layer upon layer of choco­late bliss

serves 12 | prep 25 mins (+ 11 ⁄ 2 hour cool­ing/set­ting time) | cook­ing 11 ⁄ 2 hours

taste.com.au - - THIS MONTH -

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

choco­late but­ter­cream

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.

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