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By Sue Ashworth

Wicked Triple Chocolate Cake

timerPrep Time: 20 minutes + cooling

groupsServes: 8 People

Rich and delicious, you'll love this wonderful chocolate cake made with Divine Cocoa Powder and filled with a double cream and melted Dark Chocolate mixture. Created for Divine by renowned food writer Sue Ashworth.


For the Cake

175 g (6 oz) light muscovado sugar
150 g (5 oz) self-raising flour
A pinch of salt
3 tbsp Divine Cocoa Powder
100 g (4 oz) butter
2 medium eggs, beaten
90 ml (3 fl oz) milk
1 tsp vanilla extract

For the filling and decoration

2 x 100 g bars Divine 70% Dark Chocolate, broken into pieces
90 ml (3 fl oz) double cream
100 g bar Divine White Chocolate, broken into pieces
1 tsp Divine Cocoa Powder
Cook’s Tip


Step 1

Preheat oven to 180°C, 350°F, Gas Mark 4.

Step 2

Grease and base line two 18 cm (7 inch) sandwich tins.

Step 3

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl.

Step 4

Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together.

Step 5

Add to the bowl and stir well, then spoon into the prepared tins and level the tops.

Step 6

Bake for 25 - 30 minutes, or until the tops spring back when lightly touched.

Step 7

Cool for 5 minutes, then turn out and cool completely on a wire rack.

Step 8

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water.

Step 9

Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick.

Step 10

Chill it in the refrigerator for making curls.

Step 11

Cool the remaining chocolate for about 10 minutes.

Step 12

Meanwhile, whisk the cream until it holds its shape.

Step 13

Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together.

Step 14

Spread the remaining plain chocolate over the top of the cake.

Step 15

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes).

Step 16

Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake.

Step 17

Dust with a little cocoa powder, then serve.

Made using Divine White Chocolate 35g x 30

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