Flour Bakery’s Midnight Chocolate Cake

There is a reason for this cake…and a reason it is this shape. Can you guess?

Of course sprinkles were necessary…

In case you were wondering, the recipe in the book does not include ganache but when I found this recipe I wanted to see what the cake was supposed to look like. I finally figured out that at the Flour Bakery, it comes with ganache on top. Of course the Fudgelet wanted that, so I tried to do a fancy drip. It didn’t look super awesome but I did my best.

Because it was so tall, I used a cake board in the middle to help, and served the slices that way, too.

Directions for Midnight Chocolate Cake

Slightly adapted from Flour

Cake

  • 1/2 cup Dutch-processed cocoa powder
  • 1 ounce unsweetened chocolate, chopped
  • 1 cup boiling water
  • 225 g cake flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 330 g light brown sugar
  • 1 cup (16 Tablespoons) butter, cut into pieces, at room temperature
  • 60 g (1/4 cup) crème fraîche
  • 2 eggs
  • 2 egg yolks

In a small heatproof bowl, place the cocoa powder and chocolate. Pour the boiling water on top, then whisk until completely smooth. Let cool to room temperature (about 1-2 hours).

Then, with a stand mixer, use the paddle attachment and mix together the flour, salt, baking soda, and sugar. Then, on low speed, add the butter a little at a time to help prevent the flour mixture from flying out. Continue to mix until the batter looks like a dough.

In a small bowl, whisk together the crème fraîche, eggs, and egg yolks until well-mixed. On low speed, add it to the stand mixer bowl. Increase the speed to medium-high and beat for 2 minutes until fluffy and light. Scrape down the bowl with a spatula as necessary. Turn down the speed to low and pour in the chocolate mixture, Mix until well-combined, scraping down the bowl as necessary.

If desired, you can refrigerate the covered bowl for up to a day before baking. Otherwise, prepare 2 8-inch cake pans with parchment and baking spray and place on a baking sheet. Preheat the oven to 350 degrees F. Pour the batter evenly into the two cake pans and bake for about 35-45 minutes until the top springs back when pressed in the middle and a cake tester comes out dry or with a few crumbs. Allow to cool completely before continuing.

Frosting

  • 12 ounces milk chocolate, chopped
  • 1 cup heavy cream, divided
  • 300 g granulated sugar
  • 3 egg whites
  • 3 cups (6 sticks) butter, room temperature, cut into 1-inch pieces
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup corn syrup
  • 4 ounces dark chocolate, chopped

Heat 1/2 cup of the heavy cream in the microwave for about 2 minutes until it starts to bubble around the edges. Pour over the milk chocolate in a heatproof bowl. Allow to sit for a minute and then slowly stir it together until smooth. Allow it to sit at room temperature until cool (about 30-60 minutes).

In the stand mixer bowl set over a saucepan of simmering water, whisk together the egg whites and sugar for 5-10 minutes until the mixture reaches a temperature of 160 degrees F. Remove from the saucepan and place in the stand mixer with the whisk attachment. Whisk on medium-high speed until the bowl is cool to the touch, about 8-10 minutes. Turn the speed to low and add the butter, one piece at a time. Turn up the speed to medium and beat until smooth and fluffy, 4-5 minutes. Switch to the paddle attachment and add the vanilla, salt, and milk chocolate/heavy cream mixture. Beat on medium speed, scraping down the sides of the bowl as necessary, until well-combined and smooth.

Frost the cake then place in the refrigerator uncovered to chill.

Meanwhile, heat the remaining heavy cream the same way as before and pour over the dark chocolate the same way. After stirring it and letting it cool for 10 minutes, remove the cake from the refrigerator. Pour the chocolate ganache on top of the cake, allowing it to drip down. Let it cool before serving.

Directions for Midnight Chocolate Cake (without pictures)

Slightly adapted from Flour

Cake

  • 1/2 cup Dutch-processed cocoa powder
  • 1 ounce unsweetened chocolate, chopped
  • 1 cup boiling water
  • 225 g cake flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 330 g light brown sugar
  • 1 cup (16 Tablespoons) butter, cut into pieces, at room temperature
  • 60 g (1/4 cup) crème fraîche
  • 2 eggs
  • 2 egg yolks

In a small heatproof bowl, place the cocoa powder and chocolate. Pour the boiling water on top, then whisk until completely smooth. Let cool to room temperature (about 1-2 hours).

Then, with a stand mixer, use the paddle attachment and mix together the flour, salt, baking soda, and sugar. Then, on low speed, add the butter a little at a time to help prevent the flour mixture from flying out. Continue to mix until the batter looks like a dough.

In a small bowl, whisk together the crème fraîche, eggs, and egg yolks until well-mixed. On low speed, add it to the stand mixer bowl. Increase the speed to medium-high and beat for 2 minutes until fluffy and light. Scrape down the bowl with a spatula as necessary. Turn down the speed to low and pour in the chocolate mixture, Mix until well-combined, scraping down the bowl as necessary.

If desired, you can refrigerate the covered bowl for up to a day before baking. Otherwise, prepare 2 8-inch cake pans with parchment and baking spray and place on a baking sheet. Preheat the oven to 350 degrees F. Pour the batter evenly into the two cake pans and bake for about 35-45 minutes until the top springs back when pressed in the middle and a cake tester comes out dry or with a few crumbs. Allow to cool completely before continuing.

Frosting

  • 12 ounces milk chocolate, chopped
  • 1 cup heavy cream, divided
  • 300 g granulated sugar
  • 3 egg whites
  • 3 cups (6 sticks) butter, room temperature, cut into 1-inch pieces
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup corn syrup
  • 4 ounces dark chocolate, chopped

Heat 1/2 cup of the heavy cream in the microwave for about 2 minutes until it starts to bubble around the edges. Pour over the milk chocolate in a heatproof bowl. Allow to sit for a minute and then slowly stir it together until smooth. Allow it to sit at room temperature until cool (about 30-60 minutes).

In the stand mixer bowl set over a saucepan of simmering water, whisk together the egg whites and sugar for 5-10 minutes until the mixture reaches a temperature of 160 degrees F. Remove from the saucepan and place in the stand mixer with the whisk attachment. Whisk on medium-high speed until the bowl is cool to the touch, about 8-10 minutes. Turn the speed to low and add the butter, one piece at a time. Turn up the speed to medium and beat until smooth and fluffy, 4-5 minutes. Switch to the paddle attachment and add the vanilla, salt, and milk chocolate/heavy cream mixture. Beat on medium speed, scraping down the sides of the bowl as necessary, until well-combined and smooth.

Frost the cake then place in the refrigerator uncovered to chill.

Meanwhile, heat the remaining heavy cream the same way as before and pour over the dark chocolate the same way. After stirring it and letting it cool for 10 minutes, remove the cake from the refrigerator. Pour the chocolate ganache on top of the cake, allowing it to drip down. Let it cool before serving.

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