Indulgent, rich, and perfect for a special occasion, this masterpiece tastes just as delicious as it looks. Using the finest ingredients and a perfect balance of flavours, The Grounds Chocolate Cake will makes for the ideal centrepiece to your dessert grazing table!
Ingredients
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5 Eggs
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380g Caster Sugar
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175g Vegetable Oil
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130g Cocoa Powder
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270g Plain Flour
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7g Baking Soda
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150g Sour Cream
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285g Buttermilk
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550g White Chocolate
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268g Water
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10g Powder Gelatin
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2 Egg Yolks
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385g Glucose
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634g Cream
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300g Mascarpone
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1 egg yolk (whites removed)
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300g Dark Chocolate
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395g (1 can) Condensed Milk
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Fresh berries to garnish
Recipe
Chocolate Cake
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Pre-heat oven to 160°C. Lightly grease two 9 inch round cake tins and line with baking paper.
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In a food mixer, combine eggs, sugar and vegetable oil, using the paddle attachment on a medium speed for 7 minutes. Scrape bowl well.
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Add 110g cocoa powder, flour and baking soda and continue to combine on a medium speed for 3 minutes.
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Add sour cream and mix on low speed to incorporate, and begin to slowly add buttermilk until combined. Scrape bowl well.
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Pour batter into prepared tins and cook for approx 15 minutes, until a skewer inserted into the centre of the cake comes out clean.
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Once cooked, remove from oven and transfer onto wire rack to cool.
Mascarpone White Chocolate Mousse
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Melt chocolate over a double broiler, be careful to not overheat.
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Bloom gelatin by sprinkling into 10g room temperature water and letting it sit for 3 to 5 minutes. Melt over a double boiler.
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Pour gelatin into chocolate and whisk. It will look as though the chocolate is separating but it will come together, keep mixing.
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In a food processor, mix egg yolks and 210g glucose together for form ribbons. The mixture will be pale yellow and fluffy.
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Fold yolks into the white chocolate.
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Whip cream and fold into chocolate mixture.
Dark Chocolate Fudge Sauce
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Heat 250g water, condensed milk and 175g glucose in a pot, when it comes to a boil, add chocolate and 20g cocoa powder.
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Stir well to combine.
To assemble
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Generously layer one cake with ½ mascarpone white chocolate mousse.
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Centre second cake over the top and spread with remaining mousse.
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Drizzle dark chocolate fudge sauce over the top and finish with a selection of fresh berries.