This triple-layer chocolate cake is a velvet sponge wrapped around dark chocolate whipped filling and finished with a mirror-bright ganache..
It’s a simple-but-spectacular celebration cake, three tender layers and a silky chocolate cream between each, and a shiny chocolate glaze that drips like a slow applause. This dessert is made for birthdays and tea-time showoffs.
What is this cake?
This is similar to a classic layered chocolate sponge. The base, called the biscuit, is a light chocolate sponge made with cake flour and a lift from baking soda and a splash of vinegar for tenderness. The filling is a whipped-chocolate cream, which is a mousse like mixture of chocolate and cream folded into whipped cream.
This recipe is unique in the sense that the vinegar reacting with baking soda gives a surprising, gentle lift and a super-tender crumb.
Pro Tips for the Best Chocolate Cake
- Bring eggs, milk and butter to room temperature before you start, because they mix more smoothly and give a better crumb.
- Sift the cocoa and cake flour to avoid lumps.
- Use a serrated knife to slice the baked biscuit into layers for clean edges. Also, chill the cake slightly before cutting if it’s too soft.
- When making the filling, reserve a small portion of cream to whip and fold to keep the filling airy.
Frequently Asked Questions
What does “biscuit” mean here?
“Biscuit” in this recipe means the chocolate sponge/cake layer, a soft, tender cake rather than a crunchy cookie.
Why is there vinegar in the batter?
Vinegar reacts with baking soda to create tiny bubbles that help lift and tenderize the sponge. You won’t taste it, it’s just culinary chemistry.
Can I use milk chocolate instead of dark chocolate?
You can, but the cake will be sweeter and less intense. Dark chocolate gives the best contrast with the whipped filling.
How long does this cake last?
Because it contains whipped cream filling, store it in the fridge for a couple of days for best texture and flavor.
How to Store Leftovers
Keep the cake covered in the refrigerator (cake dome or airtight container) to prevent it from absorbing smells. If you’re serving at a party, don’t leave slices out at room temperature for more than two hours.
Ingredients
How to Make This Triple-Layer Chocolate Cake
First begin by whipping your cream in a bowl.
First begin by whipping your cream in a bowl.
Gently fold the chocolate mixture into the whipped cream until fully combined.
Gently fold the chocolate mixture into the whipped cream until fully combined.
Sift together flour, cocoa, sugar, baking soda and salt. Then, add butter, eggs, vinegar and mix.
Sift together flour, cocoa, sugar, baking soda and salt. Then, add butter, eggs, vinegar and mix.
Pour the batter into the prepared springform pan and bake at 180 °C for about 20 minutes.
Pour the batter into the prepared springform pan and bake at 180 °C for about 20 minutes.
Carefully slice the biscuit horizontally into three even layers with a serrated knife. Spread a generous layer of the whipped chocolate filling over it, but remember to reserve a little filling. Top with the second cake layer, press lightly, add more filling, then the third layer. Place the assembled cake in the fridge so the filling firms up and layers settle.
Carefully slice the biscuit horizontally into three even layers with a serrated knife. Spread a generous layer of the whipped chocolate filling over it, but remember to reserve a little filling. Top with the second cake layer, press lightly, add more filling, then the third layer. Place the assembled cake in the fridge so the filling firms up and layers settle.
Add chocolate into hot whipped cream and mix well.
Add chocolate into hot whipped cream and mix well.
Remove the chilled cake from the fridge and pour the chocolate mixture over the cake, letting it run around the edges.
Remove the chilled cake from the fridge and pour the chocolate mixture over the cake, letting it run around the edges.
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