Chocolate Layer Cake
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8 eggs
Separate whites from yolks
¾ cup (150g) sugar
1 tsp (5g) vanilla extract
Mix until creamy
½ cup (60g) all-purpose flour
1/2 tsp (2g) baking powder
½ cup (60g) unsweetened cocoa powder
Mix to combine
1/2 tsp (2g) salt
Whip whites until foamy
Gradually add ¼ cup (50g) sugar
Whip until soft peaks form
Gradually incorporate into yolks mixture
Two 12x16 inch (30x40cm) baking sheets, greased and lined with parchment paper
Divide batter evenly
Bake at 350°F (180°C) for 8-10 minutes
Dust with powdered sugar
Cool completely
8.5 oz (240g) semisweet chocolate
⅔ cup (160g) whipping cream
Melt over bain-marie
Cool to room temperature
10 oz (300g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) vanilla extract
Add melted chocolate
1 2/3 cup (400g) whipping cream (35% fat), chilled
Mix until stiff peaks form
Cut each sponge in half
A bit of frosting
First layer of cake
Brush with espresso coffee , room temperature
Gently spread 1/4 of chocolate frosting
Repeat with remaining cake layers and frosting
Refrigerate for at least 1 hour to set or overnight
Trim the edges
Pipe chocolate ganache using 1M tip