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Chantilly

Chantilly Wip

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3 Chocolates Cake

20 mins
35 mins
Low
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This cake is unique, as it has all the flavor of chocolate, one of our favorite ingredients. You can share with friends or family in a meeting and they will be fascinated.
Learn more about Chantilly Wip

Ingredients

10 portions
  • 1 1/2 cups butter, in cubes at room temperature, for the dark chocolate cake
  • 1/2 cups sugar, for the dark chocolate sponge cake
  • 6 eggs, for the dark chocolate sponge cake
  • 1 teaspoon vanilla essence, for the dark chocolate sponge cake
  • 1 cup cocoa powder, for the dark chocolate sponge cake
  • 2 cups wheat flour, for the dark chocolate sponge cake
  • 1 tablespoon baking soda, for the dark chocolate sponge cake
  • 1 teaspoon baking soda, for the dark chocolate sponge cake
  • 1/2 teaspoons salt, for the dark chocolate sponge cake
  • 1 cup Mix 3 Chantilly® milks, for the dark chocolate sponge cake
  • 1 cup unsweetened semisweet chocolate, melted, for the dark chocolate sponge 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 sponge cake
  • 1 teaspoon vanilla essence, for the dark chocolate sponge 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 soda, 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 Mix 3 Chantilly® milks, for the milk chocolate cake
  • 1 cup chocolate, milk, melted, for the milk chocolate
  • 1 1/2 cups butter, in cubes at room temperature, for the white chocolate cake
  • 1/4 cups sugar, for the white chocolate sponge cake
  • 6 eggs, for the white chocolate sponge cake
  • 1 teaspoon vanilla essence, for the white chocolate sponge cake
  • 3 cups wheat flour, for the white chocolate sponge cake
  • 1 tablespoon baking soda, for the white chocolate sponge cake
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking soda, for the white chocolate sponge cake
  • 1 cup Mix 3 Chantilly® milks, for the white chocolate sponge cake
  • 1 cup White chocolate, melted, for the dark white chocolate
  • enough Chantilly® chocolate top cream, to decorate
  • enough chocolate ganache, semi-liquid to drip, to decorate
  • enough Chantilly® whipped cream, to decorate
  • enough almond, filleted, toasted, for garnish

Preparation

Preheat the oven to 180 ° C.
For the dark cake, in a mixer with a paddle, beat the butter with the sugar on medium speed until smooth. Lower the speed, add the eggs and the vanilla essence one by one. Add the cocoa powder, the wheat flour, the baking powder and the salt, you can use a strainer to sift. Pour the 3-milk Chantilly® mixture and the melted chocolate, incorporate until you get a uniform mixture.
In a greased circular mold 21 centimeters in diameter, pour the mixture distributing it. Bake for 50 minutes at 180 ° C. After time, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the oven, cool and unmold.
For milk chocolate cake, in a mixer with a paddle, beat the butter with the sugar on medium speed until smooth. Lower the speed, add the eggs and the vanilla essence one by one. Add the cocoa powder, the wheat flour, the baking powder and the salt, you can use a strainer to sift. Pour the 3-milk Chantilly® mixture and the melted chocolate, incorporate until you get a uniform mixture.
In a greased circular mold 21 centimeters in diameter, pour the mixture distributing it. Bake for 50 minutes at 180 ° C. After time, 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 mixer with a paddle, beat the butter with the sugar on medium speed until smooth. Lower the speed, add the eggs and the vanilla essence one by one. Add the cocoa powder, the wheat flour, the baking powder and the salt, you can use a strainer to sift. Pour the 3-milk Chantilly® mixture and the melted chocolate, incorporate until you get a uniform mixture.
In a greased circular mold 21 centimeters in diameter, pour the mixture distributing it. Bake for 50 minutes at 180 ° C. After time, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the oven, cool and unmold.
Beat the Top cream Chantilly® chocolate, until doubled in size.
To assemble the cake, place the dark chocolate cake as a base, then 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 drained chocolate ganache, rosettes of Top cream Chantilly® chocolate cream and Top cream Chantilly® cream, sprinkle with toasted almonds.

PRESENTATION

Completely cover the cake with Top cream Chantilly® chocolate, decorate with squirted chocolate ganache, rosettes of Top cream Chantilly® chocolate cream and Top cream Chantilly® cream, sprinkle with toasted almonds

TIPS

I recommend that once the cakes are cold, you pair them so that you form the layers.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
471.1
kcal
23.56%
Carbohydrate, by difference
35.3
g
11.77%
Protein
5.5
g
11%
Total lipid (fat)
35.5
g
54.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Paty González
01/02/2021 21:29:53
Que rico !! Manos a la obra !! Muchísimas gracias buenísima ! Excelente
Chela Tellez
27/01/2021 16:17:02
Se ve riquísimo lo voy a preparar amo el pastel de chocolate gracias.

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