Chocolate Cake

PASTRY

Jun 26

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt

Pastry Chef Siobhan Speirits of Cafe Olli | Portland, OR
Yield: 1 cake

INGREDIENTS

Chocolate Cake:
310 grams all-purpose flour
475 grams sugar
70 grams cocoa powder
11 grams baking soda
9 grams baking powder
9 grams salt
150 grams eggs
300 grams buttermilk
130 grams canola oil

Double Chocolate Fudge Frosting:
450 grams powdered sugar
180 grams dark chocolate
115 grams milk chocolate
115 grams heavy cream
454 grams butter, softened to room temperature
80 grams cocoa powder
8 grams salt

Crystalized Chocolate:
240 grams sugar
110 grams finely chopped dark chocolate

To Assemble and Serve:
Maldon salt

METHOD

For the Chocolate Cake:
Heat oven to 350°F. Grease and line two 8-inch cake pans that are at least 2 inches tall. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, add eggs, buttermilk, oil, and 285 grams hot water. Whisk on low speed until well combined. Add in dry ingredients. Mix on medium speed until batter is smooth, making sure to scrape down sides of the bowl. Divide batter equally between the two cake pans. Bake 30 to 35 minutes, or until a cake tester comes out clean.

For the Double Chocolate Fudge Frosting:
In a mixing bowl, sift powdered sugar. Set aside. In a bowl set over a double boiler, melt dark and milk chocolate. Keep warm. In a saucepan over low flame, heat heavy cream until just warm. In the bowl of a stand mixer fitted with a paddle attachment, add butter, cocoa powder, and salt. Mix on speed two until butter and cocoa powder are well combined. Slowly incorporate powdered sugar. Scrape the bowl often to avoid clumps. Mix on low speed until mixture is well combined. Add melted chocolates and mix to combine. Scrape the sides of the bowl. Slowly incorporate heavy cream on low speed, adding it in batches until desired consistency is achieved. Transfer to an airtight container and reserve.

For the Crystalized Chocolate:
In a saucepan, add sugar and 90 grams water. Heat until mixture reaches 275°F and is just beginning to color around the edges, mixing occasionally. Add chopped chocolate and stir immediately. The mixture will seize up. Continue stirring until mixture dries out and small clumps start to form. Spread mixture onto a parchment-lined sheet tray. Allow to cool. Break up any large chunks. Transfer to an airtight container and reserve.

To Assemble and Serve:
Trim the tops off of both Chocolate Cakes. Place 1 Chocolate Cake, cut-side up on a serving plate. Spread desired amount of Double Chocolate Fudge Frosting on top. Place the second Chocolate Cake cut-side down on top of the first layer. Frost the entire cake with Double Chocolate Fudge Frosting. Sprinkle Crystalized Chocolate and Maldon around the edges.

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