Chocolate indulgence Cake Recipe

INGREDIENTS:

• Chocolate Sponge Cake

· I am using 6-inch round pan

· 3 egg yolks

· 50g [¼ cup] fine sugar

· 48g [3½ tbsp] light oil

· 60ml [¼ cup] milk

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· 1 tsp vanilla extract

· ¼ tsp salt (sorry I think I left out that video clip)

· 90g [¾ cup] cake flour

· 18g [2½ tbsp] cocoa powder

· 3 egg whites

· ½ tsp cream of tartar

· 50g [¼ cup] fine sugar

• White Chocolate Ganache

· 140g [1 cup] white compound chocolate

· 75g [¼ cup + 1 tbsp] whipped cream, hot

• Dark Chocolate Ganache

· 200g [1½ cup] dark compound chocolate

· 200g [¾ cup + 1 tbsp] whipping cream, hot

• Chocolate Glaze

· 170g [1 cup] dark chocolate coins or compound chocolate

· 170g [¾ cup] whipping cream, hot

· 8g [½ tbsp] butter

· 20g [1 tbsp] honey (to give the glaze a shine, optional)

Sugar Syrup

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· [1 tbsp sugar + 1 tsp coffee powder

· +2 tbsp hot water] cool before using

Décor

· White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]

· Dark chocolate piping

· Dark chocolate & Pistachio nuts, chopped

INSTRUCTIONS:

• White Chocolate Ganache

  1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
  2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
  3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
  4. Cover with cling film and refrigerate for at least 1 hour.
  5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
  6. Transfer into a piping bag and set aside.

• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)

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  1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
  2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
  3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
  4. Cover with cling film and refrigerate for at least 1 hour.
  5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
  6. Transfer into a piping bag and set aside.

• Chocolate Glaze

  1. In a bowl, add the chocolate melts/coins and hot whipping cream.

Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.

  1. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
  2. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.

Remark: if you don’t have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.

  1. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.

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