American cuisine

Medium

Double Chocolate Layer Cake

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This Double Chocolate Layer Cake has layers of ultra-moist cake and shiny chocolate glaze. Chef Ma tops it with beautiful rose shaped buttercream flower making it perfect for anniversary celebration.

Recipe

PRE TIME: 2 hr 50 min

COOKING TIME: 40 min

TOTAL TIME: 3 hr 30 min

24 SERVING

Ingredients:

Egg Yolk Mixture
10 oz. Egg yolk
6.5 oz. Water
6.5 oz. Vegetable Oil
240 g Cake Flour
50 g Cocoa Powder
1 tbsp. Baking Powder
1 tsp. Salt
4 lb. Egg White
10.25 oz. Sugar
2 tsp. Cream Tarta
Filling
1 lb. Heavy Cream
4 oz. Powdered Sugar
1 oz. Cocoa Powder
Chocolate Glaze
700 g Dark Chocolate
25 oz. Water
2.6 oz. Sugar
1.75 cup Condensed Milk
1 tbsp. Vanilla Extract
38 g Powdered Gelatin

Directions:

Step 1

Preheat oven to 350°F (180°C).

Step 2

Egg white mixture: in a large bowl, add the egg whites, sugar, and tartar powder, and beat until you see hard peaks when lifting the mixer up.

Step 3

Egg yolk mixture: in another large bowl, whisk egg yolk, milk, vegetable oil until evenly combined. Then add cake flour, salt, and whisk to make sure there are no lumps.

Step 4

Take about 1/2 of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

Step 5

Transfer batter into the prepared 10" and 6” round baking pan and smooth the top with an offset spatula. Bake 350°F(180°C) for 40 mins until light golden brown. Let cool completely.

Step 6

Cut the 10” round cake into 3 evenly layers. Fill in the cream between the layers. Repeat the steps for 6” round cake. Spread the cream frosting onto the cake and cover thoroughly.

Step 7

Pour the chocolate glaze on the 10” cake. Repeat the step for 6” cake

Step 8

Add 6” cake on top of the 10” cake

Step 9

Decorate with rose shaped buttercream flower.

Step 10

Enjoy!

Cream Filling Step 1

Make the cream filling: in the bowl of a stand mixer, beat heavy cream and sugar at medium speed until pale and fluffy.

Chocolate Glaze Step 1

Bloom the gelatin in cold water. It should be a thick slurry.

Chocolate Glaze Step 2

Heat the water, sugar, and condensed milk in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatin until it is fully dissolved.

Chocolate Glaze Step 3

Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Using an immersion blender (or poured into a blender), process until it is very smooth. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. For the same reason, strain the glacage through a sieve to remove any stray particles.

Chocolate Glaze Step 4

When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. Use a stand or cooling rack to position the entremet and collect the excess below. You can save this and use it for future pours.