Chocolate cake

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

September 08th 2016

Summer’s undoubtedly the best time for entertaining family and friends. The lazy sunny days, warm balmy evenings and the abundance of fresh ingredients – perfect for coming together and sharing food.

Choosing a summertime menu to impress your guests may be an enjoyable or daunting task, depending on your culinary prowess. But in either case, don’t forget the most essential of requirements: the cake.

Every celebration, whether it’s a birthday, Christening or wedding, calls for cake – and there’s no reason why any gathering of family and friends shouldn’t include one too.

And If there’s one version that’s always a winner with young and old alike, it’s this one: triple chocolate cake. Because frankly, what’s not to love there?

Strictly speaking, this is more of your after-dinner dessert than an afternoon tea-and-cake affair. But frankly, no-one’s going to complain whenever this appears.


Triple chocolate cake

[ingredients]

[method]

  1. For the white chocolate mousse, soak 1 gelatine leaf in cold water for at least 15 min. Meanwhile, melt the chocolate in a bowl
  2. Heat up 50g of the double cream, add the drained gelatine and stir until it has dissolved completely. With the hot cream realise a ganache with the chocolate.
  3. Whip up 150g double cream until soft peak and slowly incorporate the luke warm ganache.
  4. Spread the mousse in a loose bottomed cake tin and leave to set in the fridge.
  5. Prepare the dark chocolate mousse using the same method and spread on top of the set white chocolate mousse layer.
  6. Freeze the cake at this point
  7. Realise à ganache with the milk cream, gelatine and milk chocolate.
  8. Take the frozen mousse out of the freezer and remove from tin, turning so the white chocolate mousse is now the top
  9. Spread out a layer of milk ganache to glace the mousse cake
  10. Cut, as soon as the ganache is set.

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