Triple Chocolate Colour Cake
This colorful and decadent cake is a true showstopper, perfect for celebrations and special occasions. With three layers of vibrant sponge cake filled with rich chocolate icing, this dessert is sure to impress your friends and family. The addition of white chocolate and digestive biscuits on top adds a delightful crunch and sweetness to each bite. Don't forget to customize the colors of your cake layers for a personalized touch!
— Constant Cookbook
Ingredients
- For the Cake:
- 300g Caster Sugar
- 300g Softened Butter
- 6 Eggs
- 300g Self-Raising Flour
- 1tsp Baking Powder
- 3tbsp Milk
- For The Topping and Filling:
- 2 bars of White Chocolate (about 200-300g)
- 6 Digestive Biscuits
- 1 tub of Betty Crocker 'Buttercream Style Icing - Chocolate'
- 1 tub of Betty Crocker 'Rich and Creamy Icing - Chocolate Fudge'
- Food Colouring - Green, Red, Blue (optional)
Instructions
- Heat oven 190C/Fan 170C/Gas 5. Butter 3 20cm sandwich tins and line with non-stick baking paper.
- Into 3 bowls, put a 3rd of the ingredients for each layer - ex. 100g caster sugar into 3 bowls. Do this until all the cake ingredients are in. Mix the 3 cake mixes in their separate bowls until you have a smooth paste.Put in a drop of each food colouring into the different bowls.Divide the mixtures into the cake tins.
- Put the 3 tins in the oven for about 25mins, if still to light leave them in. While baking, melt the white chocolate (any method you want). Crush the digestives and mix together with the white chocolate for your topping.
- When the cakes are out, let them cool for about 10 - 20 mins, and then alternatley put them on a plate, cover them in a tub of your choice, and then put the next layer on the first , and cover it, and then the last until the cake is covered in the 2 icings.
- Lastly, decorate the top with the chocolate biscuit mix, making sure it does not flow over the edge. Keep in the fridge or an airtight container in case you are eating it on later days.
Yield
Serves 12
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