Triple chocolate cake

And yes, despite a book and some recipes already present here, I always have new cake recipe ideas 😉 So here I am with a triple chocolate cake, filled with a milk chocolate crisp and covered with a creamy white chocolate ganache. The advantage of this insert cake mold is that it allows you to transform a simple chocolate cake into a "pretty" slightly more indulgent dessert! But of course, if you don't have it, you can simply spread the crisp under the cake instead of filling it 😊

Equipment:
Insert cake mold

Ingredients:
I used Komuntu, Bahibé & Waina chocolates (which you can replace with Ivoire) from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).

Preparation time: 45 minutes + 1 hour of cooking
For a 20cm long cake:

The chocolate cake:

135g of flour
180g of sugar
25g of unsweetened cocoa powder
6g of baking powder
1 egg
45g of dark chocolate 80% cocoa
75g of butter
115g of whole milk

Mix the flour, sugar, cocoa, and baking powder. Add the egg.

Melt the chocolate with the butter, then add them to the previous mixture.

Finally, add the milk, then pour the batter into the buttered & floured mold or lined with parchment paper.

Bake in the preheated oven at 160°C for about 1 hour, a knife inserted in the cake should come out dry at the end of cooking.
Let it cool for a few minutes, then remove the cake from the mold and let it cool completely.

Milk chocolate crispy insert:

35g of milk chocolate 46% cocoa
35g of almond puree (or hazelnut)
40g of crumbled lace crepes

Melt the chocolate, add the almond puree, and the crumbled lace crepes.

When the cake is cold, fill the insert with the crisp, then put it in the refrigerator to set.

White chocolate ganache:

150g of white chocolate
80g of liquid cream
15g of neutral honey

Melt the chocolate. Heat the cream with the honey, then pour it in three parts over the chocolate, mixing well after each addition.

Let it set, then spread the ganache over the cake.

Glaze:

I made a dark chocolate glaze that I poured over the whole cake, then a little milk chocolate glaze that I added in places, and finally I melted a bit of white chocolate to add some touches and have a 3 chocolate glaze; if needed, you can only make the dark chocolate glaze 😊

250g of dark chocolate 66% cocoa
60g of neutral oil, such as grape seed oil

85g of milk chocolate 40% cocoa
15g of neutral oil, such as grape seed oil

20g of white chocolate

Melt the dark chocolate and add the neutral oil.
Melt the milk chocolate and add the oil.
When the glazes are around 35%, pour the dark glaze over the whole cake placed on a rack. Then, pour the milk chocolate glaze in places. Finally, melt the white chocolate and "spray" the cake with a brush.
Let the glaze set before enjoying!