Triple Chocolate Cake – a Voluptuous Valentine Special
When I chose butter as this month’s We Should Cocoa ingredient, I didn’t have anything specific in mind. But when I woke up yesterday, I wanted to bake and I wanted to bake something decadent. It’s been a long time since I made a full on layer cake and this triple chocolate cake is perfect for Valentine’s Day or any other occasion when you want to show how much you care for the ones you love (if not perhaps their waistlines).
Every time I make a new chocolate cake, bar the odd disaster, I reckon it’s the best one ever. This one is no exception, but until they can all be lined up together and taste tested carefully, there is no saying how true this really is. Suffice it to say, it was jolly delicious. Two well risen, but moist chocolate sponges, made with pure cocoa are sandwiched together with a white chocolate and mascarpone filling and the top glazed with rich dark chocolate and honey. The contrast between the sweet filling, the bitter glaze and the not too sweet sponges makes this triple chocolate cake particularly satisfying.
I used kefir to make the sponges, but buttermilk or sour milk would work just as well. I used a half wholemeal spelt, half plain flour combination and butter of course. For a dairy free cake I’ll use coconut oil or olive oil, which both work really well, but butter is always my preference. I was going to make a white chocolate buttercream for the filling as butter is the key ingredient this month, but I found some mascarpone which was fast approaching old age so I thought I’d better use that up instead. But fear not, I did use some butter in the chocolate glaze. Adding a little butter to a chocolate sauce or glaze right at the end usually gives a beautifully glossy result – my tip of the day.
- 175g unsalted butter
- 100g golden caster sugar (I used cardamom sugar)
- 50g molasses or dark muscovado sugar (I used molasses sugar)
- 3 eggs
- 150g wholemeal spelt flour
- 125g plain unbleached white flour
- 1 tsp bicarbonate of soda
- 2 heaped tbsp pure cocoa powder
- 1 tsp instant coffee dissolved in 1 tbsp hot water
- 200 ml kefir, buttermilk or sour milk (I used kefir)
- 150g white chocolate - broken
- 200g mascarpone
- 1 heaped tbsp honey - the more intense the better
- 40ml water
- 80g dark chocolate (70%) - broken into pieces
- 10g unsalted butter
- Cream the butter and sugars together until pale and fluffy.
- Beat in the eggs one by one. If the mixture starts to curdle, add some of the cocoa powder.
- Fold in the dry ingredients alternately with the wet ones until everything is just combined.
- Divide the mixture between two 21cm round silicone cake moulds (or lined tins) and level with a spoon.
- Bake at 180C for 35 minutes or until the cakes are well risen and shrinking away from the sides of the tins.
- Leave to cool for 10 minutes, then turn out onto wire racks to cool completely.
- Melt the chocolate over a bowl of hot water - it's important the water isn't boiling or even simmering or the chocolate might seize. Allow to cool a little.
- Stir the mascarpone until smooth, then stir in the chocolate.
- Spread over one of the sponges and place the other one on top.
- Bring the water and honey to a fast boil. Remove from the heat and allow to cool a little.
- Add the chocolate and leave to melt for a couple of minutes.
- Stir until smooth, then add the butter and stir again.
- Pour over the cake, allowing it to dribble down the sides a little.
- This cake is quite large and serves 10 generous slices or 12 slightly more refined ones.
It’s The Month of Cake over at Jibber Jabber UK, so this goes to Love Cake too.
It also goes to the No Waste Food Challenge over at Elizabeth’s Kitchen Diary. Whilst the mascarpone was still good, I wasn’t sure it would last much longer.
Other recipes for chocolate layer cakes you might like
- Baileys hot chocolate layer cake via Penne For Your Thoughts
- Black Forest cake via Supper in the Suburbs
- Chocolate after eight cake via Tinned Tomatoes
- Chocolate chilli cakes via Tin and Thyme
- Chocolate porter cake via Kavey Eats
- Chocolate raspberry sponge via Rachel Cotterill
- Cornish sea salted caramel chocolate cake via Tin and Thyme
- Four tiered chocolate coconut flour cake via Natural Kitchen Adventures
- Malted chocolate cake – via Tin and Thyme