Ingrédients pour Chocolate Birthday Cake
- Unsweetened Chocolate
- 3 large Eggs
- 1 ¼ cup (250g) granulated Sugar
- 1 ½ cups (180g) All Purpose Flour
- 1 teaspoon Almond Extract
- ½ cup (120ml) Water
- 3 large Egg Yolks
- 1 cup (2 sticks) Unsalted Butter
- 10 ounces Bittersweet Chocolate
- ½ cup Apricot Preserves
- ½ teaspoon baking powder
- as desired decorating gel
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Comment préparer Chocolate Birthday Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a double boiler, melt 6 ounces of bittersweet chocolate. Stir occasionally until smooth, then set aside to cool to lukewarm.
- In a large bowl, beat 3 large eggs with ¾ cup (150g) granulated sugar until thick and pale yellow.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour and ½ teaspoon baking powder.
- Gently fold the dry ingredients into the egg mixture in three additions, alternating with the melted chocolate. Mix until just combined.
- Stir in 1 teaspoon almond extract.
- Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, carefully slice the cake horizontally into two layers.
- For the buttercream frosting: In a saucepan, combine ½ cup (100g) granulated sugar and ½ cup (120ml) water. Bring to a boil, stirring until the sugar dissolves and the syrup is clear.
- Cool the syrup to lukewarm.
- In a mixing bowl, beat 3 large egg yolks until pale. Slowly drizzle in the cooled syrup while beating on medium speed until the mixture thickens and has more than doubled in volume (about 5 minutes).
- In a clean bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add the egg yolk mixture to the butter, beating until smooth and creamy.
- Spread a layer of buttercream frosting on one cake layer. Top with the second layer and frost the entire cake.
- For the chocolate shards: Melt 4 ounces of bittersweet chocolate in a double boiler. Pour onto a baking sheet lined with parchment paper and spread thinly.
- Refrigerate for 15-20 minutes, or until firm. Break into shards.
- Warm ½ cup apricot preserves and strain to remove solids. Brush gently over the top of the frosted cake.
- Scatter the chocolate shards over the cake. Write on the cake with decorating gel if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
124g
Fat
48g
Carbs
15g
