Chocolate Indulgence

I was motivated by the previous successful tiramisu cake that I made, this time, I thought of challenge making cake with chocolate glazing.

First of all, prepare a 20cm round chocolate sponge cake. Making of sponge cake kindly refer to: http://unprofessionalphotography.blogspot.com/2011/03/lemon-peach-mousse-cake_29.html (instead of using 100g plain flour, mixed 85g plain flour with 15g cocoa powder)

Chocolate Cream
Ingredients:
60g dark couverture (chopped)
30g sugar
2 egg yolk
180g whipped topping cream

Method:
1. Place dark couverture over simmering water, stire until it has melted.
2. Place sugar and egg yolks over simmering water, stire until it thickens. Remove it and whisk until cool.
3. Add in dark couverture, mix until well-blended.
4. Add in whipped topping cream, mix until well incorporated.

Chocolate Glazing
Ingredients:
300g cooking chocolate (melted)
75g milk
75g whipping cream
10g butter

Method:
1. Cook the milk and whipping cream until boil.
2. Add in the melted chocolate and mix until well-blended.
3. Add in butter, mix until well-combined.
4. Set aside to cool to pouring consistency, serve immediately.

Chocolate Indulgence Cake
Method:
1. Cut the cake into 3 layers. Place 1 layer of cake onto the cake board and spread a layer of chocolate cream onto the cake. Top with second layer of cake and spread another layer of chocolate cream onto the cake.
2. Cover the whole cake with a thin layer of chocolate cream. Keep in the fridge for 2 hours.
3. Remove the cake from the fridge. Pour chocolate glazing over the cake to coat it evenly, leave it aside for 10 minutes to let it set. Place it in the fridge for 30 minutes.
4. Remove the cake from the fridge and pipe the edge with cream shell.

Beautiful coating with chocolate glazing, but it is not as easy as I think, a lot of glazing was wasted. Lesson learnt: need to really let the glazing to cool to almost room temperature, hot enough to be able to pour and cool enough to be able to coat the cold cake.

Due to the side was not coating evenly, I decorated the cake with nibbed almond. (roast the nibbed almond until crunchy and frangrant before decorating the cake).

I always very eager to cut the cake and see the layers... nice nice!! Another boost of confidence!

Recipe taken from Baking Code by Alex Goh