Deliciously Moist Triple Chocolate Birthday Cake

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It was my lovely Mum’s birthday last weekend so I wanted to make her a yummy chocolate treat to celebrate. This cake has a chocolate sponge, white chocolate ganache frosting and is topped off with a dark chocolate decorative collar.

I saw a picture of a similar cake in this Great British Bake Off Book but as the book wasn’t mine I had to improvise.

For the chocolate sponge:

  • 180g butter
  • 180g caster sugar
  • 120g plain flour
  • 40g cocoa powder
  • 4 eggs
  • 2 tsp baking powder

For the white chocolate ganache:

  • 200g white chocolate
  • 300ml double cream
  • 200g cream cheese

For the dark chocolate collar:

  • 200g dark chocolate

Begin by creaming the butter and sugar together. Add half the eggs and flour and mix until combined.

(Tip – I read somewhere recently about egg whites being a magical cure for dark circles under your eyes. Whilst breaking the eggs for the sponge I thought I’d give it a whirl. Dab the egg whites under the eye, leave it for ten minutes until they dry and tighten, then dab off with cotton wool and water and you should have tighter, brighter looking eyes. Anyway… back to the baking!)

Add the rest of the eggs, flour, cocoa powder and baking powder and mix until the ingredients are combined. Pop in the oven for 30 minutes or until the sponges are cooked.

Whilst the cakes are cooling, make the ganache. Heat the double cream until it’s starting to boil around the edges. Add the white chocolate and stir until the mixture is combined. Take off the heat to cool. Once it is completely cool, mix the cream cheese in and stir until fully mixed. Sandwich the two cakes with ganache and cover the whole outside of the sponges.

triple chocolate birthday cake

Before making the collar you need to cut a piece of baking paper that fits around your cake. The paper needs to be taller than the cake. For the decorative chocolate edging, melt the dark chocolate in a pan of water over a hob. Once it has melted pour into a measuring jug. Lie the baking paper flat on the table and drizzle the chocolate up and down along the paper. Use the whole of the chocolate and go back and forth several times. Leave to set for about 20 minutes.

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Once the chocolate has started to set, pick up the baking paper and carefully place around the edge of the cake. Leave the baking paper on the chocolate until the chocolate has completely set (about 1.5 hours). Carefully peel the paper off the chocolate. Any broken bits can be put in the centre of the cake to finish.

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Thank you Mum for being a fantastic role model for me and a wonderful doting Grandmother.

~ Laura xx ~

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