Chocolate layer cake

CHOCOLATE SPONGE CAKE

Ingredients Preparation
  • 141g
    butter
  • 106g
    icing sugar
  • 11g
    invert sugar

Mix together.

  • 141g
    Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)

Melt and add to the previous mixture.
 

  • 127g
    egg yolks

Add bit by bit to the chocolate mix.
 

  • 212g
    egg white
  • 120g
    caster sugar

Whip together and add.
 

  • 141g
    flour

Mix in.

 Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
 

GLAZING

Ingredients Preparation
  • 48g
    water
  • 96g
    sugar
  • 96g
    glucose

Boil together to 105°C.
 

  • 24g
    gelatin mass
  • 53g
    Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)
  • 72g
    Callebaut® Finest Belgian Dark Chocolate 811
  • 64g
    condensed milk

Add and mix well.

Use between 35°C and 45°C.

CHOCOLATE GANACHE

Ingredients Preparation
  • 159g
    egg yolks
  • 159g
    caster sugar

Mix together.

  • 433g
    whole milk
  • 433g
    35% cream

Boil and add to the egg mixture while mixing.
 

  • 317g
    Callebaut® Finest Belgian Dark Chocolate 811

Pour on the chocolate and emulsify.
Pour into a tray and refrigerate overnight.
 

Cut the sponge cake and top with the ganache
to create the first layer.
 

FINISHING & DECORATIONS

Ingredients Preparation

Dust Mona Lisa® Creative Gold Metallic Powder on the Mona Lisa® Dark Chocolate Rounds and Mona Lisa® Dark Chocolate Galarettes.
Place on top of the cake. Add Mona Lisa® Gold Wands and Mona Lisa® Marzipan Crunch Gold.
 

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528