When it comes to delicious desserts, they don’t come much more decadent than this rich and fudgy triple chocolate sponge cake. From the kitchen of Tasting Table recipe developer Jennine Rye, this cake is a real winner if you are looking to make an opulent, chocolatey statement, and it makes an ideal choice for birthdays, wedding anniversaries, or any time you want an excuse to celebrate.
Preheat the oven to 350 F.
Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and the sea salt.
Beat the butter and sugar on a high setting for 2 to 3 minutes until light and creamy.
Mix in the eggs and the vanilla extract.
Fold in half of the flour and cocoa powder mixture.
Fold in the remaining flour and cocoa powder.
Transfer the cake batter to a lined 13×9-inch baking sheet and spread out evenly
Bake for 40 to 45 minutes until a skewer inserted into the sponge comes out clean.
Remove the cake from the oven and cool completely, for at least one hour.
Once cooled remove the cake from the tin.
Use a wire cutter or bread knife to slice the sponge in half.
Add 2 tablespoons butter to the bowl containing the white chocolate, and 1 tablespoon butter each to the bowls containing milk and dark chocolate.
Using the base of a plastic soda bottle, take turns pouring a little of each type of chocolate onto the bottle allowing it to flow out over the top of the sponge.
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