Espresso and Buttermilk Chocolate Cake
Serving Size: 8-10
Ingredients:
Cake
400g Sugar
210g All Purpose Flour
60g Cocoa Powder
15g Dutch Processed Dark Cocoa Powder
12g Baking Soda
4g Baking Powder
6g Salt
2 Eggs
240g Buttermilk
150g Espresso
100g Vegetable Oil
4g Vanilla Extract
Ganache
3g Powdered Gelatin
18g Water
100g Whole Milk
10g Honey
135g Chocolate (Callebaut or High Quality Chocolate Bar)
200g Heavy Cream
2g Salt
Instructions:
Cake
Preheat Oven to 350F
Grease a 9-inch Springform Pan with Non-stick Spray or Coat in Butter and Dust with Cocoa Powder (Shake out Excess)
Sift Together the Dry Ingredients Except for the Cocoa Powders into a Bowl
Brew Espresso or Use Equal Amount in Instant Espresso. While the Espresso is Hot, Combine the Cocoa Powders and Espresso and Stir Until the Mixture Resembles a Pudding Consistency (Add More Hot water if Needed)
Into a Large Bowl or Stand Mixer, Add in the Wet Ingredients Plus the Sugar and Mix to Combine (If Using a Stand Mixer Use the Paddle Attachment)
Add in Half of the Dry Ingredients and Mix until just Combined then Add in the other Half. Be Careful not to Overmix or Mix too Vigorously (Overmixing will Cause the Cake to Develop too much Gluten and the Texture will be Tough and Chewy. Mixing too Aggressively will Incorporate too much Air and Will Cause the Cake to Collapse.)
Give the Bowl a Firm Tap on the Counter to Deflate any Air Bubbles
Pour the Batter into the Prepared Pan
Bake for Approximately 35 Minutes (With any Baking Recipe do not Trust the Timing. This is Only a Rough Approximation. Bake Time will Change Based on Oven. Check the Cake a Couple Minutes Before 35. If the Cake Jiggles at all, it is not Ready. Re-Check Every 3-5 Minutes. Once the Cake Does not Jiggle, Insert a Toothpick or Skewer into the Center and Gently Lift it Out. If the Tooth Pick Has Liquid Batter on it, Bake for Another Couple Minutes. If the Toothpick Has Wet but Individual Crumbs on it, then the Cake is Done. Do not Wait for the Toothpick to Come out Clean As it will be Overbaked
Allow to Cool for 10 Minutes and then Cover Pan with Plastic Wrap (This will Help to Retain More Moisture and will Lead to a Tender Crumb)
Ganache
Bloom the Gelatin in the Water by Stirring Together and Allow it to Hydrate for 5 Minutes
In a Medium Saucepan over Medium Heat, Add the Honey and Milk and Whisk Occasionally Until The Mixture Just Begins to Bubble but not Boil
Take off the Heat, Add the Gelatin, and Whisk to Combine
Pour over the Chocolate and Mix Until Smooth
Pour the Mixture into a Tall Vessel and add the Cream and Salt.
Blend Using a Hand Blender until Homogenous
Transfer the Mixture to a Small Sheet Tray and Cover with Plastic Wrap
Refrigerate for 5 Hours or Overnight to Allow the Gelatin to Setup Completely
Once Cooled and Set, Transfer to Ganache to a Bowl or Stand Mixer and Whisk Until Medium Peaks (To Identify Medium Peaks, Dip your Whisk into the Ganache and Invert it Upwards. If the Peak of the Ganache Bends Slightly and Holds its Shape Then it is Ready.)
Transfer to a Piping Bag or Simply Top your Cake with the Ganache
