Decadent Triple Chocolate Celebration Cake
Indulge in the ultimate chocolate experience with our Decadent Triple Chocolate Celebration Cake. This luxurious dessert features a rich, moist chocolate cake layered with smooth mascarpone cream and covered in a luscious chocolate ganache. Ideal for special occasions, this cake not only satisfies chocolate lovers but also impresses with its elegant presentation.
12
Servings
433
Calories
18
Ingredients
Ingredients
dark chocolate
250 g ((70% cocoa solids))
butter
250 g (unsalted, cubed)
sugar
550 g (granulated)
strong coffee
60 ml (freshly brewed)
hot water
180 ml (boiling)
milk
125 ml (cold)
eggs
4 medium (at room temperature)
plain flour
300 g (sifted)
cocoa
60 g (unsweetened, sifted)
bicarbonate of soda
1 teaspoon (sifted)
baking powder
10 g (sifted)
salt
1 1/2 teaspoons (fine)
vegetable oil
30 ml
vanilla extract
1 teaspoon (pure)
double cream
for ganache (amount required based on final ganache thickness desired) (whipping)
mascarpone
see cream layer section (fresh)
icing sugar
for mascarpone cream (sifted)
lemon juice
for mascarpone cream (freshly squeezed)
Instructions
1
Preheat your oven to 150°C (300°F).
2
Prepare a double boiler for melting chocolate. Break the chocolate into small pieces and place them along with the butter in a heatproof bowl over a saucepan with simmering water. Ensure the bowl does not touch the water.
3
Once melted, add the sugar, coffee, and hot water to the bowl. Stir continuously until the sugar has completely dissolved. Allow the mixture to cool for 15 minutes.
4
Add the cold milk to the chocolate mixture to further reduce the temperature before whisking in the eggs one at a time using a hand mixer.
5
Gradually incorporate the sifted flour, cocoa, bicarbonate of soda, baking powder, and salt into the mixture. Use a wooden spoon or hand mixer to combine until smooth.
6
Stir in the vegetable oil and vanilla extract.
7
Grease a deep, 20 cm loose-bottom cake tin with butter and line it with parchment paper. Pour the batter into the prepared tin.
8
Bake in the preheated oven for 2 hours. Use a skewer to test the center of the cake; it should come out clean when the cake is baked.
9
Allow the cake to cool in the tin for a short while before transferring it to a wire rack to cool completely.
10
For the ganache, melt chocolate using the double boiler method as before. Allow to cool for about 10 minutes, then stir in the double cream until the mixture is smooth and glossy.
11
For the mascarpone cream, whip double cream with icing sugar and lemon juice until it holds soft peaks. Carefully fold in the mascarpone cheese.
12
Slice the cooled cake into three even layers. Spread the mascarpone cream between the two layers, reserving some cream for tidying up. Stack the layers neatly.
13
‘Plaster’ the cake's edges with the remaining mascarpone cream to ensure a tidy finish.
14
Evenly pour the chocolate ganache over the top of the cake. Use a cake turntable for a more controlled spread if available.
15
Place the cake on a wire rack to let any excess ganache drip off, catching drips with a baking tray or foil underneath.
16
Let the ganache set slightly before decorating with fresh fruits, berries, or chocolate garnishes of your choice.
Nutrition Information
25
Fat
50
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Triple Chocolate Celebration Cake?
This is a luxurious dessert featuring a rich, moist chocolate cake layered with smooth mascarpone cream and covered in a luscious chocolate ganache.
How many servings does this cake recipe provide?
This recipe is designed to provide approximately 12 servings.
What is the recommended baking temperature for this cake?
The oven should be preheated to 150 degrees Celsius or 300 degrees Fahrenheit.
How long does the cake need to bake?
The cake should be baked in the preheated oven for 2 hours.
What type of chocolate is best for this recipe?
Dark chocolate with 70 percent cocoa solids is recommended for the best flavor.
What size and type of cake tin should I use?
Use a deep, 20 cm loose-bottom cake tin greased with butter and lined with parchment paper.
How many layers does the cake have?
The cake is sliced into three even layers to be filled with mascarpone cream.
What ingredients are used for the mascarpone cream?
The cream layer is made from double cream, icing sugar, lemon juice, and fresh mascarpone cheese.
How is the chocolate ganache prepared?
Melt dark chocolate using a double boiler, let it cool for 10 minutes, and then stir in double cream until smooth.
Why is coffee used in the chocolate cake batter?
Strong, freshly brewed coffee is added to enhance and deepen the rich chocolate flavor of the sponge.
How many calories are in one serving of this cake?
Each serving contains approximately 433 calories.
What is the fat content per serving?
There are 25 grams of fat in each serving.
How much sugar is required for the cake batter?
The recipe requires 550 grams of granulated sugar.
What type of flour is needed?
You should use 300 grams of sifted plain flour.
How many eggs are in the recipe and what temperature should they be?
The recipe calls for 4 medium eggs at room temperature.
What is the carbohydrate count per serving?
Each serving contains 50 grams of carbohydrates.
How much protein is in each serving?
There are 5 grams of protein in each serving of the cake.
Is vegetable oil necessary for the batter?
Yes, 30 ml of vegetable oil is stirred into the mixture to ensure moisture.
How do I know if the cake is finished baking?
Insert a skewer into the center of the cake; it should come out clean when the cake is fully baked.
What should I do after the cake is baked?
Allow it to cool in the tin briefly before transferring it to a wire rack to cool completely.
Do I need to sift the dry ingredients?
Yes, the flour, cocoa, bicarbonate of soda, and baking powder should all be sifted for a smooth batter.
How do I assemble the layers?
Spread the mascarpone cream between the layers and stack them neatly, using extra cream to tidy the edges.
What is the double boiler method for melting chocolate?
Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
Can I use milk instead of water in the batter?
The recipe specifically calls for 180 ml of boiling hot water and 125 ml of cold milk added at different stages.
What purpose does the lemon juice serve in the cream?
It is added while whipping the cream and icing sugar to help it reach soft peaks and add a hint of acidity.
How do I achieve a smooth ganache finish?
Pour the ganache evenly over the cake, ideally using a cake turntable for a more controlled spread.
How should I catch the excess ganache?
Place the cake on a wire rack with a baking tray or foil underneath to catch any drips.
What are some decoration suggestions?
You can decorate the cake with fresh fruits, berries, or chocolate garnishes once the ganache has set slightly.
Is baking powder used in this recipe?
Yes, 10 grams of sifted baking powder are used as a leavening agent.
How much butter is required for the cake?
The recipe uses 250 grams of unsalted, cubed butter.