Best Chef Chocolate Cake

Recipe Information

  • Posted By : Culinary Blogger
  • Posted On : Sep 17, 2017
  • Comments : 1
  • Views : 2411
  • Likes : 8
  • Category : Dessert
  • Description : Ultimate Chocolate Cake

Overview

  • Ingredients

    - Nonstick spray, as needed  
    420 g Cake flour (bleached), plus more for dusting
    820 g Sugar, granulated, divided
    280 g Dutch-process cocoa powder, divided  
    25 g Salt, divided
    15 g Baking soda  
    15 g Baking powder  
    11 g Glycerol monostearate, optional  
    340 g Buttermilk
    340 g Canola oil  
    150 g Egg, about 3 large
    55 g Vanilla extract, pure, divided  
    440 g Water, divided
    50 g Vodka, or other spirit with 35%–40% ABV
    900 g Powdered sugar  
    450 g Butter, room temperature
    110 g Milk
    - Chocolate shavings or sprinkles, as needed

    Equipment
    3 springform pans, 9" (23 cm)  
    Parchment paper  
    Whisk  
    Fine-mesh sieve  
    Stand mixer, 4.5 qt / 4.25 L or larger  
    Sheet pan  
    Spatula  
    Cake turner (optional)
    Round cardboard cutout (optional)
    Disposable piping bag (optional)  
    Round piping tip (optional)  
    Offset spatula (optional)  
    Icing comb (optional)

    Timing
    About 4 hr
    Yield
    One three-tier frosted cake

    1 Preheat oven
    Place racks toward center of oven and heat to 300 °F / 149 °C.

    2 Prepare three springform pans
    - Nonstick spray, as needed  
    - Cake flour (bleached), for dusting, as needed
    Grease three 9-inch springform or round cake pans, and line the bottoms with parchment. Dust the sides with flour, and tap out excess.

    3 Prepare the dry mix
    620 g Sugar, granulated
    420 g Cake flour (bleached)
    130 g Dutch-process cocoa powder  
    15 g Salt
    15 g Baking soda  
    15 g Baking powder  
    11 g Glycerol monostearate, optional  
    Whisk all of the above ingredients together in a large mixing bowl, then sift them into another bowl.

    4 Prepare wet mix
    340 g Buttermilk
    340 g Canola oil  
    150 g Egg
    25 g Vanilla extract  
    Combine all of the above ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until you get a homogenous, off-white liquid.

    5 Combine the wet and dry mixes
    With the stand mixer on low, add the dry ingredients to the wet, one large spoonful at a time. Mix only until ingredients are just combined. (Overmixing results in a tougher cake that doesn’t rise properly.)

    6 Boil water; slowly add to batter
    340 g Water
    Bring the water to a boil. To prevent evaporation, take it off the heat as soon as it starts to boil. (An electric kettle works nicely here.)
    With the mixer running on low, add water in a slow stream. Pouring slowly will increase the temperature of the batter gradually so the eggs won’t cook. The final texture will be like thin brownie batter.

    7 Fill cake pans
    Use a scale to pour 600 g of batter into each of the three springform pans. (You’ll have a bit of extra batter—perfect for cupcakes!)

    8 Bake cakes!
    Set a sheet pan on a lower rack in the oven to catch any batter that drips during baking.
    Bake the cakes on the center rack of the preheated oven until they reach a core temperature of 205 °F / 96 °C, about 40 minutes. Don’t move the cakes around while they’re baking, or they’ll collapse.

    9 Make syrup
    200 g Sugar, granulated
    100 g Water
    50 g Vodka, or other 35%–40% ABV spirit
    While your cakes are baking, bring the sugar and water to a boil in a medium saucepan over medium-high heat. Remove the pan from the heat, and allow it to cool to room temperature. (We use an ice bath to chill the whole pot very quickly, but you can let it sit on the counter or run a closed pot under cold water. Just don’t add the vodka when the syrup is too hot, or you’ll cook off some of the alcohol.)
    With a spoon, stir in the vodka.

    10 Remove cakes from the oven; slam on the counter
    Remove springform pans from the oven. Slam each cake firmly on your countertop to pop any air bubbles.
    Allow cakes to cool completely on the counter or a wire rack before removing from pans.

    11 Remove cakes from pans; soak with syrup
    Flip the cake layers over onto sheets of parchment paper. Remove the parchment circles stuck to the tops of the layers. If there’s a large dome or “crater rim” on a layer, you can shave it off with a long, serrated knife (or fill it out with extra frosting later).
    Brush each layer of cake with 75 g–100 g of syrup. (The more you add, the moister your cake.)

    12 Make frosting
    900 g Powdered sugar  
    450 g Butter, room temperature
    150 g Dutch-process cocoa powder  
    110 g Milk
    30 g Vanilla extract  
    10 g Salt
    In the bowl of a stand mixer set to low, mix all of the above ingredients. Gradually work up to high speed. Once the frosting reaches a consistent color, stop the mixer and use a sturdy spatula to scrape down the sides and bottom. Mix again on high speed, scrape down one more time, and give one final high-speed mix. The finished frosting will be quite stiff, with no lumps.

    13 Set up your frosting station
    If you have a cake turner, tape a round cardboard cutout to it, then apply a couple dabs of frosting and add a clean piece of parchment on top of that. This will be your work surface.
    If you don’t have a cake turner, use a cake stand or just a large, flat plate.
    Gently place the bottom cake layer on your work surface.

    14 Frost that thing
    Scoop frosting into a piping bag fitted with a round tip. Starting from the middle, pipe frosting in a spiral on top of the bottom cake layer, then stack another cake layer on top. Pipe another spiral of frosting, top with the final cake layer, and pipe the last spiral of frosting. We like how ours looks with no frosting on the sides, but if you like side frosting, add it!
    Leave as is, or smooth with a palette knife or offset spatula. If you frosted the sides, finish them with an icing comb. While frosting is still wet, sprinkle with chocolate shavings, if desired.

    15 Grab a fork and a big glass of milk. It’s time for dessert!

     

    Source : https://www.chefsteps.com