Recipes
16 Layer Double Chocolate Cake
Ingredients
Sponge
170 g Egg Yolks
160g Caster Sugar
320 g Egg Whites
100g Oil
50g Milk
30ml double cream
100g Plain Flour
55 g Cocoa Powder
Dark Chocolate Ganache
400g dark chocolate
200ml double cream
Milk chocolate ganache
400g milk chocolate
150g double cream
Glaze
45g water
45g caster sugar
20g Dutch cocoa powder
100g dark chocolate
70g double cream
20g unsalted butter
Method
1. Begin by preheating your oven to 180C/345F Non-Fan Assisted. Then, lightly grease a 15”x10” baking tray and line it with a sheet of parchment. Alternatively, you can opt for a silicon sponge roll mat, just make sure it’s lightly greased.
2. In a medium-sized bowl, combine the egg yolks and 40g of the sugar. Whisk the mixture using an electric hand mixer or a stand mixer until it becomes thicker in volume, turns pale in color, and holds a slight ribbon-like consistency. This should take approximately 3 minutes.
3. Now, in another medium bowl, whip up the egg whites using an electric hand whisk or a stand mixer. Begin on a medium-low speed until the mixture becomes frothy, then gradually increase the speed to medium while slowly incorporating the remaining 120g of sugar, about 1 tablespoon at a time. Continue whisking until you achieve a medium-stiff peak with the meringue.
4. Carefully fold in ⅓ of the meringue into the egg yolk mixture at a time until fully combined.
5. Next, sift in the plain flour and cocoa powder into the mixture, and gently whisk until fully incorporated.
6. Finally, pour in the vegetable oil, milk and cream mixing them in thoroughly but gently. Be sure to scrape the bottom of the bowl to ensure the oil is well incorporated throughout the batter.
7. Pour mixture between 2 silicone Swiss roll trays. Aim for as even a layer as possible.
8. Bake the sponge for 10-12 minutes, then allow it to cool for 5 minutes before flipping it onto a sheet of baking paper. Repeat the whole process again so you have 4 baked layers.
9. For the ganache, add the chocolates and cream to separate microwaveable bowls and warm in the microwave at 50% power for 120 second bursts until fully melted and smooth. Use when a soft but spreadable consistency.
10. For the glaze, in a saucepan, mix together water, sugar, and cocoa. Heat the mixture until it reaches a simmer, stirring continuously until the sugar and cocoa completely dissolve.
11. In a separate bowl, combine the chocolate, cream, and butter. Place the bowl over a saucepan of simmering water and let it sit until the ingredients melt together smoothly or microwave.
12.Once the mixture is smooth, remove it from the heat. Carefully pour in the cocoa mixture, stirring very gently to avoid creating air bubbles, use a stick blender if you have one.
13. Allow the mixture to sit aside until it thickens slightly, which should take about 5-8 minutes.
14. To assemble, spread each ganache on 2 layers of sponge and stack alternating, then cut the whole slab in half and put one on top of the other, top with glaze then chill before slicing.
15. Demolish.