Name: A decadent Triple Choc Celebration Cake recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1/3 cup Dutch-processed cocoa powder; 375g unsalted butter, chopped, at room temperature; 2 cups firmly packed brown sugar; 1/4 cup golden syrup; 6 eggs; 3 cups self-raising flour; 1 and 1/4 cups buttermilk; 200g tub creme fraiche; Ferrero chocolates and fresh strawberries, to decorate; Ganache; 300ml carton of pure cream; 200g Dark Choc Melts; 180g block dark cooking chocolate, broken into pieces

A decadent Triple Choc Celebration Cake recipe

Chocolate lovers won't be able to resist this indulgent treat!

Makes 12-14

Prep

30M

Cook

45M

Resting

10M

Total

1H 15M

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Ingredients

1/3 cup Dutch-processed cocoa powder

375g unsalted butter, chopped, at room temperature

2 cups firmly packed brown sugar

1/4 cup golden syrup

6 eggs

3 cups self-raising flour

1 and 1/4 cups buttermilk

200g tub creme fraiche

Ferrero chocolates and fresh strawberries, to decorate

Ganache

300ml carton of pure cream

200g Dark Choc Melts

180g block dark cooking chocolate, broken into pieces

Method

Step 1

Grease three x 20cm round cake pans. Line bases and sides with baking paper.

Step 2

Stir 1/3 cup hot water into cocoa in a small bowl until smooth. Cool for 10 minutes.

Step 3

Meanwhile, beat butter, sugar, and, golden syrup in a large bowl of an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in half the sifted flour. Stir in buttermilk, then stir in the remaining sifted flour until combined.

Step 4

Sift cooled cocoa into the cake mixture until well combined. Divide evenly among prepared pans. Smooth over tops.

Step 5

Cook in a moderately slow oven (160C), swapping pans halfway, for about 45 minutes, or until cakes are cooked when tested with a skewer. Remove. Stand in pans for 10 minutes. Turn onto wire racks to cool.

Step 6

To make the ganache, place all ingredients in a large heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until melted and smooth. Remove the bowl from the pan. Cool for 10 minutes. Refrigerate, stirring every 15 minutes until thick and spreadable.

Step 7

Using a large serrated knife, trim the tops of the cake to sit flat. Place one cake on a serving plate. Reserve one cup of the ganache. Spread half of the ganache over the cake. Dollop half of the creme fraiche over the ganache. Top with cake. Spread over the remaining ganache, then dollop over the remaining creme fraiche. Place cake on top. Spread over the reserved ganache.

Step 8

Just before serving, decorate the top with chocolate and strawberries.

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