hello it's Jenna and I'm back here at
the crumbs and doilies shop in Soho and
I hope you all had a brilliant Christmas
but the festive fun is not over yet and
this is my favorite time of year because
it's a good chance for me to hang out
with my friends and family and do what I
love best it's just to cook for them and
obviously I love cooking cake and
dessert and the recipe that I'm about to
show you is a mixture of cake and
dessert this is a really really good
combo it's brilliant
has a knockout birthday cake but also as
a really special dessert to serve after
dinner it's a luxurious eight layer cake
with a light chocolate sponge filled
with a decadent truffle filling and I'm
going to show you how to make it I'm
gonna begin by sifting together 85 grams
of plain flour and 20 grams of cocoa
powder I'm just gonna shuffle that
through and just to help it along I'm
just going to give it a mix with a whisk
just to make sure it's completely
combined I'm just gonna leave that to
one side and I'll come back to that
later but for now I'm going to crack for
large free-range eggs into my mixing
bowl and I gotta add 105 grams of caster
sugar and I'm gonna beat that together
for five or six minutes on quite a high
speed until it becomes really slowly and
loose
so as you can see it's tripled in volume
and it's on lovely and pale and it's a
kind of ribbon stage so now I'm just
going to remove the paddle out of the
way and back to my flour and cocoa
powder and I'm gonna sift this again
straight into this bowl just for a
little bit of extra lightness and using
a big metal spoon I'm gonna fold that in
really gently just being really careful
I don't knock out all that air and when
it's about halfway through the mixing
I'm just gonna add some melted butter I
have 80 grams of butter which is melted
just gonna pull that in and fold that in
as well
it's important to take your time with
this and really be gentle but the
folding just because you've put all that
lovely air and you don't wanna knock it
out because we're not using any raising
agent like bicarbonate soda or anything
like that we're really relying on that
air and the egg to make these cakes rise
and that is ready so now it's time to
put it into my katuns and I'm using 6
inch cake tins which I've greased and
then lined the basis of if you don't
have six inch tins you can use an 8 inch
pan then this mixture will work just as
well for that but you won't be able to
get two layers you'll obviously and you
get one but for now I'm just going to
use my trusty electric scales because I
want this to be exactly split in half
way so I reckon it's about 220 grams in
each tin
and these just need to be baked at 180
degrees C for 15 minutes or until a
skewer comes out clean when stuck in the
middle that's ready so I'm just gonna
let these cool down while my cakes are
cooling down in the tins I'm gonna get
them with making my truffle filling and
this is where the magic starts to happen
as you can see I've got quite a lot of
chocolate in my bowl 450 grams of it to
be precise which is a lot of chocolate
but this is a special cake so I've got
curvature chocolate here which is around
50 to 60% cocoa solids and that's really
perfect for this okay because this is
quite rich and if you can't find that
particular chocolate then 70% dark
chocolate will do it'll just be a lot
more intense in flavor but that's also
fine so into my saucepan goes my 350
grams of chocolate and to that I'm gonna
add 500 millilitres of double cream and
I'm gonna melt those together on a low
heat and I'm gonna stir it all the time
so it doesn't catch
that's all lovely and combined and gone
really silky and chocolatey so I'm just
going to put that to one side and get
them with beating my egg yolks together
so I'm going to set up a bad memory so
I've got my little saucepan of water
just about this much water in there I'm
gonna bring that to a simmer and then I
have six large egg yolks here I'm just
gonna set that over my bar Marie and add
65 grams of caster sugar and then
straightaway stop beating that for about
five or six minutes until it goes really
pale and fluffy
okay so that's looking lovely and fluffy
so now I'm just gonna add my chocolate
mixture to my egg mixture and give it a
really good stir and now that it's all
really well mixed I'm going to just
leave that to one side to cool down a
bit I'm gonna clear the deck so I can
start assembling my cake cakes are cool
my truffle mixture is cooling down as
well and so now it's time to get
assembling and I'm going to do this a
bit different to how I normally do layer
cakes because I want this cake to be
really tall and grand and the cake tin
that I've that I've put it in is not
quite tall enough so I'm making a kind
of temporary container so that I can
really build this guy up and I've got
myself some acetate here and I bought
this at an art shop I bought quite a big
sheet of it and I've just cut it so that
it's just a little bit more than the
circumference of the tin and I've cut it
also to be double the height of the tin
and I'm just going to stick that
together at both ends so to make sure
it's really secure and that's gonna form
a kind of collar so when I start
building it all up it's I'm going to go
everywhere so just put that to one side
and now I'm going to split each of my
sponge cakes in half using a cake
leveler
now of course if you don't have a cake
leveler you can use a knife a serrated
knife is best but just watch your
fingers and make sure you keep it
straight
so now I'm gonna start building it up
and I'm gonna start by using the base of
one of my sponges so that it's nice and
flat on the bottom so gently pick that
up with both hands and just slop that
right into your color and for the next
layer you want a good generous amount of
this lovely truffle sauce so about three
or four spoonfuls and it's already
starting to kind of level itself off and
kind of dribble down the sides of the
sponge which is great I'm just gonna
give it a little wiggle just to help it
along and then once that's a flat just
pop the next layer in and keep going
till you reach the top
so I'm leaving a little bit in my bowl
just in case I need to patch it up after
his after it's been refrigerated but for
now I'm just gonna put this in the
fridge for a minimum of two hours so my
truffle cake has been in the fridge for
a couple of hours and it's out now so
now I just need to do the big reveal and
to help it along because obviously it's
now stuck to the acetate I've got myself
a really warm detail and I'm just gonna
wrap that around it just to loosen those
edges you don't need to do this for very
long just 15 or 20 seconds will do it so
now it's time to peel it off
so my acetate came off and it's looking
really cool you can see some of that
sponge in between all those layers of
truffle so now it's time to cut into it
and see what those layers
it looks amazing and all the layers are
really even and clean and it looks very
luxurious so I better just make sure
that it tastes good wow that is one of
the most intensely chocolatey foods I've
ever put in my mouth that really rich
truffle but the lovely and light sponge
really balances it out this is the treat
to end all treats absolute thank you so
much for watching I hope you've enjoyed
this video I can't wait for you to try
it and if you do and you want to share
your pictures with me then do use the
hashtag cupcake Gemma on Instagram or
Twitter and I'll be sure to check them
out I'll be back next week we have a
very nice festive season and I'll see
you soon bye
you