Triple Choc Layered Cake

This beautiful cake will satisfy even the most ardent chocaholic. The layers of white and dark chocolate cake are sandwiched with buttercream and finished with a glossy marbled ganache a centrepiece for any special occasion.

The ingredient of Triple Choc Layered Cake

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

The Instruction of triple choc layered cake

• preheat oven to 160c 140c fan forced grease 3 round 20cm cake pans and line with baking paper
• place 100g of the 70 cocoa chocolate 285g 1 1 3 cups caster sugar 160ml 2 3 cup milk and 100g butter in a saucepan stir over low heat for 2 3 minutes or until smooth set aside for 5 minutes
• sift cocoa 150g 1 cup self raising flour 115g 3 4 cup plain flour and 1u20442 tsp bicarb over the chocolate mixture add 2 eggs and 2 tbs vegetable oil whisk until well combined divide mixture evenly between 2 of the prepared pans bake for 35 minutes or until a skewer inserted in the centre comes out clean cool in the pans for 10 minutes then turn onto wire racks to cool completely
• combine 40g white chocolate and remaining 140g 2 3 cup sugar 80ml 1 3 cup milk and 50g butter in a saucepan stir over low heat for 2 3 minutes until smooth set aside for 5 minutes to cool slightly
• add the vanilla and remaining 75g 1 2 cup self raising flour 75g 1 2 cup plain flour 1 4 teaspoon bicarb 2 eggs and 1 tablespoon vegetable oil whisking until smooth fold through the chopped dark chocolate then spoon into remaining prepared pan bake for 35 40 minutes or until a skewer inserted in the centre comes out clean cool in the pan for 10 minutes then turn onto a wire rack to cool completely
• meanwhile to make buttercream use electric beaters to beat butter in a large bowl for 2 3 minutes until pale and creamy gradually beat in icing sugar until light and fluffy beat in the milk chocolate until smooth then beat in the milk until thick and fluffy
• place 1 dark chocolate cake on a 20cm cake board spread top with 2 3 cup buttercream top with white chocolate cake and spread top with 2u20443 cup buttercream top with remaining dark chocolate cake spread remaining buttercream over the top and side of cake to thinly coat place in fridge for 1 hour or until firm
• transfer cake to a wire rack and place over a baking tray place the remaining 260g of 70 cocoa chocolate in a heatproof bowl heat 250ml 1 cup 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 remaining 60g white chocolate in separate heatproof bowls heat remaining 125ml 1 u20442 cup cream until just boiling then divide among bowls set aside for 1 minute then stir each until smooth the ganaches need to be very runny so use them while still warm
• pour the dark ganache over the top and side of cake allowing excess ganache to drip off the edge immediately pour the white and milk chocolate ganaches over the cake in swirls carefully tap the cake on the bench to even the surface place in the fridge for 30 minutes to set transfer the cake to a serving plate place chocolate truffles on top and serve at room temperature

Nutritions of Triple Choc Layered Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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