MOIST CHOCOLATE CAKE
for 1 cake d=20 cm and h=5 cm
Moist Chocolate Cake
for 1 cake d=20 cm and h=5 cm
GELATIN MASS
Ingredients Total weight: ~ 56 g 100%
• Powdered gelatin 200 Bloom 8g 14%
• Cold water 48 g 86%
1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use as
required.
NEUTRAL GLAZE
Ingredients Total weight: ~ 200 g 100%
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%
1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix together the sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).
5. Bring everything to a boil over medium heat, whisking occasionally.
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Moist Chocolate Cake
for 1 cake d=20 cm and h=5 cm
NEUTRAL GLAZE
6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.
7. Let the mixture simmer over low heat for about 2 minutes.
8. Strain the glaze into a clean container, and cover it with cling film
touching the surface of the gel.
9. Place the neutral glaze in the fridge at 4 °C / 39 °F for 6 hours.
COCOA GLAZE
Ingredients Total weight: ~ 426 g 100%
• Whipping cream 35% 75 g 18%
• Water 90 g 21%
• Sugar 105 g 25%
• Cocoa powder (22–24% fat) 40 g 9%
• Gelatin mass 51 g 12%
• Neutral glaze 65 g 15%
1. Add the whipping cream and water to a saucepan. Start warming
the mixture to 40 °C / 104 °F on low heat.
2. Meanwhile mix the sugar and the sifted cocoa powder in a bowl
with a whisk.
3. Gradually add the sugar and cocoa powder mixture to the warm
liquids while whisking constantly.
4. Bring the mixture to a boil and cook it for about 30 seconds while
whisking.
5. Remove the mixture from the heat, add the gelatin mass and the
neutral glaze. Mix until combined.
6. Strain the glaze into a measuring cup and blend it with a hand
blender until smooth.
7. Transfer the glaze into a clean bowl, cover it with plastic wrap
touching the surface and place it in the fridge for at least 6 hours to
stabilize.
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Moist Chocolate Cake
for 1 cake d=20 cm and h=5 cm
CHOCOLATE SPONGE
Ingredients Total weight: ~ 654 g 100%
• Butter 82% 113 g 17%
• Dark chocolate 70% 57 g 9%
• Water 113 g 17%
• Sugar 133 g 20%
• Sea salt 1g <1%
• Whole eggs 100 g 15%
• Egg yolks 20 g 3%
• All-purpose flour 85 g 13%
• Cocoa powder (22–24% fat) 28 g 4%
• Baking soda 3g <1%
• Baking powder 1g <1%
1. In a saucepan combine the water, butter and chocolate. Warm
everything up over low heat until the chocolate and the butter melt
and reach 50 °C / 122 °F.
2. In a large bowl, whisk together the sifted flour, sifted baking powder,
baking soda, salt, sugar and sifted cocoa powder.
3. Take the chocolate mixture off the heat and introduce the eggs and
the egg yolks to it, mix well.
4. Pour the chocolate-egg mixture over the dry ingredients and mix
well with a whisk until smooth.
5. Prepare a cake ring 20 cm in diameter and 5 cm in height by
wrapping one side of it with aluminum foil. Place it on a baking tray
lined with a silicone mat.
6. Pour the chocolate batter into the prepared cake ring and bake in
the oven, preheated to 160 °C / 320 °F, for around 30–35 minutes
until the skewer comes out of the sponge clean.
7. Allow the sponge to cool down completely at room temperature.
Do not unmold the sponge.
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Moist Chocolate Cake
for 1 cake d=20 cm and h=5 cm
ASSEMBLY
Ingredients
• Baked chocolate sponge
• Stabilized cocoa glaze
1. Peel the aluminum foil off the cake ring.
2. Heat the glaze to 30–35 °C / 85–95 °F and process it with a hand
blender until smooth.
3. Pour the glaze over the sponge in the mold, covering it with a layer
of around 5 mm.
4. Place the cake in the fridge for about an hour to let the glaze set.
TIP
• To speed up the setting of the glaze, you can start the assembly
by placing the sponge in the freezer for 30 minutes. Then peel
off the foil and proceed with pouring the glaze on top.
5. Run an offset spatula heated with a heat gun around the cake.
Place the cake on a measuring cup and remove the cake ring by
sliding it down.
6. Leave the cake to warm up at room temperature for around one
hour. Serve the cake at 18–20 °C / 64–68 °F.
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