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The Great Chocolate Cake

The Great Chocolate Cake recipe image
This sophisticated dessert transforms classic chocolate cake into a stunning centerpiece. The moist, cocoa-rich cake is paired with a smooth bittersweet chocolate glaze and intricate choux pastry lattices for added texture. A house-made caramel sauce adds a layer of deep, buttery sweetness that complements the chocolate perfectly. While the process involves several components, each step is straightforward, resulting in a bakery-quality treat. Ideal for celebrations, anniversaries, or any occasion where you want to impress guests with a visually striking and deliciously complex dessert. Serve slices individually for an elegant presentation.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1211
Dietary: Vegan
Description
This sophisticated dessert transforms classic chocolate cake into a stunning centerpiece. The moist, cocoa-rich cake is paired with a smooth bittersweet chocolate glaze and intricate choux pastry lattices for added texture. A house-made caramel sauce adds a layer of deep, buttery sweetness that complements the chocolate perfectly. While the process involves several components, each step is straightforward, resulting in a bakery-quality treat. Ideal for celebrations, anniversaries, or any occasion where you want to impress guests with a visually striking and deliciously complex dessert. Serve slices individually for an elegant presentation.
Directions
  1. 1
    Bring water to a boil in a small saucepan.
  2. 2
    Place cocoa powder in a large bowl.
  3. 3
    Add boiling water to the cocoa in a thin stream, whisking constantly until completely smooth.
  4. 4
    Allow the cocoa mixture to cool, stirring frequently, then stir in vanilla extract.
  5. 5
    Preheat oven to 350°F (175°C).
  6. 6
    Butter and flour one 14-inch round cake pan or two 10-inch round cake pans.
  7. 7
    Sift together all-purpose flour, cake flour, baking soda, baking powder, and salt into a large bowl.
  8. 8
    In another bowl, use an electric mixer to cream room-temperature butter until light and fluffy.
  9. 9
    Gradually beat in sugar.
  10. 10
    Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
  11. 11
    Alternately add the flour mixture and the cooled cocoa mixture to the butter mixture, beginning and ending with the flour. Mix in three additions for each.
  12. 12
    Do not overmix; the batter may appear slightly curdled.
  13. 13
    Pour batter into prepared pan(s) and bake until a tester inserted in the center comes out clean, about 40 minutes.
  14. 14
    Remove from oven and cover with plastic wrap and a towel to cool completely and retain moisture.
  15. 15
    For the glaze: In a heavy saucepan over low heat, bring butter (for glaze) and light corn syrup to a simmer, stirring constantly.
  16. 16
    Remove from heat and add chopped bittersweet or semisweet chocolate. Stir until smooth.
  17. 17
    Cool the glaze for 15 minutes, then refrigerate for 15 minutes or until spreadable. Set aside 1/2 cup for decoration.
  18. 18
    Spread the remaining glaze evenly over the top and sides of the cooled cake.
  19. 19
    For the lattice: In a heavy medium saucepan, bring milk (for lattice), water (for lattice), and butter (for lattice) to a boil.
  20. 20
    Remove from heat and whisk in all-purpose flour (for lattice) until combined.
  21. 21
    Return to medium-high heat and stir constantly until the dough forms a ball and leaves a film on the bottom of the pan.
  22. 22
    Remove from heat and stir in eggs (for lattice), one at a time, until fully incorporated.
  23. 23
    Preheat oven to 350°F (175°C) if not already on. Butter a baking sheet.
  24. 24
    Spoon the choux batter into a pastry bag fitted with a Number 2 plain tip.
  25. 25
    Pipe twelve 4x4 inch square lattices onto the prepared baking sheet.
  26. 26
    Bake until puffed and lightly browned, about 10 minutes.
  27. 27
    Transfer lattices to a wire rack using a spatula. Cool slightly, then dust with powdered sugar.
  28. 28
    For the caramel sauce: Melt butter (for caramel sauce) in a heavy saucepan over medium-low heat.
  29. 29
    Gradually stir in sugar (for caramel sauce), allowing each addition to dissolve before adding more.
  30. 30
    Cook, stirring frequently, until a rich brown color forms, about 30 minutes.
  31. 31
    Carefully stir in heavy whipping cream (mixture may splatter). Bring to a boil, stirring until smooth.
  32. 32
    Cool the caramel completely.
  33. 33
    Transfer cooled caramel to a food processor. Whisk egg yolks with milk (for caramel sauce).
  34. 34
    With the machine running, slowly blend the egg yolk mixture into the caramel sauce until smooth.
  35. 35
    To assemble: Cut the glazed cake into 4x4 inch squares or 4-inch diamonds.
  36. 36
    Spoon a layer of caramel sauce onto a serving plate.
  37. 37
    Place a choux lattice in the center of the sauce.
  38. 38
    Top the lattice with a piece of cake.
  39. 39
    Gently reheat the reserved 1/2 cup of chocolate glaze.
  40. 40
    Spoon the warm glaze into a plastic applicator bottle with a fine tip.
  41. 41
    Pipe two parallel circles around the outer edge of the lattice.
  42. 42
    Use a knife to bisect both lines at 1/2-inch intervals to create a decorative design.
  43. 43
    Decorate with fresh flowers, strawberries, or raspberries.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1211kcal
% Daily Value *
Total Fat 61.7g95%
Saturated Fat 37.4g187%
Cholesterol 202mg68%
Sodium 145mg7%
Total Carbohydrate 161.1g54%
Dietary Fiber 6.5g26%
Sugars 105.2g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate cake, ganache, caramel sauce, choux pastry, bittersweet chocolate, dessert, party cake, glazed cake, celebration, rich dessert, chocolate glaze, pastry lattice
Read it online: https://www.chefs-mate.com/recipe/the-great-chocolate-cake/