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Triple Chocolate Layer Cake

This decadent Triple Chocolate Layer Cake features layers of rich chocolate sponge and luxurious chocolate cream, all topped with a glossy mirror glaze. Perfect for any occasion, it's as delightful to behold as it is to eat.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cream
  • 300 g Chocolate, 55% Cocoa Solids, Chopped Use high-quality chocolate for best results.
  • 225 g Whole Milk
  • 225 g Double / Heavy Cream
  • 180 g Whole Eggs
  • 7 g Caster Sugar
  • 1 pinch Sea Salt Flakes Enhances flavor.
  • 145 g Egg Yolks
  • 35 g Caster Sugar
  • 100 g Caster Sugar
  • 4 g Powdered Gelatin (200 Bloom)
  • 26 g Cold Water
For the Chocolate Sponge
  • 90 g Vegetable Oil
  • 270 g Egg Whites
  • 65 g Whole Milk
  • 80 g Plain Flour / All Purpose Flour For gluten-free version, use a gluten-free blend.
  • 45 g Cocoa Powder
For the Glaze
  • 40 g Double / Heavy Cream
  • 50 g Water
  • 20 g Cocoa Powder
  • 55 g Caster Sugar
  • 30 g Nappage Blonde or Apricot Jam For glaze enhancement.

Method
 

Preparation
  1. Begin by placing the chopped chocolate in a large bowl with a sieve on top. Set it aside for later use.
  2. In a medium saucepan, combine the eggs, sugar, cream, and milk. Over medium-low heat, whisk constantly until it reaches between 80-83 °C (176-181 °F). Avoid going above this temperature to prevent scrambling.
  3. Once the desired temperature is reached, immediately pour the mixture over the chocolate through the sieve. Let it sit undisturbed for 2 minutes, then whisk until smooth.
  4. Stir in a pinch of sea salt for enhanced flavor. Cover with cling film and chill in the fridge for 3-4 hours.
Baking the Sponge
  1. Preheat your oven to 180 °C (345 °F) and lightly grease a 15” x 10” baking tray.
  2. Combine egg yolks and 35g sugar in a bowl. Beat with an electric mixer for 2-3 minutes until thick and pale, then set aside.
  3. In another bowl, add egg whites and whisk until frothy. Gradually add the remaining 100g sugar, one tablespoon at a time, until medium-stiff peaks form.
  4. Fold in ⅓ of the meringue into the egg yolk mixture. Sift in the flour and cocoa powder, gently mixing until incorporated. Finally, add the oil and whole milk, ensuring no ingredients are stuck at the bottom.
  5. Pour half the batter onto the baking tray, spreading evenly. Bake for 12-14 minutes until springy. Cool for 5 minutes before transferring it to parchment paper. Bake the second sponge with the remaining batter.
Glaze Preparation
  1. In a small bowl, mix powdered gelatin with cold water and let it bloom for 10 minutes. Transfer to a jug with apricot jam (if using).
  2. In a saucepan, combine cream and water, heating for 30 seconds before whisking in cocoa powder and sugar until boiling for 30 seconds. Pour over gelatin mixture and blend until smooth. Let this cool to 25-27 °C (77-80 °F).
Assembly
  1. Take one cooled sponge, spread half of the chocolate cream evenly over it, followed by the second sponge and the remaining cream on it.
  2. Cut each sponge into 4 rectangles for a total of 8. Stack the rectangles carefully, ensuring the top layer has the cream side facing up. Freeze for 20 minutes to set.
Glazing and Serving
  1. Prepare the glaze, pouring it over the chilled cake and letting it drip. Trim the edges with a sharp knife for a polished look.
  2. Slice into portions and serve immediately, or let it rest at room temperature for the cream to soften.

Notes

Serve at room temperature for the best experience. Garnish with chocolate shavings, edible gold leaf, or fresh berries for enhanced presentation. Store leftovers in an airtight container in the fridge for up to 5 days.