Tarta de Tres Chocolates

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My family has been asking me for a long time to bake them one of my layer cakes. They couldn’t even believe they are such an addictive treat.

I have never baked before a ONLY chocolate cake and I’m such a chocolate lover! So it was the right time to do it.

I baked this cake for New Year’s Eve dinner. The metal colours give the cake a festive touch alongside with the bengals. The mix of the three different chocolates is exquisite and, even if you don’t like dark chocolate, it won’t taste you like that (it’s actually really soft).

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(English) 3 Chocolate Layer Cake

  • Serves: 10
  • Level: 1 cake

Ingredients

DARK CHOCOLATE CAKE

  • 75 gr Butter
  • 130 gr flour
  • 35 gr cocoa powder
  • 3/4 tsp. Baking powder
  • 1/3 tsp. Baking soda
  • 100 gr sugar
  • 90 gr Brown sugar
  • 1 egg (XL Size)
  • 1 egg yolk
  • 110 milliliters buttermilk (or milk with ½ lemon juice)
  • 75 gr boiling water
  • 100 gr chocolate
  • 1/2 tsp. vanilla extract

WHITE CHOCOLATE CAKE

  • 75 gr Butter
  • 130 gr flour
  • 3/4 tsp. Baking powder
  • 1/3 tsp. Baking soda
  • 100 gr sugar
  • 90 gr Brown sugar
  • 1 egg (XL Size)
  • 1 egg yolk
  • 110 milliliters buttermilk (or milk with ½ lemon juice)
  • 75 gr boiling water
  • 100 gr white chocolate

MILK CHOCOLATE BUTTERCREAM

  • 150 gr egg whites
  • 248 gr soft butter
  • 225 gr sugar
  • 2/3 tablespoon de cacao en polvo
  • 100 gr chocolate

Instructions

DARK CHOCOLATE CAKE

  1. Pre-heat oven at 170ºc and prepare two mould using some baking spray. For this recipe, I’m using only moulds with 15cm diameter.
  2. In a saucepan, melt the butter with the chocolate at low heat. Add the vanilla and reserve.
  3. Mix flour, cocoa powder, baking soda and baking powder and sieve it.
  4. Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.
  5. Pour it into a mould and bake for 60-70 minutes.
  6. Let the cake cool for 10 minutes before unmould.

WHITE CHOCOLATE CAKE

  1. Pre-heat oven at 170ºc and prepare two mould using some baking spray. For this recipe, I’m using only moulds with 15cm diameter.
  2. In a saucepan, melt the butter with the chocolate at low heat.
  3. Mix flour, baking soda and baking powder and sive it.
  4. Whisk the butter for 5 minutes and add the sugar. Mix.
  5. Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.
  6. Pour it into a mould and bake for 60-70 minutes.
  7. Let the cake cool for 10 minutes before unmould.
  8. For my cake, I repeated the process again with half of the ingredients so I got a thin layer for the bottom of the cake. The process is the same except for the times: 20-30 minutes of baking this time.

MILK CHOCOLATE BUTTERCREAM

  1. Mix the egg whites with the sugar in a saucepan and heat it in a boiling water-bath until it reaches the temperature of 65ºc.
  2. Put the mix into the mixer and beat until you get a thick meringue or for 10 minutes (medium-high speed).
  3. Add the butter (softened) little by little until combine.
  4. Add the cocoa and chocolate and mix.

ASSEMBLY

  1. Put the thin layer of cake and spread a layer of buttercream on top. Go on with the dark chocolate layer, more buttercream and white chocolate layer on top.
  2. Cover up the cake using the buttercream.
  3. Decor as you like. I used Ferrero Rocher chocolates painted with bronze powder color, golden sugar and grated Filipinos.

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