This month on the cover of Taste magazine was a decadent triple chocolate layer cake. I always like giving the cover recipe a go to enter into the 'cook the cover' competition. I'm not going to lie and say this cake is super quick and easy to make, because it took me a while and bits of it were quite tricky. However if you are patient and follow the recipe there is no doubt you will finish with an amazing looking and tasting cake.
I found the most difficult part being the twisted chocolate swirls on top of the cake. Take care and time filling the piping bag with the white and dark chocolate buttercream to ensure they don't mix together and of course practice before you pipe the swirls onto the cake.
If you give this one a go, make sure to enter it with #tastemagcover to be in with a chance to win the prize!
It's your turn!
Melt & mix triple choc layer cake
570g caster sugar
375ml milk
300g unsalted butter
95g cocoa powder
1/2 tsp bicarbonate of soda
300g self-raising flour
75g plain flour
4 eggs
2 tsp vanilla extract
Dark chocolate ganache
800g dark chocolate
500ml thickened cream
80g unsalted butter
White chocolate buttercream
200g unsalted butter
250g icing sugar
1 tbs milk
180g white chocolate, melted, cooled
Preheat oven to 180°/ 160° fan forced. Grease and line the bases of 2 round, 19.5cmm cake pans.
Place sugar, milk and butter in a saucepan. Cook over medium- low heat, using whisk to stir mixture until smooth. Use a fine sieve to sift cocoa and bicarb over mixture. Whisk until well combined. Remove from heat and set aside to cool slightly for 5 minutes.
Add flours to chocolate mixture. Whisk until mixture is smooth. Whisk in eggs and vanilla until well combined.
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 comes out clean. Set aside to cool.
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 thick and the consistency of peanut butter.
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.
To make chocolate buttercream, combine 1/4 cup of the white buttercream with 1/4 cup of chocolate ganache.
Trim top of cakes to flatten. Use a serrated knife to cut cakes in half horizontally. Place 1 cake layer on a plate and spread with 1/2 cup of white buttercream. Top with 1 cake layer and spread with the chocolate buttercream. Repeat with another cake layer and white buttercream. Top with remaining cake layer.
Use electric beaters to beat dark chocolate ganache until soft peaks form (do not overbeat as it will become firm).
Quickly spread top and side of cake with some ganache.
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 the piping bag. Pipe marbled swirls over top of the cake.
Enjoy!
Eat sweet, be sweet :)
Recipe from: Taste Magazine
