Chocolate cake
Chocolate cake

Preparation time 40 minutes

Total time: 15 hours 35 minutes

Ingredients

Ganache

  1. 900 g Ocoa dark chocolate, 70% cacao
  2. 875 mL (3 1/2 cups) 3.25% M. F. milk
  3. 310 mL (1 1/4 cups) 35% M. F. cream
  4. 80 mL (1/3 cup) white corn syrup

Cake

  1. 425 mL (1 3/4 cups) flour
  2. 500 mL (2 cups) Cacao Barry Extra Brute Cocoa Powder
  3. 15 mL (1 tbsp.) baking powder
  4. 4 eggs
  5. 500 mL (2 cups) sugar
  6. 175 mL + 30 mL (3/4 cup + 2 tbsp.) vegetable oil
  7. 310 mL (1 1/4 cups) 3.25% M. F. milk
  8. 125 mL (1/2 cups) melted butter

Raspberry jam

  1. 1 packet (7 g) unflavoured gelatin
  2. 830 mL (3 1/3 cups) frozen raspberries
  3. 60 mL (1/4 cup) white corn syrup
  4. 175 mL (3/4 cup) sugar
  5. 125 mL (1/2 cup) lemon juice (about 2 lemons)

Chocolate flakes

  1. 500 g Ocoa dark chocolate, 70% cacao
  2. 5 mL (1 tsp.) Mycryo cocoa butter

Directions

This recipe is courtesy of Cacao Barry. 

Ganache

  1. Crumble chocolate into a bowl and set aside. In a saucepan, bring milk, cream, and corn syrup to a boil. Pour hot liquid over chocolate and wait 2 minutes. Mix using a spatula in an outward pattern from centre to obtain a smooth and even texture.  
  2. Let ganache cool overnight at room temperature or in the fridge for a couple of hours until hardened. Then let ganache stand at room temperature 20 minutes before using.

Cake

  1. Preheat oven to 160°C (325°F). Grease and flour two 23-cm. (9-in.) pans.
  2. In a bowl, sift flour, cocoa powder and baking powder together. Set aside.
  3. In another bowl, beat eggs, sugar, oil, and milk with an electric beater. Add dry ingredients to mixture and then add melted butter. Mix well. Pour batter evenly into the two pans.
  4. Bake for about 40 minutes, or until the tip of a knife comes out clean. Let cool for 15 minutes before removing from pans, and then cool completely on wire rack.

Raspberry jam

  1. Dissolve gelatin in some water following package directions. Set aside.
  2. In a saucepan, combine raspberries, corn syrup, and sugar while cold. Cook over medium heat until mixture thickens. Add reserved gelatin and mix well to combine. Add lemon juice and let cool completely in fridge.

Chocolate flakes

  1. Spread some plastic wrap or parchment paper on a cutting board or baking sheet and set aside.
  2. Melt chocolate in microwave on low for 30-second intervals, stirring between each interval until a thermometer indicates 45°C (113°F).
  3. Place bowl on ice and stir constantly to bring temperature down to 34°C (93°F).
  4. Sprinkle Mycryo cocoa butter over chocolate and mix quickly until completely dissolved.
  5. Spread chocolate quickly over plastic wrap or parchment paper using a spatula. Let chocolate harden in fridge. Once hard and shiny, break into pieces to use as decoration. Set aside.

Assembly

  1. Using a bread knife, cut off the top of each cake to make them flat. Then cut the cakes in half horizontally into four layers.
  2. Using a spatula, spread raspberry jam and half the ganache evenly between each layer. Place layers one on top of the other and cover outside of cake with remaining ganache. Decorate with raspberries and chocolate flakes.

Chef’s secret

Freeze cake once cooled before cutting it. This will make it easier to cut and assemble.

Storage: 5 days in fridge or 3 days under a cake dome at room temperature.

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