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Triple-chocolate ganache cake

About Thomas

I write because I can type. I can type because I have a keyboard.

I am a new age Australian resident that is experiencing this new continent with a fresh set of eyes. 

I write on a wide range of topics. Well, I write on food. There you have it, I write on a wide range of food as well. 

Three types of chocolate in this ganache cake will have your taste buds exploding with delight.

Chocolate experimentation is my favourite hobby. Especially when it comes to making cakes.

Choco ganache delights.

Choco ganache delights. Pic: Shutterstock

And with chocolate cake, there's nothing better than a ganache version ... a dark, moist chocolatey cake smothered in even more rich, gooey chocolate. Sigh, I could handle some now!

Here we have the ultimate in ganache cakes because it uses three types of chocolate -- milk chocolate, dark chocolate and cacao powder for extra chocolateyness.

And a heads up, while this does take about five hours from go to whoa, it is dead simple to make with very few steps.

C'Mon, you know you want some!

Triple-chocolate ganache cake


  • 1/4 cup (55g) caster sugar
  • 4 eggs
  • For the chocolate ganache

  • 200ml pure (thin) cream
  • Method

  • Preheat oven to 200C.
  • Grease and line the base of a 20cm springform cake pan.
  • Place the chocolate, cacao, butter and 1 tablespoon sugar in a bowl set over a saucepan of gently simmering water (don't let the bowl touch the water, or your chocolate will seize).
  • Stir until the chocolate drops and powder have melted and the mixture is well combined, then remove the bowl from the pan and set side to cool slightly.
  • Beat the eggs and remaining sugar in an electric mixer for 10 minutes on medium-high until very thick and pale.
  • Using a metal spoon, gently fold in the flour, then the chocolate mixture, trying to retain as much air as possible.
  • Pour into the prepared pan and bake in the oven for 12 minutes. It will feel under-done at this stage, but it is not.
  • Remove the cake from the oven and run a knife around the edge.
  • Set aside to cool in the pan, then place in the freezer for 4 hours, or until set.
  • Remove the cake from the freezer 1 hour before serving and leave at room temperature to soften.
  • Ganache

  • Meanwhile, for the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point.
  • Place the dark and milk chocolate drops in a bowl and pour over the hot cream.
  • Stir together until melted and smooth.
  • Allow to cool for 15 minutes before pouring over the cake.
  • Cut the cake into slices and serve.
  • Try it, we bet you love this version. And if you have a recipe of your own to share, do it on hotelnepal.

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