Triple Chocolate Curl Cake
SERVES 20
PREP 1 hour 30 minutes + 30 minutes to chill
COOK 2 hours + cooling
COST $2.15 a serve
+ TOP TIP Use a vegetable peeler to shave chocolate into large pieces.
Ingredients:
- 100g butter, at room temperature
- 1 cup icing sugar, sifted, plus extra, to dust
- 1 tablespoon milk, at room temperature
- 1½ cups cream
- 600g dark eating chocolate, finely chopped
- 1 quantity (2 cakes) Basic Chocolate Cakes
- 180g white cooking chocolate
- 180g milk eating chocolate, shaved
Directions:
- Using an electric mixer, beat butter in a medium bowl until as white as possible. Gradually beat in half the icing sugar. Gradually add milk, then remaining icing sugar, beating until buttercream is smooth and spreadable.
- Bring cream to the boil in a saucepan over high heat; remove from heat. Add dark chocolate; stir until melted and smooth. Cool mixture to room temperature. Chill, stirring occasionally, for 30 minutes or until thick.
- Place 20cm cake on a cake board or serving platter. Spread top and sides with buttercream. Allow to set. Spread top and sides with two-thirds of the chocolate ganache. Place the 15cm cake on top; spread with remaining ganache to cover.
- Place a large piece of baking paper on a flat work surface. Place the white chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between bursts, until melted and smooth. Spread melted white chocolate over prepared paper. Allow to set. Using an ice-cream scoop, drag scoop over surface of chocolate to form curls (step A).
- Decorate top of cake with white chocolate curls. Sprinkle shaved milk chocolate over bottom cake.
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