Vanilla Cream-Filled Double Chocolate Cake for Two

Ingredients

  • For the Cake:
  • 1 stick (115 g) unsalted butter, softened
  • 1-1/3 cups (300 g) packed dark brown sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 eggs, at room temperature
  • 1 cup + 2 tablespoons (145 g) all-purpose flour
  • ½ cup (60 g) Dutch-process dark cocoa powder
  • + 21 more ingredients
    • ¾ teaspoon (4 g) baking powder
    • ¾ teaspoon (6 g) kosher salt
    • ¾ cup (180 ml) buttermilk, shaken and warm
    • ¼ cup (60 ml) coffee or espresso
    • 3 tablespoons (45 ml) mayonnaise
    • 1/3 cup premium dark or extra dark chocolate chips
    • ¾ teaspoon baking soda
    • 2 teaspoons (10 ml) white vinegar
    • For the Vanilla Cream Filling:
    • 2 tablespoons (30 ml) cold water
    • 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
    • 1-¾ cups (420 ml) whipping cream (35-37% fat), cold, divided
    • ¼ cup (30 g) icing sugar
    • 1 teaspoon (5 ml) pure vanilla extract
    • Pinch of salt
    • For the Chocolate Glaze:
    • 6 oz (180 g) premium dark or extra dark chocolate, chopped
    • 1 stick (115 g) unsalted butter
    • 1 tablespoon (15 ml) light corn syrup
    • Splash of liqueur of choice, optional (grand marnier, spiced rum, kahlua, etc.)
    • Pinch of sea salt (regular salt, if necessary)

For the Cake: Preheat oven to 350° F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network