Triple Chocolate Cake
This is the ultimate cake for chocolate lovers. A decadently moist chocolate cake, studded with chocolate chips and then covered with a luxurious chocolate ganache.
Preheat your oven at 170 C and prepare your baking pan or bundt pan by greasing and flouring it generously.
Take 2 tbsp of the flour and add it to the chocolate chips in a bowl. Mix to ensure all the chocolate chips are coated. This will help prevent them from sinking to the bottom of the cake during baking.
Sift the remaining flour with the cocoa powder, instant coffee, baking powder, baking soda and salt. Set aside. These will be your dry ingredients.
In a small jug, mix the sour cream, whole milk and vanilla essence. These will be your wet ingredients.
Put the butter and sugar into a large bowl and beat until light and creamy. Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition.
Start adding the dry and wet ingredients in turns. Start with adding a third of the dry ingredients, mix it in. Then add half the wet ingredients and mix. Next another third of the dry, followed by the remainder of the wet ingredients. Finally add the last third of the dry and mix. Then sprinkle in the chocolate chips and fold them in gently.
Pour the batter into your prepared pan and smooth the top evenly.
Bake at 170 C for about 50 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to rest in the pan for about 10 minutes before turning it out on a wire rack to continue cooling completely.
To make the ganache, grate the chocolate into a bowl, then add the butter and cream. Melt them all together over a double boiler or in the microwave, giving it all an occasional stir to ensure no lumps form. Pour this over the top of your cake and allow it to set. You can sprinkle some almond flakes and chocolate chips if you like.