Dangerous Chocolate Cake

IMG_2213

I made this cake last week and everyone loved it. We tasted it before serving it and I wasn’t sure if the cake was going to make it to the table. Or if I was going to be able to save a small slice for monday morning with my coffee. So I decided to call it the Dangerous Chocolate Cake because its too good to only eat a small slice.

Before I reveal the recipe, I would like to explain the different parts that make this cake so special.

I made four layers of very thin chocolate cake and a lot of custard. I then assembled the cake by alternating chocolate cake and custard and topped with a chocolate ganache.

I made batter for the first 3 layers and added chocolate to it. For the last layer I used vanilla (The one that would be on top).

Recipe for the layers:

  • 12 eggs
  • 2 1/2 cups granulated sugar
  • 3 tsp of baking powder
  • 1/4 cup of margarine or 60g of butter/earth balance
  • 4 cups of all purpose flour
  • 3 tbsp of vanilla extract for the vanilla batter
  • 20 ounces of good quality baking chocolate

Custard recipe:

  • 2 large eggs
  • 3 egg yolks
  • 1/2 cup of granulated sugar
  • 2 cups of non dairy creamer of half and half
  • 2 cups of water
  • 2 tsp vanilla
  • 90g of margarine or butter if making dairy

Chocolate ganache:

  • 3 eggs
  • 10 ounces of chocolate
  • 1/3 cup of granulated sugar
  • 1 cup of non dairy whip

Mix the eggs and eggs yolk in a bowl and set aside.

In a large pan over medium fire, melt the butter and add the sugar stirring slowly until fully incorporated. Add the non dairy creamer and the water and stir until bubbles start forming around. Remove from the fire after 2 minutes.

Pour a few tablespoons of this mix into the cornstarch and mix very well. Pour it into the beaten eggs bowl and beat on medium speed. Return this mix to the pan along with the rest of the sugar mixture and keep string slowly over a low fire until large bubbles start forming and the custard becomes very thick. Keep whisking slowly for an other 5-6 minutes and remove from the fire.

Separate the egg white from the yolk.

Beat the sugar with the egg yolks, add slowly the flour and baking powder.

Beat the egg whites in a separate bowl and pour into the other bowl.

Pour in a bowl a quarter of this batter and add to it the vanilla extract. In the other bowl pour the melted chocolate and mix.

Spread the chocolate batter in three different pans for about 6-7 minutes on 400 degrees.

Same process for the vanilla batter.

Once the cakes are ready, let them cool down for about an hour.  Place in the fridge for an hour.

Meanwhile prepare the custard: Mix the eggs and eggs yolk in a bowl and set aside.

In a large pan over medium fire, melt the butter and add the sugar stirring slowly until fully incorporated. Add the non dairy creamer and the water and stir until bubbles start forming around. Remove from the fire after 2 minutes.

Pour a few tablespoons of this mix into the cornstarch and mix very well. Pour it into the beaten eggs bowl and beat on medium speed. Return this mix to the pan along with the rest of the sugar mixture and keep string slowly over a low fire until large bubbles start forming and the custard becomes very thick. Keep whisking slowly for an other 5-6 minutes and remove from the fire.

To assemble the cake: Place the first layer of chocolate cake into a large pan 13 by 9. Pour over a cup of custard and top with an other layer. Repeat with a second layer of chocolate cake, a cup of custard and then the third layer of chocolate cake, the last cup of custard and top everything with the layer of vanilla cake.

To make the chocolate ganache: Melt the chocolate and mix with half a cup of non dairy whip in a pan over medium heat. Mix slowly with a spatula. Beat the second half of the whip over medium speed and pour into the chocolate mixture, whisk with the spatula until the ganache starts thickening and remove form the fire.

Cover the cake with the chocolate ganache et refrigerate for at least 6 hours before serving.

Advertisements