Chocolate espresso fudge cake pt 1

8 Servings

Ingredients

Quantity Ingredient
1¾ cup Cake flour (not self-rising)
1½ cup Granulated sugar
¾ cup Unsweetened alkalized cocoa powder
1 tablespoon Baking powder
1 cup (2 sticks) unsalted butter; at room temperature
1 cup Hot water
3 larges Eggs; at room temperature
CHOCOLATE ESPRESSO WHIPPED GANACHE:
1 teaspoon Espresso powder; such as Medaglia d'Oro
3 tablespoons Hot water
16 ounces Bittersweet chocolate; finely chopped
2 cups Heavy cream
12 ounces Semisweet chocolate; finely chopped
1½ cup Heavy c ream
2 tablespoons Corn syrup
CHOCOLATE ESPRESSO FUDGE SAUCE:
⅓ cup Unsweetened alkalized cocoa powder
1 teaspoon Espresso powder; such as Medaglia d'Oro
⅓ cup Granulated sugar
¼ cup Milk
¼ cup Heavy cream
¼ cup Light corn syrup
2 ounces Semisweet chocolate; finely chopped
1 tablespoon Unsalted butter
1 teaspoon Vanilla extract
Candied violets

Directions

DEVIL'S FOOD CAKE LAYER

GLAZE

OPTIONAL GARNISH

DIFFICULTY: ** PREPARATION: 2 hours plus baking and chilling times. Recipe From: Chocolatier Magazine

Make the devil's food cake:

1.Position a rack in the center of the oven and preheat to 350 degrees F.

Butter the bottom and sides of a 17½ by 11 ½-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.

2.In the 4 ½-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined. Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal. At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes. Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition. Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer. Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the paper and cool the cake completely.

Make the chocolate espresso whipped garlache: 1.In a small cup, stir the espresso powder into the hot water until dissolved; set aside.

2.Place the chocolate in a medium bowl: set aside. In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil. Remove from heat and pour the mixture over the chocolate. Allow the mixture to stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened. 3.Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.

Assemble the cakes:

1.Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top. With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.

Make the glaze:

continued in part 2

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