Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
For the cake:
Set oven rack to middle position. Preheat oven to 350 degrees F. Grease 2 8" x 1 1/2" round cake pans and line with parchment.
Whisk and aerate the flour, salt and baking powder together. Set aside.
Cream the butter and sugar until light and fluffy. Scrape down sides of bowl. Add vanilla extract. Add the eggs one at a time, and beat into the butter/sugar mixture.
Gently mix in the flour until just incorporated. Spoon batter into the prepared pans, smooth the top and bake for 20 minutes, or until a skewer comes out clean. Let cool. For the chocolate filling:
In a large saucepan heat 2 cups of milk, cocoa, sugar, salt, and espresso, whisking so that all ingredients are completely blended. Whisk cornstarch into remaining milk until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, whisking constantly until the pudding begins to boil and becomes noticeably thicker. Turn heat down to medium-low. Continue whisking until it's so thick that the whisk leaves trails in the pudding (about 5 minutes). Remove from heat and stir in vanilla extract and chopped chocolate, stirring until chocolate is completely melted and mixture is very smooth. Pour into a bowl and place plastic wrap or a parchment circle over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold For the whipped cream:
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Savory pie mastery — British meat pies, hot water crust, decoration
Legendary dessert book — seasonal pastry, fruit desserts, plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Savory pie mastery — British meat pies, hot water crust, decoration
Legendary dessert book — seasonal pastry, fruit desserts, plating
Place cream, salt and vanilla into a stand mixer with a whisk attachment. Start on low speed until the cream thickens enough not to spatter. Increase the speed to medium high and continue to whip, stopping the machine just before the cream holds soft peaks. Remove the bowl from the electric mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in sour cream and confectioner's sugar to taste. To make dessert:
Place one layer of sponge cake at the bottom of a decorative 8" round pan. Sprinkle or brush 2-4 tablespoons of liqueur, rum, bourbon or