This Easter, take store-bought cakes to new heights with this triple chocolate cake.
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Place the sugar and egg white in a large heatproof bowl. Use a large spoon to combine. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Gently cook, stirring occasionally, for 4-5 mins or until the egg white mixture is just heated through.
Use an electric mixer to whisk the egg white mixture on high for 5-8 mins or until thick and fluffy and the mixture has cooled to room temperature. Add half the butter to the meringue mixture. Beat for 1 min or until well combined. Add the remaining butter and beat until smooth and creamy. Add the choc-hazelnut spread and beat until the buttercream is well combined.
Reserve 1/3 cup buttercream. Spread 1 tbs of the remaining buttercream in the centre of a cake board or platter. Remove paper case from the chocolate mud cake and place on the board or platter. Spread 1/2 cup buttercream over the top and side of the cake. Repeat with the white mud cake, caramel mud cake and more buttercream. Use a large palette knife to spread enough buttercream around the side of the cake to fill any gaps and smooth the surface. Place in the fridge for 30 mins to chill.
Spread another layer of buttercream over the top and side of the cake. Use the palette knife to smooth. Place the cake in the fridge for 30 mins to chill.
Meanwhile, to make the chocolate drip, place the chocolate in a heatproof bowl. Place the cream in a small saucepan over medium heat and bring just to the boil. Pour over the chocolate. Cover and set aside for 3 mins. Use a balloon whisk to stir until smooth. Place in the fridge for 5 mins or until the mixture thickens slightly.
Spoon the chocolate drip mixture over the top and top edges of the cake, allowing it to drip down the sides. Place the reserved buttercream in a piping bag fitted with a 5mm plain nozzle. Pipe a little buttercream on the top of the cake and arrange assorted chocolates over buttercream. Continue arranging the chocolates on the top and side of the cake to decorate, using a little buttercream to secure where necessary. Place the cake in the fridge for 2 hours to set completely.
COOK. STORE. SAVE.
Use it up
Use the remaining egg whites to make an egg white omelette, or freeze to use for another batch of buttercream. Egg whites can be frozen in an airtight container for up to 3 months.