Triple Chocolate Swirl Cake

This decadent, seriously chocolate cake will bring a smile to everyones face.

The ingredient of Triple Chocolate Swirl Cake

• 375g unsalted butter softened
• 3 tsp 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 tbsp dutch processed cocoa
• 1 4 cup golden syrup
• maltesers to decorate
• dark white and milk chocolate melts to decorate
• brown m ms to decorate
• choc pearl sprinkles to decorate see notes
• 1 cup thickened cream
• 3 x 180g blocks white chocolate chopped
• white icing colouring optional

The Instruction of triple chocolate swirl cake

• preheat oven to 180c 160c fan forced grease two 7cm deep 20cm round cake pans line base and sides with two layers of baking paper
• using an electric mixer beat butter vanilla and sugar until light and fluffy add eggs 1 at a time beating until combined after each addition add flour beat on low speed gradually adding 1 cup milk until just combined divide mixture between 4 bowls
• place dark chocolate in a heatproof microwave safe bowl microwave on high 100 for 1 minute or until smooth stirring with a metal spoon halfway during cooking repeat with milk and white chocolate in separate bowls
• add dark chocolate cocoa and 2 tablespoons remaining milk to 1 portion of batter mix well to combine add milk chocolate to 1 portion mixing well add white chocolate and golden syrup to another portion stirring well add remaining milk to remaining batter and stir
• using half of each coloured mixture drop tablespoons of the mixtures alternating colours into 1 prepared cake pan repeat with remaining mixtures and cake pan run a butter knife back and forth through mixtures to create a slight marbled effect dont over marble bake cakes together for 1 hour or until a skewer inserted into the centre of each cake comes out clean cover cakes loosely with foil if over browning stand in pans for 10 minutes turn top side up onto a wire rack to cool completely
• make whipped chocolate ganache place cream and chocolate in heatproof microwave safe bowl microwave on medium 50 for 2 to 3 minutes or until smooth stirring every 30 seconds refrigerate until cold and almost firm using electric mixer beat ganache for 2 to 3 minutes or until light and fluffy add enough white colouring if using to make ganache white 7 using a serrated knife level tops of cakes if necessary place one cake on serving plate spread 3 4 cup of ganache over top of cake top with second cake spread remaining ganache over top and side of cake using picture as a guide arrange maltesers around base of cake decorate top of cake with melts m ms and sprinkles serve

Nutritions of Triple Chocolate Swirl 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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