Triple Chocolate Layer Cake – Matt Adlard

Ingredients

• 300 g Chocolate, 55% Cocoa Solids, Chopped
• 180 g Whole Eggs
• 7 g Caster Sugar
• 225 g Whole Milk
• 225 g Double / Heavy Cream
• Pinch of Sea Salt Flakes
• 145 g Egg Yolks
• 35 g + 100g Caster Sugar
• 270 g Egg Whites
• 90 g Vegetable Oil
• 65 g Whole Milk
• 80 g Plain Flour / All Purpose Flour
• 45 g Cocoa Powder
• 4 g Powdered Gelatin (200 Bloom) + 26g Cold Water
• 40 g Double / Heavy Cream
• 50 g Water
• 20 g Cocoa Powder
• 55 g Caster Sugar
• 30 g Nappage Blonde or Apricot Jam
• Digital thermometer
• Hand blender
• 15”x10” baking tray / silicon sponge roll mat
• Electric whisk
• Raplette (optional)
• Silicon Sponge Roll Mat