Triple Chocolate Layer Cake
This is the ultimate triple chocolate layer cake recipe. It’s a 17 layer chocolate cake (!) – 8 layers of chocolate sponge sandwiched with 8 layers of smooth
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Hand mixer
- Instant-read thermometer
- Silicon sponge roll mat
- Cake leveler
- Offset spatula
- Heat gun
- Hair dryer
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Fine-mesh sieve
- Saucepan
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Spatula
- Chef's knife
- Ruler
- Pitcher
- Microwave
- Refrigerator
- Measuring spoon
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
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