Celebrating World Chocolate Day with a six-layer masterpiece
Australia's 'Chocolate Queen,' acclaimed pastry chef Kirsten Tibballs, is marking World Chocolate Day by sharing her indulgent six-layer chocolate cake recipe. The cake is complemented by a rich coffee ganache and delicate chocolate curls. Tibballs also revealed her secrets for making the perfect hot chocolate, pairing the dessert with a café-quality drink for the ultimate chocolate lover's treat.
Ingredients for the chocolate cake
The cake requires vegetable oil spray for greasing, 420 g plain flour, 105 g Dutch-processed cocoa powder, 15 g bicarbonate soda, 1 tsp baking powder, 420 g caster sugar, 1 tsp salt, 115 ml coconut oil or vegetable oil, 100 g whole eggs, 120 ml buttermilk, 1 tsp vanilla bean paste, and 120 ml hot water.
Method for the cake
Heat the oven to 150°C fan forced. Grease two 18 cm round cake tins with vegetable oil spray and line with baking paper. Sieve the flour, cocoa powder, bicarbonate soda, and baking powder into a bowl, add the sugar and salt, and set aside. In a stand mixer with a whisk attachment, whip the coconut oil, eggs, buttermilk, and vanilla for 1 minute. Add the dry ingredients and mix until just combined. While mixing, slowly add the hot water in a continuous stream. Divide the batter evenly between the two tins. Bake for 50-55 minutes until a skewer inserted into the centre comes out clean. Cool at room temperature, then freeze for at least 1 hour. Using a serrated knife, trim the tops and slice each cake into three equal layers. Store layers in the freezer until assembly.
Decadent chocolate and coffee ganache
For the ganache, combine 540 ml thickened cream, 1 tsp vanilla bean paste, and 60 g liquid glucose in a saucepan over medium heat and bring to a boil. Meanwhile, heat 1140 g good-quality milk chocolate in a microwave-safe bowl in 30-second increments until 50% melted. Pour the hot cream over the chocolate and whisk until fully melted and incorporated. Produce 100 ml of espresso using a Jura Coffee Machine, add to the ganache, and whisk. Cover with plastic wrap and stand at room temperature for about 3 hours until firm but spreadable.
Chocolate and coffee soak
Combine 50 ml espresso, 50 ml water, 100 g caster sugar, and 1 tsp vanilla bean paste in a saucepan over high heat and bring to a boil. Once sugar dissolves, remove from heat, add 1 tbsp Dutch-processed cocoa powder, and whisk until smooth. Cool completely at room temperature.
Milk chocolate curls
Temper 250 g good-quality milk chocolate by heating in 30-second increments until 50% solids and 50% liquid, then stir vigorously until melted. Spread a thin layer over a smooth cold surface and work with a palette knife until it begins to go dull. Use a metal scraper to create curls. Allow to set at room temperature.
Assembly
Place the first cake layer on a serving plate. Brush generously with chocolate soak. Spread one-sixth of the ganache over the cake, pushing to the edges. Repeat with remaining layers, soak, and ganache. Top with chocolate curls. Use one cake base facing upward as the top layer for a flat surface. Store in the refrigerator for up to 5 days; bring to room temperature before serving. For an extra touch, dust chocolate curls with edible gold lustre dust.
Hot chocolate base
Yields 300 ml. Preparation: 15 minutes. Skill level: beginner. Ingredients: 125 g water, 115 g caster sugar, 15 g honey, 50 g Dutch-processed cocoa powder. Method: Place water, sugar, and honey in a saucepan and bring to a boil. Once sugar dissolves, remove from heat, add cocoa powder, and emulsify with a stick blender.
