CLAIRE SAFFITZ'S CHOCOLATE LAYER CAKE

Adapted and reduced from the NYT

Full 3 x 8" cake amounts at bottom 

Whipped Ganache below 

Ingredients:

100 g cake flour

171 g granulated sugar

¾ t kosher salt

½ t baking soda

½ t baking powder

30 g unsweetened Dutch-process cocoa powder, sifted if lumpy

67 g strong freshly brewed coffee, steaming hot (or 76 g hot water + ½ t nescafe)

91 g crème fraîche, at room temperature (sub. sour cream)

1 t vanilla extract 

68 g hazelnut oil, or neutral oil 

2 large eggs plus 1 large yolk, at room temperature

 

 

Method:

Preheat the oven to 350°F.  Lightly butter the bottom and sides of 2 6" cake pans, then line the bottoms with rounds of parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking soda and baking powder; mix on low speed just until combined.

In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche, vanilla and oil, then whisk until completely smooth. Set aside.

To the stand mixer bowl, add half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients.  Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds.  Pause and scrape down the sides and bottom of the bowl again.

Meanwhile, add the eggs to the remaining cocoa mixture and whisk until smooth.  Add to the stand mixer, then beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.

Pour the batter into the prepared pans, dividing evenly.  Transfer the pans to the oven and bake until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, checking at 30 minutes.

Remove the pans from the oven and let cool completely on a wire rack.

Unmold and level the cakes, frost with below whipped chocolate ganache, and enjoy!

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in a stand mixer bowl and beat until thick with the whisk attachment.

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Area of 3 8" cakes: 153" squared

Area of 2 6" cakes: 58" squared

Reduction percentage: 38%

 

Original ingredient amounts, for 3 8" layers: 

2 cups/260 grams cake flour 

2 ¼ cups/450 grams granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup/177 grams strong freshly brewed coffee, steaming hot

1 cup/240 grams crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup/180 grams neutral oil, such as avocado or vegetable