Ingredients
For the cake:
270 gr butter
300 gr sugar
5 large eggs
100 gr cocoa
400 gr flour
1 3/4 teaspoons baking soda
2 1/3 teaspoons baking powder
1 tsp salt
470 ml boiling water
For the syrup:
200 gr sugar
200 ml water
For the buttercream:
340 gr unsalted butter, at room temperature
500 gr powdered sugar
70 gr cocoa powder
3 tablespoons milk
1 1/2 teaspoon vanilla extract
For the chocolate ganache:
200 gr dark chocolate
200 ml heavy whipping cream
Instructions
For the cake:
1. Preheat the oven to 180 C.
2. Line the bottom of a 25x37 cm pan with parchment paper.
3. In a bowl, sift the flour, baking powder, baking soda and salt. Mix to combine.
4. In a medium heatproof bowl, add the cocoa powder and the boiling water. Whisk until completely smooth. Set aside to cool slightly.
5. In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 6 minutes.
6. Add the eggs, one at a time, beating until each egg is incorporated. Scrape down the sides of the bowl with a spatula when necessary.
7. Add the flour mixture in four parts, alternating with the warm cocoa mixture in three parts. Mix well but do not over mix.
8. Pour the batter into the prepared pan.
9. Bake about 40 minutes, until a toothpick comes out clean.
10. Transfer to a wire rack and let it cool completely in the pan.
For the syrup:
1. In a saucepan, add the water and the sugar.
2. Place on medium heat until the water boils and all the sugar is melted.
3. When the cake is completely cooled, remove it from the pan.
4. Cut all the caramelization from the sides of the cake and the cake bump on top.
5. Then cut the cake lengthwise in 3 equal pieces.
6. Spoon the syrup on top of each piece. I didn’t use all of it. Use as much as you need, depending on how moist you want your cake to be.
For the buttercream:
1. In a mixing bowl, whip the butter on high speed until very pale and fluffy, about 6-7 minutes. Scrape down the sides when necessary.
2. Sift in cocoa powder and powdered sugar, milk and vanilla. Mix on low speed until combine. You can add more milk if necessary.
3. Continue to whip about 3-4 minutes longer.
4. Refrigerate for at least one hour.
5. On your desired plate, place one piece of the cake. Spoon 1/4 of your buttercream and level.
6. Repet with the second layer of cake.
7. Place the last layer of cake on top. Add 1/4 of your buttercream and crumbcoat the cake (crumbcoat – a thin layer of buttercream all over the cake to catch the crumbs).
8. Refrigerate at least 1-2 hours.
9. Coat the cake with the remaining buttercream once again.
10. Refrigerate again for at leat 1-2 hours.
For the chocolate ganache:
1. In a heatproof bowl, add the chopped chocolate and half of the heavy cream.
2. Microwave for 2 minutes, in 30 seconds blasts. Stir after each 30 seconds.
3. When the chocolate is melted, add the remaining heavy cream stirring continuously.
4. Spoon the melted chocolate in a piping bag and drizzle onto the sides of the cake and on top.
5. Refrigerate at least 30 minutes for the chocolate to set.
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