This cake is unique, as it has all the flavor of chocolate, one of our favorite ingredients. You can share it with friends or family at a gathering, and they will be fascinated.
1 1/2 cups butter, in cubes at room temperature, for the dark chocolate cake
1/2 cups sugar, for the dark chocolate cake
6 eggs, for the dark chocolate cake
1 teaspoon vanilla essence, for the dark chocolate cake
1 cup cocoa powder, for the dark chocolate cake
2 cups wheat flour, for the dark chocolate cake
1 tablespoon baking powder, for the dark chocolate cake
1 teaspoon baking soda, for the dark chocolate cake
1/2 teaspoons salt, for the dark chocolate cake
1 cup Chantilly® 3 leches mixture, for the dark chocolate cake
1 cup unsweetened semisweet chocolate, melted, for the dark chocolate cake
1 1/2 cups butter, in cubes at room temperature, for the milk chocolate cake
1/4 cups sugar, for the milk chocolate cake
6 eggs, for the dark chocolate cake
1 teaspoon vanilla essence, for the dark chocolate cake
1/2 cups cocoa powder, for the milk chocolate cake
2 1/2 cups wheat flour, for the milk chocolate cake
1 tablespoon baking powder, for the milk chocolate cake
1 teaspoon baking soda, for the milk chocolate cake
1/2 teaspoons salt, for the milk chocolate cake
1 cup Chantilly® 3 leches mixture, for the milk chocolate cake
1 cup milk chocolate, melted, for the milk chocolate cake
1 1/2 cups butter, in cubes at room temperature, for the white chocolate cake
1/4 cups sugar, for the white chocolate cake
6 eggs, for the white chocolate cake
1 teaspoon vanilla essence, for the white chocolate cake
3 cups wheat flour, for the white chocolate cake
1 tablespoon baking powder, for the white chocolate cake
1 teaspoon baking soda, for the white chocolate cake
1 cup Chantilly® 3 leches mixture, for the white chocolate cake
1 cup white chocolate, melted, for the dark chocolate
Chantilly® Top Cream chocolate whipping cream, for decoration
chocolate ganache, semi-liquid for drizzling, for decoration
Chantilly® whipped cream, for decoration
almonds, sliced, toasted, for decoration
Preparation
20 mins
35 mins
Low
Preheat the oven to 180°C.
For the dark cake, in a stand mixer, beat the butter with the sugar at medium speed until smooth. Lower the speed, add the eggs one by one and the vanilla extract. Add the cocoa powder, all-purpose flour, baking powder, and salt, you can use a sieve to sift. Pour in the 3 milks Chantilly® mixture and the melted chocolate, mix until you have a uniform mixture.
In a greased 21-centimeter diameter round mold, pour the mixture distributing it evenly. Bake for 50 minutes at 180°C. After the time is up, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the oven, cool, and unmold.
For the milk chocolate cake, in a stand mixer, beat the butter with the sugar at medium speed until smooth. Lower the speed, add the eggs one by one and the vanilla extract. Add the cocoa powder, all-purpose flour, baking powder, and salt, you can use a sieve to sift. Pour in the 3 milks Chantilly® mixture and the melted chocolate, mix until you have a uniform mixture.
In a greased 21-centimeter diameter round mold, pour the mixture distributing it evenly. Bake for 50 minutes at 180°C. After the time is up, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the oven, cool, and unmold.
For the white chocolate cake, in a stand mixer, beat the butter with the sugar at medium speed until smooth. Lower the speed, add the eggs one by one and the vanilla extract. Add the cocoa powder, all-purpose flour, baking powder, and salt, you can use a sieve to sift. Pour in the 3 milks Chantilly® mixture and the melted chocolate, mix until you have a uniform mixture.
In a greased 21-centimeter diameter round mold, pour the mixture distributing it evenly. Bake for 50 minutes at 180°C. After the time is up, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the oven, cool, and unmold.
Whip the Top cream Chantilly® chocolate until it doubles in size.
To assemble the cake, place the dark chocolate cake as the base, followed by a layer of Top cream Chantilly® chocolate, the milk chocolate cake, another layer of Top cream Chantilly® chocolate, and the white chocolate cake.
Completely cover the cake with Top cream Chantilly® chocolate, decorate with drizzled chocolate ganache, rosettes of Top cream Chantilly® chocolate, and Top cream Chantilly® cream, sprinkle with toasted almonds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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