Chocolate Espresso Fudge Cake Pt 1 Recipe

DEVIL’S FOOD CAKE LAYER
1 3/4 c Cake flour (not self-rising)
1 1/2 c Granulated sugar
3/4 c Unsweetened alkalized cocoa
-powder
1 tb Baking powder
1 c (2 sticks) unsalted butter;
-at room temperature
1 c Hot water
3 lg Eggs; at room temperature
CHOCOLATE ESPRESSO WHIPPED
-GANACHE:
1 ts Espresso powder; such as
-Medaglia d’Oro
3 tb Hot water
16 oz Bittersweet chocolate;
-finely chopped
2 c Heavy cream

-GLAZE-
12 oz Semisweet chocolate; finely
-chopped
1 1/2 c Heavy c ream
2 tb Corn syrup
CHOCOLATE ESPRESSO FUDGE
-SAUCE:
1/3 c Unsweetened alkalized cocoa
-powder
1 ts Espresso powder; such as
-Medaglia d’Oro
1/3 c Granulated sugar
1/4 c Milk
1/4 c Heavy cream
1/4 c Light corn syrup
2 oz Semisweet chocolate; finely
-chopped
1 tb Unsalted butter
1 ts Vanilla extract

OPTIONAL GARNISH
Candied violets

DIFFICULTY: ** PREPARATION: 2 hours plus baking and chilling times. Recipe
From: Chocolatier Magazine

Make the devil’s food cake:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Butter the bottom and sides of a 17 1/2 by 11 1/2-inch jelly roll pan and
line the bottom with baking parchment or waxed paper. Lightly dust the
sides of the pan with flour and tap out the excess.

2.In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake
flour, sugar, cocoa powder, and baking powder. Using the paddle attachment,
blend the dry ingredients on low speed, until combined. Add the butter, one
tablespoon at a time and continue to mix until the mixture resembles coarse
meal. At medium speed, beat in the water, scraping down the side of the
bowl as necessary. Continue to beat the batter at medium speed for 2
minutes. Beat in the eggs, one at a time, scralling down the sides of the
bowl with a rubber spatula after each addition. Scrape the batter into the
prepared pan and, using an offset metal cake spatula, smooth it into an
even layer. Bake the cake for 18 to 22 minutes, until the cake springs back
when gently touched in the center. Run the tip of a knife around the edges
of the pan. Invert the cake onto a wire rack. Carefully peel off the paper
and cool the cake completely.

Make the chocolate espresso whipped garlache:

1.In a small cup, stir the espresso powder into the hot water until
dissolved; set aside.

2.Place the chocolate in a medium bowl: set aside. In a small, heavy
saucepan, combine the heavy cream and espresso mixture. Bring to a gentle
boil. Remove from heat and pour the mixture over the chocolate. Allow the
mixture to stand for 1 minute to melt the chocolate. Gently whisk until
smooth. Cover the bowl and refrigerate the ganache for 2 hours, until
chilled and slightly thickened.

3.Using a hand-held electric mixer, beat the ganache just until lightened
in color, about 30 seconds. Do not overbeat the ganache or it will become
grainy.

Assemble the cakes:

1.Using eight 3-inch (2 inches in height) metal ring molds, cut out 8
rounds of the devil’s food cake. Place the molds on a baking sheet and
place a cake round in the bottom of each mold. Fill a pastry bag fitted
with a large plain tip with the whipped ganache. Pipe the ganache on top of
each round, filling each mold to the top. With a small, offset metal
spatula, scrape the top of each mold to the level the ganache. Place the
sheet of molds in the freezer for 2 hours.

Make the glaze:
continued in part 2

Yields
8 Servings