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you are here: Recipes | Quadruple chocolate cake

Quadruple chocolate cake

Triple Chocolate cake recipe

Quadruple chocolate cake

Recipe by Katelyn Williams | Sourced via www.expressoshow.com


Makes 12


Because just 3 types of chocolate isn’t enough. A super-easy melt ‘n mix white chocolate cake topped with whipped dark chocolate ganache and caramel-chocolate sauce.

Melt ‘n Mix White chocolate cake:

185g butter
1 cup (250ml) milk
1 cup (250ml) Selati castor sugar
150g white chocolate, chopped
2 cups (500ml) cake flour
1 ½ tsp baking powder
2 large eggs


Whipped ganache:

100ml cream
200g good-quality dark chocolate, chopped

50g milk chocolate, melted
50g white chocolate, melted
50g caramelized white chocolate, melted (see TIP)

Preheat the oven to 160C. Grease and line 2 x 15cm cake tins.
For the cake, combine the butter, milk, sugar and chocolate in a saucepan and melt over low heat.
In a separate bowl, mix the cake flour and baking powder.
Add the chocolate mix to the dry ingredients and whisk well, then whisk in the eggs.
Divide the batter between the two cake tins and bake in the preheated oven for 40-45 minutes or until golden and springy to the touch. A skewer inserted into the middle should come out clean.
Turn the cake out of the tins and allow to cool completely, then slice each cake in half horizontally.
For the whipped ganache, heat the cream until boiling then pour over the chopped chocolate. Allow to stand for a few minutes then stir until melted.
Allow to set completely then using a hand mixer, whip the ganache until light and fluffy (careful not to overwhip or it will split!)
Assemble the cake by layering the white chocolate cake alternately with whipped chocolate ganache.
Decorate the cake by drizzling with the 3 different types of chocolate.

TIP:
To make the caramelized white chocolate, place broken up good-quality white chocolate on a baking sheet and drizzle with 1 tbsp vegetable or canola oil. Place in an oven preheated to 150C for 1 hour, stirring every 10 minutes until a rich caramel colour is achieved. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil.



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