Triple Layered Chocolate Cake

So, I really wasn't exaggerating when I claimed to be a major chocoholic! What I love about this cake is that it is part sponge and part mousse! It's rich without being far too indulgent, the sponge base is moist and almost brownie like, the milk chocolate mousse is rich and creamy, the white chocolate mousse is sweet, light and fluffy...it's a joy to eat and is beautiful to look at!

I have adapted a Mary Berry recipe quite a lot for this recipe and added the white chocolate layer. I have used milk chocolate instead of dark, to make it less rich and I'm very pleased with the end result.

I used a 20inch spring form cake tin, lined with grease proof paper and ensured there was a high neck for the cake has 3 layers so will be higher than the cake tin.


Ingredients:

• 25g cocoa powder
• 3tbsp boiling water
• 100g caster sugar
• 100g self raising flour
• 1tsp baking powder
• 100g unsalted butter
• 2 eggs

For the milk chocolate mousse:

• 300g Green & Blacks milk chocolate
• 450ml double cream

For the white chocolate mousse:

• 200g white chcolate
• 6 eggs whites
• 2tbsp milk

Preheat the oven to 180C/160F/gas mark 4. 

Put the cocoa powder into a large bowl and pour the boiling water onto the cocoa powder and mix to make a paste. Add the sugar, flour, baking powder, butter and eggs, and beat until smooth.

Spoon into the prepared cake tin and bake in the oven for 20-25 minutes or until springy to the touch and a skewer inserted into the middle of the cake comes out clean.

To make the milk chocolate mousse, place the chocolate in a bowl and melt over a pan of simmering water, stirring until melted and smooth. Take care not to let the chocolate get too hot. Set aside to cool a little.

Whip the cream until just forming soft peaks, fold into the melted chocolate until smooth and not streaky. Spoon over the cold cake, still in it;s tin, and level the top with a palette knife. Put in the fridge to set for a few hours.

To make the white chocolate mousse, place the chocolate in a bowl and melt over a pan of simmering water, until melted and smooth. Add the 2tbsp of milk and mix well. 

Whisk the egg whites until the form stiff peaks and then gently fold into the white chocolate mixture. Spoon over the milk chocolate mousse, level the top with a palette knife, cover with clingfilm then put in the fridge to set overnight. 

Voila, your cake is ready to eat!