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Double chocolate cake - -12/31/10

 

If you like chocolate this cake is for you! It features a cocoa layer cake that uses the best cocoa combined with egg yolks to give it its fullest flavor, and to finish with a sweet injection of melted chocolate and cream.  This cake is pretty easy to make!  It is fudgy moist and soft within and becomes encased in thin glaze of chocolate that forms by itself after brushing  in the ganache.  I top it with fresh raspberries and brushed the top with raspberry jam so it is shinny.  You can also serve it with a bit of whipped cream.

The cake came out looking so striking.  I brought this cake to a New year's party.

 

View from the side of the cake! 

Close look at the cake.

 

Preparation work..

Ingredients:

Batter

1/2 cup plus 1 tablespoon cocoa powder

1/2 cup boiling water

3 tablespoon water

3/4 teaspoon pure vanilla extract

1 1/3 cup flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

9 tablespoons butter

Ganache glace

3 ounce dark chocolate 60% to 75% cocoa, chopped

3/4 cup heavy cream

 

 

 

 

 

Raspberry topping

1 pound fresh raspberries

Raspberry jam or jelly

 

 

 

Mix the cocoa and boiling water in a bowl.

Whisk the cocoa and boiling water until smooth.  Cover with plastic wrap to prevent evaporation and cool to room temperature.  About 30 minutes.

 

In another bowl, whisk the yolks, the 3 tablespoons water, and the vanilla just until lightly combined

 

In a another bowl mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.  Add the butter and the cocoa mixture.

Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. 

Starting on medium low speed, gradually add the egg mixture in two parts.

Beatings on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. 

Using a silicon spatula scrape the batter into your mold.

Preheat your oven at 350 degrees and put your cake in the oven for about 30 to 40 minutes.

While the cake is baking prepare the ganache.

Pour the heavy cream into a sauce pan and let in come to a boil point (small bubbles will form around the periphery),

Turn off the heat and pour in the chopped chocolate.

Stir until all the chocolate

Make sure that all the chocolate is melted.

Freshly out of the oven!

As soon as the cake comes out of the oven, place on a wire rack, poke holes all over the top with a wooden skewer.

Use a brush to dabble half of the ganache glaze onto the cake. 

Keep brushing the glaze on top of the cake.

Invert the cake on a plate

Here you can that the cake is now inverted on a plate.

Dabble with the remaining ganache.

Keep brushing until all the glaze are used.

Decorate the top of the cake with fresh raspberries.

Brush the top of the raspberries with the melted jam or jelly.

 

Filed as: Cake/cookies, Chocolate

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