Thiebaud's chocolate cake

Course Pastry
Servings 1 cake 20 cm

Ingredients
  

Chocolate cake

  • 60 g Cacaopoeder
  • 240 ml Karnemelk Room temperature
  • 1 tsp Vanille extract
  • 210 g Bloem
  • 300 g Suiker
  • 1 tblsp Bakpoeder
  • 0,75 tl Zout
  • 160 g Boter Room temperature
  • 0,75 tl natriumcarbonaat
  • 100 g Eieren

Vanilla butter cream

  • 265 g Suiker
  • 80 ml water
  • 210 g Eiwit Room temperature
  • 450 g Boter Room temperature
  • 0,5 tsp Tartar powder
  • 2 tblsp Vanille extract

Sugar sirope

  • 120 ml water
  • 100 g Suiker or sugar blended with vanilla pods

Chocolate- coffee ganache

  • 115 g Chocolade pure
  • 2 tblsp Espresso coffee
  • 60 ml Room

Mounting

  • 20 g Raspberry juice

Instructions
 

Chocolate cake

  • Preheat the oven to 180ºC. Grease the sides of the tart mold (20 cm x 7.5 cm), sprinkle with cocoa powder and cover the bottom with baking paper.
  • Beat the eggs in a small bowl.
  • Sift the flour, baking powder and sodium carbonate into a medium bowl. Mix the buttermilk with the vanilla extract
  • Put the butter in the bowl of the food processor with a flat hook and beat for 1 to 2 minutes until the butter is smooth. Add sugar, cocoa powder and salt and beat at low speed.
  • Scrape the bowl and add the flour mixture. Beat at low speed until it is recorded. Then add the beaten eggs slowly in a stream. Beat for half a minute at moderate speed. Then add the buttermilk, also slowly. Continue until the mixture is smooth.
  • Spoon the batter into the baking tin and smooth the surface with a palette knife. Bake for 55 to 60 minutes until the cake feels firm. Turn the cake half a turn during baking. If the cake no longer makes a sound, it is ready.
  • Leave to cool for 30 minutes on a grid. Cut loose with a palette knife. Turn the cake over the grid and separate from the baking tin. Turn over after 20 minutes and let it cool down completely. Wrap tightly in cling film and put in the refrigerator for at least 3 hours before further mounting.

Vanilla butter cream

  • Bring the water with the sugar to a simmer in a saucepan over medium heat. When the sugar is completely dissolved and the water begins to bubble, the egg whites together with the tartar powder in the machine beat to soft peaks.
  • When the sugar syrup is 120ºC, drop it with the whisked egg whites and let the machine run at moderate speed. Let the machine run until the mixture has cooled down.
  • Then add one by one pieces of butter to the rotating mass. Only when the last piece of butter is added, the mixture will resemble butter cream. Add the vanilla and continue until the texture is similar to that of mayonnaise.

Mounting

  • Before assembling the cake, place the cooled cake on a flat and stable surface. Use a long serrated knife to cut a layer from the top so that it is perfectly level. Then cut the cake with the knife into three equal layers. Put the bottom layer on a round cardboard or serving dish. Make sure that the whole can turn. Spread the cake with the sugar syrup.
  • Heat the butter cream for 5 seconds. in the microwave at full power and whisk in the food processor until the mayonnaise consistency is reached. Reserve about 40 g for the decoration. Weigh 75 g and spread evenly over the lower cake layer with a palette knife. Make sure that the cream does not come over the edge. Make an upright edge of 1/2 cm on the outside of the cake.
  • Pour 60 ml of the chocolate ganache over the butter cream. Smooth if necessary with a palette knife. Place a next cake layer on top and brush with sugar syrup. Put the ganache on the cream again. Finally apply the third cake layer.
  • Warm up the butter cream again if necessary. Weigh 150 g and apply a thin layer to the outside of the cake with a palette knife as a crumb coating. This serves to prevent crumbs from marring the final glaze. Put the cake in the fridge for 10-15 minutes to stiffen.
  • Weigh 75 g buttercream for the top of the cake. Apply a layer of coating to the sides of the cooled cake with a palette knife. It is important that the butter cream is evenly distributed. The appearance does not matter yet. Hold the palette knife vertically against the edge of the cake and turn the cake around so that the cream spreads evenly. Once the sides are perfectly smooth and straight, create texture in the cream.
  • After the side is finished, you can see a border of cream above the cake. Spread this in with the palette knife. If necessary, heat the rest of the butter cream and spread over the middle of the cake. Start in the middle and work towards the outside.
  • Mix the buttered cream with raspberry juice and spray 10 dots in a circle on the cake. Leave to set in the refrigerator.

Chocolate ganache

  • Place the cream in a small saucepan with a thick bottom and heat over medium heat to 85 ° C. Pour the hot cream over the chocolate and the coffee and stir until the chocolate is completely dissolved.

Sugar sirope

  • Put the sugar and water in a saucepan and cook slowly until all the sugar has dissolved. Then set aside to let cool.
Tried this recipe?Let us know how it was!
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