Triple Chocolate Shadow Cake

This is a rich dark chocolate fudge cake surrounded by a creamy white chocolate buttercream, and finished with a smooth-glossy chocolate ganache.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 678

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the sugar, flour and cocoa.
2 cups (400g) granulated sugar, 1 & 3/4 cups (220g) all-purpose flour, 3/4 cup (65g) unsweetened cocoa powder
Add the baking soda, baking powder and salt.
2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
Add the eggs, buttermilk and coffee.
2 large eggs, 1 cup (250ml) buttermilk, 1 cup (250ml) strong black coffee
Add the oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between prepared pans.
1/2 cup (125ml) vegetable oil, 1 tsp vanilla extract
Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely.

Using an electric mixer or stand mixer with paddle attachment, beat the butter until pale and fluffy.
2 cups (454g) unsalted butter
Add the melted white chocolate and vanilla, mix until smooth. Then add powdered sugar, 1 cup at a time, mixing in between until blended. Frost cooled cake and refrigerate.
6 oz white chocolate baking squares, 1 tsp vanilla extract, 4 cups (490g) powdered sugar

Heat the heavy cream in a small saucepan until just boiling. Pour over chocolate chip and cover for 5 minutes. Whisk until smooth and let cool to room temperature before pouring over chilled cake.
1/2 cup (125ml) heavy cream, 4 oz (3/4 cup) semi-sweet chocolate chips

The cake can be stored in the refrigerator covered-up for to 4-5 days. Best served at room temperature.