Description
The famous chocolatiers at The Chocolate Room in Brooklyn share their recipe for their legendary Ultimate Chocolate Cake, and everything is right in the world.
Ingredients
Units
- 5 extra-large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened Dutch-process cocoa powder
- 3 cups cake flour
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons unsalted butter, room temperature (plus extra for greasing)
- 3 1/2 cups dark brown sugar
- 1 1/2 cups sour cream
- 1 1/2 cups cold coffee or water
- 1/4 cup cornstarch
- 1 cup water, divided
- 1 1/4 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup unsweetened Dutch-process cocoa powder
- 5 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup water
- Chocolate Frosting
- Chocolate-covered espresso beans and cocoa nibs (optional)
- 6 ounces dark chocolate, preferably 60% cacao, coarsely chopped
- 3 1/2 ounces unsweetened chocolate, preferably 100% cacao, coarsely chopped
- 3/4 cup plus 2 tablespoons unsalted butter
- 5 extra-large eggs
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Prepare three 9-inch round cake pans: Lightly butter the pans, line with parchment paper circles, and butter the parchment.
- Whisk together the eggs and vanilla in a small bowl.
- In a separate bowl, sift together the cocoa powder, cake flour, baking soda, and salt.
- Using a stand mixer with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
- Gradually add the egg mixture until combined.
- Incorporate the cocoa powder, then the flour mixture in thirds, alternating with the sour cream.
- While mixing on low speed, pour in the coffee until the batter is smooth.
- Divide the batter among the prepared pans and bake for 45-50 minutes. Allow cakes to cool, then refrigerate or freeze.
- Combine cornstarch with 2 tablespoons of water and set aside.
- In a saucepan, heat 1 cup of water, sugar, and corn syrup to a boil. Introduce the cocoa and return to a boil.
- Add a small amount of the cocoa mixture to the cornstarch, then pour this mixture back into the saucepan.
- Cook until it thickens into a pudding-like consistency.
- Remove from heat, whisk in butter and vanilla, and blend until smooth. Chill.
- Prepare a simple syrup by dissolving sugar in water over medium heat.
- Trim the cakes to have flat surfaces. Place one layer on a stand, brush with syrup, and spread half the filling, leaving a 1/2-inch border. Repeat with the second layer and top with the third layer. Chill the assembled cake.
- Melt chocolates and butter either over a double boiler or in the microwave.
- Whisk the eggs, sugar, water, and salt in a saucepan until it reaches 160°F.
- Combine the egg mixture with the melted chocolate mixture and blend until smooth. Cool and refrigerate until stiff.
- Frost the chilled cake evenly. Decorate with espresso beans and cocoa nibs if desired.
Notes
- Chocolate Type: The type and brand of chocolate can significantly affect the taste and texture of your cake and frosting. Opt for high-quality chocolates for the best flavor.
- Storing: This cake can be stored in the refrigerator for up to 5 days. It’s best served at room temperature, so consider taking it out of the fridge about an hour before serving.
- Freezing: The unfrosted cake layers can be wrapped in plastic wrap and then aluminum foil and frozen for up to a month. When ready to use, allow them to thaw while still wrapped so the moisture remains in the cake.
- Decorations: The suggested cocoa nibs and chocolate-covered espresso beans add a delightful crunch and intense flavor, but you can also consider other decorations like shaved chocolate, berries, or edible flowers for a different visual appeal.
- Spice It Up: If you’re adventurous, consider adding a pinch of cayenne pepper to the chocolate frosting for a hint of heat, complementing the rich chocolate flavor.
- Dutch-Process Cocoa: It’s crucial to use Dutch-process cocoa powder as specified. It has been treated to neutralize its natural acidity, which can affect the cake’s rise and flavor.
- Simple Syrup: The simple syrup not only adds moisture but also a subtle sweetness to the cake layers. You can infuse this syrup with flavors like orange, mint, or even rum for an added twist.
- Serving Suggestion: For an extra luxurious experience, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla or coffee ice cream.
- Prep Time: 60 mins
- Cook Time: 60 mins
- Category: Baking, Cake, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 9g
- Protein: 150mg