Triple Chocolate Cake

Name: Triple Chocolate Cake
Yield: Makes one 9-inch (23-cm) 3-layer cake, about 16 servings
Cuisine: United States
Ingredients: ¼ cup dark rum or a sweet liqueur, such as an orange- or raspberry- flavored one; 18 ounces (500 grams) semisweet or bittersweet (not unsweetened) chocolate (55% to 65% cocoa solids), melted and cooled; 6 ounces (175 grams) semisweet or bittersweet (not unsweetened) chocolate (55% to 65% cocoa solids), cut into ¼-inch (6-mm) pieces; ½ cup water; ⅓ cup sugar; Chocolate shavings for finishing the side of the cake; 2 tablespoons light corn syrup; ¼ cup light corn syrup; ¾ cup heavy (whipping) cream; 1 Cocoa Génoise, baked and cooled; 4 tablespoons unsalted butter, very soft; 1¼ cups heavy (whipping) cream

Preparation info

Makes one 9 inch 23 cm ) 3-layer cake, about
16
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This combination of chocolate cake, chocolate filling, and chocolate glaze is a classic. And the best thing about it is that you can assemble it over a period of several days, or even bake and freeze the cake layers several weeks in advance. The cake is filled and glazed with two different forms of ganache, a chocolate cream made principally from chocolate and heavy cream. The ganache used for filling the cake and spreading over the outside contains more chocolate than the glaze. The former