Devil’s Chocolate Food Cake with German Chocolate Icing (and Modelling Chocolate)

Roopa

On day two of cake decorating class, we switched over to a more chocolatey direction. My favourite direction! Obviously, the most important part here is the quality of chocolate used. We used Casa Luker dark chocolate/cocoa in this recipe, but any high quality chocolate brand will do.

Day 2:
Cake: Devil’s chocolate food cake (muffin method)
Icing: German chocolate buttercream
Technique: Modelling chocolate

CD day 2 (1 of 1)

DEVIL’S CHOCOLATE FOOD CAKE (~15 cupcakes)

This recipe used the simple muffin method, or mix the wet ingredients and dry ingredients separately, and mix them all together. It’s important that everything is at room temperature, and that the fat used is liquid. Oils are often used because they keep the cake really moist over several days.

INGREDIENTS

  • 6 g baking soda
  • 250 g bread flour
  • 4 g salt
  • 45 g cocoa powder
  • 45 g black cocoa powder
  • 330 g sugar
  • 90 mL buttermilk
  • 130 mL canola oil
  • 2 eggs
  • 180 g water

DIRECTIONS

  1. Preheat oven to 340 F and line ~
  2. Sift the dry ingredients together in one bowl.
  3. Mix the wet ingredients together. Pour over the dry ingredients and whisk everything together.
  4. Fill the muffin tins 3/4 full and put some water in the pan while baking.
  5. Bake for 10 – 20 minutes. The top of the cupcakes should spring back and a toothpick should come out clean.

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GERMAN CHOCOLATE BUTTERCREAM

This icing is custard based, so you make a custard, and once it cools you add the butter. This recipe doesn’t require any cornstarch since the dark chocolate will make it set. To make a similar recipe with white or milk chocolate would require some starch.

INGREDIENTS

  • 80 g full fat milk
  • 120 mL whipping cream
  • 2 egg yolks
  • 60 g sugar
  • 165 g dark chocolate
  • 250 g butter
  • 1 g salt

DIRECTIONS

  1. Mix a small amount with the sugar, and then mix in the egg yolks.
  2. Put the rest of the milk and cream in a saucepan and bring to a boil.
  3. Add a small amount of the boiling milk mixture into the egg mixture while whisking continuously to temper the eggs. Add the tempered egg mixture back to the saucepan and boil.
  4. Once the mixture reaches 82 C, remove it from heat and stir in the chocolate.
  5. Strain the custard and set itaside to cool down, stirring periodically to prevent a skin from forming.
  6. Mix the butter and salt with a wooden spoon until smooth. Mix in the cooled custard.

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MODELLING CHOCOLATE 

This is vastly more delicious than fondant as it’s primarily chocolate, so it’s a cool alternative. It does require a marble slab, because you need something to cool the chocolate down as your hands heat it up. Obviously, this is not an ideal recipe in peak summer in an overheated kitchen. Once it’s made, it can be stored for several months at room temperature.

INGREDIENTS

  • 75 g glucose syrup
  • 20 g water
  • 30 g sugar
  • 250 g dark chocolate

DIRECTIONS

  1. Melt chocolate (30 – 35 degrees)
  2. Warm up the water, sugar, and glucose until dissolved (not hot).
  3. Combine the chocolate and sugar mixtures and mix well.
  4. Spread the mixture out on a marble slab and recombine several times until the chocolate has formed together.
  5. Wrap the chocolate and let it sit overnight.

Notes:

  • Normally you avoid adding any water to chocolate (as it is the enemy of tempering), but here you’re trying to seize the the chocolate.
  • If you let the chocolate cool normally, it will be rough looking. You need the marble to cool it rapidly so it stays smooth.
  • You can do the same thing with white chocolate and milk chocolate, but need to add some cocoa butter to compensate for them being softer. Add 20 g for milk chocolate, and 30-40 g for white chocolate.
  • Consistency is entirely temperature based. Don’t add more water.
  • You need cocoa for rolling this out, or icing sugar to roll out white chocolate
  • The best way of scooping glucose is with wet hands.

CHOCOLATE ROSES

DIRECTIONS

  1. Roll out a small amount of the modelling chocolate. You don’t want this too thin.
  2. Cut out 6 circles (~1 inch diameter)
  3. Use a spoon to thin out 2/3 of each circle edge
  4. Roll the first circle up to make the centre
  5. Add two circles and overlap them to make the second layer. Roll the base together with your fingers so they join properly.
  6. Add three circles to the outside and overlap them over each other. Push the tops out a little bit and add in some points.

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