Choose section to search
Type to search
Recipe Book
Recipe Category / Sweets / Desserts

Trilogy chocolate cake

Trilogy chocolate cake


For the brownie base

  • Preheat the oven to 180ο C (356ο F) set to fan.
  • Add the 150 g chocolate couverture and the butter into a large glass or metal bowl, which you place over a pot with simmering water.
  • Stir with a spatula, until the chocolate melts.
  • After the butter and chocolate melt, remove the bowl from the heat, and add the sugar by mixing very well.
  • Then, add the eggs into the bowl, one by one and by mixing, and pour the vanilla in.  
  • Then, add the flour and cocoa powder, incorporating them well into the mixture with a spatula.
  • Finally, add the remaining chocolate finely chopped, and stir the mixture a little. It would be good for the mixture to be cool so that the chocolate does not melt.
  • In a round 20 cm cake pan, place parchment paper so to cover its bottom and sides.
  • Butter the parchment paper and flour it with cocoa powder.
  • Pour the mixture in, and bake in the oven for 15-20 minutes.
  • Allow some time for it to cool.
  • With a 16 cm cookie cutter, cut the brownie. Your cake’s base will be smaller than the 20 cm cake pan that you used.

For the white chocolate buttercream

  • Melt the white chocolate in the microwave or in a bain-marie.
  • At the same time, in a mixer’s bowl, beat the butter and icing sugar with the paddle attachment at medium speed, until they are very fluffy.
  • Lower the mixer’s speed, add the melted chocolate and beat until the mixture is completely homogenized.
  • Remove from the mixer’s bowl and add it into a pastry bag.
  • Spread the buttercream over the brownie base.
  • Transfer the base into the refrigerator for 30 minutes, until the buttercream thickens.

For the chocolate namelaka

  • Soak the gelatins into ice-cold water.
  • Cut the chocolate in pieces and place it into a bowl. Set aside.
  • Cut the ginger into irregular pieces and add it into a pot along with the milk, sugar, and glucose.
  • Stir well with a hand whisk, and let it come to a boil over medium heat.
  • After the milk boils, drain it, pour it into the bowl with the chocolate, and mix with a hand whisk until there is a smooth mixture.
  • Drain the gelatins well with your hands, and add them into the chocolate mixture.
  • Lastly, add the heavy cream and homogenize the ingredients with an immersion blender.   
  • Cover the cream with plastic wrap so that it does not make a crust, and place it into the refrigerator to freeze, for at least 3 hours.
  • Three hours later, transfer the cream into the mixer’s bowl and make it fluffy for 1 minute with the whisk attachment at medium speed.
  • Transfer into a pastry bag.
  • Fill the gaps of the brownie base, and cover the white buttercream.
  • Straighten the cake’s surface with a sugar paste smoother, and place it in the freezer for 3 hours to thicken completely.

For the ganache

  • Cut the chocolate into pieces, and add them into a bowl.
  • At the same time, in a pot, add the heavy cream, glucose, salt, and let it come to a boil.
  • Remove the pot from the heat, and pour the cream into the bowl with the chocolate pieces.
  • Allow 10 seconds for the chocolate to heat up, and then stir with a spatula until there is a uniform and smooth ganache.
  • Take the frozen cake out of the freezer, and take it out of the cake pan, too.
  • Transfer carefully onto a rack which is placed onto a baking pan.
  • Pour the ganache over the center of the cake, and let it cover it completely.
  • Lightly beat the rack onto the baking pan to remove the excess ganache.
  • Transfer the cake into the refrigerator for 2 hours, so that the ganache thickens completely.
  • Transfer to a platter and serve.


Rate this recipe You need to login
Stars 5
Stars 4
Stars 3
Stars 2
Stars 1


Nutrition information per 100 gr.

Calories (kcal)
23 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
41 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
85 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
18 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
43 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
11 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
8 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus