EXTRA-CHOCOLATE CAKE

Ingredients

Sponge biscuit

120 grams (4.25 ounces) flour
140 grams (4.95 ounces) sugar
30 grams (1.05 ounces) cocoa
2 grams (0.05 ounces) baking soda
3 grams (0.10 ounces) baking powder
120 grams (4.25 ounces) eggs
150 grams (5.30 ounces) milk
35 grams (1.25 ounces) vegetable oil
Pinch of salt

Chocolate crème

220 grams (7.75 ounces) cream cheese
55 grams (1.95 ounces) cream 33%
35 grams (1.25 ounces) powdered sugar
35 grams (1.25 ounces) milk chocolate
3 tablespoons hazelnut praline

Chocolate mousse

84 grams (2.95 ounces) milk chocolate
120 grams (4.25 ounces) milk
8 grams (0.30 ounces) gelatin
240 grams (8.45 ounces) cream 33%

Caramel

75 grams (2.65 ounces) sugar
75 grams (2.65 ounces) cream 33%
20 grams (0.70 ounces) butter
1 gram (0.05 ounces) gelatin

Covering custard

200 grams (7.05 ounces) dark chocolate
80 grams (2.80 ounces) butter (room temperature)
80 grams (2.80 ounces) cream 33%
20 grams (0.70 ounces) liquid honey

Equipment

Mixing Bowls
Use multiple sizes to organize your ingredients efficiently. Glass bowls are great for easy cleaning and stability.
Electric Mixer
An electric mixer will save you time and ensure smooth, creamy batters and creams.
Saucepan
A heavy-bottomed saucepan works best for making caramel, preventing scorching and ensuring even heating.
Spatula
Opt for a silicone spatula for easy scraping and mixing of ingredients.
Ring Mold
A 16 cm (6.3 inch) ring mold is ideal for shaping your cake layers consistently.
Refrigerator
Certain layers need chilling, so ensure your fridge has enough space to accommodate the cake as it sets.

Instructions

Step 1

This amazing cake consists of: a delicate chocolate sponge biscuit, chocolate crème with cream cheese, chocolate mousse, caramel, hazelnut praline, and a chocolate coating. Enjoy this wonderful recipe!

Step 2

For the chocolate sponge biscuit: Preheat your oven to 160°C (320°F). Sift and mix all the dry ingredients: flour, cocoa, baking soda, and baking powder. In a separate bowl, whip the eggs (at room temperature) with a pinch of salt and sugar until fluffy. Add the vegetable oil and mix at low speed. Then, slowly add the warm milk while stirring. Gradually fold in the dry ingredients with a spatula. Divide the batter between two 16 cm (6.3 inch) diameter molds and bake for about 40 minutes. Once baked and cooled, slice each biscuit into two layers. Ensure your eggs and milk are at room temperature for better incorporation.

Step 3

For the chocolate crème: Melt the milk chocolate and let it cool to room temperature. Place the cream cheese, powdered sugar, and cream in a bowl, and whip with a mixer on medium speed for 2 to 3 minutes until smooth and creamy. Add the melted chocolate and continue to whip until well combined. Make sure the chocolate is cool to avoid melting the cream cheese.

Step 4

For the chocolate mousse: Heat the milk until steaming, then pour it over the milk chocolate; add the gelatin. Let it sit for a couple of minutes before stirring until smooth. Allow the chocolate mixture to cool to room temperature. In a separate bowl, whip the cream until it reaches a thick, sour-cream-like consistency. Gently fold the whipped cream into the cooled chocolate mixture using a spatula. Divide the mousse into 2 parts. Ensure proper mixing to retain the mousse's light texture.

Step 5

For the caramel: Bring the cream to a boil. Meanwhile, in a heavy-bottomed saucepan, melt the sugar over medium heat until it turns amber. Carefully deglaze it with the hot cream. Allow to cool slightly, then add the gelatin and butter, stirring to create an emulsion. For the cake, you'll need about 120 grams (4.25 ounces) of caramel. Handle sugar carefully to avoid burns as it reaches high temperatures.

Step 6

For the covering custard: Heat the cream and pour it over the dark chocolate. Let it sit for a couple of minutes, then stir until smooth. Add the honey and the room-temperature butter, mixing until fully combined into a homogeneous emulsion. Chill in the fridge for about 20 minutes. Mix gently to maintain a glossy finish.

Step 7

Assembling the cake: Using a 16 cm (6.3 inch) diameter ring mold, place one biscuit layer at the bottom and spread 60 grams (2.10 ounces) of hazelnut praline over it. Follow with a layer of caramel and then chocolate mousse. Add another biscuit layer and spread chocolate crème over it. Repeat with another layer, using praline, caramel, and mousse again. Finish with a final biscuit layer. Refrigerate the assembled cake for about 8 hours. Cover with the covering custard in two stages. Chilling the cake helps it set and makes it easier to apply the custard.

Servings

Serving this cake can be as exciting as making it! Slice into the cake to unveil the lush layers of chocolate sponge, creamy filling, and rich mousse. Serve each slice with a drizzle of warm caramel sauce for that extra touch of indulgence.

If you're hosting a special occasion, consider pairing this cake with a selection of fresh berries and a dollop of whipped cream. The tartness of the berries complements the sweetness of the cake, creating a delightful contrast.

For an evening treat, why not serve your slices with a scoop of vanilla ice cream? The cold, creamy texture of the ice cream perfectly balances the rich, chocolaty cake, offering a sensational taste experience.

Variations

Going gluten-free? Swap the regular flour for a gluten-free baking blend. It works just as well, retaining the texture and flavor without the gluten. To make this recipe vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds + 3 tablespoons of water per egg). Use dairy-free cream cheese and substitute cream with coconut cream. Opt for dairy-free dark chocolate, and your cake will be entirely vegan and just as scrumptious!

Faq

Why did my cake layers come out dense?
Dense cake layers often result from overmixing the batter. Mix just until the ingredients are combined to keep the sponge light and airy.
Can I use a different type of oil?
Yes, you can use any neutral oil like canola or sunflower oil. Avoid strongly flavored oils as they can alter the cake's flavor.
How can I ensure my caramel doesn't burn?
Use a heavy-bottomed saucepan and keep a close eye on the sugar as it melts. Stir constantly and remove from heat as soon as it reaches a deep amber color.
How do I know if my gelatin is properly dissolved?
After adding gelatin to the hot liquid, stir continuously until you see no more granules and the mixture is smooth. If unsure, strain it to remove any undissolved gelatin.
What's the best way to achieve a smooth chocolate coating?
Ensure your chocolate and cream mixture is well-emulsified before adding the butter and honey. Chill the custard briefly and apply in layers for a professional finish.
How can I store the cake for extended freshness?
Store the cake in an airtight container in the refrigerator. For best results, consume within 5 days, but you can also freeze it for up to a month. Thaw in the fridge before serving.