BLACK SATIN CHOCOLATE CAKE

BLACK SATIN CHOCOLATE CAKE image

Yield 12 servings

Number Of Ingredients 23

Ingredients

Ingredients for Sour Cream Cake :
150g Dark Chocolate Couverture
280g Cake Flour, sifted
1 1/2 tsp or 10g Bicarbonate Soda
1/4 tsp Salt
130g Butter, softened
90g Solid Vegetable Shortening, softened
110g Light Brown Sugar, packed
250g Castor Sugar (divided : 200g into cake batter, 50g into egg whites)
2 tsp Vanilla Extract
2 nos. Eggs + 2 nos. Egg Yolks, lightly beaten
2 nos. Egg Whites
150g Sour Cream, at room temperature
125ml Whole Milk, at room temperature
Ingredients for Black Satin Chocolate Frosting :
400g Dark Chocolate Couverture, melted
125ml Evaporated Milk
100g Butter, softened
20g Dark Rum
1 tsp Vanilla Extract
Ingredients for Assembly :
6 tbsp raspberry conserve/jam
Dark Chocolate Shavings

Steps:

1. Preheat oven to 180 Deg C. Lightly butter bottom and side of a 10 inch springform tin or three 9 inch round cake pans. Line bottoms of pans with greased-proof paper. Dust the sides with flour and tap out excess. 2. Melt chocolate and cool for 10-15 minutes until tepid. 3. Sift flour, bicarbonate soda and salt. 4. In a large mixing bowl, beat butter and shortening till creamy. Add in brown sugar and continue to beat. Gradually add in 200g of sugar, 2 tablespoon at a time over a span of 6 minutes. Beat for another 1-2 minutes until mixture is light in texture and off-white in colour. Beat in vanilla extract. 5. Add in beaten eggs gradually. Add in sour cream and beat till smooth. Beat in melted chocolate until blended. 6. Fold in sifted flour mixture alternately with milk till combined. 7. In another mixing bowl, whisk egg whites till frothy. Gradually add in remaining sugar and whisk on med speed till stiff, shiny peaks start to form. 8. Fold egg whites into cake batter. Pour cake batter into baking pan(s) and smooth the top. Place into preheated oven and bake for 1 hour (single pan) or 20 - 25 minutes (3 pans). Remove cake when it has pulled away slightly from the sides of the pan and the centre springs back when gently pressed. 9. Cool cake in the pan for 5 minutes. Remove from pan and cool completely before assembling. 1. Put butter, evaporated milk, rum and vanilla extract into a large mixing bowl. Add in the melted chocolate and beat for about 30 seconds until frosting is thick and creamy. Use frosting immediately. 1. Place one layer of the cake onto a cardboard cake circle. Spread 3 tablespoon of jam onto cake. Spread frosting in an even layer over the jam. Put a second layer of the cake on top and repeat procedure. Place third cake layer on top. 2. Frost the top and sides of the cake using remaining frosting. Smooth out frosting. 3. Press the chocolate shavings onto the sides of the cake.