Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Triple Chocolate Cake – a Voluptuous Valentine Special

Triple Chocolate Cake Slice

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.

Triple Chocolate Cake

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.

Triple Chocolate Cake
Serves 10
Chocolate sponge filled with white chocolate & mascarpone and topped with a rich dark chocolate & honey glaze make for a glorious Triple Chocolate Cake fir for any occassion.
Write a review
Print
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 20 min
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 20 min
Ingredients
  1. 175g unsalted butter
  2. 100g golden caster sugar (I used cardamom sugar)
  3. 50g molasses or dark muscovado sugar (I used molasses sugar)
  4. 3 eggs
  5. 150g wholemeal spelt flour
  6. 125g plain unbleached white flour
  7. 1 tsp bicarbonate of soda
  8. 2 heaped tbsp pure cocoa powder
  9. 1 tsp instant coffee dissolved in 1 tbsp hot water
  10. 200 ml kefir, buttermilk or sour milk (I used kefir)
White chocolate mascarpone filling
  1. 150g white chocolate - broken
  2. 200g mascarpone
Dark chocolate glaze
  1. 1 heaped tbsp honey - the more intense the better
  2. 40ml water
  3. 80g dark chocolate (70%) - broken into pieces
  4. 10g unsalted butter
Instructions
  1. Cream the butter and sugars together until pale and fluffy.
  2. Beat in the eggs one by one. If the mixture starts to curdle, add some of the cocoa powder.
  3. Fold in the dry ingredients alternately with the wet ones until everything is just combined.
  4. Divide the mixture between two 21cm round silicone cake moulds (or lined tins) and level with a spoon.
  5. Bake at 180C for 35 minutes or until the cakes are well risen and shrinking away from the sides of the tins.
  6. Leave to cool for 10 minutes, then turn out onto wire racks to cool completely.
White chocolate mascarpone filling
  1. 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.
  2. Stir the mascarpone until smooth, then stir in the chocolate.
  3. Spread over one of the sponges and place the other one on top.
Dark chocolate glaze
  1. Bring the water and honey to a fast boil. Remove from the heat and allow to cool a little.
  2. Add the chocolate and leave to melt for a couple of minutes.
  3. Stir until smooth, then add the butter and stir again.
  4. Pour over the cake, allowing it to dribble down the sides a little.
Notes
  1. This cake is quite large and serves 10 generous slices or 12 slightly more refined ones.
Tin and Thyme https://tinandthyme.uk/
We Should Cocoa BadgeThis triple chocolate cake is my entry to this month’s #WeShouldCocoa where the special ingredient is beautiful butter.

 

 

 

 

Love Cake LogoIt’s The Month of Cake over at Jibber Jabber UK, so this goes to Love Cake too.

 

 

 

No Waste Food Challenge badgeIt 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

48 Comments

  1. Ceri @Natural Kitchen Adventures

    4th February 2016 at 12:18 pm

    Butter and chocolate are the perfect combination, love them together. I just want to dive straight into this cake!

    Reply
    • Choclette

      4th February 2016 at 1:14 pm

      Thanks Ceri, I don’t want to rub it in or anything, but I just did dive in 😉

      Reply
  2. Chris @thinlyspread

    4th February 2016 at 12:30 pm

    I am now drooling all over my desk – how is a woman supposed to write when this pops into her inbox?!

    Reply
    • Choclette

      4th February 2016 at 1:15 pm

      Haha Chris. A woman is meant to dash down to her kitchen immediately and get baking after reading this 😉

      Reply
  3. Kavey

    4th February 2016 at 1:09 pm

    This looks properly indulgent. I adore a good rich chocolate cake! Any left for me?

    Reply
    • Choclette

      6th February 2016 at 9:02 am

      Astonishingly Kavey, if you’re quick you might just get a slice 😉

      Reply
  4. Sophie

    4th February 2016 at 1:59 pm

    Oh wow, this is making me very hungry! This cake looks delicious!

    Reply
    • Choclette

      4th February 2016 at 3:34 pm

      Thanks Sophie. It really is a good one. Trouble is, I keep helping myself to “just another little slice”.

      Reply
  5. Lucy Parissi

    4th February 2016 at 2:07 pm

    Oh yes please!! Looks incredible. I may have to give myself a Valentine’s day pass from the diet to have a little something chocolatey. And now I won’t be able to concentrate the rest of the day…

    Reply
    • Choclette

      4th February 2016 at 3:35 pm

      You are so good Lucy and putting me quite to shame. Have to confess though, this is a most delicious cake 😉

      Reply
  6. Kate | The Veg Space

    4th February 2016 at 2:17 pm

    Oh my word, what a stunning cake Choclette!! This looks so delicious, love the idea of a white chocolate mascarpone filling, genius. Will have a think about some We Should Cocoa ideas!

    Reply
    • Choclette

      4th February 2016 at 3:37 pm

      That filling is just way to moreish Kate. If I hadn’t been trying to make a nice thick layer for the cake, I might have eaten a lot more than was good for me right from the bowl. Would be great to have you joining in with We Should Cocoa this month.

      Reply
  7. anna @ annamayeveryday

    4th February 2016 at 2:29 pm

    What a fabulous looking cake, now I could just do with a slice of that and a cup of tea!

    Reply
    • Choclette

      4th February 2016 at 3:37 pm

      Oh, what a very good idea Anna, I’ll go and put the kettle on …

      Reply
  8. Nayna Kanabar

    4th February 2016 at 4:19 pm

    Chocolicious and droolworthy comes to mind. Simply delicious!!

    Reply
    • Choclette

      6th February 2016 at 8:32 am

      Thanks Nayna, it’s keeping us well supplied with chocolate indulgence 😉

      Reply
  9. Kellie@foodtoglow

    4th February 2016 at 8:35 pm

    You know, I can’t remember the last time I had a chocolate cake (a slice, not the whole thing!) but you now, you have me really craving one right now. I love that you have used kefir here. That must really give it a lovely tang. Right up my street xx

    Reply
    • Choclette

      6th February 2016 at 8:33 am

      Kelly you are so good. I think I need chocolate in my diet 😉 We usually have copious amounts of kefir in the house, so it gets used in all sorts of things. It works wonderfully in baking.

      Reply
  10. Paola

    4th February 2016 at 8:50 pm

    oh my, oh my, oh my… i don’t even know what to say, but i want it and want it now!!!!!!!!!!!!!!

    Reply
    • Choclette

      6th February 2016 at 8:38 am

      Haha Paola. The trouble with chocolate cake is you have to wait quite a long time whilst it’s baking – not the best for instant gratification 😉

      Reply
  11. Phil in the Kitchen

    4th February 2016 at 11:13 pm

    Now that’s decadent. But I for one am very keen on a bit of decadence in the dark days of February. I love it.

    Reply
    • Choclette

      6th February 2016 at 8:40 am

      Hooray for a bit of decadence I say too. It all gets a bit boring if we’re too strict all the time – not that I can be accused of being too strict.

      Reply
  12. Jacqueline Meldrum

    4th February 2016 at 11:43 pm

    I am totally drooling Choclette. That cake looks amazing and I’m now wondering why I haven’t finished on like that. Gorgeous!

    Reply
    • Choclette

      6th February 2016 at 8:42 am

      Thanks Jac, sometimes a full on chocolate cake is just what is needed – even if there’s no specific occasion to celebrate.

      Reply
  13. Angela / Only Crumbs Remain

    5th February 2016 at 8:31 am

    Mmm! Yes please, this looks so delicious Choclette. I love how you’ve presented it so simply with the glaze trickling down the sides – it certainly makes it look incredibly inviting. I’ve never come across Kefir before, I guess I would find that in alongside the buttermilk etc in the fridge aisles of the supermarket.
    Angela x

    Reply
    • Choclette

      6th February 2016 at 8:44 am

      Thanks Angela. I’m a sucker for dripping chocolate, it somehow makes everything seem so much more inviting. I’m not sure how easy kefir is to buy. I think it’s one of those up and coming ‘health’ drinks. We’ve been making our own for many years, so often have an abundance in the house. Buttermilk would work fine.

      Reply
  14. Angie@Angie's Recipes

    5th February 2016 at 11:40 am

    Soft airy sponge, luscious mascarpone filling, smooth chocolate glaze…this is a heavenly combo!

    Reply
    • Choclette

      6th February 2016 at 8:46 am

      Thanks Angie, I can’t but agree with you 😉

      Reply
  15. Alida @My Little Italian Kitchen

    5th February 2016 at 8:32 pm

    Lovely luscious cake. I love the richness of mascarpone. Just so good with chocolate! Love the look of this cake too!

    Reply
    • Choclette

      6th February 2016 at 8:47 am

      Thanks Alida. Mascarpone is a great foil for chocolate, I should really use it more often.

      Reply
  16. Cathy @ Planet Veggie

    7th February 2016 at 2:19 pm

    This looks gorgeous – don’t think I’ve had white chocolate in a cake before!

    Reply
    • Choclette

      7th February 2016 at 3:15 pm

      Thanks Cathy. I’ve tons of recipes for white chocolate in and on cake, but this particular filling was a first.

      Reply
  17. Kate - gluten free alchemist

    7th February 2016 at 3:05 pm

    ‘Voluptuous’ is very apt! That’s a serious chocolate cake, but one which I could happily scoff straight from the serving plate. I think I prefer the decadence and richness of mascarpone against chocolate (given a choice) so maybe that was a fortuitous fridge find!

    Reply
    • Choclette

      7th February 2016 at 3:17 pm

      Yes indeed Kate, the mascarpone filling is lush, very creamy of course, but not overly sweet. I think I might be using it again. The chocolate sponge was rather good too 🙂

      Reply
  18. the caked crusader

    7th February 2016 at 3:16 pm

    What a stunner – love the idea of the mascarpone and white choc filling

    Reply
    • Choclette

      7th February 2016 at 3:19 pm

      Thanks CC, the mascarpone and white choc was a revelation 😉

      Reply
  19. Janie

    8th February 2016 at 9:13 am

    Oh my god, that is the most decadent little number I’ve seen in a while! Lucky CT 😉
    Janie x

    Reply
    • Choclette

      8th February 2016 at 1:06 pm

      Thanks Janie. CT doesn’t do badly on the cake front, though I suspect he wouldn’t mind a roast dinner from time to time 😉

      Reply
  20. Nayna Kanabar

    9th February 2016 at 9:20 pm

    What a delicious cake, I could easily eat a couple of slices .

    Reply
    • Choclette

      10th February 2016 at 8:03 am

      Haha, even I might struggle at two slices Nayna, it’s quite rich.

      Reply
  21. Dom

    12th February 2016 at 10:30 am

    now THAT is a stunning cake. Love the drooling, dribbling chocolate xx

    Reply
    • Choclette

      16th February 2016 at 11:52 am

      Dribbling chocolate is a must when it comes to chocolate cakes 😉

      Reply
  22. Glamorous Glutton

    13th February 2016 at 2:34 pm

    That looks really decadent. Love the contrast of sweet and bitter chocolate a perfect cake to share – if you have to;) GG

    Reply
    • Choclette

      16th February 2016 at 11:48 am

      Haha GG, I think even I would struggle to eat this all on my own 😉

      Reply
  23. Ness

    25th February 2016 at 10:22 pm

    Yes please all round! Just a single layer would make me happy but with three I would be ecstatic!

    Reply
    • Choclette

      26th February 2016 at 1:56 pm

      Haha, thanks Ness. I’d much prefer it if you took a slice with all three 😉

      Reply
  24. Elizabeth

    9th March 2016 at 8:43 am

    What a stunning looking bake! I could quite happily scoff this any day of the year! Thank you for sharing with the No Waste Food Challenge!

    Reply
    • Choclette

      9th March 2016 at 9:34 am

      Well I’d like to think you might savour it rather than scoff Elizabeth, but I know what you mean 😉

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Blog Theme from Nimbus
Powered by WordPress