Triple-chocolate layer cake recipe | delicious. magazine
This triple chocolate layer cake makes for a beautiful birthday cake. Three layers of moist chocolate sponge sandwiched with buttercream.
Ingredients
- 150g unsalted butter, softened, plus extra for greasing
- 150g dark chocolate (Lizzie used https://www.williescacao.com/product/rio-caribe-gold-72-venezuelan-dark-chocolate/Willie’s Cacao Venezuelan 72), broken into pieces
- 250g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 50g cocoa powder
- 160g soured cream
- 200g golden caster sugar
- 150g soft light brown sugar
- 4 medium free-range eggs
- For the chocolate icing
- 2 gelatine leaves
- 500g double cream
- 300g dark chocolate (Lizzie used https://www.williescacao.com/product/sambirano-gold-71-madagascan-dark-chocolate/Willie’s Cacao Madagascan 71), broken into pieces
- Hundreds and thousands and a 30cm acetate sheet to decorate
- For the buttercream
- 175g unsalted butter, softened
- 300g icing sugar
- 100g dark chocolate (Lizzie used https://www.williescacao.com/product/surabaya-gold-69-indonesian-dark-chocolate/Willie’s Cacao Indonesian 69), melted as in step 1
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