I promised my sister I would make her a cake for her birthday this December. This cake was extremely delicious! It is, however, a very time consuming cake it took me almost four hours to make, but don’t let that scare you because the result was fabulous!
- 6 ounces semisweet chocolate, chopped
- ¾ cup flour
- ¾ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups dark brown sugar
- 6 tablespoons of unsalted, room temperature butter
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup buttermilk
Vanilla Cream Filling:
- 1 teaspoon unflavored gelatin
- 1 ½ cups whipping cream
- ¼ cup powered sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2/3 cup light corn syrup
- 18 ounces of chopped semisweet chocolate
For the Cake:
- Pre-heat the oven to 325°F
- Grease three 8-inch cake pans
- Melt chocolate by placing a metal or glass bowl over a simmering pot of water. Make sure to keep stirring the chocolate until fully melted and don’t leave the chocolates side it can easily get angry and burn!
- In one bowl whisk flour, baking powder, baking soda, and kosher salt together.
- In a second bowl, using a mixer, beat together the sugar, butter, and vanilla.
- Add eggs one at a time.
- Beat in warm chocolate.
- Whisk in dry ingredients and buttermilk alternating ½ dry mixture, ½ buttermilk.
- Divide batter among the three pans and bake for about 23 minutes or until a toothpick comes out clean!
(Heads up, the batter for these cakes is very light and has a texture of almost whipped cream. Don’t be alarmed if it doesn’t seem like normal runny cake batter! See the picture below).
For the Cream Filling:
- Put 2 tablespoons of cold water in a small bowl and sprinkle the unflavored gelatin over the water. Let this stand for 10 minutes.
- Bring the ½ cup of cream to a boil in a saucepan.
- Add the hot cream to the gelatin and stir until dissolved.
- Place the bowl in the refrigerator until cold stirring every 5 minutes.
- Place the remaining 1 cup of cold cream, powdered sugar, and vanilla in a bowl and beat with an electric mixer until peaks form.
- Place a cake bottom up and use ½ of the mixture for each layer.
Refrigerate the cake for 2 hours before putting the cooled chocolate ganache on it.
For the Chocolate Ganache:
- Bring the cream and syrup to a simmer in a small pot. Remove from heat and whisk in chocolate until cool.
- Pour over cake.
Since my sister’s name is Jessica, I decided to decorate the cake with a powdered sugar J. I cut a J out of wax paper. I then placed the wax paper over the cake and simply sprinkled powered sugar over the paper. When I removed the paper it created a very pretty J. This technique can be used for any shape or letter you please, which is why I think this cake is perfect for special occasions!
My whole family loved this cake. It’s sort of like an homage to the Oreo. I encourage you to try this when you have the time!
Recipe from epicurious.com.