Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas

Triple chocolate layer cake



For the cake:

1/2 cup (120 grams) butter

1 1/2 ounces (40 grams) powdered sugar

6 eggs

6 ounces (170 grams) sugar

5 ounces (120 grams) dark chocolate

4 1/2 ounces (130 grams) flour

pinch of salt

For the filling:

8 ounces (200 grams) butter

6 ounces (150 grams) white chocolate

1 tablespoon espresso, cold

a little over 8 ounces (220 grams) powdered sugar

8 nces (200 grams) heavy cream

For decoration:

fresh strawberries, washed and completely dried

melted white chocolate

melted milk chocolate


Make the cake the day before.

Preheat oven to 375ºF (190ºC).

Line a larger springform pan with parchment (bottom and sides), or grease and flour the pan.

Melt chocolate over a double boiler and allow to cool.

Using an electric mixer, blend butter, powdered sugar and salt until creamy.

While continuing to mix, add egg yolks one at a time, fully blending after each addition.

Incorporate melted chocolate until fully combined.

Beat egg whites and powdered sugar until stiff peaks form.

Fold egg white mixture into chocolate mixture carefully, just until fully combined.

Sift flour into the batter, and fold in carefully just until fully combined.

Spread batter into prepared pan, leveling with a spatula.

Bake in preheated oven for approximately 50 minutes.

Wait 24 hours to remove from pan.

Prepare the strawberries:

Gently stir melted chocolates, to create a swirly mix, not fully combined.

Dip strawberries in chocolate and place on a wax paper lined plate.

Reserve any unused chocolate for decoration.

Place in refrigerator until ready for use.

Prepare filling:

Beat the softened butter with the powdered sugar until creamy.

Melt chocolate and incorporate into the butter mixture.

Add espresso and beat until combined.

Whip cream until soft peaks form.

Carefully add cream to chocolate mixture, folding in with a spatula, just until combined.

Assemble cake:

Cut cake into 4 equal layers (or 3 uneven ones, like I did LOL).

Frost layers with filling, then frost outside with remaining frosting.

Top with chocolate dipped strawberries, and drizzle with reserved chocolate (I put it in a plastic bag and snipped the corner off….make-shift pastry bag!)…..I also added chocolate dipped cookie “pearls” at the base of the cake.


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