Triple-chocolate swirl cake

Triple-chocolate swirl cake


This decadent, seriously chocolate cake will bring a smile to everyones face.

The ingredient of Triple-chocolate swirl cake

  1. 375g unsalted butter, softened
  2. 3 teaspoons vanilla extract
  3. 1 1/2 cups caster sugar
  4. 4 eggs
  5. 3 3/4 cups self-raising flour
  6. 1 1/4 cups milk
  7. 150g dark chocolate, chopped
  8. 150g milk chocolate, chopped
  9. 140g white chocolate, chopped
  10. 1 1/2 tablespoons dutch processed cocoa
  11. 1/4 cup golden syrup
  12. Maltesers, dark, white and milk chocolate melts, brown M&Ms and choc-pearl sprinkles, to decorate (see notes)
  13. 1 cup thickened cream
  14. 3 x 180g blocks white chocolate, chopped
  15. White icing colouring (optional)

The instruction how to make Triple-chocolate swirl cake

  1. Preheat oven to 180C/160C fan-forced. Grease two 7cm-deep, 20cm-round cake pans. Line base and sides with two layers of baking paper.
  2. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add flour. Beat on low speed, gradually adding 1 cup milk, until just combined. Divide mixture between 4 bowls.
  3. Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth, stirring with a metal spoon halfway during cooking. Repeat with milk and white chocolate, in separate bowls.
  4. Add dark chocolate, cocoa and 2 tablespoons remaining milk to 1 portion of batter. Mix well to combine. Add milk chocolate to 1 portion, mixing well. Add white chocolate and golden syrup to another portion, stirring well. Add remaining milk to remaining batter and stir.
  5. Using half of each coloured mixture, drop tablespoons of the mixtures, alternating colours, into 1 prepared cake pan. Repeat with remaining mixtures and cake pan. Run a butter knife back and forth through mixtures to create a slight marbled effect (dont over-marble). Bake cakes together for 1 hour or until a skewer inserted into the centre of each cake comes out clean (cover cakes loosely with foil if over-browning). Stand in pans for 10 minutes. Turn, top-side up, onto a wire rack to cool completely.
  6. Make Whipped chocolate ganache: Place cream and chocolate in heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes or until smooth, stirring every 30 seconds. Refrigerate until cold and almost firm. Using electric mixer, beat ganache for 2 to 3 minutes or until light and fluffy. Add enough white colouring, if using, to make ganache white. 7 Using a serrated knife, level tops of cakes if necessary. Place one cake on serving plate. Spread 3/4 cup of ganache over top of cake. Top with second cake. Spread remaining ganache over top and side of cake. Using picture as a guide, arrange Maltesers around base of cake. Decorate top of cake with melts, M&Ms and sprinkles. Serve.

Nutritions of Triple-chocolate swirl cake

calories: NutritionInformation

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