Palm Sunday – Treat The People You Love With A Divine Chocolate Cake

Palm Sunday is a very important spring holiday celebrated in my family. It is a week before Easter and the festive mood is strengthened by the beautiful flowers that sit on the festive table.

This year I decided to invite friends for an afternoon coffee break with cake*.

I thought, because it is a Sunday afternoon, a coffee and a chat would be very suitable so that to catch up with all the news in the life of my family and friends. And everyone loves cake, including the children, who usually behave very good when a cake is presented in their vicinity.

For Palm Sunday this year I made a chocolate cake that is very easy to prepare, but you would need more time for it to set, so you could make it the previous day and just enjoy your time on Sunday.

This cake is not the most healthy thing you can have, but it is so delicious you may not be able to stop eating it. Try for yourself!

Chocolate 3-layered Cake  Chocolate cake

Ingredients:

  • 260gr chocolate digestives biscuits

  • 4tbsp melted butter (if needed use some more)

  • 2tbsp + 500ml milk

  • 1litre double cream

  • 75gr sugar

  • 200gr plain chocolate

  • 200gr milk chocolate

  • 200gr white chocolate

  • gelatine – 3x15gr

  • for decoration: fresh strawberries, desiccated coconut, etc.

Gelatine preparation:

  • sprinkle 15gr gelatine over 100ml hot water, stir until thoroughly mixed

  • just before use, if the gelatine is not thoroughly dissolved, stand the bowl in a pan of warm water over a low heat (alternatively, dissolve the gelatine in the microwave)

Preparation:

  1. Blend the biscuits and add the melted butter and 2tbsp milk, mix everything well. Put the mixture into a 26cm springform cake tin, lined with parchment paper, and press down to form an even layer

  2. Add the rest of the milk (500ml) to the double cream (1litre), divide the mixture to 3 equal parts – we will use this to prepare the 3 chocolate layers

  3. Pour 500ml of the cream mixture, together with the sugar and the plain chocolate, to a pan and over a medium heat stir until the chocolate dissolves. Remove from the hot-plate and add the gelatine, prepared according to the pack instructions (see above for general guidelines). Make sure the gelatine is well combined before pouring the liquid mixture over the biscuit base and leaving the cake tin in the fridge for 2 hours, until well set

  4. Then prepare the next chocolate layer – mix 500ml of the cream mixture with the milk chocolate and heat in a pan over a medium heat. Add the gelatine, stir until well combined and pour in the cake tin. Leave in the fridge for 2 hours until well set

  5. Prepare the white chocolate layer – mix 500ml of the cream mixture with the white chocolate and heat in a pan over a medium heat. Add the gelatine, stir until well combined and pour in the cake tin. Leave in the fridge for at least 4 hours

Decorate (I put slices of fresh strawberries on top of the cake) and enjoy by yourself or with the people you love. Have a lovely and relaxing time!

*Тази рецепта е от Кулинарен журнал – торта „3 шоколада“ на Теодора Тодорова от Хасково

2 Comments

  1. Syed Suhail Ahmed

    Your website made me absolutely hungry! 😀
    The front page itself has such a beautiful recipe of a chocolate layered cake… I’m a big chocoholic and a foodie too and I’m definitely going to follow your recipes as you make some more!
    I love how your website focuses on the content too.
    Way to go!

    Wish you success,
    Suhail.

    Reply
    1. Ellie

      Thank you for the comments Suhail. I love chocolate myself as well that is why I decide to give this recipe a try. It turned out it was very easy to execute and the end result was extremely delicious – not too sweet, not heavy, chocolatey, just devine.

      Have a lovely day!

      Ellie

      Reply

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