4Grease the bottom and sides of three 8-inch by 2-inch cake pans with room temperature butter.
5Grease the bottom and sides of three 8-inch by 2-inch cake pans with room temperature butter.
6Grease the bottom and sides of three 8-inch by 2-inch cake pans with room temperature butter.
7Line the bottom of each pan with a round of parchment paper, smoothing out any bubbles.
8Line the bottom of each pan with a round of parchment paper, smoothing out any bubbles.
9Line the bottom of each pan with a round of parchment paper, smoothing out any bubbles.
10Combine the dry ingredients: Dutch processed cocoa powder, cake flour, a generous amount of salt, baking powder, baking soda, and sugar in a stand mixer bowl with the paddle attachment on the lowest speed to combine and distribute the leavening.
11Combine the dry ingredients: Dutch processed cocoa powder, cake flour, a generous amount of salt, baking powder, baking soda, and sugar in a stand mixer bowl with the paddle attachment on the lowest speed to combine and distribute the leavening.
12Combine the dry ingredients: Dutch processed cocoa powder, cake flour, a generous amount of salt, baking powder, baking soda, and sugar in a stand mixer bowl with the paddle attachment on the lowest speed to combine and distribute the leavening.
13Bloom the cocoa powder by adding 3/4 cup of hot, freshly brewed coffee to it, and smooth out any lumps.
14Bloom the cocoa powder by adding 3/4 cup of hot, freshly brewed coffee to it, and smooth out any lumps.
15Bloom the cocoa powder by adding 3/4 cup of hot, freshly brewed coffee to it, and smooth out any lumps.
16Prepare the wet ingredients: whisk together creme fresh, vanilla extract, five large eggs, and two extra yolks until well combined.
17Prepare the wet ingredients: whisk together creme fresh, vanilla extract, five large eggs, and two extra yolks until well combined.
18Prepare the wet ingredients: whisk together creme fresh, vanilla extract, five large eggs, and two extra yolks until well combined.
19Start mixing the cake batter by adding a neutral oil and half of the cocoa mixture to the dry ingredients in the stand mixer, mixing until well incorporated.
20Start mixing the cake batter by adding a neutral oil and half of the cocoa mixture to the dry ingredients in the stand mixer, mixing until well incorporated.
21Start mixing the cake batter by adding a neutral oil and half of the cocoa mixture to the dry ingredients in the stand mixer, mixing until well incorporated.
22Increase the speed and beat until the mixture looks homogeneous and the oil is absorbed.
23Increase the speed and beat until the mixture looks homogeneous and the oil is absorbed.
24Increase the speed and beat until the mixture looks homogeneous and the oil is absorbed.
25Add the remaining cocoa mixture and the whisked eggs to the batter, then slowly work up to medium speed.
26Add the remaining cocoa mixture and the whisked eggs to the batter, then slowly work up to medium speed.
27Add the remaining cocoa mixture and the whisked eggs to the batter, then slowly work up to medium speed.
28Continue to beat until the batter is super glossy and has the consistency of pancake batter.
29Continue to beat until the batter is super glossy and has the consistency of pancake batter.
30Continue to beat until the batter is super glossy and has the consistency of pancake batter.
31Scrape down the sides and around the bowl to ensure all ingredients are incorporated.
32Scrape down the sides and around the bowl to ensure all ingredients are incorporated.
33Scrape down the sides and around the bowl to ensure all ingredients are incorporated.
34Weigh the batter to ensure even distribution of about 550g per cake pan.
35Weigh the batter to ensure even distribution of about 550g per cake pan.
36Weigh the batter to ensure even distribution of about 550g per cake pan.
37Place the cake pans in the preheated oven.
38Place the cake pans in the preheated oven.
39Place the cake pans in the preheated oven.
40Bake for 20 minutes, then rotate the pans in the oven.
41Bake for 20 minutes, then rotate the pans in the oven.
42Bake for 20 minutes, then rotate the pans in the oven.
43Continue baking for another 10-12 minutes or until the top is lightly cracked, springy, and a cake tester inserted into the center comes out clean.
44Continue baking for another 10-12 minutes or until the top is lightly cracked, springy, and a cake tester inserted into the center comes out clean.
45Continue baking for another 10-12 minutes or until the top is lightly cracked, springy, and a cake tester inserted into the center comes out clean.
46While the cakes cool, prepare the frosting by chopping chocolate in the 60-65% cacao range.
47While the cakes cool, prepare the frosting by chopping chocolate in the 60-65% cacao range.
48While the cakes cool, prepare the frosting by chopping chocolate in the 60-65% cacao range.
49Combine milk and half of the granulated sugar in a saucepan and bring to a bare simmer, swirling to dissolve the sugar.
50Combine milk and half of the granulated sugar in a saucepan and bring to a bare simmer, swirling to dissolve the sugar.
51Combine milk and half of the granulated sugar in a saucepan and bring to a bare simmer, swirling to dissolve the sugar.
52In a medium bowl, combine the other half of the granulated sugar, cocoa powder, a generous amount of salt, and flour.
53In a medium bowl, combine the other half of the granulated sugar, cocoa powder, a generous amount of salt, and flour.
54In a medium bowl, combine the other half of the granulated sugar, cocoa powder, a generous amount of salt, and flour.
55Add egg yolks to the dry ingredients and mix thoroughly until it thins out a little.
56Add egg yolks to the dry ingredients and mix thoroughly until it thins out a little.
57Add egg yolks to the dry ingredients and mix thoroughly until it thins out a little.
58Temper the egg mixture by slowly whisking in about half of the hot milk mixture to gradually raise its temperature.
59Temper the egg mixture by slowly whisking in about half of the hot milk mixture to gradually raise its temperature.
60Temper the egg mixture by slowly whisking in about half of the hot milk mixture to gradually raise its temperature.
61Whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
62Whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
63Whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
64Cook the pudding over medium heat, whisking constantly, getting into the crevices of the saucepan, until it thickens, holds whisk marks, looks glossy, and bubbles underneath.
65Cook the pudding over medium heat, whisking constantly, getting into the crevices of the saucepan, until it thickens, holds whisk marks, looks glossy, and bubbles underneath.
66Cook the pudding over medium heat, whisking constantly, getting into the crevices of the saucepan, until it thickens, holds whisk marks, looks glossy, and bubbles underneath.
67Remove the pudding from the heat and add the chopped chocolate, folding it until the chocolate is incorporated and gently melts.
68Remove the pudding from the heat and add the chopped chocolate, folding it until the chocolate is incorporated and gently melts.
69Remove the pudding from the heat and add the chopped chocolate, folding it until the chocolate is incorporated and gently melts.
70Let the pudding cool to room temperature, then beat in vanilla extract.
71Let the pudding cool to room temperature, then beat in vanilla extract.
72Let the pudding cool to room temperature, then beat in vanilla extract.
73Slowly add room temperature butter to the pudding base, a piece or two at a time, blending until well mixed and glossy.
74Slowly add room temperature butter to the pudding base, a piece or two at a time, blending until well mixed and glossy.
75Slowly add room temperature butter to the pudding base, a piece or two at a time, blending until well mixed and glossy.
76Scrape down the sides of the bowl to ensure all pudding mixture is incorporated into the frosting.
77Scrape down the sides of the bowl to ensure all pudding mixture is incorporated into the frosting.
78Scrape down the sides of the bowl to ensure all pudding mixture is incorporated into the frosting.
Ingredients
room temp butter
room temp butter
room temp butter
Dutch processed cocoa powder
Dutch processed cocoa powder
Dutch processed cocoa powder
cake flour
cake flour
cake flour
salt
salt
salt
baking powder
baking powder
baking powder
baking soda
baking soda
baking soda
sugar
sugar
sugar
0.75 cup hot freshly brewed coffee
0.75 cup hot freshly brewed coffee
0.75 cup hot freshly brewed coffee
creme fresh
creme fresh
creme fresh
vanilla extract
vanilla extract
vanilla extract
5 large eggs
5 large eggs
5 large eggs
2 extra yolks
2 extra yolks
2 extra yolks
neutral oil
neutral oil
neutral oil
chocolate in 60-65% cacao range, chopped
chocolate in 60-65% cacao range, chopped
chocolate in 60-65% cacao range, chopped
milk
milk
milk
Equipment
8 inch x 2 inch cake pansparchment paperscissorsstand mixerpaddle attachmenthand mixersaucepanwhisk
Tips
Always prep your pans first to avoid frustration.
For cake pans, ensure they have at least 2 inch high sides for an even and high rise in layers.
To cut parchment paper rounds, fold it diagonally, then in half along the folded edge, and in half again until it's a thin triangle. Place the point at the center of the pan and cut at the edge.
Smooth out any bubbles under the parchment paper to prevent batter from running underneath.
Using cocoa powder instead of melted chocolate gives pure, unadulterated chocolate flavor and avoids firming up or drying out the cake.
The reverse creaming mixing method, starting with dry ingredients, results in a good texture and is less prone to overmixing.
A generous amount of salt is important as sugar is a flavor enhancer, so less sugar needs more salt.
Bloom the cocoa powder with hot freshly brewed coffee to enhance chocolate flavor; coffee's bitterness and acidity react with baking soda.
Sour cream is a great substitute for creme fresh; avoid Greek yogurt due to lower fat content.
Whisk eggs and extra yolks well before adding to the batter to ensure they combine easily.
For the frosting, use flour instead of cornstarch if you plan to freeze it, as flour maintains a smooth texture after freezing and thawing.
When making the pudding for the frosting, whisk constantly and cook until it thickens, holds the marks of the whisk, looks glossy, and bubbles underneath.
Allow the pudding to cool to room temperature before adding butter to prevent a thinner frosting consistency.
When adding butter to the pudding, do so a piece or two at a time, slowly blending it in.
You can reduce the amount of sugar in the cake by 100g and the cake will still be soft and moist.