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Cover: Make your cake…and eat it

14Sep 12

Triple Chocolate Cake

 Triple Chocolate CakeChocolate, chocolate and more chocolate – what more do I need to say about this triple chocolate cake recipe?!  Get baking and enjoy. I guarantee you won’t be disappointed!

For another rich chocolate dessert to be eaten by the spoonful, try these intense little chocolate pots. They are sinfully tantalising!

 

Triple Chocolate Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate, chocolate and more chocolate
Ingredients
  • CHOCOLATE SPONGE:
  • 4 eggs, yolks separated from whites, whites stiffly beaten
  • 165g plus 2 tablespoons caster sugar
  • 90g semisweet chocolate, melted in 1 tablespoon of water
  • 95g plus 2 tablespoons flour
  • RICH BUTTERCREAM FILLING:
  • 200g granulated sugar
  • 125ml water
  • 5 egg yolks, beaten
  • 250g butter, softened
  • 1tbsp vanilla extract
  • 125g semisweet chocolate
  • CHOCOLATE GLAZE:
  • 60g semisweet chocolate
  • 1tbsp butter
  • 1 egg yolk, lightly beaten
Instructions
  1. FOR THE CHOCOLATE SPONGE:
  2. Preheat the oven to 180ºC.
  3. Butter and flour an 8cm deep cake pan and set aside.
  4. Whisk the egg yolks and sugar to a pale foam.
  5. Gradually fold in the melted chocolate and flour, then gently fold in the egg whites.
  6. Blend thoroughly and pour into the buttered and floured cake pan.
  7. Bake in the preheated oven for 30 minutes or until a knife inserted into the centre comes out dry.
  8. Remove from the pan to a wire rack to cool.
  9. FOR THE RICH BUTTERCREAM FILLING:
  10. Stir the sugar and water together in a saucepan over medium heat until the sugar dissolves and boils.
  11. Let this syrup boil without stirring until the temperature reaches 112 to 116ºC on a candy thermometer.
  12. Remove the syrup from the heat.
  13. Whisking vigorously, pour the hot syrup into the egg yolks and keep beating until the mixture is cool, light and fluffy.
  14. Cream the butter in a separate bowl until it's very soft, then beat the butter and vanilla extract into the yolk mixture until it's shiny and firm enough to spread.
  15. Melt the chocolate in in a double saucepan over hot water, let cool and then fold into the butter cream.
  16. FOR THE CHOCOLATE GLAZE:
  17. Melt the butter and chocolate over low heat while stirring.
  18. Remove from heat and bind with the beaten egg yolk.
  19. TO FINISH THE CAKE:
  20. Cut the cooled cake into 3 layers.
  21. Spread thick layers of chocolate buttercream filling between the layers and reassemble the cake.
  22. Carefully pour the rich chocolate glaze evenly over the top of the cake.

 

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One comment

  1. Looks too good to be true!

    Reply

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