Twice-Baked Triple Layer Chocolate Cake

September  8, 2020
2 Ratings
Photo by RomyL
  • Prep time 4 hours
  • Cook time 4 hours
  • Makes 1 Cake
Author Notes

Devils food on the bottom, under-baked sponge in the middle, chocolate pudding frosting on the top, drizzled with a chocolate crackle. If you would like to see more of my recipes, you can visit or @feedhersalt on Instagram! —RomyL

What You'll Need
  • Chocolate Pudding Frosting
  • 1 cup Cream
  • 1 cup Milk
  • 6 tablespoons Sugar
  • 2 tablespoons Cornstarch
  • 2 Large Egg Yolks
  • 85 grams Semi-Sweet or 72% Dark Chocolate, roughly chopped
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Espresso Powder
  • Layers 1 & 2
  • 1 Cup and 6 Tablespoons of Flour
  • 1/4 teaspoon Espresso Powder
  • 2 Eggs
  • 1/2 Cup and 2 Tablespoons of Cocoa Powder
  • 3/4 Cup and 6 Tablespoons of Sugar
  • 1 teaspoon Baking Soda
  • 1 and 3/4 teaspoons Baking Powder
  • 1 and 1/8 teaspoons Salt
  • 3 Large Eggs
  • 1/4 cup Rice Bran Oil (or any vegetable oil)
  • 1/2 cup Milk
  • 1 teaspoon Vanilla
  • 1/2 cup Boiling Water
  • 1/4 teaspoon Espresso Powder
  • 1 tablespoon Melted Butter
  • 60 grams Semi-Sweet Chocolate
  • 2 tablespoons Coconut Oil
  1. Chocolate Pudding Frosting
  2. Whisk 1/2 cup of the cream with 3/4 cup of milk, all of the sugar, and espresso powder. Pour it into a pot and place it over a medium heat. Continually stir until the mixture starts to simmer then remove from the heat.
  3. In a large bowl, whisk the egg yolks until they become slightly lighter in colour.
  4. In a small mug or bowl whisk together the cornstarch and the last 1/4 cup of milk.
  5. Pour the cornstarch and milk mixture into the egg yolks and whisk to combine.
  6. Slowly pour the hot milk mixture into the egg yolk mixture - whisk vigorously so as not to cook the eggs.
  7. Pour the mixture back into the pot and place over a medium-high heat. Continually whisk until the mixture starts to thicken. Keep on the heat for 1 minute and then remove the pot from the stove.
  8. Stir in the chocolate and vanilla until fully incorporated.
  9. Pour the mixture into a heat-proof bowl, place a piece of plastic wrap over the top, making sure to press it gently on the pudding so the mixture doesn't form a skin.
  10. Place in the fridge for a minimum 3 hours, but preferably overnight.
  11. When the cake is ready to serve, whip the rest of the cream and fold it into the set chocolate pudding.
  1. Layers 1 & 2
  2. For layer 1, Preheat your oven to 180℃.
  3. Mix together 1 cup of flour, 1/2 a cup of cocoa powder, 3/4 of a cup sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of espresso powder.
  4. Pour in one egg, the oil, the milk, and the vanilla. Mix to combine.
  5. Pour in the hot water. Mix to combine.
  6. Pour the mixture into a 7cmx7cm lined baking tin.
  7. Bake the cake for 25 minutes.
  8. Whilst the cake is baking start making the second layer.
  9. Turn the oven down to 170℃ when the first layer is out.
  10. Using an electric whisk, whisk together the eggs and salt for 1 minute. Slowly pour in the sugar and whisk for a further 15 minutes or until the mixture comes out like a ribbon.
  11. Sift the dry ingredients together.
  12. Fold the dry ingredients gently into the egg mixture.
  13. Fold the melted butter into the mixture.
  14. Pour the mixture over the top of the first layer and bake for a further 8-10 minutes.
  15. Leave the cake to cool and set for 3-4 hours before adding the frosting.
  16. Top the cake with the frosting once cooled and ready to serve.
  17. To make the chocolate drizzle, melt the chocolate down in the microwave for 30 seconds. Mix in the coconut oil. Drizzle over the top of the cooled and frosted cake. ENJOY!

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