Triple chocolate celebration cake recipe

  • Serves 16
  • 1 hr 30 mins to prepare and 14 mins to cook
  • 358 calories / serving
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A celebration just isn’t the same without a classic chocolate cake, and this beautiful bake is guaranteed to satisfy any chocoholic! Four layers of light, boozy chocolate sponge sandwiched with soft chocolate mousse and topped with rich chocolate icing and chocolate vermicelli. A cake definitely worth celebrating!

  1. You will need two 18cm (7in) sandwich tins and one 18cm (7in) deep springform cake tin, all greased and lined with baking parchment.
  2. First, prepare the mousse filling. Break up the chocolate, put in a bowl over a pan of gently simmering water, and leave until the chocolate is melted. Meanwhile soak the gelatine in a little cold water for 10 minutes.
  3. Heat 300ml (1/2pt) of the cream to just below boiling point. Remove the gelatine leaves from the water, squeeze them dry, then add to the hot cream, stirring until they are melted. Whisk into the melted chocolate until smooth. Add the butter, a little at a time, and beat in until smooth. Allow to cool at room temperature while you make the sponges.
  4. Place the eggs and caster sugar in a large mixing bowl and whisk with an electric mixer until you have a thick, mousse-like consistency that holds a trail when the whisk is lifted.
  5. Sift the flour and cocoa powder over the egg mixture. Then, using a large metal spoon, fold gently, trying not to knock out the air. Divide the mix between the sandwich tins and bake for 12-14 minutes until just firm to the touch. Leave to cool for 5 minutes, then turn the cakes onto a wire rack to cool and peel off the baking paper.
  6. Pour 150ml (1/4pt) of the mousse mixture into a bowl, add the remaining 150ml (1/4pt) double cream, and whisk until it forms soft peaks. Place in the fridge to cool.
  7. Whisk the pasteurised egg whites to form stiff peaks, then fold into the remaining larger amount of chocolate mousse. Cool for 20-30 minutes in the fridge, until thickened but not set.
  8. To assemble the cake, place one sponge into the springform tin. Drizzle with 1 tbsp brandy or liqueur. Whisk the mousse mixture until thick and spread half over the sponge. Top with another sponge, drizzle with brandy or liqueur, spoon over the rest of the mousse and top with the last sponge, again drizzling with brandy or liqueur. Place in the fridge to set for at least 2 hours.
  9. Remove the cake tin and peel away the baking parchment. Spread the icing around the sides of the cake, then press the strands of chocolate vermicelli around the base. Spread the remaining icing on top and decorate as desired.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • For the chocolate mousse filling

  • 300g (10oz) dark chocolate (about 60 per cent cocoa solids)
  • 2 gelatine leaves
  • 450ml (3/4pt) double cream
  • 100g (3 1/2oz) unsalted butter, softened and cut into cubes
  • 2 pasteurised egg whites, or 2 tbsp liquid egg white from the chiller cabinet
  • chocolate vermicelli, to decorate
  • For the sponges

  • 4 eggs
  • 100g (3 1/2oz) caster sugar
  • 100g (3 1/2oz) plain flour
  • 25g (1oz) cocoa powder
  • 3 tbsp brandy or chocolate liqueur
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  • Energy 1489kj 358kcal 18%
  • Fat 27.4g 39%
  • Saturates 16.2g 81%
  • Sugars 18.8g 21%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 23.9g Protein 4.5g Fibre 1.4g


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