Double Chocolate Cake
The past few days have been very tough for me. I allow myself to be in this difficulty; everything is still so fresh. When Gali arrived at Patrick Roger’s store this week, Corinne, his sister, treated her with high-quality and comforting chocolate, along with a card with a few words for me.
She signed her words with a sentence so simple yet so true: “Our mothers taught us everything, except how to live without them.” How universally painful it is to lose a mother.
I find comfort in small things, in the warm home of Gali and mine, in the perfect lentil soup she cooks for me when it’s 6 degrees outside, in conversations with family and friends, in neighbors, in running, and in baking. I find myself baking almost every day, using the hand mixer I took from Mom’s kitchen, which is much more emotional for me now than the modern robot sitting on my counter.
I planned to make this cake a long time ago after visiting Pierre Marcolini’s chocolate factory in Belgium. I love chocolate factories, especially those that produce bean-to-bar chocolate, the machines, the sound, the smell… oh, the smell.
During the visit, we not only tasted a lot of chocolate but also persuaded Marcolini to give us the recipe for his excellent chocolate cake. The cake is rich in quality cocoa, hence its deep color. It’s topped with an excellent chocolate ganache and a delicate layer of dark chocolate. Marcolini also soaks the cake in a syrup that enhances the sweetness and cocoa flavor. I decided to skip it as the cake is sweet enough for me even without the syrup.
Double Chocolate Cake
21cm loaf pan, 8cm height
100g eggs (around 2 M eggs)
80g butter, melted
160g flour, sifted
5g baking powder
65g cocoa powder
100g heavy whipping cream
140g whole milk
Dark Chocolate Ganache:
150g heavy whipping cream
55g dark chocolate 70%, chopped
150g dark chocolate 70%, chopped
40g canola oil
1. Preheat the oven to 170 degrees Celsius, grease, and line a baking pan with parchment paper.
2. Cake Base: In a mixer, beat eggs and sugar until you get a fluffy and airy mixture.
3. Add the melted butter and continue to beat.
4. In a separate bowl, mix together the dry ingredients: flour, baking powder, and cocoa.
5. In another separate bowl, mix the liquids: cream and milk.
6. Add the dry ingredient mixture and the liquid mixture alternately to the beaten eggs, stirring only until the flour is incorporated into the mixture. Avoid overmixing to prevent the cake from becoming too dense.
7. Pour the mixture into the baking pan and smooth the surface. Bake for about 40 minutes until the cake is stable. Remove from the oven and let it cool to room temperature.
8. Dark Chocolate Ganache: In a small saucepan, bring the cream to a simmer, remove from heat, and pour it over the chocolate. Wait a bit, then, using a spatula, gently start stirring the chocolate and cream until a smooth and uniform ganache is obtained. Add the butter and stir until fully melted. Cover with cling film and refrigerate until firm.
9. When the cake reaches room temperature, remove it from the baking pan.
10. Once the ganache is sufficiently stable, transfer it to a piping bag with a round tip and pipe it in the desired pattern onto the cake. Place it in the freezer until the ganache is fully set.
11. Chocolate Glaçage: Melt the chocolate on a bain-marie or in the microwave. When the chocolate is melted, remove it from the heat source and mix in the oil.
12. Remove the cake from the freezer and place it on a wire rack with parchment paper or cling film underneath. Pour the coating over the cake, covering it from all directions. Save any remaining coating for future use.
13. Keep the cake in an airtight container outside the refrigerator and when it returns to room temperature, slice and serve.