Swirl your way to the top of this jaw-stopping four-layer triple-chocolate masterpiece.
INGREDIENTS
570g (2 2/3 cups) caster sugar
375ml (1 1/2 cups) milk
300g Western Star unsalted Butter
95g (1 cup) Dutch cocoa powder
1/2 teaspoon bicarbonate of soda
300g (2 cups) self-raising flour
75g (1/2 cup) plain flour
4 eggs
2 teaspoons vanilla extract
DARK CHOCOLATE GANACHE
800g dark chocolate, finely chopped
500ml (2 cups) thickened cream
80g Western Star unsalted butter
WHITE CHOCOLATE BUTTERCREAM
200g Western Star Unsalted Butter, at room temperature
250g icing sugar mixture
1 tablespoon milk
180g white chocolate, melted, cooled
Step 1
Preheat the oven to the forced 180C / 160C fan. Grease 2 round cake pans of 19.5 cm (basic measurement) with melted butter. Line the bases with parchment paper.
2nd step
Place the sugar, milk and butter in a saucepan. Cook over medium-low heat, whisking until smooth (do not boil). Use a fine sieve to sift cocoa and baking soda. Whisk until well blended. Remove from fire. Set aside for 5 minutes to cool slightly.
Step 3
Add the flours to the chocolate mixture. Whisk until mixture is smooth. Whisk eggs and vanilla until well blended.
Step 4
Divide the mixture into the prepared mussels. Tape gently on a bench to release the air bubbles. Bake for 50-55 minutes or until a good start. Set aside for 2 minutes before turning on grids to cool completely.
Step 5
For the ganache, place the chocolate, cream and butter in a saucepan over low heat. Stir for 5-8 minutes or until chocolate is melted and smooth. For in a bowl. Place in the refrigerator for 3-4 hours or until it is thickened and the consistency of the peanut butter.
Step 6
For the white butter cream, use electric beaters to beat the butter in a bowl until it is pale and creamy. Gradually add the icing sugar. Beat until combined. Beat the milk until light and creamy. Beat the white chocolate until you get a combination.
Step 7
To make chocolate butter cream, mix 1/4 cup of the butter cre
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