Saturday, 29 November 2014

Chocolate Cake

I do enjoy baking birthday cakes for my friends. I always ask them for their favourite flavours and prepare a perfect cake. And Martha's frosting - oh my, that was the most wonderful chocolate mixture I've ever eaten! Unfortunately, as it was a gift, there is no picture from the inside.
Recipe for a sponge cake comes from my favourite Polish website and the best chocolate frosting comes from my favourite cook, Martha Stewart.


Cocoa Sponge Cake:
  • 7 eggs
  • 1 glass of sugar
  • 2/3 glass of baking cocoa
  • 2/3 glass of flour

  • 350g of cherry jam
  • 500-700g of cherries without kernels
  • optionally - 4-5 tablespoons of cherry liqueur, for example from that recipe

Whipped cream:
  • 1/4 glass of water
  • 2 teaspoons of gelatin
  • 750ml of 36% cream
  • 1/4 glass of sugar

  • 1 pack of candied cherries
  • 1 pack of chocolate decorations
  • chocolate frosting

Chocolate frosting:
  • 226g of bittersweet chocolate
  • 226g of milk chocolate
  • 355ml of 36% cream
  • 2 tablespoons corn syrup
  • 340g of butter, soft but cool, cut into small pieces


Sponge cake:

  1. Prepare a springform (diameter 24cm) and cover the bottom with baking paper.
  2. Take a bowl, sieve cocoa and flour inside.
  3. Separate egg yolks from egg whites.
  4. Start preheating the oven to 170C.
  5. Take a mixer and its bowl, put egg whites inside and beat for 2 minutes on a low rotation, Gradually higher the speed of the mixer and start adding sugar. Beat the egg whites for a few minutes till stiff and shiny. Still, while beating, start adding egg yolks, sepatarely, adding another when the previous one is precisely mixed with egg whites.
  6. Turn the mixer off.
  7. Sieve cocoa/flour mix slowly to the eggs mixture and using a spatula, slowly, gently stir till all the ingredients mix.
  8. Pour the dough into previously prepared sprinform, put in the oven and bake for 35-40 minutes, to the point of a dry toothpick.
  9. After that time, take the sponge cake out from the oven and energetically throw on a kitchen surface ( :) ). Cool down,
  1. Mix all the ingredients of the filling (also alcohol, if desired). Divide into 2 equal bowls.
  2. Using a knife, cut the sides of the sponge cake, open springform, put the sponge cake upside down to take out the baking paper. 
  3. Using thread or a big knife, cut the sponge cake lengthwise, into 2 (or if possible 3) equal layers.

Prepare whipped cream:
  1. Put 36% cream in the freezer.
  2. Boil 1/4 glass of water. Put gelatin inside, stir till gelatin melts. Cool down.
  3. Take a mixer and its bowl, put 36% cream inside, start beating. Add sugar and beat till stiff. Mix in the gelatin liquid.
  4. Divide into 2 equal bowls.
  1. Take a cake plate, put first piece of sponge cake on it. Distribute filling from the first bowl with cherries. Cover with one bowl of whipped cream. 
  2. Put another layer of cake and repeat steps with filling.
  3. Cover with the last piece of sponge cake.
  4. If there is any excess of the filling, sticking out on the cake's sides, take it out.

Chocolate frosting:
  1. Take a mixer's bowl, chop both the bittersweet and milk chocolates and put inside it. Set aside.
  2. Take a pot, put 36% cream and corn syrup inside, bring to boil. Take off the heat and pour the mixture over a bowl with chocolates. Let it stand for 2-3 minutes, so that the chocolate melts. Stir till smooth. Cool down.
  3. When cooled down (room temperatured), start beating with a stand mixer and gradually add butter until smooth and silky.
  4. Using an offset spatula, distribute the frosting all over the cake, leaving some for decoration.
  5. Decorate the cake with a spatula, syringe, etc.
  6. Serve immediately, or keep covered with a cake dome in the fridge. Let sit at room temperature for about 20 minutes before serving.

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