Halloween is just around the corner.
This year we will have a special holiday guest. Jan, who is a gaming friends for several years now, arrived on Thursday. No doubt this occasion was worthy having a little celebration dinner on Friday. No doubt either a celebration dinner needs to have a luxury cake.
Unfortunately Jan can be a little picky when it comes to food-issues. I knew for sure that he likes chocolate (so do the rest of the guys) and that’s why I created this Call-the-doctor Chocolate-Overkill Chocolate Cake.
When I started making that cake I did not have a fucking idea on what to do. I just had on single question in my mind:
How much chocolate can you put into one cake?
I started with the dough. Therefore I used the standard sponge-recipe which I have learned from my grandmother. It contains egg, sugar, flour and milk. I replaced the moist-part (milk) with melted chocolate. Because I didn’t want to bake a brick I therefore reduced the amount of flour and add an additional egg.
Oh yes, and I added tons of cocoa powder :-)
The dough was very dark – I guess more black than brown. While baking the sponge brightened. At first I got mad about that fact but later I learned to live with it. What the fuck … brown is the color of chocolate. Pfff. Okay, I am still mad.
The taste of the sponge was full and sweet. I thought that the perfect chocolate cake would need an additional dry note. Therefore I remembered another family recipe: chocolate mousse. But I made it a little diffrent. I beat cream and added no more than cacao powder. The taste was totally herb and dry and would fit awesomely with the sponge!
Long story short: I added the chocolate-mousse-style-cream-filling. Afterwards I placed the second sponge. This was a little difficult because the sponge was very heavy (due to the large amount of chocolate) while the mousse is very soft. I needed to cheat with some additional fridge-times inbetween.
As I saw the cake topped with the second sponge I thought it was … a little bit boring.
And I remembered what every guy loves: Nutella.
You cannot allow that your cake looks boring.
That’s why I whisked together Mascarpone, Nutella and another two bars of melted chocolate. Do you remember I had just figured out the perfect balance between dry and sweet? I did not want to risk that so I carefully considered how to make the ganache. You may think that I used Nutella for the taste. I did not. I used the chocolate for the rich and luxury taste. The Nutella is to ensure that the ganache is semi-moist and shiny. Having a shiny coat that looks awesome is VERY IMPORTANT for every chocolate cake. The Mascarpone is for the dry-sweet balance. And for the texture of course.
The texture of the ganache is full and creamy.
The following picture may not be the best. I nevertheless want to show it because it gives an idea of how the ganache looked like. It was very rich and had an awesome texture. And this is the picture which I send to the guys to tease them.
I put the cake back into the fridge for about an hour. At this time I did not use a cake ring. But I should have. When I opened the fridge after half an hour the whole cake was about to tilt over. I had to emergency use a cake ring so I can recommend you to use it straight from the beginning.
Fortunately it was easy to repair the cake. Phew. Nevertheless I still was not happy with the cake. That’s why I needed another top coating.
Nutella. Again. I used Nutella straight. No additions. No stuff. Just a top-coat of Nutella.
I love those sinful nutella-wet-look :-)
Now the cake looked totally awesome and I could not to expect to raise it and see a cross section.
Now the fun part began. Decorations!
I chopped an additional chocolate bar and added the chips to the cake. I added some sweets (Rocher & Meringue) and finally swirled Nutella all over the Cake. Oh. Forgot. I powdered the whole cake with cacao powder.
At this point I was finally convinced the cake would taste nice. I couldn’t expect my boyfriend being home because he needed to try. I put aside some leftovers for him and he was totally stunned. And he is not easy to impress.
But I had to wait for some additional hours until I finally saw the cross section. It was worth waiting. In the picture you can see Alex (he is some kind of cutting-cake-magician) cutting the cake. By the way. Alex is the reason for why the cake is called “Call the Doctor” Cake. His Nickname is Doctor (related to Star Trek Voyager’s Holo Doc) and if you bake a cake like this you have to call our doctor.
Jan, the original reason for that divalicous chocolate cake, liked the cake too. This is why you will now receive the recipe.
What do you need?
- 4 large eggs
- 1 cup of sugar
- 1 cup of all purpose flour
- 1 cup of cacao powder
- 1 chocolate bar, melted
- 1/2 tablespoon baking soda
- 4 cups of cream
- 1 cup of cacao powder
- 2 cups of mascarpone
- 2 cups of Nutella
- 2 chocolate bars, melted
- 1 cups of Nutella
- 1 chocolate bar, chopped
What do you do?
- Pour eggs and sugar into a large bowl and beat until pale and fluffy
- Pour the melted chocolate into the bowl and stir carefully until well blended
- Carefully add flour, baking soda and the cocoa powder
- Pour 1/2 of the dough into a well-oiled springform pan and bake for 20 minutes at 180° (356F). Remove the sponge onto a cooling rack. Proceed with the second half of the dough
- Meanwhile prepare the filling by whipping the cream and carefully adding the cocoa powder
- Prepare the ganache by melting the chocolate and mix it together with mascarpone and Nutella. Stir until creamy and fluffy
- Add the chilled sponge onto a cake plate and place a cake ring
- Add the filling and make sure it is spread evenly
- Place the second sponge onto the filling (Be careful because the filling is very soft and the weight of the second sponge can easily squeeze it of the edge. If you notice this is going to happen remove the second sponge and put the first sponge and the filling into the fridge for at least half an hour)
- Let the filled sponges rest in the fridge for one hour (still wearing the cake ring of course)
- Remove the cake from the fridge and carefully remove the cake ring
- Add the ganache and spread it all over the cake. Blend it well
- Let the cake rest in the fridge for an additional hour
- Remove the cake from the fridge and top it with one cup of Nutella. Spread it all over the cake and perhaps even cover the sides
- Chopp a chocolate bar and spread the chips all over the cake
- Add additional sweets for decoration :-)
Finally, the Food Couture!
<3 <3 <3
Serving this cake you should keep in mind that it is nearly impossible to eat a whole piece. It is like those LOTR Elben Bread. It will keep you full for weeks ;)
But it is divalicous. No doubt.
Make this baby!
PS. Of course I served some other stuff in addition. I invented some Warcraft-Named Burgers and made an additional set of Hot Dogs.