The Three Colors Cake is a stunning and delicious layered dessert that combines a moist chocolate cake, a luscious chocolate custard, and a light meringue topping. This visually appealing cake is a masterpiece of flavors and textures, designed to impress and delight anyone who tries it. The cake gets its name from the three distinct layers of colors and flavors that come together harmoniously to create a delightful treat for the senses.

While there isn’t a specific historical origin attached to the Three Colors Cake, its concept draws inspiration from various classic desserts and modern techniques. Layered cakes have been enjoyed across cultures for centuries, and the art of pastry-making has evolved over time, leading to innovative combinations like this one.

The Three Colors Cake is the brainchild of skilled pastry chefs who wanted to create an exquisite dessert that would be a feast for both the eyes and the palate. The harmonious blend of rich chocolate cake, velvety custard, and fluffy meringue provides a unique taste experience that has gained popularity in upscale restaurants and bakeries worldwide.

Now, let’s take a closer look at the ingredients and step-by-step instructions to make this delectable Three Colors Cake.

INGREDIENTS

Chocolate Cake:

• 101 g all-purpose flour
• 31 g unsweetened cocoa powder
• 2.5 g baking soda
• 0.5 g baking powder
• 1 g kosher salt
• 56 g eggs
• 126 g granulated sugar
• 2 g vanilla paste
• 86 g mayonnaise
• 105 g water, at room temperature

Graham Streusel:

• 50 g almond flour
• 50 g graham crumbs
• 50 g light brown sugar
• 25 g all-purpose flour
• 1 g vanilla powder
• 60 g unsalted butter, cold, cut into 1/2 inch dice

Chocolate Custard:

• 233 g heavy cream
• 100 g whole milk
• 66 g granulated sugar
• 10 g unsweetened cocoa powder
• 1 g salt
• 66 g egg yolks
• 125 g dark chocolate, melted

Meringue:

• 50 g egg whites
• 75 g granulated sugar
• 1 g vanilla paste

INSTRUCTIONS

1. Prepare the Cake:
   • Line three 3-inch diameter and 1.75-inch tall ring molds with acetate and place them on a silpat-lined baking sheet.
   • Preheat the oven to 325°F (160°C).
   • Sift the all-purpose flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the kosher salt and stir to combine.
   • In a stand mixer with the whisk attachment, mix eggs, granulated sugar, and vanilla paste on medium-low speed for about 1 minute to combine. Increase the speed to medium and whip for 5 minutes until the mixture is thick and pale yellow.
   • Add mayonnaise and whip to combine.
   • Fold in the dry ingredients and water in 2 additions each.
   • Pour the batter into the prepared pan and bake for 10 minutes until a skewer inserted into the center comes out clean and the cake springs back when lightly touched. Let it cool completely.
2. Prepare the Graham Streusel:
   • Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
   • Combine almond flour, graham crumbs, light brown sugar, vanilla powder, and all-purpose flour in a small bowl. Whisk to combine.
   • Add cold, diced unsalted butter and use fingertips to break it up until the mixture resembles coarse meal.
   • Spread the streusel on the baking sheet in an even layer and freeze for 10 minutes.
   • Bake for 12 to 15 minutes, stirring the streusel every 4 minutes. Let it cool completely. Store the remainder in an airtight container at room temperature or freeze it.
3. Prepare the Chocolate Custard:
   • Combine the milk and cream in a medium saucepan and heat over medium-high heat.
   • In a separate small bowl, whisk egg yolks, granulated sugar, and cocoa powder until slightly paler in color.
   • Slowly pour a small amount of the hot milk mixture into the yolk mixture, whisking continuously to temper the yolks.
   • Transfer all of it back into the saucepan and cook over medium-low heat, stirring continuously with a rubber spatula, until the mixture thickens enough to coat the back of a spoon and reaches 82°C.
   • Remove from heat, strain through a fine-mesh sieve into a bowl set over an ice bath, and add melted dark chocolate. Emulsify with an immersion blender.
   • Place a piece of plastic wrap directly on the surface of the custard and refrigerate for at least 3 hours or overnight.
4. Assemble the Cake:
   • Cut out three 3-inch diameter rounds from the frozen cake and place them in the ring molds.
   • Spoon 40 g of graham streusel into each ring mold and gently press it down.
   • Fill a piping bag with the chocolate custard and pipe it into the molds until it reaches the top. Smooth the top with an offset spatula and freeze for 4 hours or overnight.
   • Remove the rings from the cakes, but keep the acetate on. Add a second layer of acetate 0.5 inches higher than the original acetate over the top.
   • For the meringue, combine egg whites and granulated sugar in the bowl of a stand mixer set over a saucepan of barely simmering water. Whisk continuously until the mixture reaches 60°C.
   • Transfer the bowl to the stand mixer and whip on high speed until stiff peaks form. Add vanilla paste and whip for 1 minute to combine.
   • Pipe the meringue into the rings until it reaches the top of the second layer of acetate. Smooth the top with an offset spatula and freeze for 30 minutes.
   • Refrigerate the cake for 4 hours before serving, removing the rings and both layers of acetate while it’s still frozen.
   • When ready to serve, use a handheld torch to toast the meringue on top, being careful not to scorch the custard.

Now you have a gorgeous Three Colors Cake ready to impress your guests or simply indulge in its exquisite layers of flavors! Enjoy!