Prepare to indulge in the ultimate sweet delight with this decadent Triple Chocolate Cake featuring a delightful vanilla biscuit twist! Join me in this step-by-step tutorial as we layer rich chocolate cake, velvety chocolate frosting, and crunchy vanilla biscuit to create a truly irresistible dessert that will impress any chocolate lover. Whether for a special occasion or just to satisfy your sweet tooth, this cake is sure to be a showstopper on any dessert table.
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BISCUIT:
Ingridients:
• Flour - 200g
• Sugar - 150g
• Eggs - 4
• Milk - 140ml
• Baking powder - 10g
• Butter - 80g
• Vanilla extract - 1 tea spoon
• Salt - a pinch
Cooking:
1. Preheat the oven to 180 degrees Celsius/ 355 Fahrenheit.
2. Prepare 1 baking forms (22 centimeters): grease with butter, sprinkle with flour and put baking paper on a bottom.
3. Beat the eggs with sugar, salt and vanilla extract on a high speed of mixer for a few minutes. The mass of eggs would get lighter and multiply its volume.
4. Warm milk with butter till butter melt.
5. Mix dry ingredients together: flour and baking powder.
6. Add half flour to the eggs. Mix it carefully together.
7. Then add half milk and mix it together.
8. After that add the rest of flour and then rest of milk.
9. Put the mix into two baking form and bake until the toothpick is dry (40-50 min).
10. Ready biscuit cold down and put into the foil. Before use it’s better to store it in a fridge for a few hours.
MILK CHOCOLATE MOUSSE:
Ingridients:
• Milk chocolate - 100 g
• Milk - 60ml
• Heavy cream 33% - 180g
• Gelatin in sheets 200 bloom- 5g
Cooking:
1. Put gelatin into cold water for a t least 5 min.
2. Warm milk and mix with chocolate to melt it.
3. Take gelatin out of water and add to a warm chocolate. Mix it all till gelatin melt.
4. Beat cold heavy cream till soft peaks.
5. Carefully mix it all together.
6. Wrap a form with plastic wrap and put chocolate mousse into it. Freeze it.
DARK CHOCOLATE MOUSSE:
Ingridients:
• Dark chocolate - 100 g
• Milk - 60ml
• Heavy cream 33% - 180g
• Gelatin in sheets 200 bloom- 5g
Cooking is the same as for the milk chocolate mousse.
MILK SYRUP:
Ingridients:
• Milk - 150ml
• Sugar - 30g
Cooking:
1. Mix milk and sugar and boil it.
2. Cold down the mix
WHITE CHOCOLATE CREAM:
Ingridients:
• White chocolate - 100 g
• Cream cheese - 450g
• Heavy cream 33% - 150g
• Sugar- 35g
Cooking:
1. Warm heavy cream and mix it with white chocolate till it melts.
2. Mix cream cheese, sugar and chocolate together. Beat it until combined.
COOKING OF THE CAKE:
1. Cut biscuit into three layers.
2. 1st layer soak with syrup, spread some cream and Put one of the chocolate musses on a top. Then spred some mote cream.
3. 2nd layer repeat al the same.
4. 3d layer soak with syrup. Then covet the cake with the rest of cream and put into the fridge for at least 4 hours.
5. Decorate cake at your taste.