Chocolate Vertical Layer Cake
Chocolate Biscuit
⅓ cup (40g) all purpose flour
½ cup (50g) ground almonds
2 tbsp (30g) brown sugar
1 ½ tbsp (12g) unsweetened cocoa powder
¼ tsp (1g) salt
¼ cup (55g) butter, chilled, cut into small pieces
Incorporate butter until crumbs are formed
1 tsp (5ml) water
wrap in plastic and refrigerate for at least 30 minutes
Roll into a 8 inch (20cm) circle
Prick with a fork
Refrigerate for 30 minutes before baking
Bake at 350F (180C) for about 15 minutes
Chocolate Sponge
8 eggs
Separate whites from yolks
¾ cup (150g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt
½ cup (60g) all-purpose flour
1/2 tsp (2g) baking powder
½ cup (60g) unsweetened cocoa powder
Mix to combine
Whip whites until foamy
Gradually add ¼ cup (50g) sugar
Whip until soft peaks form
Gradually fold into yolks mixture
Two 12x16 inch (30x40cm) baking sheets, greased and lined with parchment paper
Divide batter evenly
Bake at 350F (180C) for 10-12 minutes
Cool for 5 minutes
Dust with powdered sugar
Cool completely
Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
1 cup (120) powdered sugar
Mix to combine
1 ½ tsp (3g) instant coffee powder
1 tsp (5g) vanilla extract
1 ⅔ cups (400g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Gradually fold into Mascarpone mixture
Refrigerate until ready to assemble the cake
Assembly
Trim the edges
Cut each vertically in three equal strips
Spread a thin layer of peach/apricot jam, about 1 tbsp (20g) of jam for each
Spread a thin layer of frosting
Roll first strip of cake
Continue rolling into a spiral until all strips of sponge are used
Refrigerate for about 1 hour to set
Cooled biscuit
Spread a bit of frosting
Add the rolled cake on top
Cover with frosting
Smooth the edge and top
Refrigerate for about 1 hr or overnight
1M star tip
Pipe frosting around the bottom of the cake
Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream
Melt over bain marie
Create drips
Refrigerate for 30 minutes
Chocolate Shards
2 oz (60g) semisweet chocolate
Melt over bain-marie
Remove from heat
For tempering add 2 tbsp (20g) chopped semisweet chocolate
Spread chocolate evenly into about 9 x 6 inch (22x15cm)
Refrigerate for 10 minutes
0.5 oz (15g) white chocolate
Melt over bain marie
Stir until melted
½ tbsp (5g) white chocolate, for tempering
Drizzle with white chocolate
Refrigerate to set
Cut with a sharp knife