Time for something decadent! It was my sister-in-law Marta’s Birthday this week, and I got to make her birthday cake. Having recently purchased a book dedicated exclusively to chocolate, the perfect opportunity to break it out presented itself…my sil *loves* chocolate. The recipe took quite a bit of time and preparation, but holy heavenly chocolate experience….the cake is very light textured, the filling is fluffy and sweet, and the double chocolate dipped strawberries just gave it the perfect finishing touch. You’ll need a scale for this recipe…the measurements in the book were all weight measurements, so I’ve converted them to ounces. Sorry about that! I’m adding the conversion links to my links until I have time to weigh and measure out the quantities in cups/spoons, etc…when I get that done, I’ll provide a link for easy converting, but for now…this is what we’ve got to work with.
Unfortunately, I cannot cut a level layer to save my life, so that top layer? Kind of lame looking….way too thin towards the center….see that bottom layer all thick and luscious? Yeah….half of that was supposed to be part of that top layer. LOL
For the cake:
1/2 cup (120 grams) butter
1 1/2 ounces (40 grams) powdered sugar
6 ounces (170 grams) sugar
5 ounces (120 grams) dark chocolate
4 1/2 ounces (130 grams) flour
pinch of salt
For the filling:
8 ounces (200 grams) butter
6 ounces (150 grams) white chocolate
1 tablespoon espresso, cold
a little over 8 ounces (220 grams) powdered sugar
8 ounces (200 grams) heavy cream
fresh strawberries, washed and completely dried
melted white chocolate
melted milk chocolate
Make the cake the day before.
Preheat oven to 375ºF (190ºC).
Line a larger springform pan with parchment (bottom and sides), or grease and flour the pan.
Melt chocolate over a double boiler and allow to cool.
Using an electric mixer, blend butter, powdered sugar and salt until creamy.
While continuing to mix, add egg yolks one at a time, fully blending after each addition.
Incorporate melted chocolate until fully combined.
Beat egg whites and powdered sugar until stiff peaks form.
Fold egg white mixture into chocolate mixture carefully, just until fully combined.
Sift flour into the batter, and fold in carefully just until fully combined.
Spread batter into prepared pan, leveling with a spatula.
Bake in preheated oven for approximately 50 minutes.
Wait 24 hours to remove from pan.
Prepare the strawberries:
Gently stir melted chocolates, to create a swirly mix, not fully combined.
Dip strawberries in chocolate and place on a wax paper lined plate.
Reserve any unused chocolate for decoration.
Place in refrigerator until ready for use.
Beat the softened butter with the powdered sugar until creamy.
Melt chocolate and incorporate into the butter mixture.
Add espresso and beat until combined.
Whip cream until soft peaks form.
Carefully add cream to chocolate mixture, folding in with a spatula, just until combined.
Cut cake into 4 equal layers (or 3 uneven ones, like I did LOL).
Frost layers with filling, then frost outside with remaining frosting.
Top with chocolate dipped strawberries, and drizzle with reserved chocolate (I put it in a plastic bag and snipped the corner off….make-shift pastry bag!)…..I also added chocolate dipped cookie “pearls” at the base of the cake.