layer upon layer of chocolate bliss
serves 12 | prep 25 mins (+ 11 ⁄ 2 hour cooling/setting time) | cooking 11 ⁄ 2 hours
360g Lindt Dessert 70% Cocoa chocolate, chopped 430g (2 cups) caster sugar 250ml (1 cup) milk 150g unsalted butter 50g ( 12⁄ cup) cocoa powder 225g (11 ⁄ 2 cups) self-raising flour 190g (11 ⁄ 4 cups) plain flour 3 ⁄4 tsp bicarbonate of soda 4 eggs 60ml ( 14⁄ cup) vegetable oil 100g white chocolate, chopped 1 tsp vanilla extract 100g Lindt Dessert Premium Dark chocolate, chopped 375ml (11 ⁄ 2 cups) thickened cream 60g Lindt Dessert Premium Milk chocolate, chopped Assorted chocolate truffles, to decorate
300g butter, chopped, at room temperature 450g (3 cups) icing sugar mixture 180g Lindt Dessert Premium Milk chocolate, melted, cooled 2 tbs milk 1 Preheat oven to 160°C/140°C fan forced. Grease 3 round 20cm cake pans and line with baking paper. 2 Place 100g of the 70% cocoa chocolate, 285g (11 ⁄ cups) caster 3 sugar, 160ml ( 2⁄3 cup) milk and 100g butter in a saucepan. Stir over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes. 3 Sift cocoa, 150g (1 cup) self-raising flour, 115g ( 3 ⁄4 cup) plain flour and ½ tsp bicarb over the chocolate mixture. Add 2 eggs and 2 tbs vegetable oil. Whisk until well combined. Divide mixture evenly between 2 of the prepared pans. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool in the pans for 10 minutes, then turn onto wire racks to cool completely. 4 Combine 40g white chocolate and remaining 140g ( 2⁄3 cup) sugar, 80ml ( 13⁄ cup) milk and 50g butter in a saucepan. Stir over low heat for 2-3 minutes, until smooth. Set aside for 5 minutes to cool slightly. 5 Add the vanilla and remaining 75g ( 12⁄ cup) self-raising flour, 75g ( 12⁄ cup) plain flour, 14⁄ tsp bicarb, 2 eggs and 1 tbs vegetable oil, whisking until smooth. Fold through the chopped dark chocolate, then spoon into remaining prepared pan. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. 6 Meanwhile, to make buttercream, use electric beaters to beat butter in a large bowl for 2-3 minutes, until pale and creamy. Gradually beat in icing sugar until light and fluffy. Beat in the milk chocolate until smooth, then beat in the milk until thick and fluffy. 7 Place 1 dark chocolate cake on a 20cm cake board. Spread top with 2⁄3 cup buttercream. Top with white chocolate cake and spread top with 2⁄3 cup buttercream. Top with remaining dark chocolate cake. Spread remaining buttercream over the top and side of cake to thinly coat. Place in fridge for 1 hour or until firm. 8 Transfer cake to a wire rack and place over a baking tray. Place the remaining 260g of 70% cocoa chocolate in a heatproof bowl. Heat 250ml (1 cup) cream in a small saucepan until just boiling, then pour over the dark chocolate. Stand for 1-2 minutes, then stir until smooth. Set aside. Place chopped milk chocolate and remaining 60g white chocolate in separate heatproof bowls. Heat remaining 125ml ( 12⁄ cup) cream until just boiling, then divide among bowls. Set aside for 1 minute, then stir each until smooth. (The ganaches need to be very runny, so use them while still warm). 9 Pour the dark ganache over the top and side of cake, allowing excess ganache to drip off the edge. Immediately pour the white and milk chocolate ganaches over the cake in swirls. Carefully tap the cake on the bench to even the surface. Place in the fridge for 30 minutes to set. Transfer the cake to a serving plate, place chocolate truffles on top and serve at room temperature.