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Cake Boss Sponge Cake Recipe Chocolate

This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.

Cake Boss Sponge Cake Recipe Chocolate

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Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!

This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time. See notes.

This recipe is delicious! However, I had a mishap and dumped my fourth layer in the oven by accident! So, I made another recipe of cake mix to have the fourth layer. My question: Can the cake batter be refrigerated or frozen to use at a later date?

Pro Tip: Lay pieces of parchment paper around, and gently under the edges of the cake to catch the frosting as it drips down. I usually just pour the frosting slowly and catch it as it comes down the sides of the cake, smoothing it along the sides of the cake.

I just made the cake. My layers were not done at the recommended time of 25-30 minutes. It took almost 8 minutes longer for 9 inch pans. I did test with a toothpick and the cake edges start to pull away from the pans just a tiny bit when ready to pull out of the oven. I added a little espresso powder with the boiling water. The mousse is delicious!

Feel free to reduce the overall amount of buttercream if you plan on decorating your cake differently. I use a fair amount based on my method of how to decorate a smooth cake (linked in the recipe instructions above).

This is a magical 'proposal-inducing' custard cake it seems. I posted a video of Chris trying a slice of it on my instagram last week and the next morning - boom! An engagement ring. Clearly it was the cake.

I originally made a version of this for my friend Heather's birthday the week before, but I had an absolute disaster baking day - the kind where everything that can go wrong will. I ended up making everything twice and the end result was still lackluster at best! So the following week I decided I was going to break down and analyze every single step of the recipe until it was PERFECT. I switched to a reverse creaming method to make the sponge extra light and fluffy, and I changed the frosting recipe to make it even more custardy. I think the birthday girl was pleased with her second cake for sure! And clearly so was Chris...

The reverse creaming method basically takes everything you know about mixing cake ingredients together and flips it on its head! The result is a beautifully tender crumb which just succumbs to your fork as you go to take a bite. I knew I needed this cake to be soft as clouds so that you could really appreciate the texture of the custard inside it.

Reverse creaming involves mixing together your dry ingredients first, then slowly adding the butter into them to coat the flour in butter - this stops the gluten from forming which makes the end result beautifully soft. Then you add the wet ingredients and beat the mixture to develop a little gluten - just enough so the cake slices will have some structure! It's a totally different approach to baking but it absolutely gives the desired result!

Cake Flour - The reverse creaming method works best with cake flour. That's not to say the recipe won't work with standard flour, but cake flour will result in a softer and fluffier crumb. This is because cake flour contains less protein and therefore creates a different texture when incorporated into the cake.

Whole Milk - For your custard you absolutely have to use Whole Milk. Milk is really the foundation of the whole custard and if you don't use a full fat milk you will not get that gorgeous, thick, creamy texture that makes custard custard. And you really can't have a custard cake with mediocre custard!

Vanilla - There are many recipes I post where any old vanilla extract will do, but with this custard cake the quality of the vanilla will really shine through. Get the best possible vanilla you can find, or better yet, pick up some vanilla bean pods if you can find them. A good quality vanilla will really make every component of this recipe shine.

Butter - I often use salted butter in my recipes as I like the extra kick of salt, but this is one of the few recipes where I recommend you always use unsalted. As we use butter as the base for the frosting and it's also in the creme patissiere and the cake, the salt in salted butter will really add up and can throw off you vanilla flavour. Stick with unsalted for this custard cake.

Once your cakes are baked and cooled, level them off and cut them in half (if you want to have four thinner layers instead of two thick ones). Spread a generous amount of custard buttercream in between each layer as you stack them. In the very middle layer, I piped a ring of buttercream around the outside of the cake and then filled in a pool of custard in the middle. I then frosted the underside of the next layer with more buttercream before placing it on top - this stops the cake from sliding around on the custard. You could put custard in between every layer if you wanted to - but I found this gave a nice differentiation between the custard and the custard buttercream.

Once assembled, I crumb coated with custard buttercream and chilled for 15 minutes before putting on my final layer of frosting. I piped swirls around the top of the cake in a circle, being sure not to leave any gaps, and then I poured another pool of custard on top of the cake inside the ring of swirls. I finished it off with some chocolate curls and voila! The most custardy custard cake you ever did eat!

Hi Sharon, thank you for your lovely comments! Yes, absolutely you can just double all the ingredients and just follow the recipe as normal. Really hope you and your nephew enjoy the cake! Please do let me know how it turns out! Happy baking!

HI Sharon, thank you so much for letting me know how it turned out - I'm so happy to hear you and your husband enjoyed the cake! It helps to make sure the butter is well beaten before adding the custard. For absolute best results I always say to take the butter out of the fridge about an hour before you need to use it. Hope this helps!

HI Christie, Normally I would say not to store cake in the fridge, but for this one it's definitely necessary because of the custard. And yes the buttercream is a creamy off white colour because of the custard and butter in it ?

You need to do more than grease the pans....mine stuck!You should grease, put in parchment, grease again and flour...then you might get the cake to release from the I have to see what I can piece together.

Hi Natasha,Yes the cake will hold out of the fridge. As long as the frosting has been whipped enough it should hould nice and firm. I hope your daughter has a wonderful birthday party! Let me know how the cake turns out :). Happy baking!

HI Kathy, Yes I mean make a double batch. One batch is to go into the frosting itself, and the other is to put in the middle and on top of the cake. If you don'rt want extra custard in the middle and on top you can just make a single batch for the frosting. TheI will update the recipe to make this more clear. Thank you!

Hi Hayley, so glad you like the taste of the cake!The cake will be at its best eaten within three days of making it. You could technically store it in the fridge but you might have some condensation or 'sweating' forming on the cake from the temperature change when you take it out again, and that might ruin your lovely decoration.I would read some articles online about how to best prepare fondant cakes for going into the fridge to prevent this from happening.Alternatively, you could make the cake 2 or 3 days in advance and then just fondant it on the day of the birthday, but that may not work with your schedule,.However you do it, I hope it turns out beautifully and your daughter has a fantastic birthday!

Hi, is this recipe written for 8 inch pans, or 9 inch? Which do you think would be best? Also, if using vanilla beans for the cake and the creme patissiere, how much would you recommend for each recipe? Thank you!

Hi Jade,I used 8 inch pans, but you could also make it in 9 inch pans, the layers will just be a little thinner.If you're using vanilla pods, I'd recommend 1/2 a pod for the cake and 1 pod for each batch of custard (so that would be 2 pods in the custard if doing the double batch). I hope that makes sense?Jules

I made this for my daughter's 6th birthday as she loves a good Vanilla pudding and she wanted a vanilla cake. I used an 8inch and 2 6 inch pans for the given recipe. It was a 2 tier castle cake. If only I could share the pic. It came our brilliant! She and her friends LOVED the cake and the pastry inside. I used normal plain flour. The cake was dense. Different from airy sponge cakes I made before. But went very well with the cream and custard. So a million thanks for this recipe

Hi Sarah,There are two separate milk mixtures, one with oil and one with egg (see steps 4 and 5). Step 8 refers to the oil mixture and step 10 refers to the egg mixture. I hope that clears it up and I hope you love the cake! Happy baking! ?

Thanks so much for your quick reply! Now it makes perfect sense. I will make a note so I know which is which. I am making this cake with my 10-year old granddaughter who loves to bake. I think this recipe is a little more difficult than what we're used to, but we're both excited to take on the challenge. It should be fun! 041b061a72


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