Triple layer chocolate cake with chocolate swirl cream

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How to make Triple layer chocolate cake with chocolate swirl cream

  • Yield : 12
  • Prep Time : 0:45
  • Cook Time : 2:20
  • Total Time : 3:05

Ingredients

  • Melted butter, to grease
  • 400g butter, at room temperature
  • 430g (2 cups) caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs, at room temperature
  • 300g (2 cups) self-raising flour
  • 150g (1 cup) plain flour
  • 80g (3/4 cup) NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 250ml (1 cup) milk
  • 300g dark chocolate
  • 625ml (2 1/2 cups) thickened cream
  • 2 x 300ml ctns double thick cream
  • 80ml (1/3 cup) Kahlua liqueur
  • 2 x 125g punnets fresh raspberries

Method

  • Step 1 Preheat oven to 160C. Brush a round 22cm (base measurement) cake pan with melted butter. Line the base and side with non-stick baking paper.
  • Step 2 Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the combined flour, cocoa powder and milk until combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 2 hours 15 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool completely.
  • Step 3 Place the chocolate and 250ml (1 cup) thickened cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 1 hour to cool.
  • Step 4 Use a large serrated knife to cut the cake into 3 layers horizontally.
  • Step 5 Use a balloon whisk to whisk the double thick cream and remaining thickened cream in a bowl until soft peaks form. Divide the cream between 2 bowls. Drizzle 60ml (1/4 cup) of the chocolate mixture over 1 portion of the cream and fold to create a swirled effect. Repeat with another 60ml (1/4 cup) chocolate mixture and the remaining cream.
  • Step 6 Place the cake base on a serving plate. Brush with half the Kahlua. Spoon half the chocolate cream over the cake. Repeat with another cake layer, the remaining Kahlua and remaining chocolate cream. Top with the remaining cake layer.
  • Step 7 Drizzle over the remaining chocolate mixture. Top with the raspberries.

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