Triple chocolate cake

Name: Triple chocolate cake
Yield: 6 people
Cuisine: American
Ingredients: 175 gr butter; 160 gr sugar; 30 gr choco powder; 170 gr dark chocolate chip/couverture (70%); 150 ml milk; 5 large eggs; 160 gr flour; 4 gr baking soda; 4 gr baking powder; 1 tsp salt; 3 yolk; 5 tbsp sugar; 2 tbsp corn starch; 100 gr dark chocolate/couverture (70%); 150 ml milk; 1 tsp vanilla; 2 tbsp butter; 150 ml heavy cream; 300 gr gr dark chocolate/couverture (70%); 300 ml heavy cream

Woman Who Bakes @womanwhobakes

One of my family favorites, I feel like I make this cake few times every year. It's moist, the chocolate is so rich and the cream filling is bomb!
#chocolatecake #devilsfoodchoco

Woman Who Bakes @womanwhobakes

One of my family favorites, I feel like I make this cake few times every year. It's moist, the chocolate is so rich and the cream filling is bomb!
#chocolatecake #devilsfoodchoco

Saved

Ingredients

6 people

Devil's food cake
175 grbutter
160 grsugar
30 grchoco powder
170 grdark chocolate chip/couverture (70%)
150 mlmilk
5large eggs
160 grflour
4 grbaking soda
4 grbaking powder
1 tspsalt
Chocolate diplomat cream
3yolk
5 tbspsugar
2 tbspcorn starch
100 grdark chocolate/couverture (70%)
150 mlmilk
1 tspvanilla
2 tbspbutter
150 mlheavy cream
Chocolate ganache frosting
300 grgr dark chocolate/couverture (70%)
300 mlheavy cream

Saved

Steps

1

The cake :
2

Pre-heat the oven at 170c.
In a pot, add butter, chocolate and milk, melt and let it cool slightly.
3

In a bowl sift flour, choco powder, baking soda, baking powder and salt.
4

In a mixing bowl add egg and sugar, whisk until fluffy, high speed for 5 minutes.
5

Once the egg done, add flour and the chocolate mixture, combine with spatula until everything is combined.
6

Divide the batter into 3, 18cm pan (300-400gr each), bake for 35-40 minutes.
7

Chocolate diplomat cream :
8

To make the pastry cream, In a pan heat the milk til simmering.
9

In a mixing bowl add yolk, corn starch, sugar and vanilla, whisk until pale.
10

Once it's pale, add milk little by little while whisking.
11

Pour the mix back into the pan on medium low, keep whisking until thicken, throw the butter and chocolate, whisk again.
12

Sift to a container and cover with plastic wrap, make sure the wrap touches the pastry cream, let cool in the fridge for 30 minutes
13

After 30 minutes, whip the heavy cream until soft peak and then fold the pastry cream into the whipped cream little by little, once it's done, let it sit in the fridge overnight.
14

Chocolate ganache :
15

Pour the chocolate in the small mixing bowl and heat the cream until just simmer and pour it over the chocolate, let it sit for 3 minutes.
16

After 3 minutes, combine the chocolate until it corporate and shiny, then put it in the fridge for 15 minutes or until it's spreadable.
17

Assembly :
18

To assembly, slice each cake into two pieces and put a little bit of the cream filling on the board to lock the cake in place.
19

Add the filling into each layer and let it set in the fridge for at least 2 hours before frosting it with ganache.