World’s Best Chocolate Cake

The perfect birthday for Jeffrey Rosen and everyone else!

Contributor: Heather Elder

Servings
Yields 12 servings

Ingredients
For the cake
• 1 cup plus 1 1/2 tablespoons, at room temperature and cut into 3/4 inch cubes
• 7 ounces dark chocolate, chopped into 3/4 inch pieces
• 1 1/2 teaspoons instant coffee granules, dissolved into 1 1/2 cups of boiling water
• 1 1/4 cups granulated sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 3/4 cups plus 2 tablespoons self-rising flour (see note)
• 1/3 cups Dutch-processed cocoa powder, plus 1 1/2 teaspoons for dusting
• 1/4 teaspoon salt
For the chocolate ganache (optional)
• 7 ounces dark chocolate, broken or chopped roughly into 3/4-inch pieces
• 3/4 cup heavy cream
• 1 tablespoon light corn syrup
• 1 tablespoon unsalted butter, at room temperature
For espresso cinnamon mascarpone cream (optional)
• 1 1/2 cups plus 1 tablespoon heavy cream
• 3/4 cup mascarpone
• Scraped seeds of 1/2 vanilla pod
• 2 1/2 teaspoons finely ground espresso
• 3/4 teaspoon ground cinnamon
• 2 1/2 tablespoons confectioners’ sugar

Directions
• Heat oven to 350 degrees.
• Grease a 9-inch round springform pan with butter and line with parchment paper. Set aside.
• Place butter, chocolate and hot coffee in a large heatproof bowl. Mix well until everything is melted, combined and smooth.
• Whisk in sugar by hand until dissolved.
• Add eggs and vanilla extract and whisk again until thoroughly combined and smooth.
• Sift flour, cocoa powder and salt together into a bowl.
• Whisk flour, cocoa powder and salt into the melted chocolate mixture. The batter should be a liquid.
• Pour batter into the prepared pan. Bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached.
• Top may form a crust a crack a little. It is expected.
• Leave the cake to cool for 20 minutes before removing from pan. Then set aside until completely cool.
• Make chocolate ganache, if desired.
• Place chocolate pieces in a food processor until fine and set aside.
• Combine cream and corn syrup in a small pan and place over medium-high heat.
• As soon as bubbles begin to appear, remove from the heat.
• Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream.
• Process for 10 seconds, then add butter.
• Continue to process until mixture is shiny and smooth.
• Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache.
• Set aside until it has set to the consistency you want.
• If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating.
• For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature.
• Make the espresso cinnamon mascarpone cream, if desired.
• Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment.
• Beat for 1 to 2 minutes, until soft peaks form.
• Peel the parchment from the cake and discard.
• Transfer to a serving platter and spread the ganache, if using, on top of the cake.
• Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside.

Credit
Recipe by Yotam Ottolenghi found on cooking.nytimes.com

 

 

 

Respond to World’s Best Chocolate Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s