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Warm triple choc layer cakes
Warm triple choc layer cakes
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Make a decadent triple chocolate dessert in just 70 minutes.
Ingredients:
  • 3 eggs
  • 165g (3/4 cup) caster sugar
  • 60ml (1/4 cup) buttermilk
  • 60g unsalted butter, melted
  • 150g (1 cup) plain flour
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 40g dark chocolate (70% cocoa solids), melted
  • 40g milk chocolate (34% cocoa solids - see top tips), melted
  • 40g good-quality white chocolate, melted
  • 150ml thickened cream
  • 150ml milk
  • 100g good-quality white chocolate, finely chopped
  • 2 egg yolks
  • 40.00 gm caster sugar
Instructions:
  • In a saucepan, heat cream and milk until almost boiling. Remove from heat and stir in white chocolate. In a separate bowl, combine egg yolks and sugar. Slowly pour the hot cream mixture into the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat for 8 minutes until thickened. Do not let it boil. Transfer the custard to a bowl, cover, and refrigerate until cool. Enjoy your 500ml (2 cups) of creamy white chocolate custard!
  • Prepare cake moulds by greasing and lining the bases with baking paper. With an electric mixer, whip eggs and sugar until light and fluffy. Incorporate buttermilk and butter, beat until blended. Sift flour, baking powder, and bicarbonate of soda over the egg mixture. Gently whisk everything together using a wire whisk until just combined, avoiding over-mixing.
  • Evenly distribute the batter into bowls of melted dark, milk, and white chocolates, then gently stir each until well combined.
  • Fill a large saucepan or wok with water until it reaches a depth of 3cm. Place a steamer on top and bring the water to a boil over high heat. Reduce the heat to a simmer. Spoon 1 heaped tablespoon of dark chocolate batter into each mould. Place the moulds in the steamer and cover them with a sheet of foil. Put on the steamer lid followed by the wok lid. Steam for 5 minutes or until the batter has risen (it will be slightly undercooked).
  • Gently take out the moulds from the steamer. Swiftly spoon 1 generous tablespoon of milk chocolate batter over the dark chocolate cake in each mould. Place the moulds back in the steamer, cover with foil and both lids. Steam for 5 minutes or until the milk chocolate cake has puffed up.
  • Repeat the same steps with the white chocolate batter and steam for 15 minutes or until a skewer inserted in the center of the cakes comes out clean.
  • Gently release cakes from moulds in the steamer. Allow them to cool on a wire rack for 5 minutes. Run a knife along the edges of the cakes to loosen them, then unmould onto plates. Drizzle with custard and serve promptly.

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