Triple Choc Cake In Layers

This beautiful cake will satisfy even the most ardent chocaholic. The layers of white and dark chocolate cake are sandwiched with butter cream and finished with glossy marbled ganache - table centre for any special occasion.

The ingredient of Triple Choc Cake In Layers

• 360g lindt dessert 70 cocoa chocolate chopped
• 430g 2 cups powdered sugar
• 250 ml 1 cup milk
• 150g of butter
• 50 g 1 2 cup cocoa powder
• 225 g 1 1 2 cups self raising flour
• 190 g 1 1 4 cup white flour
• 3 4 teaspoons of baking soda
• 4 eggs
• 60 ml 1 4 cup vegetable oil
• 100g white chocolate chopped
• 1 teaspoon vanilla extract
• 100g of lindt chocolate dessert premium dark chocolate chopped
• 375 ml 1 1 2 cup thickened cream
• 60g lindt chocolate dessert premium milk chocolate chopped
• assortment of chocolate truffles decorate
• 300g butter chopped at room temperature
• 450 g 3 cups icing sugar mixture
• 180g lindt dessert premium milk chocolate melted cooled
• 2 tablespoons milk

The Instruction of triple choc cake in layers

• preheat the oven to 160c 140c fan forced grease 3 round 20cm cake pans and line with baking paper
• place of 100 g of 70 cocoa chocolate 285g 1 1 3 cups of powdered sugar 160 ml 2 3 cup of milk and 100g of butter in a saucepan stir over low heat for 2 to 3 minutes or until smooth set aside for 5 minutes
• sift the cocoa 150 g 1 cup self raising flour 115g 3 4 cup of flour and 1u20442 tsp of bicarb on the chocolate mixture add 2 eggs and 2 tablespoons of vegetable oil whisk until well combined divide the mixture evenly between 2 prepared pans bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean cool in pans for 10 minutes then turn onto a wire rack to cool completely
• combine 40g of white chocolate and the rest of 140 g 2 3 cup sugar 80ml 1 3 cup of milk and 50g of butter in a saucepan stir over low heat for 2 to 3 minutes until smooth set aside for 5 minutes to cool slightly
• add the vanilla and the rest of 75 g 1 2 cup self raising flour 75 g 1 2 cup of flour 1 4 teaspoon of bicarb 2 eggs and 1 tablespoon of vegetable oil whisking until smooth once across the pieces of dark chocolate then spoon into remaining prepared pan bake in the oven for 35 40 minutes or until a toothpick inserted in the center comes out clean cool in the pan for 10 minutes then turn onto a wire rack to cool completely
• during this time make the butter cream use electric mixer to beat the butter in a large bowl for 2 to 3 minutes until pale and creamy gradually stir in the icing sugar until light and fluffy beat in the milk chocolate until smooth then stir in the milk until thick and fluffy
• 1 dark chocolate cake on a cake 20cm board of directors spread top with 2 3 cup of cream to the butter top with white chocolate cake and spread top with 2u20443 cup cream to the butter with the rest of dark chocolate cake spread remaining butter cream on the top and sides of the cake to thinly coat place in fridge for 1 hour or until firm
• transfer the cake on a wire rack and place on a baking sheet place the remaining 260g 70 cocoa chocolate in a bowl resistant to heat heat 250 ml 1 cup of cream in a small saucepan until just boiling then pour over the dark chocolate stand for 1 2 minutes then stir until smooth set aside place chopped milk chocolate and the rest of the 60g of white chocolate in separate bowls heat resistant heat the rest of the 125 ml 1 u20442 cup of cream until just to a boil then divide between the bowls set aside for 1 minute then stir until smooth the ganache needs to be very liquid so use it when it is hot
• pour the dark ganache on the top and sides of the cake and let the excess ganache drip off the edge immediately pour the white and milk chocolate ganache over the cake in swirls carefully tap the cake on the bench to even the surface place in refrigerator for 30 minutes transfer the cake on a serving dish place the truffles in the chocolate on top and serve at room temperature

Nutritions of Triple Choc Cake In Layers

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