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Triple Chocolate Cake Recipe
Triple doesn’t refer to the number of layers in the cake here, but to the 3 types of chocolate used in it. Or, well, 2 types of chocolate really – one with 60% cocoa solids and a darker one with 72% cocoa solids – plus cocoa powder. That sounds rich, but the sour cream gives it a lightness. The cake is gluten-free, but of course you can also make it with regular flour.
door Selisa Moorlag
Making triple chocolate cake
- Preheat the oven to 180 °C.
- Melt the chocolate for the cake in a bowl suspended over a saucepan of gently boiling water. Or melt the chocolate in the microwave. Leave to cool.
- Put the butter, sugar and salt in a mixing bowl and beat with a mixer for a few minutes until light and creamy.
- Then beat in the sour cream first, followed by the eggs, one at a time.
- Add the vanilla extract and continue beating until a thick, airy custard forms.
- Sift the gluten-free flour, baking powder and cocoa powder over the bowl and fold them in as lightly as possible. Then fold in the almond flour and finally the melted chocolate.
- Spoon the batter into the tin and bake the cake in the center of the oven for about 1 hour, until done. (To check, insert a skewer into the center; if it comes out clean, the cake is done.)
- For the icing, melt the chocolate together with the butter and leave to cool.
- Stir in the vanilla extract, icing sugar and sour cream. Let the icing cool thoroughly, then leave it to set in the refrigerator for another hour.
- Once out of the oven, leave the cake to stand for 10 minutes, then turn it out onto a wire rack. Leave to cool.
- Spread a thick layer of chocolate icing over the top of the cake and decorate with blackberries or berries. Let the icing set in the refrigerator for at least an hour before slicing the cake.
Title: Gluten-Free Bible
Author: Janneke Vreugdenhil
Price: €34,99
Publisher: Carrera
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