Triple Chocolate Cake {ModBak}

A few weeks ago, I wrote about making this wonderful light and airy Cocoa Génoise.

Today’s Modern Baker Challenge post is about what I made with the génoise layer. As the name implies, this cake is chocolate on chocolate covered with chocolate. In addition to the chocolate cake, there are two versions of chocolate ganache — one used to frost the cake and the other a glaze that goes over the whole thing.

With my génoise at the ready, I began by making a moistening syrup, which consisted of water, sugar, and raspberry liqueur.

I set the syrup aside to cool while I made the ganaches.

First, the ganache for filling and spreading. While I heated cream and corn syrup on the stove, I melted bittersweet chocolate in a bowl.

I poured the cream mixture over the chocolate, mixed well, then whisked in softened butter.

Next, I made the ganache glaze, which was also made with cream, corn syrup, and chocolate, although not as much chocolate as the filling. And there was no butter in the glaze. And rather than melting the chocolate, I poured the cream mixture over the chocolate and let the heat from the cream melt the chocolate.

To assemble the cake, I cut the génoise into three layers. I put the bottom layer on a tart pan bottom and brushed it with 1/3 of the moistening syrup. I topped this with about 1/3 of the ganache filling and spread it to the edge of the cake. I repeated the layers two more times, then spread ganache frosting over the entire cake.

I refrigerated the cake for a while, then poured the ganache glaze over the top and smoothed it over the sides.

This cake was beautiful. The glaze gave it a smooth, perfectly finished look. The kind you see in a bakery and wonder, “How do they do that?”

I made this cake before my parents came for a visit so they could enjoy it with us.

This cake was amazing! It may be the best chocolate cake I’ve ever had. And my parents, with over 140 years of cake-eating experience between them, agreed that this was by far the best chocolate frosting they’ve ever tasted.

As Nick points out in the notes, this is a cake for a milestone birthday or other very special occasion. It has enough flavor and visual appeal to match up to any celebration. And even though it’s a bit of work to put together, the accolades you’ll receive make it well worth the effort.

Advertisements

Cocoa Génoise {ModBak}

The next cake in the line up for the Modern Baker Challenge is cocoa génoise. Flush with my recent success with a classic génoise, I was looking forward to making the cocoa variation.

First, a correction. The original hardback edition of The Modern Baker contains an erratum in the instructions. The book says to use 1 cup all-purpose flour for the cocoa génoise; it should read 1/3 cup all-purpose flour. This erratum was corrected in the paperback version of the book.

The cocoa génoise recipe is based on the classic génoise recipe, the only difference being the amounts of flour and cornstarch and, of course, the addition of cocoa. Otherwise, the ingredients and instructions are the same.

Check out my classic génoise post for step-by-step photos and details about the process. Here’s a picture of the cocoa génoise batter in the pan:

And here it is after it was baked:

It didn’t bake up quite as high as the classic génoise. I had to work a little harder to get the cocoa and flour mixed it, and I think I deflated the egg foam a bit. Nevertheless, it was light, airy, and delicious.

And I was still able to cut it into three layers. You’ll have to check back in a few days to see what I used them for….

Raspberry Cream Cake {ModBak}

In last week’s Modern Baker Mondays post, I recounted my first successful attempt at making a classic génoise.

And I promised that if you came back this week, you’d see what became of this wonderful cake layer. Obviously, a cake this beautiful had to be destined for something equally stunning. So I used it to make this show-stopping raspberry cream cake.

This is a special cake for a special occasion. Who wouldn’t feel great about being presented with a cake like this for a birthday or anniversary? It’s just enough work to make it a cake worth saving for a special occasion; but not so much that you should be intimidated about making it. In fact, once you have your génoise prepared, most of the work is behind you.

This cake derives its raspberry flavor from three components: raspberry moistening syrup (which is just a simple syrup with a little framboise stirred into it), seedless raspberry jam, and raspberry buttercream.

This is a classic buttercream with a raspberry purée (seeded raspberries cooked down to a jelly-like consistency) and more framboise added to it. Once you’ve made the génoise, syrup, and buttercream, it’s just a matter of assembling the cake.

I began by cutting the génoise into three layers.

I inverted the top layer onto a tart pan bottom, then brushed it with the raspberry syrup.

I spread some raspberry jam on the layer.

Then I topped it with buttercream.

I repeated these steps with the second layer, then inverted what had originally been the bottom layer on top.

I finished the cake with buttercream, then pressed sliced almonds on the sides of the cake. Finally, I topped everything with some sugared black raspberries.

This cake was amazing! The génoise was light and airy, and the raspberry flavor permeated the entire cake yet was somehow delicate and almost understated. We enjoyed this cake for dessert the day it was made and over the next several days, as it held up really well.

This is definitely not a weeknight cake, but it’s not so complex that you should be afraid to try it. The “wow” factor definitely exceeds the amount of work it takes to make, making this a great cake for any special occasion.

Classic Génoise {ModBak}

The next cake in the line up for the Modern Baker Challenge is one I’ve only made one other time, with disastrous results.

Last June I made — or tried to make — a French Strawberry Cake for Tuesdays with Dorie. There was a lot of chatter on the TWD site at the time about Dorie’s recipe not being a true génoise because the eggs weren’t heated prior to being whipped. Having never made a génoise at the time, all the talk just struck me as people’s opinions about what a “real” génoise should be. I just followed Dorie’s recipe and trusted that everything would work out right.

It didn’t. You can check out the French Strawberry Cake post to see just how wrong things went. Suffice it to say, after that experience, I wasn’t looking forward to making another génoise anytime soon.

I needn’t have worried. Like nearly all of Nick’s recipes, this one is clear, precise, easy to follow, and foolproof.

I began by combining eggs, egg yolks (Nick uses extra yolks to add tenderness, moisture, and stability to the batter), vanilla, salt, and sugar in a mixing bowl. I set the bowl over a pan of simmering water and heated it until the mixture was lukewarm.

I beat the egg and sugar mixture with the whisk attachment on my mixer for about five minutes, until it was light, fluffy, and had more than tripled in volume.

The recipe calls for a fairly small amount of flour, which is mixed with cornstarch, sifted over the egg foam, and then mixed in gently in three additions.

Unlike my previous experience, folding in the flour didn’t cause the foam to collapse, and I was able to get all the flour mixed in.

I scraped the mixture into a buttered 9-inch springform pan.

You’ll notice that there is batter around the edge of the pan. The instructions say to tip the pan and rotate it so that the batter runs to the top all the way around the inside of the pan. This is supposed to make the cake bake flat on the top, rather than doming in the center. Since my previous génoise baked up lopsided (before collapsing), I was hopeful that this trick would work.

I baked the cake at 350°F for about 30 minutes, until it was golden brown and firm in the center. It came out of the oven looking really nice, and I held my breath as I unmolded it. When it didn’t collapse, I put it on a rack to cool, anxious to see what I would end up with. Half an hour later, here’s what it looked like:

If you own a copy of The Modern Baker, turn to page 241 and note the similarity between this cake and the one pictured there. Mine came out almost exactly like the one in the book!

The layer was light but firm. And to my surprise and delight, it rose high enough to be cut into three layers.

Check out this post to see what I used the layers for, but suffice it to say, this cake was wonderful — light, delicate, and very flavorful.

Thanks to Nick I now not only know what a classic génoise is supposed to look and taste like, I also know how to make a perfect one!

French Strawberry Cake {TWD-BWJ}

They say a picture is worth a thousand words. If so, here are four thousand words about the disaster that was my Tuesdays with Dorie French Strawberry Cake:

My cake went from lopsided…

…to flat…

…to ugly…

…to rubbery.

My problems began with overmixing my genoise batter. I accidentally dumped 2/3 of the flour mixture into the batter at once, and it was impossible to get it all mixed in without deflating the batter. I probably should have stopped right there, but I foolishly pressed on, resulting in the hockey puck you see above.

My daughter and I ate the strawberries and whipped cream, then threw out the cake.

I probably would have been upset by this disaster if I hadn’t already found the perfect strawberry cake recipe. Check back tomorrow for the post.

In addition to Tuesdays with Dorie, this post participates in Strawberry Week here at Of Cabbages & King Cakes. Check out the other posts for the week (I promise, this is the only disaster).

Our hosts for this recipe are Allison and Sophia. Be sure to check out their posts.