My dad turned 60 this month and I wanted bake a very special cake that would taste incredible but be able to handle a 10 hour car drive! So after many months thinking about it and during my finals week I managed to put together what I like to call "Death by Chocolate Cake." I know that the name isn't very original but I dare say that it is the best cake that I have ever baked, and most importantly my Dad loved it.
It is a bit complicated but here it is. I would recommend giving yourself a full day to work on it. It is possible to serve the day you bake it but be sure to give your self plenty of time.
Death by Chocolate Cake
Chocolate Genoise cake, with whipped ganache filling, and an airy Chocolate Silk Meringue Buttercream frosting. All recipes were found in the Cake Bible.
Chocolate Genoise
makes three 9 inch layers
8 oz of bittersweet chocolate (I used 60 percent Guittard Chocolate chips because it melt very nicely)
1 c of boiling water
8 large eggs
1 tsp vanilla
1 c sugar
1 1/2 cup sifted cake flour (sift first, then measure)
2 oz Frangelico (hazelnut liquor- important as it keeps the delicate moist texture of the cake- it also tastes good!)
Preheat the oven to 350 F.Grease and flour three 9 inch round cake pans and line the bottom of the pans with parchment paper. In a heavy saucepan melt the chocolate and the water together, stir constantly until the mixture thickens nicely. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar on high for five minutes or until the mixture triples in volume- add the vanilla and stir in until incorporated. This step is always very exciting for me- I love the velvety texture it takes on! Sift half of the flour into the egg mixture and fold gently. Repeat with the remaining flour and fold until all of the flour has disappeared. Then fold in the chocolate.
Pour immediately into the prepare pans and bake for approximately 25 minutes. Avoid opening the cake before 20 minutes because this may cause the cakes to fall. Remove from the oven and taking a paring knife, run the knife along the outside parameter to make sure that the cake is not adhered to the sides of the pan. Cool for a few minutes and remove from the pan.
Now this next step is something that I have discovered through trial and error. It works for me. When the cake is still a little warm, wrap it up in saran wrap and freeze. I feel that step not only makes it easier to handle, but it "seals" in the moisture. once frozen, level each layer and then brush the tops and bottoms with a small amount of Frangelico. The cake is now ready to be put together!
Whipped Chocolate Ganache
(approximately 3/4 of the batch will be used for the filling and the remainder will be incorporated into the prepared buttercream)
16 oz of bittersweet chocolate (I again used the 60 percent chocolate chips)
4 c of heavy cream
1 T vanilla
This is a to-die-for recipe that reminds me of the greatest truffles! Absolutely spectacular and ridiculously easy. Put the chips into a large mixing bowl. In a heavy saucepan, heat the cream to just about the boiling point. I generally take the cream off the heat when it is steaming. Be careful to not scald the cream. Immediately pour the hot cream over the chips. Stir gently and allow to sit for a minute or two. Now stir until the chocolate becomes completely incorporated with the cream. Cool the chocolate mixture in the fridge for approximately one and a half hours, stirring a few times during that time.
Once fully chilled, add the vanilla and beat the mixture until stiff peaks are formed. The mixture will continue to thicken for a couple of minutes. Immediately take a spoon and test it- this is where quality control becomes important. Try not to die from chocolate ecstasy and continue on.
Now it is time to layer the cake! Fill 3/4 of the mixture into a large piping bag. Cut about 1 inch off the tip of the bag. Starting from the center, pipe the ganache onto 2 cake layers in a tight spiral pattern. Don't be skimpy- the filling should be about 1/2 to 1 inch thick. Stack the layers and put the cake into the freezer to chill completely before frosting.
Chocolate Silk Meringue Buttercream
This frosting is a combination of Italian Meringue, creme anglaise, and the remainder of the whipped chocolate ganache. Makes approximately 5 cups of frosting, enough to frost the entire cake
Creme Anglaise
1/2 c Sugar
5 large egg yolks
1/2 c milk
1 t vanilla
Have a fine mesh sieve near the stove suspended over a small bowl. In a small bowl, combine the yolks and sugar. In a small saucepan, heat the milk just barely bringing it to a boil. Take off of the heat. Take two T of hot milk and stir into the yolk mixture. Slowly stir in the rest of the hot milk into the yolk mixture. Pour back into the saucepan and cook over medium heat, stirring constantly until the temperature reaches 170 F. Strain the mixture, cover and refrigerate until ready to use. Add vanilla when completely cooled.
Italian Meringue
1/2 c plus 2 T extra fine sugar
2 T water
2 large egg whites
1/4 t cream of tartar
2 c unsalted butter (softened)
4 oz melted and cooled bittersweet chocolate
In a heavy medium sized saucepan, combine the 1/2 c sugar and the water. Heat, stirring constantly, until the sugar dissolves and is bubbling. Boil the syrup until the thermometer registers 248-250 F, firm ball stage. This is tricky (I had to do this step twice to get it right so be patient with yourself). The syrup is done.
Immediately slowly pour the syrup into the meringue. If using a stand mixing, stop beating with each step- otherwise the sugar will just spiral out onto the sides of the bowl and not make it into the meringue. Scrape the sides and beat for two minutes.
To complete the buttercream, cream the butter in a large mixing bowl. Gradually add the creme anglaise until it is smooth. Add the meringue and beat until it is just incorporated. Now add the melted cooled chocolate. And then finally add the remaining whipped ganache. This results in a very silky, not-too-sweet, stable and decadent frosting! Now you can complete the cake and frost to your hearts content!
I have a couple of tips for frosting. Use a cake spatula. Frost the sides of the cake first. Then plop a couple of blobs on top and gradually smooth the top using the spatula. If you want a smooth surface, run the spatula under hot water, dry it off, and run the spatula across the surface.
Whew! What a process. But I guarantee you that the time invested into this cake will be well worth it. It is absolutely amazing.
Happy Eating!!
