INGREDIENTS

   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
318g 11.22 oz Sugar
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%
252g 8.89 oz Sugar 
18g 0.64 oz Glucose 
135g 4.76 oz Egg whites
450g 15.87 oz Unsalted butter, softened

 

METHOD

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.

ASSEMBLY

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

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