Triple Chocolate Cake

"From Julie Jones cookbook, Soulful Baker. A square chocolate cake with lots of chocolate....and caramel in the middle. That was the birthday cake request from Myles this morning. I'm pretty sure I hit the brief. It's actually his birthday tomorrow but we had a little party today, just round at the house with a few of his pals from school. They all made their own spaghetti, rolling it through the pasta machine, selecting what they had with it. I was hoping to get pictures but the truth was it was completely chaotic, Myles threw the strop of all strops, wouldn't sit at the table, wouldn't blow his candles out and even called my cake 'pathetic' then marched of screaming "I hate you for all of my life" Great...Nice....thanks son. Where do they get these things from!?"
-- @julie_jonesuk

Recipe Intro From julie_jonesuk

For more great recipes from Julie Jones, buy her cookbook Soulful Baker.

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  • Recipe Card

Recipe Card


  • 1 1/2 cups butter
  • 1 3/4 cups castor sugar
  • 6 medium eggs
  • 3 1/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 6 tablespoons milk
  • 4 ounces chocolate – milk or dark or a mixture of both
  • 1/3 heavy cream
  • 1/3 cup butter
  • 1 1/3 confectioner's sugar
  • 6 ounces milk chocolate
  • 3 tablespoons butter
  • 2 tablespoons golden syrup
  • 2/3 cup heavy cream


  • Step 1

    Preheat the oven to 325F.

  • Step 2

    Prepare the baking tins by greasing and lining the bottom of each with non-stick baking paper.

  • Step 3

    Place the butter and the sugar in to the bowl of a free-standing mixer. Attach the paddle and beat together for a few minutes until light in colour and fluffy in texture. Add 2 eggs, beat to combine and then add another two mixing well before adding the rest, scraping down the sides of the bowl if needs be. Sieve together the baking powder the flour and the cocoa powder then sieve once more on to the beaten mixture. Add the milk then mix together briefly, stopping the moment that everything has come together and a smooth batter remains. Share the batter equally between each prepared tin, weighing each smoothing out the surface with the back of a spoon or palette knife.

  • Step 4

    Bake in the pre-heated oven for 40 minutes, testing before removing from the oven. Insert a skewer in to each, if the skewer comes out clean, they are ready. If needed, bake for a little longer then re-test. They may benefit from being turned or their positions swapped to ensure and even bake. When fully baked, remove from the oven and leave each in their tin for 2 minutes before turning out on to a cooling wire. Remove the piece of baking paper and allow to cool completely.

  • Step 5

    To make the chocolate fudge icing, place the chocolate and cream in to a heatproof bowl set upon a pan of simmering water. When melted, remove from the heat and stir until smooth. Add the butter and when melted remove from the heat., giving everything a stir to combine well. Sieve in half of the icing sugar, mixing and beating until smooth before adding the remainder, beat until thick. Set to one side, beating every so often to prevent a skin from forming.

  • Step 6

    To make the chocolate ganache gently melt the chocolate, butter and syrup together in a bowl set above simmering water, stirring every so often. When melted and smooth add a 3rd of the cream at a time, stirring to incorporate completely before adding the next. The ganache should be glossy and smooth. Allow to cool, stirring occasionally.

  • Step 7

    Prepare the cakes by slicing off any uneven tops, making each one flat and equal in size. Turn the first cake over and spread an even layer of the chocolate fudge icing over the surface then place the second cake on top – turning the cake over to give a neater edge. Using a palette knife smooth some of the fudge icing over the surface and around the sides of the layered cake, trying to keep the coating as even and smooth as possible.

  • Step 8

    Transfer the cake to a cooling wire and set this above a large baking tray or bowl. Give the ganache a quick stir then pour a generous amount over the top of the cake so that it coats the surface and drips down the sides, covering the cake completely. Rescue any ganache that has fallen on to the baking tray or bowl, return it to the remainder and pour over another layer. Allow to rest and set a little while you prepare further decorations.

  • Step 9

    Swoosh a palette knife gently over the top of the ganache to create and decorative and attractive finish then add some sprinkles if you wish too.