Anyone like my little Portal reference there? :3
I haven't had much time to be on here this weekend between downloading new music, working on a little DIY project and well...this.
This cake is my baby. It was ridiculously complicated (from my inexperienced perspective) and even with the help of my friend and brother it took like 3 hours...but it was worth it! I'm really sick of chocolate right now (Having licked about every spoon I came into contact with) so I won't get to enjoy it until tomorrow.
We try to bake every other weekend or so, just to keep us from wasting our time in front of a screen, but normally it's small stuff like coffee cake or cookies. I'm really proud of us for even attempting this :)
I don't know if anyone wants to take this cake up as a fun challenge but here's the recipe. I would have taken pictures to help, but my brain wasn't fully operational today...
Ingredients
Cake:
Cooking spray
3 1/2 cups all-purpose flour (sift, then measure), plus more for dusting
2 cups hot strong coffee
1 1/2 cups natural unsweetened cocoa powder (not Dutch process)
2 teaspoons salt
1 tablespoon baking soda
1 tablespoon baking powder
4 cups sugar
4 large eggs
1 cup vegetable oil
4 teaspoons vanilla extract
Ganache:
1 1/2 pounds bittersweet chocolate, chopped
3 1/3 cups heavy cream
Bark:
4 ounces white chocolate, finely chopped
4 ounces milk chocolate, finely chopped
8 ounces bittersweet or semisweet chocolate, finely chopped
Directions
Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of
parchment paper in half; put a 10-inch-round cake pan on top. Trace the
cake pan, then cut out the circle to make two rounds of parchment. Spray
two 10-inch cake pans with cooking spray; fit a parchment round into
each. Spray the pans again, then dust with flour and tap out the excess.
Make the batter: Pour the coffee into a liquid measuring cup or bowl;
whisk in the cocoa powder. Put the flour, salt, baking soda, baking
powder and sugar in the bowl of a stand mixer; mix with the paddle
attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla
and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to
low; beat in the coffee-cocoa mixture in a slow stream until combined.
The batter will be thin.
Bake the cakes: Divide the batter between the prepared
pans. Bake until a skewer inserted into the middle comes out clean, 50
minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn
the cakes out onto the rack to cool completely. Place each cake on a
10-inch cardboard cake circle (this helps stabilize the layers as you
move them around), wrap in plastic wrap and refrigerate at least 4 hours
or overnight.
Make the ganache: Pulverize the bittersweet chocolate in a
large food processor. Bring the cream just to a boil. With the motor
running, pour the hot cream through the feed tube; process until smooth.
Transfer to a large bowl and set in a bowl of ice water. Chill,
stirring often, until the ganache is cool but not stiff, about 20
minutes.
Make the bark: Microwave the white chocolate in 15-second
intervals until two-thirds melted; stir to fully melt. Scrape into a
zip-top bag and seal. Put a plastic sheet protector on each of 2 baking
sheets. Snip a corner of the bag; pipe thin lines of white chocolate
over the sheets.
Refrigerate the baking sheets until the white chocolate is set, about 10
minutes, then repeat the process with the milk chocolate, piping thin
lines over the white chocolate. Refrigerate until the milk chocolate is
set.
Melt the bittersweet chocolate in the same way, then spread over the
white and milk chocolate lines using an offset spatula. Refrigerate
until hard, about 30 minutes.
Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
Slice the layers: Put one cake on a cake turntable. Position a long
serrated knife against the side of the cake, about halfway down. Slowly
rotate the turntable so the knife slices the cake in half horizontally.
Don't move the knife much-let the rotation of the turntable do the work.
Repeat with the other cake to make 4 layers; transfer each to a
cardboard circle. (If you don't have a turntable, carefully slice the
cakes in half on a cutting board.)
Frost the cake: Transfer half of the ganache to a bowl and
whisk until light brown and fluffy. Place one cake layer (still on a
cardboard circle) on the turntable; spoon one-third of the whipped
ganache on top. Rotate the turntable to smooth the ganache with a long
spatula (or just assemble and frost on a cake plate). Repeat to sandwich
all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of
the unwhipped ganache over the top and sides of the cake. Decorate the
cake: Press the chocolate bark against the sides of the cake, using
small dollops of the remaining ganache to help the pieces stick, if
necessary.
And now you have a cake!