The Most Chocolatiest Chocolate Curl Cake

The Most Chocolatiest Chocolate Curl Cake

Chocolate cake:

  • 8 ounces cream cheese, room temperature
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/3 cups buttermilk and/or whole milk

Chocolate syrup:

Chocolate buttercream:

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons meringue powder
  • 1/4 teaspoon coarse kosher salt
  • 2 teaspoons vanilla
  • 3-4 tablespoons milk

Ganache:

  • 4 ounces heavy cream
  • 3 ounces bittersweet chocolate, finely chopped

Chocolate Curls:

  • 4 ounces semi-sweet or bittersweet chocolate
  • 1 tablespoon shortening

Note: Make the chocolate curls a day in advance, according to the instructions above.  Keep in the refrigerator until ready to use.

Bake the Cake:

Preheat the oven to 350.  Spray the bottoms of three 8-inch pans with non-stick baking spray, line with parchment paper, then spray the paper as well.  Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar on medium speed for 3-4 minutes, until fluffy.  Beat in the eggs, one at a time, and the vanilla extract.  In a separate bowl, combine the flour, cocoa powder, salt, baking powder and baking soda.  Add the flour mixture to the mixing bowl in 3 additions, alternating with the milk, starting and ending with the flour, stirring just until moistened.

Divide the batter between the pans.  Bake cakes for 22-25 minutes, until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack, covered loosely with a clean kitchen towel.


Make the Buttercream:

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth and fluffy.  In a separate bowl, combine the powdered sugar, cocoa powder, meringue powder and salt.  With the mixer on low, add by spoonfuls.  Add the vanilla and milk and increase speed to medium high, whipping until very light and fluffy, about 4-5 minutes, scraping the bowl as needed.


Assembly:

Turn the cooled cakes out of the pans and peel off the parchment paper.  Place one of the cakes on a cake board or serving plate.  Using a skewer, poke a bunch of holes in the cake and brush with two tablespoons of the chocolate syrup, letting it soak into the cake before you spread it with a layer of the buttercream.  Repeat with the other cake layers.  Frost cake with a thin crumb coat of buttercream, chill for 20 minutes in the fridge, then frost with a smooth layer of buttercream.  Chill for 30 minutes in the fridge.

 

Make the Ganache:

Pour the cream into a small saucepan and bring barely to a gentle simmer over medium low heat.  Remove from the heat, add the chopped chocolate and let stand for three minutes, then stir with a spatula until smooth and shiny.  While the ganache is warm, immediately pour over the cake, letting it drip over the sides.  Let stand at room temperature until set, about 30 minutes, then place in the refrigerator to chill for 1 hour before garnishing with the chocolate curls.  Refrigerate until ready to serve.


Recipe and design from Curly Girl Kitchen

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