Triple Chocolate Cake

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A few of you guys asked for the recipe for this cake from my last post. Its a great cake and is perfect for chocolate lovers. Its a BIG cake – so its great for celebrations…birthdays, anniversary or parties in general. Its simple to make but needs a little time to put together. Its two layers of my simple chocolate cake recipes glued together with a simple chocolate and nutella frosting and covered with it completely. With chocolate ganache topping drizzling down on the sides and decorated with some store bought chocolate candy, macrons and frozen raspberry bits. Are you salivating yet?!

Once again, these images – the recipe and styling is mine and the photography is by Darina Kopcok

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Serving 8 big slices

Ingredients

2 x 9″ inch round simple chocolate cake (recipe here)

Chocolate + Nutella Buttercream 

1/2 cup butter, room temperature

1/2 cup Nutella

3 cups icing sugar

1/3 cup cocoa

1 to 2 tbsp milk or more (as needed)

  1. In a stand mixer add butter and using a paddle attachment whisk for a couple of minutes to incorporate some air.
  2. Add Nutella and whisk for a couple more minutes.
  3. Add cocoa and whisk.
  4. With 1/2 cup at a time start adding sugar while whipping the mixture. Incorporate all the icing sugar. Add vanilla.
  5. Add milk (1 tablespoon at a time) to achieve a smooth spreadable consistency.

Chocolate Ganache – Make when the cake is frosted completely

1 cup heavy cream

1 cup semi sweet chocolate, chopped

1 tsp instant coffee (optional)

1 tsp vanilla extract

  1. In a heavy bottom pot heat cream till you start seeing small bubbles on the side.
  2. In a large heat proof bowl place chopped chocolate and coffee.
  3. Pour hot cream all over the chocolate and push the chocolate a little bit so that all the pieces are submerged in cream. Let this sit for a minute.
  4. Add vanilla to the mix and using a whisk start mixing the ganache till you get a smooth, shiny lump free mixture.

Assembling the Cake

  1. Using a serrated knife level the top of your cakes to make it flat.
  2. Place the first cake on a cake board. Add a few dollops of the buttercream frosting and using a large offset spatula spread the frosting gently to cover the top of the cake in an even layer.
  3. Place the second cake on top and cover the entire cake with the rest of the frosting. Using a large offset spatula make a rough swirl pattern all over the cake.
  4. Place the cake in the fridge for 15 to 20 minutes.
  5. Make the ganache while the cake chills in the fridge.
  6. Remove from the fridge and pour over warm ganache pushing it to come over the edges so that it drips down. Add an extra tablespoon of ganache at the edge to help the the drip fall down on the side.
  7. Decorate with your choice of chocolate candy and/or fruit. I used dark chocolate covered almonds, chocolate macrons, milk chocolate kisses and frozen raspberry crushed into small bits.