Everybody need a cake for special occasions: birthdays, holidays, anniversaries… This 3-tier chocolate cake is the prefect choice – impressive, decadent and straightforward to make.
It is the classic combination of textures and flavours: dense, moist and rich chocolate cake, layered with light chocolate créme and topped with fresh raspberries. I like to add a few sparklers to make it extra special.
Though this cake looks advanced, it is quite easy to make. The most critical ingredients for this cake are time and patience. All the rest you can easily get in any store becasue the necessary ingredients are pretty simple are readily available. The surprising ingredient is mayonnaise and it gives this cake the amazingly dense and rich texture. To create the 3-tier style you will need 3 cake pans of different size; here I am using pans sizes of 15 cm, 20 cm and 25 cm in diameter. As for challenges, there really only is one – the chocolate créme. I made the instructions as easy for you to follow as possible so I think you will be just fine!
1. Chocolate créme ingredients
This créme is made from chocolate sauce. The chocolate sauce is to be made the night before you use it beat it into créme. The sauce must cool in the fridge for at least 12 h before the creme can be made.
- 450 ml whipping cream 36%
- 150 g dark chocolate
- 2 tablespoons granulated sugar
2. Chocolate cake ingredients
We are making and baking 3 separate cake bases of increasing diameter. Therefore, for each cake we need to increase the amount of each ingredient we use. It’s a lot of information to keep in you head so to hep you stay sane and organised I am proving this information in a easy to follow format, a table. Please follow the table below for the ingredients’ list, their required amounts, preparation instructions as well as estimated bake time.
- 3 round cake pans: 15 cm, 20 cm and 25 cm in diameter
- 500 g raspberries, washed and dried
- mint leaves for decoration
- icing sugar for dusting
1. Making the chocolate sauce/créme (night before)
In a sauce pan combine whipping cream with sugar and bring to a boil. Remove from heat and add chocolate. Wait 2-3 min and whisk until the chocolate is completely dissolved. Transfer to a glass/ceramic bowl cover with and refrigerate for 12 h.
TIP: Use a glass or a ceramic bowl rather than a metal one. Glass/ceramic bowls retain the cool temperature much better and will keep the créme cool while you beat it reducing the chance of over-beating the créme.
When you’re ready (I do this when my last cake base is baking), take the chocolate sauce and using a mixer beat it until it reaches a firm consistency. The créme should not slide off a spoon, it should firmly stay on the spoon when tilted/up-side-down. Be very careful to not over-beat the créme; if you do, there is no way to save it. Refrigerate until ready to use.
TIP: 5-10 min before you start beating the créme, pop your mixer attachments into a freezer. Using cold attachments helps minimising heat production during the beating.
2. Making chocolate cakes
You will follow the same procedure for baking each cake size therefore I am outlining this procedure only once.
Prepare your cake pan: if using non-stick, line only the bottom with parchment paper. If using regular line the whole pan with parchment paper.
Preheat the oven to 170ºC/340ºF.
Combine sugar, mayo and dissolved coffee in a bowl and whisk until the well integrated. The consistency should be thick.
To the mayo batter add sifted dry ingredients and whisk until well combined.
Transfer the batter to the cake pan. Bake according to times in the table. Use skewers to assess the state of your cake.
TIP: I remove my cake from the over when the it is slightly under-baked in the middle to prevent the sides of the cake to dry out. The cake will continue to bake after removing from oven, so don’t worry about it being under-cooked.
Cool completely to room temperature. If you start layering a warm cake base, the chocolate créme will melt and run.
Repeat for the other 2 cake sizes.
2. Cake decoration
Place the largest cake base (25 cm) on a cake stand.
Layer the cake with the chocolate créme. The 1st cake base is the largest and it will most likely require about 1/2 of the total créme.
Rip some raspberries and place in the middle directly under the next cake base.
Place the medium cake base (20 cm) on top of the torn raspberries. Layer with 1/2 or the remaining créme, rip some raspberries and scatter in the middle.
Place the smallest cake base (15 cm) on top of the torn raspberries. Layer with the remaining créme.
Decorate with whole raspberries, icing sugar and mint leaves.