
Quadruple Chocolate Melt ‘n Mix Cake
A melt ‘n mix white chocolate cake sandwiched together with whipped dark chocolate ganache and drizzled with THREE kinds of chocolate sauce. Why? Because I can. And because 4 types of chocolate exist and I couldn’t choose my favourite (it’s like choosing a favourite child!) so I used them all. And because it’s International No Diet Day. Yes, I know every day on TheKateTin is no diet day…
Quadruple Chocolate Cake
Serves 12
Melt ‘n Mix White chocolate cake
185g butter
1 cup (250ml) milk
1 cup (250ml) castor sugar
150g The Kate Tin White Baking Chocolate, chopped
2 cups (500ml) cake flour
1 ½ tsp baking powder
2 large eggs
Whipped ganache
100ml cream
200g The Kate Tin Dark Baking Chocolate, chopped
50g The Kate Tin Milk Baking Chocolate, melted
50g The Kate Tin White Baking Chocolate, melted
50g caramelized white chocolate, melted (see TIP)
Preheat the oven to 160C. Grease and line 2 x 15cm cake tins. For the cake, combine the butter, milk, sugar and chocolate in a saucepan and melt over low heat. In a separate bowl, mix the cake flour and baking powder. Add the chocolate mix to the dry ingredients and whisk well, then whisk in the eggs. Divide the batter between the two cake tins and bake in the preheated oven for 40-45 minutes or until golden and springy to the touch. A skewer inserted into the middle should come out clean. Turn the cake out of the tins and allow to cool completely, then slice each cake in half horizontally. For the whipped ganache, heat the cream until boiling then pour over the chopped chocolate. Allow to stand for a few minutes then stir until melted. Allow to set completely then using a hand mixer, whip the ganache until light and fluffy (careful not to overwhip or it will split!) Assemble the cake by layering the white chocolate cake alternately with whipped chocolate ganache. Decorate the cake by drizzling with the 3 different types of chocolate.