This cake is very special to me, because I made it for an extraordinary occasion. Beneath all this sweet candy goodness is my out of the world chocolate cake filled with milk chocolate ganache and coated with dark chocolate ganache – triple chocolate power. 🙂
The occasion: Exactly 9 weeks ago, on the 25. October 2015, 9 little puppies, lovingly called cookie crumbs, were born in the kennel Whippets of Classy Styrian of Ulrike und Markus. I was allowed to be part of it and even help. Of course, their birth had to be celebrated with a special cake and what topper could have fitted better than an “I ❤ cookies”-velcro-badge for a doggie harness? 😉
Since all the puppies were named after some sort of candy (Candy Cane, Cookie Dough, Chunky Monkey, Cookie Crusher, Coco Oreo, Chocolate Chip, Caramel Chew Chew, Coffee Toffee und Cini Mini), it was soon clear that every one of those little sweeties was to be represented on the cake by their respective candy, which explains why the cake is seperated into 9 parts.
Today almost all the puppies moved into their new homes and start exploring the world with their great new families. And finally, I came around to share this fantastic deathy-by-chococlate cake recipe with you on my blog.
Let’s start baking!
The chocolate cake recipe that I used for this cake is the same recipe that I already introduced you to in November 2014 as the world’s best chocolate cake and that I used for my Silvester cake 2014, only now it is adapted for a cake with a diameter of only 16cm, therefore I will try and keep it short. In case you need further detailed instructions, check out my “The world’s best Chocolate Cake” -entry!
For the batter (yields two 16cm cake rounds) you will need:
- 120g dark chocolate, melted
- 230g universal flour
- 260g caster sugar
- 35g cacao (unsweetened)
- 1/2-1/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 2 eegs, M
- 250g buttermilk
- 120g sunflower oill
- 3 tsp vanilla extract
- 1/2-1/4 tsp white wine vinegar
- 160g boiled, black coffee, hot
Once you have all the ingredients and equipment ready, line your baking pans (I used 2 cake rings with Ø 16cm) with parchment paper and turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/ 200°Celsius bottom and top heat).
Not sure how to line your cake rings – click here (and scroll down a bit).
And before you can finally mix together all the ingredients, go ahead and melt the chocolate (in the microwave or a double boiler).
Add all your dry ingredients (flour, sugar, cocoa powder, baking soda&powder, salt) to one bowl and carefully blend them together.
Add all your wet ingredients (eggs, buttermilk, oil, vanilla, vinegar) except the chocolate and coffee to a second bowl. Use an electric whisk to mix thoroughly. Then add the hot coffee and the melted chocolate and mix again.
Lastly, combine the wet and dry ingredients. Done!
Divide the batter evenly among your two baking pans and bake for ca. 50 minutes (perhabs turn the baking tray around after 28 minutes).
Generously soak the cakes’ tops (allow 10 minutes to rest, then turn over) and bottoms with syrup (syrup recipe down below, as usual this step is optional).
Was that too fast? Check out the more detailed instructions right here!
Cut your two even cakes (ca. á 4,5cm) into a total of 4 layers (ca. á 2,25cm).
The cutting is further described here (just scroll down a bit).
For the syrup (optional!) you will need:
- 20ml water
- 20g sugar
- a few drops of vanilla extract
Bring water and sugar to a boil. As soon as all the sugar granules have dissolved and the syrup has slightly thickened, set the syrup aside. Stir in the vanilla extract once the syrup has cooled. Done!
For the milk chocolate ganache as filling you will need:
- 300g heavy whipping cream
- 450g milk chocolate, chopped
- 1 pkg whipping cream stiffener
Pour the heavy cream into a pot and bring to a boil. Now take the pot of the heat and add the chocolate. Make sure the chocolate is completely covered with cream (jiggle the pot). Wait for 30 seconds (a bit longer if the chocolate pieces are quite big), then stir with an egg whisk until smooth. The ganache should be soft and shiny. Allow to set in the fridge for 12 hours (over night).
The next day take the ganache out of the fridge and beat it with your stand mixer or electric whisk. As soon as the ganache starts to lighten up, add the whipping cream stiffener. Beat until the dark and thick glaze has turned into a light and airy cream. Do not overbeat!
Now it is time to fill your cake.
Split the ganache into three even parts. Lay the bottom layer onto your cake board or a cake plate, then spread one third of the ganache in top. Add the second layer and another third of the ganache. Put the thir layer on top and the last third of the ganache before adding the final layer. Allow the ganache to set and firm up in the fridge for at least 30 minutes (or longer).
Do you need more information on how to fill your cake – click here (and scroll down a bit).
For the dark chocolate ganache for coating you will need:
- 185g heavy whipping cream
- 375g dunkle Schokolade, gehackt
Same procedure as above.
Pour the heavy cream into a pot and bring to a boil. Now take the pot of the heat and add the chocolate. Make sure the chocolate is completely covered with cream (jiggle the pot). Wait for 30 seconds (a bit longer if the chocolate pieces are quite big), then stir with an egg whisk until smooth. The ganache should be soft and shiny. The consistency should be like nutella, spreadable but running.
Allow to set in a cool room for 12 hours (over night). I do not recommend putting this ganache in the fridge as it will become too stiff to work with. If it has hardened too much, warm it up in the microwave (600watt – 30 second intervalls).
Since this ganache is for coating, it mustn’t be whipped. Just use it as it is the next day. Completely cover the chilled with ganache and then remove excess ganache with a spatula/ruler/dough scraper for the perfect smooth chocolaty finish of your triple chocolate power cake!
For more information on how to coat a cake – click here (and scroll down).
As decoration I used:
- cookie crisps cornflakes as chocolate chip cookies for Chocolate Chip
- Streusel as cookie dough for Cookie Dough (recipe below)
- chopped toffifee for (Coffee) Toffee
- oreos for (Coco) Oreo
- cini mini cornflakes for Cini Mini
- chopped chocolate bananas for Chunkey Monkey
- candy canes made of fondant for Candy Cane (directions below)
- caramel for Caramel Chew Chew
- chopped cookies for Cookie Crusher
For the streusel, combine 50g melted butter, 75g flour, 35g sugar, a pinch of salt, 1/4 tsp cinnamon and 1/4 tsp vanilla extract in a small bowl. Pour it onto a baking tray lined with parchment paper and crumble it with a fork into bits of desired size. Bake for 10-15 minutes until golden brown. Streusel are also delicious as muesli or yoghurt topping and of course, on fruit cakes.
For the fondant candy canes, seperately knead white and red fondant until soft and pliable and form seperate thin strings with it. Then twist the white and red fondant string together. Now roll into one combined string twisting as needed to receive the candy cane pattern. Cut the string into pieces of different length and width to form candy canes of different sizes. Allow to dry.
I divided my cake into nine pieces and decorated each with a different kind of candy for each one of the little puppies.
Of course, you can use completely different and only one kind of candy to decorate your personal “I ❤ cookies”-cake.
I would think that cotton candy might look great…. Sadly, none of the Whippets was called ‘Cotton Candy’ ;-), but there’s always a next time!
Enjoy recreating this cake and have a baketastic baking day,