Recipes
Chocolate Lover's Dream
Star Pastry Chef Rachel Isaak created this cake with its unique cake layers and white chocolate filling.
Ingredients - Cake 1
- 28 oz dark chocolate
- 3 cups unsalted butter
- 2/3 cups sugar
- 15 eggs
Cake 2
- 12 eggs, separate whites from yolks
- 1 cup sugar (divided)
- 12 oz dark chocolate, melted
Method - Cake 1
- Preheat oven to 350°F and grease 2-9" pans.
- In a double boiler over low simmer, melt chocolate, butter and sugar together till smooth.
- In a medium bowl, whip eggs using a hand mixer on high speed until smooth. Fold eggs into chocolate mixture.
- Pour into prepared pans.
- Bake for 20-25 mins or until set on the sides and the middle is slightly soft.
Cake 2
- Preheat oven to 350°F and grease 2-9" pans.
- In a medium bowl, whip egg yolks and 1/2 cup sugar on high speed until light and fluffy.
- Melt chocolate in microwave set on high for 15 secs or until smooth. (Or use a double boiler on low simmer to melt chocolate.)
- Fold whipped egg yolks into melted chocolate.
- In a separate bowl, whip egg whites and remaining sugar on high speed until just stiff. Fold into chocolate mixture.
- Pour into pans and bake for 20-25 mins or until toothpick inserted into center comes out clean.
- Cool before icing all cakes.
Ingredients - Filling
- 9 oz white chocolate
- 2 cups heavy cream, whipped
Ganache
- 1 1/2 cups heavy cream
- 15 oz dark chocolate, finely chopped
Method - Filling
- In a double boiler, melt chocolate over low simmer and set aside, cooling to room temperature.
- In a separate bowl, whip cream on high speed until stiff peaks form.
- Fold chocolate and cream together until smooth.
Ganache
- In a sauce pan, bring cream to a boil. Remove from heat and pour over chocolate and stir until smooth.
Assembly
- Place a cake 1 layer on a plate and spread on filling.
- Place a cake 2 layer on top of a cake 1 layer and spread on filling.
- Repeat first two steps, stacking all four layers together.
- Spread entire cake with remaining filling and then spread with ganache.
Yield 12 to 14 servings.