Rouxbe chocolate cake
Serves: many | Meals:
- 2 cups sugar
- 1 tsp baking powder
- 1 3/4 tsp baking soda
- 1 cup cocoa powder
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 cup + 2 tbsp vegetable oil
- 1 1/4 cups whole milk
- 1 1/4 cups strong coffee
- 1 1/4 tsp salt
- 2 1/4 cups all-purpose flour
- 355 g bittersweet chocolate (min. 54% cocoa mass; approx. 3 cups)
- 140 ml heavy cream (min. 33% milk fat)
- 105 g unsalted butter (soft)
- Preheat oven to 350°F (175°C) and prepare two 9 × 2-inch non-stick cake pans with parchment paper. If not using non-stick pans, spray first with non-stick cooking spray.
- In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cocoa powder together. Whisk until everything is evenly combined.
- In a separate bowl, whisk the eggs, vanilla, and oil together. Then add the milk and cooled coffee and whisk until blended.
- Pour the wet ingredients into the dry and whisk well, making sure everything is evenly combined.
- Divide the batter between the baking pans and place immediately into the oven. Bake for approximately 40 to 45 minutes or until a wooden skewer comes out clean.
- Remove the cakes from the oven and place onto a cooling rack for about 10 to 15 minutes. Flip the cakes onto a cooling rack, peel off the parchment and let completely cool before icing.
- To make the ganache, cut the butter into small pieces and let soften at room temperature.
- Next, chop the chocolate into small pieces.
- Heat the cream over medium-high heat. Once it comes to a gentle boil, pour it over the chocolate and let sit for a few minutes. Whisk until you reach a smooth consistency.
- Add the soft butter, whisk, cover and set aside.
- OR melt chocolate in the microwave for 30s bursts and then add butter and cream
- To assemble the cake, whisk the ganache. If your cakes have a dome shape, slice a bit off the top to even them out. Using an offset spatula, begin icing the cake by placing a large dollop of ganache in the center and spread it around evenly. Carefully place the second cake on top, crumb-side down.
- To finish decorating, ice the top and sides of the cake with the remaining ganache and serve.