The cake not only consists of three layers but also contains three hits of chocolate. One, is the gooey chocolate cake itself, two, is a generous layer of fudgy sour cream chocolate icing and three, is a creamy white chocolate mousse filling that is revealed on slicing, a great contrast to the dark cake and icing.
Wow this cake was amazing. As sponge contains mayonnaise and a fair quantity of strong coffee it makes the cake incredibly moist, with an intense chocolate flavour. I think the coffee helped enhance the rich smoky chocolate flavour and cake the cake its deep rich colour without obviously tasting of coffee. My siblings hate coffee and yet happily devoured the cake without detecting the coffee. The thick layer of icing was lovely and fudgy, while the creamy white chocolate mousse filling was wonderfully light and fluffy in contrast. This cake is definitely one for the chocoholics and one I am sure I’ll be making again.
This was the perfect indulgent cake for our last cake baked from the Sky High Irresistible Layer Cakes book. You’ll have to wait until next month to see the first cake we bake from our newly selected cookbook! If you are a fellow cake baking fanatic and would like to become a member of our group for the upcoming year please email me at: (appleandspice [AT] hotmail.co.uk) and put ‘Cake Slice Member’ in the subject box. Places are limited so first come first served.
In the meantime don’t forget to check out the blogroll to see everyone else’s cakes.
Triple Chocolate Fudge Cake
(Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne)
Dark Chocolate Fudge Cake
270g plain flour
65g unsweetened cocoa powder
2 ¼ tsp bicarbonate of soda
1 ¼ tsp baking powder
1 tsp salt
½ tsp ground cinnamon
65g unsweetened chocolate, chopped
280ml hot, strongly brewed coffee
1 ½ tsp vanilla extract
500g sugar (I only used 300g and it was perfectly sweet)
White chocolate mousse (below)
Sour cream chocolate icing (below)
Preheat the oven to 180C. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.
Sift together the flour, cocoa powder, bicarbonate of soda, baking powder, cinnamon and salt. Set aside.
Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth and leave to cool slightly.
In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans. (It’s a runny mix and I found using a ladle helped divide it equally between the pans).
Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.
White Chocolate Mousse
115g white chocolate, chopped
225ml heavy cream
1 egg white
1 tbsp sugar
Melt the white chocolate with 60ml cream in a double boiler. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.
When it has cooled, beat the remaining 165ml cream until stiff peaks form. In a clean bowl whip the egg white with the sugar until fairly stiff peaks form.
Fold the beaten egg white into the white chocolate cream. Then fold in the whipped cream until blended. Be sure not to over mix.
Sour Cream Chocolate Icing
340g dark chocolate, chopped
100g unsalted butter
2 tbsp golden syrup
60ml whole milk room temperature
110ml sour cream, at room temperature
Melt the chocolate with the butter and golden syrup in a double boiler over barley simmering water. Remove from the heat and whisk until smooth.
Whisk in the milk and sour cream. Leave to cool until it becomes the thickness of mayonnaise, but be sure to use while still soft.
Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a 1cm margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and spread half the sour cream chocolate icing over the cake, allowing some to run down the sides. Use the remaining icing to cover the cake, smoothing it down the sides.
Decorate with a few white chocolate buttons or as desired. Refrigerate if not eaten within two hours.
Makes an 9inch triple layer cake