Triple Chocolate layer cake Recipe

Name: Triple chocolate layer cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 12
Cuisine: Korean
Ingredients: Cake sheet:95g Egg; 40g Sugar; 7g Corn syrup; 2g Vanilla extract; 60g Cake flour (milk sheet: add 2g cocoa powder, dark sheet: add 5g cocoa powder); 17g Melted unsalted butter; 30g Milk; 42g Chocolate; Whipped cream for decoration:Whipped deep choco cream (100g whipping cream + 10g sugar + 10g cocoa powder); Whipped choco cream (100g whipping cream + 10g sugar + 5g cocoa powder); White whipped cream (100g whipping cream + 10g sugar); Sugar syrup; Whipped cream (400g whipping cream + 40g sugar); Ganache (25g chocolate + 20g whipping cream)

Cooking TreePublished: 2022-10-04 Updated: 2022-10-0102.1K views

In Cooking Tree, we’re serving up delicious Triple chocolate layer cake, and we’ll show you how to make it from scratch.

I made a triple chocolate cake by putting white, milk, and dark chocolate on a cake sheet and baking it~
With the chocolate on the sheet, it feels more moist and chewy, so it’s more delicious and has a different color~^^

I cut 2 sheets and stacked them up, so there are 6 sheets in total.

By alternately stacking colors, a beautiful layer is woven when cut! And it’s coming out beautifully~*^^*

Each sheet has a different color and taste, so it’s fun to eat!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Triple chocolate layer cake

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Rating: 5.0/5
( 71 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake sheet:

95g Egg

40g Sugar

7g Corn syrup

2g Vanilla extract

60g Cake flour (milk sheet: add 2g cocoa powder, dark sheet: add 5g cocoa powder)

17g Melted unsalted butter

30g Milk

42g Chocolate

Whipped cream for decoration:

Whipped deep choco cream (100g whipping cream + 10g sugar + 10g cocoa powder)

Whipped choco cream (100g whipping cream + 10g sugar + 5g cocoa powder)

White whipped cream (100g whipping cream + 10g sugar)

Sugar syrup

Whipped cream (400g whipping cream + 40g sugar)

Ganache (25g chocolate + 20g whipping cream)

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.

Sift the soft flour and mix.

Add chocolate to melted butter and milk (50~60 degrees), melt and mix, then add a little dough and mix.

Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes.
Bake the dark chocolate and milk chocolate sheets in the same way.

After cooling each sheet, cut off the top and cut into 2 pieces.

Place 1 dark chocolate sheet on the rotating board, sprinkle with sugar syrup, then apply whipped cream, then place the milk chocolate and white chocolate sheets in the order and repeat once more.

Apply cream all over the cake.

Squeeze the whipped cream of three colors on the side using a tip and put the ganache on the top to finish.

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