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FUDGY CHOCOLATE CAKE

FUDGY CHOCOLATE CAKE

One day you wake up and have a craving for chocolate, a super chocolate cake, one of those very soft and moist, rich in cream, and what do you do? You have no way out, when the craving for chocolate calls you have to get in the kitchen and start baking.
That’s how I created this cake, and I want to share the recipe with you because I liked it a lot, and it completely satisfied my craving for chocolate.

 

COMPOSITION:

  • Cocoa sponge soft and moist;
  • Dark chocolate pastry cream;
  • Dark chocolate ganache;
  • Dark chocolate dripping glaze.

 

TOOLS USED:

 

INGREDIENTS:

COCOA SPONGE:

  • 360 g soy milk;
  • 7 g apple cider vinegar;
  • 150 g sunflower oil;
  • 260 g caster sugar;
  • 40 g brown sugar;
  • 250 g flour 00;
  • 5 g baking power;
  • 5 g bicarbonate of soda;
  • 100 g cocoa powder;
  • 100 g warm water.

CHOCOLATE PASTRY CREAM:

  • 250 g soy milk;
  • 40 g caster sugar;
  • 10 g cane sugar;
  • 35 g cornflour;
  • 25 g margarine/vegan butter;
  • 90 g dark chocolate;
  • 300 g vegetable whipping cream.

DARK CHOCOLATE GANACHE:

  • 200 g vegetable whipping cream;
  • 17 g glucose syrup;
  • 90 g dark chocolate;
  • 44 g margarine/vegan butter.

DARK CHOCOLATE GLAZE:

  • 73 g vegetable whipping cream;
  • 45 g glucose syrup;
  • 80 g dark chocolate;
  • 22 g margarine/vegan butter.

 

METHOD:

1 – Start by preparing the sponge cake. Heat the oven to 160 °C, ventilated. In a saucepan mix the liquids (milk, vinegar, oil), add the sugars and mix with a whisk, add the previously sifted powders and continue to mix with the whisk, finally add the hot water in two times. You will get a very liquid, homogeneous and lump-free mixture.
2 – Pour the mixture into a 20cm cake pan, previously lined with baking paper.
3 – Cook at 160 °C for 65 minutes, check the cooking with a stick, if it comes out dry the cake will be ready. Let it cool and place in the fridge before cutting it.
4 – Prepare the pastry cream. In a saucepan, heat the milk, while in a bowl mix the sugars with the cornstarch. Add the powders to the milk mix with a whisk, continue stirring until the cream thickens, bring to about 80 °C. Remove from the heat and add the diced margarine, always stirring with a whisk, when it has melted add the chocolate, continue to mix well for a few minutes until it has melted completely and the pastry cream is homogeneous and smooth. Transfer to a large bowl, cover with cling film and leave to cool in the fridge.
5 – When the cream is cold and thick (after about 1 hour) whip the vegetable cream and add it a little at a time to the pastry cream, mixing with a spatula. Transfer 3/4 of the cream to a pastry bag with a round tip 20 mm (it will be used to fill the cake), and the remaining cream in a bag with a decorative start nozzle 10 mm (it will be used to decorate the top of the cake).
6 – Prepare the ganache. In a saucepan, bring the cream with the glucose to the boil, in a bowl prepare the chocolate in pieces. When the cream reaches the temperature, pour it 3 times over the chocolate, mix with a spatula until the chocolate is melted, add the diced margarine and continue mixing until the ganache is nice, shiny and smooth. Cover with cling film and leave to cool in the fridge, it should not solidify completely but have a spreadable consistency to cover the cake.
7 – When the sponge cake has cooled, cut into 3 parts (tip: I cut the upper “crust” to avoid the “dome” and to have have all layers with the same height).
8 – Fill the first layer with the pastry cream, place the second disk of sponge cake and fill again with the cream, place the third disk and place the cake in the fridge for at least 15 minutes before covering it with the ganache.
9 – Remove the cake from the fridge and cover it with the ganache using an offset spatula, start from the edges and finish with the top. Return the cake to the fridge.
10 – Prepare the glaze. In a saucepan, boil the cream with the glucose, in a bowl prepare the chocolate in pieces, when the cream boils pour it over the chocolate in 2 times and mix with a spatula. When the chocolate has been incorporated, add the diced margarine and continue mixing until you get a perfect emulsion and a shiny and homogeneous glaze.
11 – Remove the cake from the fridge and glaze it with the chocolate glaze while still warm, with a spatula cover all the top of the cake and “push” the glaze on the edges in order to make it fall and create that “dripping” effect.
12 – Put the cake in the fridge to solidify the glaze, then decorate with the remaining pastry crema previously placed in the bag with the decorative tip.
13 – Finally, with a microplane grate the dark chocolate on top of the cake.

 

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