Recipe Triple-choc layered cake : Easy, Special and Delicious
Recipe Triple-choc layered cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Triple-choc layered cake. This Recipe Triple-choc layered cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Triple-choc layered cake was necessary 1h 55m, cook 1h 30m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe 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.
Thank you for reading this Recipe Triple-choc layered cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Triple-choc layered cake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Triple-choc layered cake. This Recipe Triple-choc layered cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Triple-choc layered cake was necessary 1h 55m, cook 1h 30m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe 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.
20 Ingredients
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
375ml (1 1/2 cups) thickened cream
60g Lindt Dessert Premium Milk chocolate, chopped
Assorted chocolate truffles, to decorate
Chocolate buttercream
300g butter, chopped, at room temperature
450g (3 cups) icing sugar mixture
180g Lindt Dessert Premium Milk chocolate, melted, cooled
2 tbsp milk
Select all ingredients
9 Method Steps
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 1⁄2 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 2⁄3 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 ⁄2 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.
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Thank you for reading this Recipe Triple-choc layered cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Triple-choc layered cake with your social media like IG, FB and WhatsApp.
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