This chocolate river cake is an attempt towards creating the perfect gooey dessert. Cut open this moist dark chocolate and coffee cake to reveal a waterfall of a decadent chocolate ganache.
I wanted to create something that is simple yet impressive. The theater of this dessert, created by the ooze of chocolate ganache is just the prelude to the delicious, rich and comforting dessert.
The Chocolate
The chocolate is the defining element of this cake. The chocolate that goes in the ganache defines what the ganache tastes like. It needs a dark chocolate of great quality and flavour, made with real cocoa butter and at least 60% cocoa solids. When it comes to the cocoa, it's essential to use an unsweetened high quality cocoa for a great colour and flavour to the cake. This is a true chocolate lovers' delight.
Secret Ingredients
Chocolate cake is something that is eaten throughout this world. It has so many recipes with so many different ingredients that having secret ingredients to make your cake go up a level is almost impossible. However, two unusual ingredients were used in this cake to level it up: Glycerol Monostearate and Mayonnaise. Two things you'd never think would go together.
Recipe:
Ingredients
1 1/2 cup of cake flour
1 cup dark dutch processed cocoa powder
1 tbsp baking soda
2 tbsp baking powder
1 tbsp GMS
1 1/2 cup of sparkling water or soda
1 tbsp instant coffee powder
1/2 cup vegetable oil
1 cup softened unsalted butter
1 1/2 cup sugar
1/2 cup mayonnaise
200gm dark chocolate
180gm pure cream
Method
In a bowl, sift in the dry ingredients, i.e. the cake flour, cocoa powder, baking soda and baking powder. Mix in the GMS and keep aside. In another bowl, combine the carbonated beverage/soda, coffee powder, oil and milk. Set aside. Cream softened unsalted butter with castor sugar till the butter becomes pale and fluffy. Add in your mayonnaise and slowly fold in the wet and dry mixtures.
Place the batter in a nine inch tin lined with parchment and butter. Bake in a preheated oven for 35 minutes at 170*C. Remove and let it cool down completely.
In the meantime, make your ganache. Chop up your chocolate finely and place in a large dry bowl. Heat the cream till it it is just bubbling and add over the chocolate and let it sit for 1 minutes. Then stir and allow the residual heat to melt the chocolate.
Once the cake have cooled down completely, cut off the domed part of the cake carefully without breaking or damaging either of the two halves. Make a large cylindrical hole in the center of the flat cake using a glass or cutter. Make sure that this hole is at least 6 cm in diameter.
Fill the hole with the liquid ganache and top off with the domed cut out. Sprinkle with cocoa powder and cut into it to see the chocolate waterfall oozing out of the cake. Serve with some ice cream and enjoy!
Comentarios