Detailed step-by-step description of how to cook the dish "Triple-layer chocolate cake". Try it by all means
- Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.
- Place eggs and sugar in the bowl of an electric mixer and beat on high for 5 minutes or until thick and pale. Sift flour and cocoa together, then fold into egg mixture. Spoon into the pan and bake for 30 minutes or until a skewer inserted into centre comes out clean. Remove and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
- To make syrup, place milk, Kahlua and honey in a saucepan and heat over low heat until combined. Clean cake pan, lightly grease again, and line with plastic wrap ensuring some overhang. Using a sharp knife, slice cake sideways through the centre to create 2 halves. Place one half in the cake pan and brush with half of the syrup. Set aside both cake halves.
- To make the filling, divide thin cream between two separate bowls (50ml each). Add dark chocolate to one bowl, and white chocolate to the other. Place each bowl over a pan of gently simmering water and stir until chocolate has melted, making sure the bowl does not touch water. Set aside to cool. Whip thickened cream and carefully add half to each of the chocolate mixtures. Spread half the white chocolate over cake base, followed by all the dark chocolate, and then the remaining white chocolate. Place other cake half on top and brush with remaining syrup. Cover with overhanging plastic wrap and refrigerate overnight.
- To make the icing, place the dark chocolate and cream in a bowl over a pan of simmering water, making sure the bowl does not touch water. Stir until chocolate has melted, then set aside to cool. Remove the cake from the pan by releasing the sides. Discard the plastic wrap. Place on a serving platter and swirl the chocolate icing over the top.
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