They say great things take time.
Well, that old adage is particularly true of this baker’s cake.
This isn’t your ordinary chocolate cake.
It’s filled with layers of chocolate and coffee goodness. But what makes it extra challenging is it took him 150 hours to complete. Seems quite long, huh? But it’s worth it.
If you have family or friends coming over for the holidays, you might want to prepare this.
He adapted his recipe from Claire King & Scott Loitsch’s Ultimate Chocolate Cake but changed some of the ingredients.
He also got his Chocolate Mousse recipe from his favorite YouTube Channel, Cooking Tree. You can check out the link to the recipe below.
Day one:
Make the brown butter and bourbon infusion.
First, melt the butter in a pan until it turns brown. Pour bourbon into a glass and add the melted butter to it. In another glass container, place some coffee beans along with two bottles of cream.
Place the bourbon mix in the freezer and the coffee and cream mix into the fridge. Both mixtures need to rest for two days.
Day three:
Take out both mixtures to prepare for the next step.
Remove the hardened butter in the bourbon mix and place it in a pan.
Then, place a cup of the infused bourbon and filter it until it produces a clear yellow liquid. Once that’s done, drop the filtered bits in the pan of frozen butter and melt it over low heat. Add some toasted espresso powder and continue mixing.
Now, it’s time to make the cake batter.
Break six eggs in a bowl and add vanilla paste and sugar. Blend all ingredients until they are smooth, then pour in the espresso butter mix, some cold brew, and a bit of that clear bourbon you just filtered.
Add the dry ingredients:
Add flour, cocoa powder, baking soda, and salt.
Continue beating the mixture until all ingredients are well incorporated. Chop a block of chocolate (no specific size or shape), add it into the batter, and fold.
Line a pan with a baking sheet, pour the batter and spread evenly. Cover the pans with cling wrap and let them sit in the fridge overnight.
Day five:
Prepare all the remaining elements for the cake.
Take the cake batter out of the fridge and bake them at 350 degrees Fahrenheit for 25 minutes.
Once it’s baked, you can use a round cake cutter and cut four equal circles. Place each of them on a baking sheet and set aside.
Remove coffee and cream from the fridge.
Pour the mix into a sieve to separate the cream from the coffee beans. Set it aside while you make the mousse.
First, place six egg yolks in a saucepan, along with vanilla paste, brown sugar, and a cup of your coffee-infused cream.
Stir them before heating on the stove. Remember to stir constantly so as not to burn it.
Add chopped chocolate and melt.
Once it’s smooth and creamy, set it aside and let it cool. After that, place a few chopped chocolates in a glass, pour warm milk and sugar to make a fresh hot chocolate for the cake soak.
Finish your mousse by adding powdered sugar and pouring the chocolate mix you just cooled. Place it in the fridge overnight.
Day six:
Assemble the cake and add the finishing touches.
See this decadent cake come together in the video below!
Sure, it takes a lot of time, but just look at this lusciously beautiful and delectable cake! We promise you it’s all worth it.
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