This is the last cake I made for my birthday.
Seems like every year my sweet tooth gets bigger and bigger.
As I said earlier, all recipes came from the Chocolate cookbook I bought a while back.
I don’t usually make layer cakes.
Sure I made a few in the past like these Mousse Cakes I made for my husband’s birthday and the Biscuit Joconde Imprime I’ve made for a Daring Baker’s challenge but a layer cake is not exactly my favorite dessert to make.
I find it takes way to long from the moment you mise-en-place your ingredients until you actually cut a slice and enjoy it.
But I have to be honest and say it is all worth it.
The anticipation of what’s to come builds and when the time is right and cut yourself a slice and you sit down seems like the world is stopping too giving you all the time you need to enjoy it.
There’s no noise around, you feel the chocolate frosting melting in your mouth combining with the rich double chocolate cake.
Bite after bite it leaves you craving for more.
To make the cake is a little time-consuming since the cake has to be completely cooled before slicing otherwise it will make lots of crumbs.
The frosting, or ganache as they call it in the book, it’s not exactly the ganache I’m used to since the heavy-cream chocolate ratio is not 1:1 and I think I whipped it a little more than I should have making it a chocolate whipped cream and not a creamy ganache but even so, it was creamy and balanced perfectly with the rich double chocolate cake.
- 3/4 cup (169 grams) butter room temperature
- 3/4 cup (150 grams) sugar
- 4 eggs
- 1 3/4 cup (210 grams) all purpose flour
- 2 tsp (8 grams) baking powder
- 1 tbsp (5 grams) cocoa powder
- 1/4 cup buttermilk
- 2 oz (58 grams) semi-sweet chocolate melted
- 2 cups (480 ml) heavy whipping cream
- 13 oz ( 364 grams) semi-sweet chocolate
- Chocolate shavings to decorate
- Preheat the oven to 350F. Line an 8 inch springform with parchment paper or lightly grease with baking spray. Set aside
- Beat the butter and sugar until light and creamy.
- Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk.
- Stir in the flour, baking powder and cocoa powder.
- In the end add the melted chocolate to the cake batter and pour it into the prepared baking pan.
- Bake for 35 minutes or until a toothpick comes out clean.
- Leave to cool slightly before removing from the pan and completely before cutting the layers.
- In a small sauce pan add the heavy cream and bring to a boil.
- Add the chocolate and stir until melted. Remove from the heat.
- Cover and let chill 1 hour at room temperature and about 4 hours in the fridge until set and firm.
- Whisk the mixture until light and fluffy. You you want it creamier, just whisk for a minute. If you'd like more of a whipped chocolate frosting, whisk until soft peaks form.
- Using 2/3 of the chocolate frosting sandwich the cake layers. I had three layers but you can go with just two or even four if you prefer.
- With the remaining chocolate frosting cover the sides and the top of the cake.
- Decorate with chocolate shavings. Optional.
- Let the cake rest for few hours, or better overnight, before slicing it.
- Serve at room temperature
Sending this post to Cheryl aka TidyMom I’m loving it party
Sending love your way,