Triple Chocolate - 4th of July Cake

What better than chocolate cake? Triple Chocolate Cake, a combination of dark chocolate cake, milk chocolate whipped ganache and white chocolate buttercream and drizzle. 

 

Since we are celebrating The 4th of July this weekend. This cake was decorated with red, white and blue ombre, white chocolate drizzle and festive french macarons. 

Here is the recipe for this delicious cake. A recipe for the macarons will be coming soon in another post ;)

Dark Chocolate Cake

  • 1 cup all purpose flour
  • 1 1/2 cup granulated sugar
  • 1/2 cup dark dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 1/4 tsp baking soda
  • a pinch of salt
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 2 eggs
  • 2 tsp vanilla extract

White Chocolate Swiss Meringue Buttercream

  • 5 egg whites
  • 1 1/2 cup sugar
  • 1 1/2 cup cold butter, cubed
  • 6 ounces white chocolate

Whipped Chocolate Ganache Filling

  • 12 ounces milk chocolate
  • 4 ounces heavy cream

White Chocolate Drizzle

  • 6 oz White chocolate
  • 2 ounces heavy cream

Directions:

Cake:

Preheat the oven to 350 degrees. Grease and add parchment circles to two 6inch round cake pans. 

Using the paddle attachment of a stand mixer mix together the dry ingredients (Flour, sugar, cocoa powder, baking powder, baking soda and salt.

In a separte bowl mix together all other wet ingredients. 

Gradually add liquid mixture to dry ingredients and beat until just combined.  

Divide the batter into two 6 inch cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.  

White Chocolate Swiss Meringue Buttercream:

In a heat proof bowl over a pot of simmering water, whisk together the egg whites and sugar constantly but gently until a candy thermometer reads 160 degrees fahrenheit. 

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk the meringue mixture on medium speed until the bowl is room temperature to the touch and the meringue has reached soft peaks. 

While your meringue is mixing, melt white chocolate in the microwave in 30 second intervals until melted and smooth and set aside to cool. 

Then, switch to the paddle attachment and incorporate the butter cube by cube. Keep mixing until the buttercream reaches a smooth consistency. Mix in cooled melted white chocolate until incorporated. 

Whipped Chocolate Ganache Filling:

Heat cream in the microwave or stove until it begins to simmer. In a heat proof bowl, pour cream over the chocolate and let sit for a few minutes. Whisk until well blended and place the filling in the refrigator to chill for 10 minutes. Once cool, whip the ganache in a stand mixture fitted with a whisk attachment until air is incorporated and the ganache have lighten in color. 

White Chocolate Ganache Drizzle:

Heat cream in the microwave or stove until it begins to simmer. In a heat proof bowl, pour cream over the chocolate and let sit for a few minutes. Whisk until well blended and let cool slightly before pour over iced cake. 

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