Chocolate Cake

Chocolate Cake

Ingredients:

337 g Butter

580 g Sugar

112 g Cocoa Powder

300 g Eggs

468 g All purpose flour

9 g Baking soda

7.5 g Baking powder

7.5 g Salt

412 g Warm water

Method:

Step 01.

Using a mixer with a paddle attachment, cream the butter, sugar, and cocoa powder for 4 to 5 minutes.

Step 02

In a bowl, combine flour, baking powder, baking soda, and salt. Add this mixture to the creamed butter and sugar along with the eggs, mixing until well combined. Gradually add warm water to avoid lumps, and be sure to scrape the sides of the mixing bowl several times.

Step 03

Divide the batter into portions of 1100 g each, spread evenly on half sheet pans, and bake at 325°F for about 15 to 18 minutes. Allow the chocolate cake to cool completely.

Chocolate cream

430 g Milk chocolate

195 g Dark Chocolate 61% or similar

160 g Yolks

174 g Sugar

200 g heavy cream

11 g Gelatin sheets

730 g heavy cream

100 g Sugar

Method:

1. Melt both the Chocolates together in a bowl over a double boiler

2. Let gelatin sheets bloom in ice water. Meanwhile Put 200 g of heavy cream in a small pot and heat it up. in a medium bowl mix the yolks and 174 g sugar. Once the heave cream comes to a boiled add bloomed gelatin sheets squeezing the water out. Pour hot liquid over the yolks and sugar while whisking.

3. Whip 730 g of heavy cream and 100 g of sugar to a soft peak.

4. Combine melted chocolate and egg yolks together with a hand whisk. Then fold in the whipped cream

5. Divide the cream into 2 equal parts spread first part as the first layer on top of the first sheet of cake and spread the second part as the cream as the second layer on top of the second sheet of cake. let the cake freeze for a couple of hours. It will be easier to cut when it's frozen. leave the cakes in refrigerator for at least 3 hours before serving