Dear Mom, Romance Your Taste Buds With This Chocolate Cake

Dear Mom,

Are you tired of your decadent chocolate cake falling short of that “WOW” Factor? Are you ready for a life-changing recipe that will satiate those occasional chocolate cake cravings? A recipe that is uncomplicated, decadent, and so good it will set a cheatin’ man straight? Look no further.

The romance of this chocolate cake recipe

What we have here is a dense chocolate fudge cake, covered in a decadent chocolate glaze. This combination alone is a toe-curling gastronomic adventure.

But let’s add raspberries to cut through that richness and add another layer of flavor with an olive oil, sea salt, and chocolate ganache.

Imagine the velvetiness of the raspberries, the rich stickiness of the chocolate cake, and a nice crunch of sea salt – all coming together in an ovation of indulgence.

what you will need for this amazing chocolate cake recipe

Preferably, you will need a scale that measures in grams. If you do not have one, I recommend this one here.

I have used this for years and it has lasted through the trials of war. There are cheaper scales on the market, however, I am not sure the life on them, or how well they perform.

Secondly, you will need a muffin tin or silicon baking molds. Who needs a whole cake when you can have 6-12 mini cakes?

Chocolate Cake Recipe

Chocolate Cake Recipe

A decadent chocolate cake recipe! Romance your taste buds!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• Scale
• Baking Tray | Muffin Tin | Silicon Baking Mold

Ingredients

  

Chocolate Cake Batter

• 115 Grams Butter Unsalted
• 200 Grams Sugar, Granulated
• 120 Grams Eggs
• 30 Grams Cocoa Powder
• 60 Grams Flour, All Purpose Sub rice flour for gluten free
• 2 Grams Baking Powder

Chocolate Glaze

• 15 Grams Gelatin Sheets Bloomed
• 150 ML Cream
• 150 ML Water
• 230 Grams Sugar
• 100 Grams Cocoa Powder

Chocolate and Sea Salt Ganache

• 16 Ounces Dark Chocolate 72% works best
• 10 Tbsp Butter
• 1 Cup Extra Virgin Olive Oil
• To Taste As needed Sea Salt, Fleur de Sel, Maldon Salt Either Works

Instructions

 

Chocolate Cake Batter

• 1. Melt the unsalted butter and pour over the sugar. Mix together.
• 2. Sift together all of the dry ingredients, then combine with the butter and sugar mixture, just until it has combined.
• 3. Whisk eggs slightly and combine with the mixture. Mix this just enough to break the yolks. Stop mixing when the mixture starts to completely combine together.
• 4. Preheat your oven to 325 degrees F.
• 5. Butter or spray your baking dish and fill it up to 3/4 of the way full. Bake in the oven for 20-25 minutes, or until there is a nice spring when you press the cake.

Chocolate Glaze

• 1. Bloom the gelatin in ice water. Once it softens, remove.
• 2. Heat cream, water, and sugar together. Add the cocoa powder and bring to a boil. Whisk in gelatin and take it off the heat. Chill in the refrigerator when you are ready to use.
• 3. Once you are ready to glaze the cakes, heat a small bit in a saute pan over low heat. The gelatin will melt and make it a great pourable consistency.

Chocolate and Sea Salt Ganache

• 1. Bring a pot of water to a simmer, then reduce the heat.
• 2. Combine the chocolate, butter, and olive oil in a bowl and place over the pot of water. This is called a double boiler.
• 3. Use a rubber spatula to constantly stir until it is entirely melted. Transfer to a separate container and stir in the finishing salt (whichever sea salt you choose to use).
• 4. Cool for further use. When ready, drag a spoon across the surface in long strands to create the rose shape. You will be able to quenelle at an almost chilled temperature.
• **Chef's Tip** A quenelle is a way to shape food into a football shape with a spoon by pushing and pulling the spoon while it is angled.

Keyword Chocolate Cake

To sum it all up

Assemble the cakes by heating up the glaze until it is melted and a nice sauce consistency. Carefully or carelessly drape this over the cake and on the plate.

Add your raspberries and chocolate ganache to the plate. Finish this with a nice extra virgin olive oil and more coarse sea salt.

The salt is optional, but we both know how much you love your salt. This would be a great recipe to make for Michael’s birthday.

I love you to the moon and back,

Matthew