Description
A rich and multi-layered chocolate cake that’s as beautiful as it is delicious, perfect for celebrations.
Ingredients
Scale
- 2 large eggs
- 200 grams granulated sugar
- 60 grams unsweetened cocoa powder
- 42 grams cornstarch
- 1/4 tsp fine sea salt
- 480 mL whole milk
- 84 grams butter
- 1 tsp vanilla extract
- 8 large eggs, separated
- 300 grams granulated sugar
- 113 grams melted butter
- 1 tsp vanilla extract
- 180 grams all-purpose flour
- 1/2 tsp fine sea salt
- 340 grams unsalted butter, softened
- 800 grams chocolate pastry cream
- 170 grams dark chocolate, chopped
- 30 mL coconut oil
Instructions
- Prepare the Chocolate Pastry Cream: Whisk together 2 large eggs, 200 grams of granulated sugar, 60 grams of cocoa powder, 42 grams of cornstarch, and 1/4 teaspoon of fine sea salt in a bowl.
- Heat the Milk: In a saucepan, heat 480 mL of whole milk until it reaches a gentle simmer. Temper the hot milk into the egg mixture while whisking constantly.
- Cook Until Thickened: Pour the mixture back into the saucepan and cook over medium heat while stirring until thickened (about 5-7 minutes).
- Finish the Cream: Stir in 84 grams of butter and 1 teaspoon of vanilla extract. Allow the pastry cream to cool completely.
- Make the Genoise: Whip the 8 egg yolks with 300 grams of granulated sugar until pale and fluffy. Whip the egg whites to stiff peaks.
- Combine: Fold the whipped egg whites into the egg yolk mixture. Sift in 180 grams of flour, 1/2 teaspoon of salt, and 113 grams of melted butter; mix until just combined.
- Bake the Layers: Preheat the oven to 180°C (350°F). Spread the batter on lined baking sheets and bake for 10-12 minutes.
- Make the Chocolate Mousseline: Beat 340 grams of softened unsalted butter until creamy, then fold in cooled pastry cream.
- Assemble the Cake: Spread a layer of mousseline between each layer of genoise.
- Prepare the Glaze: Melt 170 grams of dark chocolate with 30 mL of coconut oil until smooth.
- Finish the Cake: Pour the glaze over the cake evenly and allow it to set.
- Chill: Refrigerate for a few hours before slicing and serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter to prevent a tough cake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg