Indulgence Cake With Chocolate Glaze

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Recently, I learned to bake another cake. This cake is baked especially for my mother-in-law – birthday cake. She loves chocolate cake, so I decided to bake this cake to indulge her.

I once ate at a restaurant Secret Recipe. I tried to choose a cake for dessert after dinner.  It surprised me to discover that, out of all the cake varieties displayed in the cake display fridge, only this indulgence cake had three slices left. The remaining cake was either left untouched or only one or two slices were consumed. So, I thought this cake must be the signature cake of this restaurant. I decided to give it a go.

Indulgence cake is an impressive looking cake. Four layers of moist chocolate cake that are stacked, one on top of another, with good quality dark chocolate and white chocolate mousse. The mousse ingredients are straightforward, egg-and gelatin-free that is significantly more convenient.

When the cake is sliced, the layered pattern of Secret Recipe's cake is revealed, with clear inner black and white layers. With a creamy white chocolate flavor and a bittersweet dark chocolate flavor that isn't too sweet, every bite is bursting with a rich chocolate flavor.

One good thing is to make the chocolate cake is you don’t need a mixer. You only need two bowls, one for wet ingredients and one for dry ingredients. Combine the two and your batter is made. If you don’t want to go fancy with the cake. It’s a great recipe for tea break with a cup of hot coffee.

I am using buttermilk to make the chocolate cake recipe. Buttermilk has a thick creamy texture with a rich tangy buttery taste that makes baked goods tender.

For the chocolate glaze, it should wait to cool to drizzle consistently but not too long, as it thickens as it cools. Reheat if needed for drizzling consistency.

For the leftover chocolate glaze, let it cool to thicken, use it to decorate the cake.

 

 

INGREDIETNS

(Moist chocolate cake in two 6” round cake tin)

250ml Milk

1tbsp white vinegar

250g All-purpose flour

300g white sugar

90g Unsweetened Cocoa Powder

1½ tsp Baking Soda

¾ tsp Baking Powder

½ tsp salt

2 large eggs

125ml vegetable oil

185ml warm water or coffee

 

Chocolate Mousse

80g White Cottura Chocolate

150g Dark Cottura Chocolate

120g Unsalted Butter (Softened, not melted)

20g Icing sugar

530g Whipping Cream (cold)

 

Chocolate Ganache Glaze

250g Whipping Cream (room temperature)

250g Dark Cottura Chocolate

25g Golden Syrup

 


METHODS

(Moist Chocolate Cake)

1. To make buttermilk, add one tablespoon of white vinegar into the milk, let it stand at room temperature for 10 minutes.

2. In a bowl, sift and whisk together the flour, sugar, coco powder, baking powder, baking soda and salt.

3. In another bowl whisk together the eggs, buttermilk and oil.

4. Make a well in the center of the dry ingredients, with a rubber spatula, lightly fold the wet ingredients (step 3) into the dry ingredients (step 2). Stir and fold until the ingredients are well combined. The cake batter should be thick at this point.

5. Add warm water to the cake batter, mix and stir. Now you will see the cake batter to be a bit watery. It’s perfectly normal.

6. Pour the cake batter into two 6” round cake tin evenly and bake at 180°C for about 30-35 minutes.

7. Cut and remove the dome of the cake and cut it into 4 evenly thick layers.

 

(Chocolate Mousse)

1. Melt the dark chocolate and white chocolate using water bath method at medium low heat. Set it aside.

2. Combine the softened butter and icing sugar, beat until well combined. Take out 1/3 portion to beat with the melted white chocolate at low speed. The remaining portion to beat with the melted dark chocolate at low speed.

3. Beat the cold whipping cream at medium low speed, beat until no bubble, thicken and double in volume. When you pick up slowly it will drip down awhile, with ribbon stage and wet soft peak.

4. Take out 1/3 portion to mix with white chocolate mixture, lightly fold it. After a while, it will turn to stiff.

5. Add dark chocolate mixture with the remaining whipped cream, lightly fold it and it will turn stiff after a while.

6. Transfer both of chocolate mousse into a piping bag.

 

(Chocolate Glaze)

1.Preheat the whipping cream with double bath method, when cream is hot, turn to low heat and add in the dark chocolate together with the golden syrup. Press submerges into the cream for 3 minutes. Avoid stirring. Wait until the chocolate starts to melt then stir it gently until the chocolate is completely melted.

2. Remove from heat, let it cool until lukewarm. Pour it into a measuring cup, easy for glazing

 

(Assemble the cake)

1.Place the 1st cake layer on the cake board. Pipe a layer of white chocolate mousse. Smooth the surface

2. Place the 2nd layer of the cake on top, pipe a layer of dark chocolate mousse. Smooth the surface.

3. Place the 3rd of the cake on top, pipe a layer of white chocolate mousse. Smooth the surface.

4. To crumb coat the whole cake. Place the 4th layer of the cake on top, pipe a thin layer of dark chocolate mousse to cover the top and the cake sides with the dark chocolate mousse. Dip the spatula in hot water, wrap dry and scrape the cake until smooth.

5. Keep in the fridge for 2 hours or overnight.

6. Pour the glaze over the cake. Let the glaze drip for about a minute.  If you need to cover an area you missed on the side, just pour down the cake's edge. Smooth it with a spatula.

7. Drizzle some melted white chocolate on the cake top and sprinkle some chopped pumpkin seeds

8. Refrigerated the cake before cutting.

 

(Decoration)

1.Melt some white chocolate using water bath method until drizzle consistently. To drizzle on top of the cake

2. For the leftover chocolate glaze, let it cool to thicken, pipe at the bottom of the cake.

3. Chopped some pumpkin seeds or pistachio nuts to sprinkle on top of the cake.

 


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