Everyone needs a great chocolate cake recipe. A cake can be as simple or as complicated as you want it to be. Personally, I like to make layered cakes, stuff them inside a mousse and finish it with a glossy mirror glaze for that polished look.
For this recipe, you will need a silicon mold, your favorite dark chocolate ( I like to use lindt - high quality chocolate a fair price point) and a bottle of baileys. Cause who doesn't like a little bit of booze with dessert? ;)
125g Dark Chocolate
200g Whipped Cream
1. Melt chocolate, Bloom gelatine in water and dissolve in hot milk.
2. Pour the milk/gelatin over the chocolate and mix together.
3. Whip the cream and fold into the melted chocolate.
150g Dark Chocolate
1. Heat milk, baileys, cream and salt.
2. Pour over Chocolate and mix together, cool.
This is the mold I use for cakes- its 7 inches, serves 8 people and each recipe I have in this post fits perfectly in this mold! Plus, it has lovely rounded edges for the modern patisserie look ;)
60g Hot Coffee
60g AP flour
30g Cocoa Powder
1 tsp baking Powder
1/2 tsp Baking Soda
1. Pour hot coffee over the chocolate.
2. Add buttermilk, sugar and egg, whisk together
3. Sift cocoa powder, baking powder, flour and baking soda together, whisk into the liquid ingredients.
4. In a small round cake pan, bake at 350 for 15-18 minutes.
40g cocoa powder
125g white corn syrup
1. Heat corn syrup, sugar, cream cocoa powder and bring to a boil.
2. Bloom gelatin in the water and dissolve into the hot ingredients.
3. Pour the glaze through a strainer to catch any clumps of coco powder
4. Allow the glaze to cool to 40C before glazing the frozen cake
To assemble the cake
1. Split the chocolate cake
2. Spread the ganache between the layer, sandwich the layers together
3. Pour the chocolate mousse into the mold, place the cake layer inside.
4. Place the cake in the freezer overnight.
5. Remove the frozen cake from the mold and glaze the cake.
6. Garnish as you like!