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Triple Chocolate Cake

  • Preparation time:

    1 ura 30 minut
  • Complexity:

  • Number of integredients:


What is better than chocolate? Three types of chocolate. The cake consists of a thin layer of sponge and three light fillings using the chocolates from the BAM collection: dark, milk and white. True, it may seem like a lot of chocolate at first, but I composed the recipe to my own liking and adjusted the quantities so that the cake is not too sweet. If you want a sweeter cake, increase the amount of chocolate slightly.

You can also exchange the classic Sacher cake for a BAM chocolate cake.

Makes: 8 slices.

  • Ingredients for sponge cake

    • 2 eggs (medium-sized)
    • 60 g granulated sugar
    • 50 g all purpose flour
    • 10 g BAM cacao powder
    • (for a thinner sponge layer, use 1 larger egg and reduce the other ingredients by half)
  • Ingredients for moistering sponge cake

    • 70 ml milk
    • 20 g instant cocoa
  • Ingredients for dark chocolate mousse

    • 80 g BAM dark chocolate drops
    • 200 g whipping cream
    • 1 sheet of gelatin
  • Ingredients for milk chocolate mousse

    • 80 g BAM milk chocolate drops
    • 200 g whipping cream
    • 1.5 sheets of gelatin (one sheet and a half)
  • Ingredients for white chocolate mousse

    • 80 g BAM white chocolate drops
    • 200 g whipping cream
    • 1.5 sheets of gelatin (one sheet and a half)
  • Preparation

    • Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cocoa and flour on top of the egg mixture and gently fold in with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
    • While the sponge is cooling, prepare the sugar solution and fillings (dark, milk and then white). Whip 450 g of whipping cream and refrigerate (150 g for each cream). Melt the dark chocolate with 50 g whipping cream in a double boiler. Soak the gelatin in cold water for 5 minutes. Melt the wrung-out gelatin in the warm chocolate and cool until lukewarm. Fold in 150 g whipped cream with a spatula. Place the sponge on a stand and fit the ring. Moisten with cocoa and spread on the filling. Level out the surface and refrigerate to set.
    • While the first layer of filling is cooling, prepare the milk chocolate filling using the same method. Spread it evenly over the dark chocolate filling, level out the surface and refrigerate to set. Prepare the white chocolate filling in the same manner and refrigerate the cake to set the fillings.
    • Remove the ring from the cooled cake and decorate as desired.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier