Triple Chocolate Sandwich Cake with Ganache

    Triple Chocolate Sandwich Cake with Ganache

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    3hours


    149 people made this

    This is the ultimate cake recipe for the chocolate lover, chocolate cake, chocolate icing and chocolate ganache. Serve with fresh raspberries, if desired.

    Ingredients
    Serves: 16 

    • Cake
    • 2 1/4 cups (280g) plain flour
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 180g unsweetened chocolate, chopped
    • 125g unsalted butter
    • 2 1/2 cups (470g) dark brown sugar
    • 3 eggs
    • 1 1/2 tablespoons vanilla essence
    • 1 cup sour cream
    • 1 cup (250ml) water
    • Icing
    • 180g unsweetened chocolate, chopped
    • 1/4 cup unsalted butter
    • 1 egg yolk
    • 4 cups (750g) icing sugar
    • 2 tablespoons vanilla essence
    • 2 tablespoons thickened cream
    • 250g cream cheese, softened
    • Ganache
    • 2 cups dark chocolate chips
    • 1 cup thickened cream

    Directions
    Preparation:25min  ›  Cook:35min  ›  Extra time:2hours cooling  ›  Ready in:3hours 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm cake tins.
    2. Sift together the flour, bicarb soda and salt. Set aside. In the top of a double boiler heat the chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    3. In a large bowl cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared cake tins.
    4. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the tin for 10 minutes then turn out onto a wire rack and cool completely.
    5. Icing: In the top of a double boiler heat the chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    6. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the icing sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
    7. Ganache: In a large saucepan combine the chocolate chips and cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
    8. To Assemble: When cake is completely cooled cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes or until ganache has set.
    9. Spread icing over the ganache. Cover with top layer of cake. Ice top and sides with icing and garnish with more ganache.

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