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Warm triple choc layer cakes

  • 0:30 Prep
  • 0:40 Cook
  • Makes 6
  • Advanced


  • 3 eggs
  • 165g (3/4 cup) caster sugar
  • 60ml (1/4 cup) buttermilk
  • 60g unsalted butter, melted
  • 150g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 40g dark chocolate (70% cocoa solids), melted
  • 40g milk chocolate (34% cocoa solids – see top tips), melted
  • 40g good-quality white chocolate, melted

White chocolate custard

  • 150ml thickened cream
  • 150ml milk
  • 100g good-quality white chocolate, finely chopped
  • 2 egg yolks
  • 2 tablespoons caster sugar


  • You’ll need 6 x 8.5cm (250ml/1-cup) dariole moulds, a 28cm bamboo steamer and a wok with lid.


  • 1
    To make white chocolate custard, place cream and milk in a saucepan and bring almost to the boil over medium heat. Remove from heat and whisk in chocolate. Whisk egg yolks and sugar in a bowl until combined. Whisking continuously, gradually pour hot cream mixture onto yolk mixture until combined. Return mixture to pan over low heat and cook, stirring continuously with a wooden spoon, for 8 minutes or until thick enough to coat back of spoon (do not boil). Transfer custard to a bowl, cover, then refrigerate to cool. Makes 500ml (2 cups).
  • 2
    Meanwhile, to make cakes, grease moulds and line bases with baking paper. Using an electric mixer, beat eggs and sugar until pale and fluffy. Add buttermilk and butter, and beat until combined. Sift flour with baking powder and bicarbonate of soda over egg mixture. Using a wire whisk, gently whisk in to just combine (don’t over-mix).
  • 3
    Divide batter evenly among bowls of melted dark, milk and white chocolates, then stir each to combine.
  • 4
    Fill a large saucepan or wok 3cm-deep with water. Place steamer on top, bring to the boil over high heat, then reduce to a simmer. Spoon 1 heaped tablespoon of dark chocolate batter into each mould, place in steamer, then top with a sheet of foil. Cover with steamer lid, then wok lid. Steam for 5 minutes or until risen (it will be slightly undercooked).
  • 5
    Carefully remove moulds from steamer. Working quickly, spoon 1 heaped tablespoon of milk chocolate batter into each mould over dark chocolate cake. Return to steamer, top with foil and cover with both lids. Steam for 5 minutes or until milk chocolate cake has risen.
  • 6
    Repeat process with white chocolate batter, then steam for 15 minutes or until a skewer inserted into centre of cakes comes out clean.
  • 7
    Carefully remove moulds from steamer. Cool on a wire rack for 5 minutes. Run a knife around edge of cakes to release, then turn out onto plates. Drizzle with custard and serve immediately.

Source: taste.com.au


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