This cake was inspired by a Food & Wine recipe and modified to ensure as much Sirene chocolate as possible! The cake is dark, dense and moist and the icing is rich and not too sweet. Eating it without icing is completely acceptable, although even a thin layer perfectly complements the crumb. I used Sirene 70% chocolate from Ecuador. Feel free to use your favorite.
Ingredients
- 2 cups all purpose flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 cups granulated sugar
- 2 cups water
- 4 oz unsweetened chocolate, roughly chopped (at least 70% cocoa)
- 6 tbsp unsalted butter, plus more for greasing
- 1 tsp pure vanilla extract
- 2 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 3/4 cup heavy cream
- 3 oz unsweetened chocolate, roughly chopped (at least 70% cocoa)
- 1 tbsp cocoa powder
- 1/4 cup + 1 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
- 2 oz unsweetened chocolate, roughly chopped (at least 70% cocoa)
- 1/4 cup heavy cream
Preparation
Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. Line bottoms with rounds of parchment and grease the parchment.
Sift together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.
Stir together sugar and two cups water in a medium saucepan. Bring to a boil over high and cook, stirring until sugar dissolves, about two minutes. Transfer sugar syrup to bowl of a stand mixer. Add chocolate and butter and let stand, stirring occasionally until melted and cooled, about 15 minutes. Stir in vanilla.
Add eggs to chocolate mixture. Beat on medium speed until combined, about 10 seconds. Add flour mixture. Beat on medium speed until smooth, about two minutes, scraping down sides as necessary. Divide batter between the two cake pans. Bake in preheated oven until wooden toothpick comes out clean, about 25 minutes. Cool cakes in pans on wire rack, 25 minutes. Turn cakes onto rack to cool completely.
Stir together sugar and cream in a medium saucepan over medium-high heat. Stirring occasionally, bring to a boil, then immediately reduce heat to low and simmer until mixture thickens slightly, about six minutes.
Place chocolate, butter, vanilla and salt into a medium bowl and pour cream mixture over top. Let stand until chocolate and butter are melted, about 10 minutes. Stir to blend completely.
Set bowl inside a larger bowl of ice water (I set it right into the sink filled with water and ice). Using a hand mixer, beat icing on medium speed, scraping down sides as necessary, for 6-8 minutes, or until thick and glossy.
Remove bowl from ice water and ice cakes immediately. Place one of the cakes on a cake stand and frost the top with about half an inch of icing. Place the second cake on top and using an offset spatula, skim a thin layer of icing on the top of the cake and around the edges, to get the look of a semi-naked cake. Set in the fridge for at least 30 minutes.
In a small saucepan over low heat, combine chocolate and cream. Cook, stirring constantly until chocolate is just melted. Remove from heat and continue to stir until mixture is completely smooth. Cool for 5-7 minutes. Using a spoon, drip ganache over cake so it drips down the sides.
