Triple Chocolate Cake

I always make a b'day cake for my husband. Last year I made a chocolate truffle cake and took some pictures of it. That cake inspired me to start this food blog!
Now, this year on his b'day, I made another chocolate cake. But this one is a triple chocolate cake! It has chocolate in the cake, chocolate as the filling and chocolate as icing! I have also tried my cake decorating and piping skills on this cake.
Because we are on the ship, I had to make a huge cake this year. I enjoyed every bit of it! The recipe here is for a big cake enough to feed 25 people. Divide everything by 5 to get the recipe for a smaller cake enough for 5-6 people.
Here goes


Preparation Time: 30 mins
Cooking Time: 20  mins
Icing and Decoration: 30 mins


Ingredients


For the Cake
300 g Flour
300 g Cocoa Powder
600 g Sugar
600 g Melted Butter
3 tsp Baking Powder
20 Eggs
2 tsp Vanilla Extract


For the Filling
200 g Chocolate chopped
100 g Butter
100 g Cream
300 ml Sugar Syrup with 10 ml Rum Extract


For the Icing
500 g Butter
500 g Icing Sugar
300 g Cocoa Powder








Procedure


Cake


Beat eggs and sugar till frothy and double in volume.


Add vanilla extract and beat well.


Add the melted butter and continue to beat.


Fold in the sifted flour, cocoa powder and baking powder gently but quickly.


Pour in 2 big (13x9x2 inches) rectangular, prepared baking tins. See Kitchen Notes! for how to prepare a baking tin.


Bake in a preheated oven at 200 degres Celsius for 20 minutes.


Cool the cakes completely.


Filling


Heat cream in a pan and pour over chopped chocolate and butter.


Whisk together to get a smooth mixture.


Refrigerate this mixture for 15 minutes and then use.


Trim the edges of the cakes to get a perfect rectangle.


Keep one cake on the serving plate.


Put half of the sugar syrup on this cake to soak the cake.


Now spread the icing all over the cake.


Put the other cake on top of this to make a sandwich.


Soak this cake with the remaining sugar rum syrup.


Icing


Beat butter, sugar and cocoa using an electric beater till the sugar dissolves and the mixture becomes smooth and fluffy.


Spread this icing on top of the cake sandwich and on the sides covering the cake completely and neatly from all sides.


Put this icing in a piping bag with a nozzle of you choice( I have used a star nozzle) and decorate the cake.

This icing is excellent for piping work.


Chill and serve. Do not refrigerate this cake for too long as the icing tends to get hard.

Enjoy!