INGREDIENTS - SPONGE
|80g||2.8 oz||Dark Chocolate Ecuador 56%|
|15g||0.5 oz||Cacao Powder 22-24%|
|85g||3 oz||All-purpose flour|
|4g||0.15 oz||Baking powder|
|36g||1.26 oz||Egg yolks|
|155g||4 oz||Unsalted butter|
INGREDIENTS - DARK CHOCOLATE BUTTER CREAM
|160g||5.75 oz||Dark Chocolate Ecuador 56%|
|125g||4.5 oz||Heavy cream 35%|
|8g||0.3 oz||Corn syrup|
|115g||4 oz||Butter, room temperature|
INGREDIENTS - COCONUT PECAN FROSTING
|520g||18.34 oz||Evaporated milk|
|120g||4.23 oz||Egg yolks|
|225g||7.9 oz||Unsalted butter|
|400g||14.11 oz||Coconut, shredded, toasted|
|400g||14.11 oz||Pecans, chopped, toasted|
METHOD - SPONGE
In a saucepan, over medium heat, combine chocolate and water, melt until combined. Set aside. In a stand mixer with a paddle attachment, cream the butter and sugar. Add the egg yolks one at a time until fully incorporated. Add melted chocolate, continue mixing. Add the buttermilk, continue mixing. Add remaining dry ingredients and continue mixing until completely incorporated. Pour batter into greased and floured round cake pans. Bake at 338°F (170°C) for 25 minutes.
METHOD - DARK CHOCOLATE BUTTER CREAM
In a saucepan, boil the cream with the corn syrup. Pour over the chocolate and emulsify with hand immersion blender. When the mixture reaches 104°F (40°C), place it in a stand mixer and incorporate the butter, mixing slowly with the paddle attachment until obtaining a smooth and shiny texture.
METHOD - COCONUT PECAN FROSTING
In a saucepan, place the milk, egg yolks, cornstarch and sugar and bring to a boil for 3 minutes, stirring constantly. Transfer to a mixing bowl and cool to 104°F (40°C). With a whisk, slowly add the softened butter to emulsify the mixture. Add the coconut and chopped pecans until completely incorporated.
Cut the cake in to three parts lengthways. Pipe the ganache on top of two of the cakes. Stack on top of each other. Place in refrigerator for 30 minutes. Cover the entire cake smoothly in the coconut pecan frosting.
Makes 1 cake
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