Chocolate Cake with cream cheese frosting

percent weight Ingredient Step Notes

5.15% 62 flour, all-purpose 1 Preheat oven to 180⁰C. Line the baking sheets with Silpat.
1.58% 19 chocolate, cocoa powder 2 Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add
the salt and whisk to combine.
0.13% 2 baking soda 3 Place the eggs, sugar, and vanilla paste in the bowl of a stand mixer fitted with the
whisk attachment and mix on medium-low speed for about a minute to combine or
hand whisk. Increase the speed to medium and whip for about 5 minutes, until the
mixture is thick and pale yellow.
0.03% 0 baking powder 4 Scrape down the sides and bottom of the bowl, then whip on medium-high speed for
another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the
mixture should ribbon.
0.05% 1 salt, fine 5 Add the mayonnaise and whip to combine. Remove the bowl from the mixer stand and
fold in the dry ingredients and water in 2 additions each.
2.86% 34 egg 6 Pour the batter into the prepared pan and, using an offset spatula, spread it in an even Prepare the pan with butter and parchment paper.
layer, making sure that it reaches into the corners.
6.43% 78 sweetener, sugar, refined 7 Bake for 10 minutes, or until a bbq stick inserted in the center comes out clean and the
cake springs back when lightly touched. Set to cool on a rack.
0.10% 1 vanilla paste 8 Run a knife around the edges of the cake to loosen and invert into a parchment paper. Try to get the vanilla paste from Sonlie International (J-Forte Vanilla
Remove silpat from the cake. paste)
4.39% 53 mayonnaise 9 Freeze the cake before cutting into shapes.
5.36% 65 water, distilled
25 chocolate, dark chocolate 10 Cut two 7.25" rounds from the cake. Using a small offset spatula, spread the melted
chocolate over each cake round.
11
Line a sheet pan with a Silpat and position the cake ring toward one end of the pan.
12 Center a cake round (chocolate side down) in the ring. Place the second cake round
next to the ring, and freeze for about 1 hour.
17.02% 206 heavy cream 13 For the chocolate cream: whip the cream to soft peaks; refrigerate.
11.91% 144 chocolate, dark chocolate 14 Melt the chocolate in the top of a double boiler. Transfer the chocolate to a larger bowl
and let cool to [37.7⁰C - 48.8⁰C].
2.56% 31 egg 15 Sabayon
Meanwhile, whisk the eggs, egg yolks, and sugar in the clean top of the double boiler
over simmering water. Initially, the eggs will increase in volume and foam, but after 5
to 7 minutes, the foam will begn to subside and the eggs will thicken. Watch the
temperature very carefully, as the eggs will begin to cook if they get too hot.
5.11% 62 egg yolk 16 When the temperature reaches 83⁰C, immediately transfer to a mixer bowl fitted with
whisk attachment and whip on medium-hgh speed for about 7 minutes, until mixture
thickens.
4.24% 51 sweetener, sugar, refined 17 Whisk 1/3 of the whipped cream into the chocolate to combine. Fold in the egg
mixture, then fold in the remaining whipped cream. Transfer the chocolate cream to a
piping bag.
percent weight Ingredient Step Notes
18 Remove the sheet pan from the freezer. Pipe a ring of chocolate cream to fill the gap
between the edges of the cake and the ring. Then pipe a spiral, beginning in the center
of the cake and extending to the edges of the pan.
19 Center the second cake layer over the first layer. Repeat the piping, using enough
chocolate cream to reach slightly above the rim of the cake ring.
20 Sweep a long offset spatula over the cream from one side to another for a perfectly
smooth surface. Chill excess chocolate cream.
Place the sheet pan in the freezer. If after several hours, the center has dipped, (stir the
reserved chocolate cream to soften), then spread softened chocolate cream over the
top and smooth again with offset spatula. Freeze overnight.
21
56.3 fat, butter unsalted 27 ASSEMBLY: Line a sheet pan with parchment paper and set a cooling rack on top.

225 cheese, cream cheese
100 sweetener, powdered sugar
2 vanilla extract
28 Posiiton the frozen cake, still on the ring, on the rack. Warm the sides of the ring with
your hands or with warm towels, if necessary. (Do not use hot water, the chocolate
cream must remain frozen). Holding one side of the cake steady, lift up and remove the
cake ring.
29 Ice the cake with cream cheese frosting. Soften butter and cream cheese. Mix together using a mixer and
gradually add powdered sugar and vanilla to the mixture.