Mix triple choc layer cake

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Swirl your way to the top of this jaw-stopping four-layer triple-chocolate masterpiece.

• INGREDIENTS
  570g (2 2/3 cups) caster sugar
  375ml (1 1/2 cups) milk
  300g Western Star unsalted Butter
  95g (1 cup) Dutch cocoa powder
  1/2 teaspoon bicarbonate of soda
  300g (2 cups) self-raising flour
  75g (1/2 cup) plain flour
  4 eggs
  2 teaspoons vanilla extract

• DARK CHOCOLATE GANACHE
  800g dark chocolate, finely chopped
  500ml (2 cups) thickened cream
  80g Western Star unsalted butter

• WHITE CHOCOLATE BUTTERCREAM
  200g Western Star Unsalted Butter, at room temperature
  250g icing sugar mixture
  1 tablespoon milk
  180g white chocolate, melted, cooled

• METHOD

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• Step 1
  Preheat the oven to the forced 180C / 160C fan. Grease 2 round cake pans of 19.5 cm (basic measurement) with melted butter. Line the bases with parchment paper.

• 2nd step
  Place the sugar, milk and butter in a saucepan. Cook over medium-low heat, whisking until smooth (do not boil). Use a fine sieve to sift cocoa and baking soda. Whisk until well blended. Remove from fire. Set aside for 5 minutes to cool slightly.

• Step 3
  Add the flours to the chocolate mixture. Whisk until mixture is smooth. Whisk eggs and vanilla until well blended.

• Step 4
  Divide the mixture into the prepared mussels. Tape gently on a bench to release the air bubbles. Bake for 50-55 minutes or until a good start. Set aside for 2 minutes before turning on grids to cool completely.

• Step 5
  For the ganache, place the chocolate, cream and butter in a saucepan over low heat. Stir for 5-8 minutes or until chocolate is melted and smooth. For in a bowl. Place in the refrigerator for 3-4 hours or until it is thickened and the consistency of the peanut butter.

• Step 6
  For the white butter cream, use electric beaters to beat the butter in a bowl until it is pale and creamy. Gradually add the icing sugar. Beat until combined. Beat the milk until light and creamy. Beat the white chocolate until you get a combination.

• Step 7
  To make chocolate butter cream, mix 1/4 cup of the butter cre

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