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Home » » Melt and mix triple choc layer cake

Melt and mix triple choc layer cake

Written By Chef - Wafi - Admin on Sunday, February 5, 2017 | 12:10:00 PM

  • Ingredients
  •  

Dark chocolate ganache

White chocolate buttercream



  • Method
  1. Step 1
    Preheat oven to 180C/160C fan forced. Grease 2 round, 19.5cm (base measurement) cake pans with melted butter. Line the bases with baking paper.
  2. Step 2
    Place sugar, milk and butter in a saucepan. Cook over medium-low heat, using a whisk to stir until smooth (do not boil). Use a fine sieve to sift cocoa and bicarb over mixture. Whisk until well combined. Remove from heat. Set aside for 5 minutes to cool slightly.
  3. Step 3
    Add flours to chocolate mixture. Whisk until mixture is smooth. Whisk in eggs and vanilla until well combined.
  4. Step 4
    Divide mixture among the prepared pans. Gently tap pans on a bench to release air bubbles. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Set aside for 2 minutes before turning onto wire racks to cool completely.
  5. Step 5
    For the ganache, place the chocolate, cream and butter in a saucepan over low heat. Stir for 5-8 minutes or until chocolate melts and mixture is smooth. Pour into a bowl. Place in the fridge for 3-4 hours or until ganache is thickened and the consistency of peanut butter.
  6. Step 6
    For the white buttercream, use electric beaters to beat butter in a bowl until pale and creamy. Gradually add icing sugar. Beat until combined. Beat in milk until light and creamy. Beat in white chocolate until combined.
  7. Step 7
    To make chocolate buttercream, combine 1/4 cup of the white buttercream in a bowl with 1/4 cup of the chocolate ganache.
  8. Step 8
    Trim top of cakes to flatten. Use a serrated knife to cut cakes in half horizontally. Place 1 cake layer on a plate. Spread top with 1/2 cup white buttercream. Top with 1 cake layer. Spread with the chocolate buttercream. Repeat with 1 cake layer and 1/2 cup white buttercream. Top with remaining cake layer.
  9. Step 9
    Use electric beaters to beat dark chocolate ganache until soft peaks form (do not over-beat as it will become firm).
  10. Step 10
    Quickly spread top and side of cake with some of the chocolate ganache.
  11. Step 11
    Spoon remaining white buttercream into 1 side of a piping bag fitted with a 1.5cm fluted nozzle. Spoon remaining dark chocolate ganache into the other side of piping bag. Pipe marbled swirls over the top of the cake.
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