Cake lovers! this recipe I came across on goodshomedesign is calling you ! Intoducing the chocolate strip cake which is a great way to impress people around you and surprise them when you cut a piece of it.
For the vanilla cake:
- 115 g unsalted butter, at room temperature
- 200 g granulated sugar
- 2 eggs
- 1 tsp vanilla paste
- 185 g plain flour
- 1½ tsp baking powder
- 180 ml buttermilk
Preheat the oven to 180C/160C/gas 4, grease and line a 25cm cake tin.
In a large bowl, with an electric whisk combine the butter and granulated sugar and whisk until light and fluffy. One at a time, add the eggs(don’t add the next egg until one is incoporated)
Add the vanilla bean paste
In a separate bowl, mix the flour, baking powder and 1/2 tsp of salt. Add 1/3 of the flour to the sugar-egg mixture , and mix until combined. Then add 1/2 of the buttermilk and combine.Continue alternating additions of flour and buttermilk until all are just incorporated.
Transfer the batter to the prepared pan. Bake it for 20mns. Afterwards, allow to cool completely.
Remove the cake from the pan and carefully split it in half horizontally. Set aside.
For the chocolate roulade:
- 24 egg yolks
- 200 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract(optional)
- 8 egg whites
- 140 g strong bread flour
- 40 g cocoa powder
Preheat the oven to 200C/180C fan/gas 6 and line 2 swiss roll with parchment and grease with a little butter.
In a large bowl with an electric whisk, mix the egg yolks , half of the granulated sugar, vanilla extract, and coffe extract until light to a pale yellow.
In a clean bowl , whisk together the egg whites and 1 tsp of salt until foamy. Slowly, add the remaining sugar. Whisp until stiff peaks from.
In another bowl, stir together the flour and cocoa powder. Stir 1/3 of the egg whites into the yolk mixture to lighten. Using a larger rubber spatula, gently fold in the remaining whites. Sift the flour-cocoa mixture over the eggs and gently fold until evenly incorporated , turn the bowl as you go to get everywhere the flour may hide.
Divide the batter evenly between the prepared pans and smooth the layers. Bake for 7-10 mns, until the cakes spring back when touched. Let them cool completely, then cover with plastic wrap and let rest overnight
For the buttercream:
- 15 egg whites
- 600 g granulated sugar
- 1 tsp vanilla paste
- 1.4 kg unsalted butter
Combine the egg whites, granulated sugar, vanilla, and a pinch of salt in a heartproof bowl. Place over a bain marie, a large saucepan half full of simmering water, and stir until sugar completely has melted.
Whisk speedly until the mixture has quadrupled in volume and the bowl is cool at its touch. Add the butter, few TBSP at at a time, until mixture thickens and becomes smooth icing
For the ganache:
- 225 g dark chocolate, finely chopped
- 120 ml double cream
- 2 tbsp unsalted butter
Place the chocolate in a heartproof bowl. In a saucepan combine cream , butter and bring to a simmer. Pour hot cream over chocolate. Allow to sit undisturbed for 2mns. Then whisk until the chocolate is completely melted and mixture is smooth.
Leave the cakes in the pan and cut each chocolate cake into long strips, 10cm each (you should get 3 strips from each pan)
Spread half the buttercream evenly in a very thin layer over the surface of each cake. Roll first strip, buttercream side in, into a tight roll. Move the strip over to the start of the next strip, and continue rolling, with the end of the first roll touching the beginning of the second. Keep adding strips to make a big fat spiral of cake. Stop when your spiral is 25cm in diameter.
Spread a thin layer of buttercream over one of the vanilla cake layers, just enough to cover the top. Place your giant spiral cake on top of the buttercream. Smear a thin layer of buttercream over the top of the spiral and top with remaining layer of vanilla cake. Secure it while it sets with a 25cm cake ring. Otherwise wrap it in clingfilm. Place the cake in the freezer to set for 1 hour.
Remove the cake ring or clingfilm and cover the entire cake with a very thin layer of buttercream. Place in the refrigerator to set for 20mns. With the remaining buttercream, coat the cake in a smooth even layer. Refrigerate for 20mns until firm.
Place the remaining ganache in a pastry bag fitted with a medium open tip. Place a piece of parchment on a sheet pan and pipe hearts onto the parchment paper. Freeze until hearts set.
Once the ganache hearts hardened, remove them with a spatula and apply on top and sides of the cake.
Impress them all!