Triple Chocolate Cake

Name: Triple Chocolate Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1/2 cup water; 1/2 cup sugar; 1/2 cup dark rum or sweet liqueur (such as an orange- or raspberry- flavored one); 4 tablespoons unsalted butter (very soft); 1 Cocoa Génoise (baked and cooled); 1 cup heavy whipping cream (for glaze); 2 tablespoons light corn syrup (for glaze); 1.5 cups heavy whipping cream (for rich ganache); 6 ounces (175 grams) semisweet or bittersweet chocolate (cut into 1/4-inch (6-mm) pieces); 1/4 cup light corn syrup (for rich ganache); 18 ounces (500 grams) semisweet or bittersweet chocolate (melted and cooled); Chocolate shavings (for finishing)

A classic three-layer chocolate cake featuring chocolate sponge cake, rich ganache filling, and ganache topping.

50 min

Easy

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Ingredients

water 1/2 cup

sugar 1/2 cup

dark rum or sweet liqueur (such as an orange- or raspberry- flavored one) 1/2 cup

unsalted butter (very soft) 4 tablespoons

Cocoa Génoise (baked and cooled) 1

heavy whipping cream (for glaze) 1 cup

light corn syrup (for glaze) 2 tablespoons

heavy whipping cream (for rich ganache) 1.5 cups

semisweet or bittersweet chocolate (cut into 1/4-inch (6-mm) pieces) 6 ounces (175 grams)

light corn syrup (for rich ganache) 1/4 cup

semisweet or bittersweet chocolate (melted and cooled) 18 ounces (500 grams)

Chocolate shavings (for finishing)

Instructions

Make the Syrup

For the syrup, combine the water and sugar in a small saucepan and place over low heat. Bring to a boil, stirring occasionally. Pour the syrup into a heatproof bowl and let it cool. Stir in the rum.

Make the Rich Ganache

For the rich ganache filling, combine the cream and corn syrup in a saucepan and whisk well to mix. Place over medium heat and bring to a simmer, about 160°F (70°C). Remove from heat and allow cream to cool to lukewarm, about 110°F (45°C). Pour over melted chocolate and whisk thoroughly. Distribute dabs of butter over surface and whisk in. Cover and let stand at cool room temperature until spreading consistency.

Assemble the Cake

To assemble the cake, split the Cocoa Génoise into 3 horizontal layers. Put a dab of ganache on a cardboard and invert the top layer onto it. Use a brush to moisten the layer with about 1/3 of the syrup. Beat the rich ganache briefly to loosen, spread about 1/3 on the layer. Place middle layer on ganache and moisten with half remaining syrup. Spread with half remaining ganache. Invert last layer onto ganache. Moisten with remaining syrup. Smoothly spread outside with remaining ganache. Refrigerate while preparing glaze.

Make the Glaze

For the glaze, combine cream and corn syrup in a saucepan. Whisk to mix. Bring to a simmer, about 160°F (70°C). Remove from heat, add chocolate, let stand 2 minutes, then whisk smooth. Cool to about 90°F (30°C).

Glaze and Decorate

Remove cake from refrigerator, place on rack over pan. Pour glaze onto top in spiral pattern. Smooth top and side with spatula. Let stand until glaze sets. Press chocolate shavings against side of cake.