This is one of those cakes you don't make every day, it is not something you even want to eat every day, but when you do make it, you will savour every mouthful.
It is rich, but not sweet.
It is a chocolate and coffee combination that is seductive in a dessert kind of way.
Five layers that gel together and create a delicious flavour sensation. The base is a Dark Chocolate Fudge Cake. The next level is a White Chocolate Cheesecake. The following is an Espresso Jelly. Top that with Milk Chocolate Mousse and finish off with a Dark Chocolate Glaze. And just because there is not enough chocolate already, decorate with Chocolate Waves and a dusting of Cocoa.
I have changed the original recipe, so if you have the cookbook this is what I did. After making it the first time, the recipe said to cover the cake completely with the chocolate glaze. I did that, and it looked great, until the sides started coming off, so I removed them, no big deal still looked great.
When you bake the fudge layer and the cheesecake layer. You want to bake it until it is just set and still has a slight wobble. This is important or you will be left with a hard base and cheesecake. I bake it for 25 minutes even though the recipe stated 30 minutes. But in all honesty you do need to start checking it at 20 minutes as every oven is different.
The jelly level is the most delicate level. It is why you need to slice gently. You really do need to set the jelly to custard consistency before placing it on the cake, or it will run over the sides. And if by chance you set it too much, don't panic, use a fork, break up the jelly thoroughly and spread over the cake, then if there is still lumps, break it up more and spread over the cake. The mousse layer will cover up any major flaws in the jelly.
The milk chocolate mousse, the first time I made it, well the chocolate formed little flakey chocolate bits as you added the hot chocolate to the cold cream, it solidified a little. If this happens don't fear as when you eat it, you don't even notice. But to prevent this, the second time I made it, I added a little of the cream to the chocolate after it had melted while it was still on the heat, this is like when you make a ganache. So when I added the chocolate to the remainder of the cream it didn't solidify like it did the first time.
Please use 70% cocoa, dark chocolate where specified, this will ensure you have a rich, but not sweet cake.
So here is a cake that has a few steps, but each step is quite easy. I have tried to explain how to eliminate any problems I came across, so that you can have the success with the cake that I have had. You can make this cake up to 3 days in advance. It is actually great to make it over a 2 day period. I tend to do the first three layers on day 1 and finish it on day 2.
Quick tip also, I use 60g eggs. 1 cup measure = 250ml, 1 tablespoon = 20ml and 1 tesapoon = 5ml. For the most part I like to weigh things rather than use cups, as different countries use different cup sizes and weight is the same everywhere.
Give this a try next time you are having people over. Serving up this indulgent five layer cake will impress your friends and family.
Dark Chocolate Fudge Cake
50g unsalted butter, chopped
100g dark chocolate (70% cocoa), chopped
1/2 cup (110g) firmly packed brown sugar
1/2 cup (75g) plain flour
1/4 cup (60g) sour cream
White Chocolate Cheesecake
1/4 cup (60ml) thickened cream
125g white chocolate, chopped
250g cream cheese, softened
1/3 cup (75g) caster sugar
3 teaspoons powdered gelatine
1 1/2 cups (375ml) water
2 tablespoons caster sugar
1 tablespoon espresso coffee granules
Milk Chocolate Mousse
150g milk chocolate, chopped
3/4 cup (180ml) thickened cream
Dark Chocolate Glaze
150g dark chocolate (70% cocoa), chopped
1 tablespoon vegetable oil
100g dark chocolate (70% cocoa), chopped finely
1 teaspoon Dutch processed cocoa
Preheat oven to 160C/140C fan forced. Unlock the base from a deep 22cm springform pan; invert base, then cover with a piece of baking paper. Lock the ring around the base, over the paper (the paper will extend outside the pan making it easier to remove the cake later). Grease pan; line sides with baking paper, extending the paper 5cm above the side.
Dark Chocolate Fudge Cake: Stir butter and chocolate in a small saucepan over low heat until smooth. Remove from heat; stir in sugar, then egg, flour and sour cream. Spread mixture into prepared pan; stand until required.
White Chocolate Cheesecake: Stir cream and chocolate in a small saucepan over low heat until smooth; cool. Beat cream cheese and sugar in a medium sized bowl with an electric mixer until smooth. Beat in cooled chocolate mixture, then egg (do not overbeat). Pour cheesecake mixture over fudge cake in pan.
Bake for 25-30 minutes or until the centre of the cheesecake is set , but still has a slight wobble. Cool in the oven with the door ajar. Refrigerate.
Espresso Jelly: Sprinkle gelatine over 1/4 cup (60ml) of the water in a small heatproof jug. Stand jug in a small saucepan of simmering water, stir until gelatine dissolves; cool. Place the remaining water in a small saucepan with sugar and coffee granules; stir over low heat until sugar and coffee dissolve. Stir in gelatine mixture.
Transfer mixture to a medium jug. Refrigerate 30 minutes or until mixture thickens slightly to the consistency of custard.
Pour jelly mixture over cheesecake in pan; carefully smooth the surface. Refrigerate 30 minutes or until set.
Milk Chocolate Mousse: Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth; cool. Beat cream in a medium sized bowl with an electric mixer until soft peaks form. Add a tablespoon or two of the cream to the chocolate mixture in the warm chocolate bowl. Now fold the chocolate into the remaining cream. Spread the mousse mixture carefully over the jelly in pan; smooth surface. Refrigerate 3 hours or overnight until set.
Dark Chocolate Glaze: Stir chocolate and oil in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth.
Remove cake from pan, place on a serving plate. Place clean strips of baking paper around the base of the cake. Working quickly, place the chocolate into a piping bag. Cut a small hole in the base of the bag, and in a criss cross motion, drizzle over thin strings of the chocolate glaze over the top of the cake. Refrigerate for 10 minutes or until the glaze has set. Remove the baking paper strips.
Chocolate Waves: Melt half the chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth. Remove bowl from pan, stir in the remaining chocolate, until melted. Spread chocolate thinly over a piece of baking paper. Place a rolling pin under the paper; set at room temperature. Break into shards.
Decorate Cake: Place the chocolate waves over the top of the cake and dust with cocoa.
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