120 g dark chocolate couverture
240 g boiling water
80 g cocoa powder
2 tablespoons instant coffee
240 g heavy cream
240 g vegetable oil
4 eggs, medium, at room temperature
1 teaspoon vanilla extract
300 g granulated sugar
280 g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
200 g white chocolate couverture, melted
250 g heavy cream, chilled
50 g walnuts, finely chopped
10 g dark chocolate couverture, melted
For the buns
Preheat oven to 160* C (320* F) Fan.
Grease six 11 cm round springform pans and dust with cocoa powder.
Finely chop the couverture and place in a bowl along with the boiling water.
Whisk until the chocolate melts and add the cocoa powder and coffee. Whisk until incorporated.
Add the heavy cream and vegetable oil. Whisk.
Add the eggs and vanilla and whisk until all of the ingredients are completely combined.
Add the sugar and whisk.
Add the flour, baking soda and salt. Whisk thoroughly.
Divide the mixture between the pans, filling them ¾ of the way.
Bake for 40 minutes.
When ready, remove from oven and allow to cool in pans.
Then turn out of pans and allow to cool completely.
For the filling
Keep the melted white chocolate warm.
In a mixer, beat the heavy cream with the whisk attachment until you create a whipped cream that has the texture of yogurt.
Remove mixing bowl from stand and add the white chocolate.
Mix with a silicon spatula until incorporated.
Place the first cake on a serving platter as a base.
Add the filling and cover with the second cake.
Decorate with whipped cream.
Decorate with melted chocolate and sprinkle with walnuts.
Repeat the same process with the remaining cakes.
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