The Ultimate Triple Chocolate Cake

Rich, moist chocolate cake, sandwiched together with sweet, white chocolate ganache, and coated in a creamy layer of dark chocolate. 

I decided that I want to try and improve my cake decorating skills, so a few weeks ago I invested in some new equipment for baking, including an icing turntable and scraper. I have been really keen to try them out!

I was originally trying to make a chocolate ombre cake, but it didn’t really work out, probably because it was a bit ambitious for a first attempt! Instead I turned it into something simpler with white chocolate covering the top, a mixture of milk and dark chocolate round the sides, and dark chocolate decorations.

I am really pleased with how the cake turned out, it looks fantastic, and it tasted delicious! As you can see from the pictures though, I was too scared to transfer the cake from the turntable to a cake stand!

I brought this into work and everyone was really impressed, I can’t wait to make another cake creation!

I will be bringing this cake along to Fiesta Friday#85, hosed by Angie and co-hosted by, Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes. Aso very pleased to see that My Chai Spiced Creme Brulee post was appreciated last week 😀 Happy Friday everyone!

Variations: You could use a raspberry cream to sandwich the sponges together instead, or you could use all dark chocolate for a richer finish.

Ingredients: Serves 18-20

The Sponge:

• 400g butter
• 400g sugar
• 6 eggs
• 100g cocoa powder
• 400g self raising flour
• 100ml double cream

The Dark Chocolate Ganache:

• 400g dark chocolate
• 200g double cream

The White Chocolate Ganache:

• 600g white chocolate
• 200g double cream

To Make:

The Sponge:

Preheat the oven to 180C, and grease and line three 20cm cake tins.

Cream together the butter and sugar until light and fluffy. Then beat in the eggs one at a time, followed by the cocoa powder. Fold in the flour and then add the milk.

Spoon into the prepared cake tins and smooth out. Bake in the preheated oven for 20-25 minutes untill springy and cooked through.

Remove from the oven and leave to cool completely on a wire rack before icing.

The Ganache:

Heat the cream and chocolate together in the microwave until completely melted.

Cover with clingfilm – so that the surface of the ganache is touching the film – and leave to cool to body temperature, this should take about 2 hours.

Use an electric whisk to whip up the ganache until it pales in colour and thickens. Cover with clingfilm and leave to firm up for another few hours.

Assembling:

Sandwich the three cake layers together with white chocolate ganache.

Use the white chocolate ganache to give the cake a crumb coat.

Then add more white chocolate to the top of the cake, making sure the top is completed covered in a smooth layer of white chocolate.

Cover the sides of the cake in a thick layer of dark chocolate ganache.

Smooth out by holding the scraper flat at a 90 degree andgle to the turntable and slowly spinning the cake round. The top layer of the gamache should get scraped off to reveal a smooth straight layer.

Smooth out the ganache on the top and sides of the cake, trying to keep the endges smooth and sharp.

Heat a metal spatula in some boiling water, then use to smooth out any imperfections in the ganche.

Spoon the remaining dark chocolate ganache into a piping bag with a star shaped nozzle and pipe a ring of dots around the top of the cake.

Trnasfer to a cake stand (if you dare!) And slice into 18-20 generous servings!