CHOCOLATE BOULEVARD
SLICE CAKE
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CHOCOLATE BOULEVARD SLICE CAKE
for 14 slice cakes
CHOCOLATE SPONGE
Ingrеdients Total weight: ~ 230 g
for 1 frame 22x22 cm
100%
Egg yolks 42 g 18%
Sugar (1) 12 g 5%
Sea salt 1g <1%
Sugar (2) 30 g 13%
Egg whites 80 g 35%
All-purpose flour 29 g 13%
Cocoa powder 12 g 5%
Grapeseed oil 24 g 10%
1 Whip the egg yolks and sugar (1) in a bowl of a planetary mixer using a whisk attachment at
maximum speed until a pale and fluffy foam is obtained. Set the mixture aside.
2 In a separate mixer bowl whip the room temperature egg whites and sugar (2) for 3-4 minutes at
medium speed until a “bird’s beak’’ stage.
3 Incorporate a small part of the meringue into the egg yolk mixture with a spatula to make the
yolk mixture lighter. Then carefully fold the rest of the meringue into the whipped egg yolks.
4 Mix the sifted flour, cocoa powder and salt using a whisk and gradually add the dry mix into the
meringue and egg yolk mixture. Fold with the spatula to ensure a nice and homogeneous texture.
5 Scoop some batter and add to the oil. Mix until smooth. Then transfer the oil mixture to the rest
of the batter and mix until combined.
6 Line a baking tray with a perforated silicone mat. Spread the batter in a baking frame measuring
22x22 cm in an even layer using an offset spatula.
7 Bake the sponge in the oven, preheated to 160 °C / 347 °F, for 10-15 minutes, minding the
peculiarities of your oven. The sponge should spring back when pressed lightly.
8 Leave the sponge to cool down at room temperature for about one hour.
9 When the sponge has cooled down completely, carefully peel off the silicone mat and cut the
sponge out of the frame with a knife.
10 Trim the top crust with a serrated knife.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CHOCOLATE BOULEVARD SLICE CAKE
for 14 slice cakes
PLAIN SPONGE
Ingrеdients Total weight: ~ 457 g
for 2 frames 22x22x4 cm
100%
Egg yolks 84 g 18%
Sugar (1) 24 g 5%
Sea salt 1g <1%
Sugar (2) 60 g 13%
Egg whites 160 g 35%
All-purpose flour 80 g 17%
Grapeseed oil 48 g 11%
1 Whip the egg yolks and sugar (1) in a bowl of a planetary mixer using a whisk attachment at
maximum speed until a pale and fluffy foam is obtained. Set the mixture aside.
2 In a separate mixer bowl whip the room temperature egg whites and sugar (2) for 5 minutes
at medium speed until a “bird’s beak’’ stage.
3 Incorporate one third of the meringue into the egg yolk mixture and mix with a spatula to make
the yolk mixture lighter. Then carefully fold the rest of the meringue into the whipped egg yolks.
4 Combine the sifted flour and salt with a whisk and gradually add the dry mix into the meringue
and egg yolk mixture. Fold with the spatula to ensure a nice and homogeneous texture.
5 Scoop some batter and add to the oil. Mix until smooth. Then transfer the oil mixture to the rest
of the batter and mix until combined.
6 Line a baking tray with a perforated silicone mat. Spread the batter in 2 baking frames measuring
22x22x4 cm (use ~230 g of batter per frame) in an even layer using an offset spatula.
7 Bake the sponges in the oven, preheated to 160 °C / 347 °F, for 10-12 minutes, minding the
peculiarities of your oven. The sponges should spring back when pressed lightly.
8 Leave the sponges to cool down at room temperature for about one hour.
9 When the sponges have cooled down completely, carefully peel off the silicone mat and cut the
sponges out of the frame with a knife.
10 Trim the top crust with a serrated knife.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CHOCOLATE BOULEVARD SLICE CAKE
for 14 slice cakes
SUGAR SYRUP
Ingrеdients Total weight: ~ 300 g 100%
Sugar 100 g 33%
Water 200 g 67%
1 Pour the water into a saucepan, add the sugar and bring the mixture to a boil.
2 Once the syrup has boiled, take it off the heat.
3 Pour the syrup into a bowl and keep it at room temperature.
DARK CHOCOLATE GANACHE
Ingrеdients Total weight: ~ 629 g 100%
Dark chocolate Valrhona Guanaja 70% 272 g 43%
Whipping cream 33-35% 272 g 43%
Butter 82% 51 g 8%
Inverted sugar 34 g 5%
1 Pour the cream and inverted sugar in a saucepan, bring to 80 °C / 176 °F over medium heat.
2 Transfer the chocolate to a measuring cup. Pour in the hot cream mixture.
3 Process the mixture with a hand blender until smooth.
4 When the mixture is at 40 °C / 88 °F, gradually add the soft butter. Process with the hand blender
again, trying not to incorporate the air bubbles.
5 Transfer the ganache to a clean bowl, cover it with cling film touching the surface and let it
stabilize at room temperature for about 1-2 hours.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CHOCOLATE BOULEVARD SLICE CAKE
for 14 slice cakes
ASSEMBLY
Ingrеdients
Baked cooled chocolate sponge
Baked cooled plain sponges
Sugar syrup
Stabilized dark chocolate ganache
1 Using a pastry brush, soak one of the plain sponges with sugar syrup. Place a frame measuring
22x22x4 cm around it.
2 Apply 200 g of dark chocolate ganache to the plain sponge and spread it in an even layer using
an offset spatula.
3 Place the chocolate sponge layer on top and press slightly so that the layers stick together.
4 Soak the chocolate sponge with the sugar syrup.
5 Apply another 200 g of dark chocolate ganache to the chocolate sponge and spread it in an even
layer using an offset spatula.
6 Place a second plain sponge on top and soak it with sugar syrup as well.
7 Place the cake in the fridge for 2 hours to stabilize.
UNMOLDING AND DECORATING
Ingrеdients
Assembled stabilized cake
Leftover dark chocolate ganache
1 Cut the cake out of the frame with a hot knife.
2 Apply a thin layer of the ganache on top and smooth it out. Set the cake aside for a few minutes
so that the ganache starts to crystallize.
3 Make a herringbone pattern on top of the cake using a serrated knife: place it on the surface of
the ganache and move the knife from side to side with a gentle motion. Place the cake in the
fridge for about one hour.
4 Trim the sides of the cake, then cut it into equal slices measuring 3x10 cm using a serrated knife.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
