INGREDIENTS:

• 1 tbsp white vinegar
• 375 ml milk
• 280 gr plain (all-purpose) flour
• pinch of salt
• 90 gr cocoa powder
• 375 gr caster (superfine) sugar
• 10 ml (2 tsp) bicarbonate of soda
• 250 gr butter, melted and cooled
• 5 ml ( 1 tsp) vanilla essence
• 3 eggs, lightly beaten

INSTRUCTIONS:

Mix the vinegar and milk. Stir and leave for 15 minutes. Sift the flour, salt, cocoa powder, caster sugar and bicarbonate of soda into a large bowl.

Blend in the melted butter and half the soured milk. Beat for 2 minutes. Mix in the remaining milk, vanilla essence and eggs. Beat for an extra 3 minutes. Divide the mixture evenly between 3 well greased and lined 23-cm (9-in) cake tins (pans).

Bake at 180°C (350°F, Gas 4) for 30 minutes or until cooked. Leave in tins for 5 minutes before turning on to wire rack to cool. When completely cold, join the layers with Chocolate Cream, cover with Chocolate Covering and decorate with sugared violets and sweet peas.

Chocolate Cream:

• 250 plain (semisweet) chocolate, chopped
• 595  ml  double (heavy) cream

Melt the chocolate in a bowl over warm water. Heat the cream in a small pan until boiling and add slowly to the melted chocolate, stirring continually. Chill for 1 hour, then beat until thick.

Chocolate Covering:

• 250 plain (semisweet) chocolate, chopped
• 30 ml (2 tbsp) orange-flavored liqueur

Melt the chocolate in a howl over warm water and beat in the liqueur.

Free Download Printable Triple Chocolate Cake Recipe (PDF)

https://drive.google.com/open?id=16V6qXGR2jKWxmh3Ll-lFX-3ssCPUN0R-