I’ve fallen a bit behind with my posts lately, trying to catch up this weekend and this day is just perfect for a triple chocolate cake as it happens to be birthday of three very special people, my sister and twin nieces in Finland. <3
White, milk and dark chocolate cake with a hint of salt and fresh strawberries. Long recipe post, but based on the feedback I got from those who tasted, this cake is worth the time.
I used the same base for all three cakes and baked them all at once using fan setting of my oven (AEG competence), baking two cakes in middle and one in the bottom of the oven.
Triple Chocolate Layer Cake
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Triple Chocolate Cake filled with dark chocolate buttercream frosting and salted milk chocolate ganache, covered in white chocolate and dark chocolate buttercream frosting, topped with fresh strawberries.
| Servings | Prep Time |
| 12people | 1hour |
| Cook Time |
| 25minutes |
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Triple Chocolate Layer Cake
Triple Chocolate Cake filled with dark chocolate buttercream frosting and salted milk chocolate ganache, covered in white chocolate and dark chocolate buttercream frosting, topped with fresh strawberries.
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Ingredients
- Cake
- 1 tablespoon cocoa powder for coating
- 100 grams dark chocolate 60 percent cacao
- 100 grams milk chocolate
- 100 grams white chocolate
- 200 grams unsalted butter
- 100 grams demerara sugar
- 200 grams white granulated sugar
- 4 eggs seperated
- 400 grams plain flour
- 2 teaspoons baking powder
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 60 mililiters cream
- 2 1/2 teaspoon vanilla extract
- Dark Chocolate & White Chocolate Buttercream
- 100 grams dark chocolate 60 percent cacao
- 100 grams white chocolate
- 300 grams powdered sugar
- 150 grams unsalted butter softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Salted Milk Chocolate Ganache
- 200 grams milk chocolate
- 60 mililiters cream
- 1 1/2 teaspoon coarse salt
Servings: people
Units:
Instructions
- Preheat oven to 175°C and lightly grease three 20cm cake tins and coat one with flour and rest with cocoa powder.
- Melt the chocolate, each in their own plate/bowl.
- Place butter and sugar in a mixing bowl and beat on medium high speed until pale.
- In a separate bowl whisk the yolks, then add to the butter and sugar mixture and continue beating for 2 minutes.
- Divide the mixture into 3 bowls and mix the melted chocolate, one color in each bowl.
- In separate bowl combine flour, baking powder, baking soda and salt, mix and divide into the 3 mixtures.
- In a glass or jar combine vanilla and cream, then divide into the 3 mixtures and mix well.
- Whisk egg whites in a clean bowl, keep whisking until soft peaks form. Then divide into the 3 bowls and gently mix it in, folding with a spatula or a spoon.
- Pour white chocolate cake mixture in the flour coated cake tin, and milk and dark chocolate in the cocoa coated cake tins and bake in preheated oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Leave to cool down.
Dark Chocolate & White Chocolate Buttercream
- Melt dark chocolate and white chocolate in separate plates/bowls and leave to cool down.
- Place butter, 200 grams of powdered sugar, milk and vanilla in a mixing bowl and beat for few minutes, until fully incorporated, then add the remaining powdered sugar and mix until smooth.
- Divide into two bowls and mix melted dark chocolate in one half and white chocolate in the rest. Leave white chocolate buttercream aside for now.
- Use the chocolate buttercream filling first layer, between the dark and milk chocolate layers. Leave about two tablespoons aside for decorations.
Salted Milk Chocolate Ganache
- Heat the cream and pour over chopped chocolate, leave for a minute and mix until incorporated.
- Spread over the milk chocolate cake, sprinkle salt on top and top with white chocolate cake.
Cover and decorate.
- Coat the cake with white chocolate buttercream frosting.
- Add drops of dark chocolate buttercream on the sides and spread using a spatula or spoon.
- Top with fresh strawberries. Serve & Enjoy!
