Tuesday, October 18, 2011
Eureka! I've found it, I've found the perfect chocolate cake recipe! It's delicious, it's impressive and it's way, way less work than it looks, and did I mention it's delicious?
Two layers of chocolate sponge, two layers of creamy white chocolate and a layer of creamy dark chocolate topped by a thick layer of milk chocolate ganache - heaven in a slice.
The cake itself is just a normal chocolate sponge which you slice in two (easier than baking two seperate sponges), next drizzle over some syrup and then you melt white chocolate in one bowl, dark chocolate in another - add cream to both, slap them on cover with a simple ganache - bish bash bosh - cake perfection!
Triple-Layer Chocolate Truffle Cake
from the wonderful Avoca Cafe Cookbook 2
4 small eggs (I used 3 large)
100g caster sugar
75g self-raising flour
225g white chocolate
300ml double cream
110g dark chocolate
300ml double cream
350g milk chocolate
Preheat oven to 180 C
Butter and line a 23cm springform cake tin
Whisk the eggs and sugar together until thick and pale
Sieve the flour and cocoa and fold into the egg mixture.
Pour into the prepared tin and bake for 20-25 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool on a wire rack.
Put the milk, brandy and honey in a small pan and heat gently.
Assembly (first step)
When the sponge has cooled, remove it from the tin.
Line the tin with cling film (use plenty)
Cut the sponge in two across its depth
Place half the cake back in the lined tin and brush with the syrup
Melt the white chocolate with 50ml of cream in a pan over simmering water.
In another bowl melt the dark chocolate with 50ml of cream.
Allow to cool slightly.
Whip 250ml double cream and add the melted white chocolate mixture.
Whip the other 250ml cream and add the dark chocolate.
Assembly (part two!)
Spread half the white chocolate on the sponge in the tin.
Follow with the dark chocolate mixture.
Finish with the other half of the white chocolate mixture.
Brush the other half of the sponge with the syrup and place on top.
Cover the cake with the cling film and place in the fridge to set overnight.
Combine the milk chocolate and cream and heat gently to melt the chocolate.
Remove the cake from the tin and spread the chocolate ganache over the top and sides.
Sit back and wait for the praise!