INGREDIENTS - SPONGE CAKE
|65g||2.29 oz||Cacao Powder 22-24%|
|175g||6.17 oz||All-purpose flour|
|3g||0.11 oz||Baking powder|
|2g||0.07 oz||Baking soda|
|170g||5.99 oz||Unsalted butter|
|15g||0.53 oz||Whole milk|
|125g||4.41 oz||Whole eggs|
|130g||4.59 oz||Plain yogurt|
INGREDIENTS - DARK CHOCOLATE BUTTER CREAM
|175g||6.17 oz||Dark Chocolate Ecuador 56%|
|135g||4.76 oz||Egg whites|
|450g||15.87 oz||Unsalted butter, softened|
METHOD - SPONGE CAKE
In a mixing bowl, sift together the flour, cacao powder, baking powder, baking soda and salt. Set aside. In a stand mixer with the paddle attachment, cream the butter and sugar. Add the milk and continue mixing. Add the whole eggs slowly and continue to mix. Alternate adding the sifted dry ingredients and the yogurt slowly until fully incorporated. Place 8.82oz of batter in 2 6-inch cake rings or pans. Bake at 356°F (180°C) for 13 minutes.
METHOD - DARK CHOCOLATE BUTTER CREAM
In a stand mixer with the whisk attachment, whip the egg whites on medium speed. In a saucepan, cook the sugar and glucose with a little water to 249.8°F (121°C). Once the sugar syrup is at 249.8°F (121°C), slowly pour over the egg whites whipping on medium speed. Continue whipping on medium speed until cooled to 86/91.4°F (30 and 33°C). Add the softened butter, continue mixing. Add the melted chocolate and continue mixing until fully incorporated. Reserve at room temperature until ready to use.
Frost one cake with butter cream. Place second cake on top and frost both with butter cream to desired thickness. Decorate with tempered Ecuador 56% cacao dark chocolate.
Serves two, two-tier cakes