowl over simmering water. Ensure the bowl doesn't touch the water. Stir until smooth, then cool. Unmold the cake, discard wrap, place on a platter, and top with swirls of chocolate icing.

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