Intermediate · 45 min bake · 12 servings
Chocolate Cake
A three-layer cake with a cooked chocolate cream between each layer, finished in its own crumb.
Ingredients
- Cake — 320 g whole milk · 150 g Franceschi chocolate, chopped · 200 g soft unsalted butter · 460 g sugar · 4 eggs · ½ tsp vanilla · 1½ tsp baking powder · 1½ tsp baking soda · 1 pinch salt · 340 g sifted all-purpose flour
- Filling — 600 g whole milk · 300 g sugar · 150 g Franceschi chocolate, chopped · 150 g cornstarch · 180 g water · 85 g cold diced butter · ½ tsp vanilla
Method
Butter and sugar a mold of roughly 33 cm diameter.
Heat the milk and add the chocolate. Stir until dissolved and let cool.
Cream the butter with the sugar using the paddle. Add the eggs one at a time, mixing well between each. Add the vanilla.
Separately combine the baking powder, flour, baking soda and salt. Incorporate the dry mix in three parts at minimum speed, alternating with the chocolate mixture and ending with the dry.
Pour into the prepared molds and bake at 170 °C for approximately 45 minutes. Test with a wooden stick and cool in the pan before unmoulding.
For the filling, boil the milk, sugar and chocolate while stirring constantly. Slake the cornstarch in the water, temper with a little of the hot mixture, return everything to the pan and cook a few minutes more. Emulsify with the cold butter off the heat, rest 5 minutes and add the vanilla.
Cut the cake into three, reserving the top layer for crumbs. Fill with the cooled cream, cover the outside and finish with the crumb.
