Who doesn’t looove chocolate — especially when it comes in a rich multi-layered vehicle that is a cake. Whether you’re having a Matilda moment or just want a to surprise a special someone with the gift that keeps on giving, the below recipes are sure to be an incredibly enticing treat. If you’re in the mood for something elevated like the cake from Katsuya Brickell or want to ‘go big or go home’ like the cakes from the Big Pink and Sugar Factory, we’ve got your chocolate fix covered.
Take some time to celebrate this ‘national’ holiday with some over-the-top chocolatey goodness that will keep you wishing that National Chocolate Cake day was every day (because why shouldn’t it be).
© Katsuya BrickellChocolate Miso Lava by Katsuya Brickell
Ingredients:
Cake:
742 grams of Valrhona Guanaja
742 grams of butter
200 grams of White Miso Paste
225 grams of AP Flour
650 grams of granulated sugar
94 grams of cocoa powder
16 - 18 large eggs.
Miso Ganache:
1500 grams of heavy cream
1500 grams of Valrhona Guan Aja
300 grams of granulated sugar
150 grams of white miso paste
Preparation:
Cake:
- In a double boiler melt the chocolate, butter and miso paste together until smooth. Keep warm.
- In a stand mixer combine the ap flour, sugar, cocoa powder, and eggs mix on low until combined.
- While mixer is on low add melted chocolate mixture. Mix until just combined.
- Transfer to a piping bag and pipe into molds halfway up.
- Add portioned miso ganache and pipe more cake batter until mold is about filled.
- Bake at 425 F for four minutes.
Miso ganache:
- In a small pot simmer heavy cream. Do not boil.
- In a large mixing bowl, combine sugar/ miso paste/ chocolate. Slowly add heavy cream. Whisk until dissolved and smooth.
- Pour into silicone molds. Store in super freezer until set.
© Lori Bair @Sugar_BairChocolate Cake by Sugar Factory in Miami Beach
Ingredients:
32 cups of granulated sugar
28 cups of all purpose flour
12 cups of cocoa powder
8 tablespoons of baking powder
8 tablespoons of baking soda
16 teaspoons of salt
32 whole eggs
16 cups of buttermilk
8 cups of vegetable oil
1 cup of vanilla extract
16 cups of hot coffee
Preparation:
- Sift all the dry together.
- In an electric mixer, whisk together the eggs, milk, oil and vanilla.
- Add the dry and blend using the paddle until smooth, no lumps.
- Add the coffee slowly, scraping thoroughly between mixing.
- Bake at 300-325 degrees Fahrenheit until set in the center, but still soft.
- Rotate once between baking.
© @PwderedToastmanChocolate Skyscraper Cake by Big Pink in Miami Beach
Ingredients:
Chocolate Cake Layers:
1 Pound Butter
2 Pounds Sugar
1 Tablespoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1.5 Cups Cocoa Powder
3 Cups Buttermilk
1 Pound All Purpose Flour Chocolate Pudding
Layers:
1 1/2 Cups Sugar
1/2 Cup Cornmeal
1/2 Cup Cocoa Powder
2 Eggs
3 Cups Milk
1 Qt. Heavy Cream
1 Pound Semi-sweet Chocolate
2 Tablespoons Butter
Preparation:
Chocolate Cake:
- In a large bowl, cream sugars and beaten eggs until light and fluffy and buttermilk until completely combined.
- In a medium bowl, sift together flour, baking soda, baking powder, salt and cocoa powder, mixing until fully incorporated. Add the flour mixture to the sugar mixture and beat until smooth.
- Pour batter into greased layer pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted into the center of each cake.
- Set on a wire rack to cool, at least one hour, or frosting will melt.
Chocolate Pudding:
- Put cream, milk, sugar, and cocoa in a nonreactive saucepan.
- Bring to a simmer, over medium-high heat.
- Remove from the heat. Whisk in cornstarch, eggs in a bowl Gradually whisk the hot milk into the egg mixture.
- Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
- Reduce the heat to maintain a simmer, and add chocolate and butter, continue whisking until thick, about 2 or 3 minutes more.
- Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
