I recently made this chocolate cake. It get it’s name from the 3 different chocolates I used to make this, as well as the cream too. It’s a really, simple and easy recipe to follow and make.
Ingredients for the Chocolate Cream Sauce:
In a pot on the stove add in
180g Moro Chocolate Bars
225ml Dark Chocolate Chips
250g Whittaker’s Chocolate Block
Let the chocolates melt slowly over a low heat on the stove, until melted. Add in 250ml of fresh cream and let it simmer on low heat for a few minutes. Remove the pot from the stove and let it cool down.
For the Cake Mixture:
Separate 4 large eggs. Whisk the egg whites till stiff peaks form and set aside.
In a separate bowl, sift together 750ml flour, 15ml baking powder and a pinch of salt. Set aside.
Cream together the egg yolks with 60ml soft brown sugar, add in 60g of butter. Add in the sifted ingredients. Add in the chocolate cream sauce and mix well till well incorporated. Add in 250ml of Boiling water and mix well.
Fold in the egg whites till just folded in.
Place in 2 prepared cake tins and place in the oven for 45 minutes till the cake tester comes out clean. Leave it to cool down on a wire rack completely.
For the Dulce de Leche Cream Cheese Icing:
Cream together in a bowl 500g cream cheese and 656ml dulce de leche till well incorporated.
After the cake have cooled down, spread some icing on top of the first layer of cake. Place the second layer on top, and cover with icing.
Serve and enjoy!