Triple Layer Chocolate Cream Cake Recipe

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A triple layer chocolate cream cake

Ingredients

Cake

  • 180g chocolate sponge mix
  • 3 eggs
  • 45 ml of milk
  • 45 g of butter (melted)

    • Chocolate Cream (mixed)

  • 100 g of chocolate (chopped, melted)
  • 1 tbsp of corn oil
  • 50 g of fresh cream( whipped)
  • 1 tbsp of crème de cacao

    • Milk chocolate cream (mixed)

  • 50 g of chocolate (chopped, melted)
  • 100 g of white chocolate (chopped, melted)
  • 1 tbsp of corn oil 100g fresh cream( whipped)
  • 1 tbsp of crème de cacao

    • White chocolate cream (mixed)

  • 100 g of white chocolate (chopped, melted)
  • 1 tbsp of corn oil
  • 50 g of fresh cream( whipped)
  • 1 tbsp of crème de cacao

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-cin) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely. Split into 3 layers.
    6. To make chocolate cream, melt chocolate separately.
    7. Stir in oil and fold in whipping cream and crème de cacao.
    8. Spread chocolate cream onto sponge cake.
    9. Sandwich with another sponge cake. Second layer with milk chocolate cream.
    10. Top with white chocolate cream.
    11. Coat cake with milk chocolate cream. Decorate sides with chocolate rice and top with chocolate pieces and strawberries.

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