Stand mixer or hand blender.
3″ x 2″ cake rings/entremets mold
Cake ring/entremet molds should be slightly larger than the 2.5″ cake cutter.
Wire cooling rack
Large measuring cup or pitcher
Immersion blender or burr mix
white nonpareil sprinkles (optional)
Gold powder edible (optional).
Gold leaf edible (optional).
Chocolate Fudge Cake
100 grams of eggs at room temperature
220 grams of granulated Sugar
4 grams of vanilla extract
160 grams Mayonaise room temperature
180 grams of all-purpose flour
50 grams of cocoa powder
4 grams of baking soda
2 grams of baking powder
2 grams salt
180 g water
Dark Chocolate Ganache
15 grams of granulated Sugar
10 grams of glucose
Heavy whipping cream, 110 grams
50 grams of dark chocolate
40 grams of milk chocolate
The best butter for 10 grams is “Plugra,” or 10 grams of unsalted European butter.
100 g water
Sugar granules 340 g
Chef Master red food coloring, two drops
Heavy whipping cream, 220 grams
120 grams of glucose
Cocoa powder 130 grams
Sixteen grams of gelatin sheets. To make powdered gelatin, bloom 16g with 80g water.
Heavy whipping cream 200 grams
200 grams dark chocolate, 64%
60 grams of egg yolks
60 grams of granulated Sugar
60 grams of water
Whipping cream 200g
Chocolate Fudge Cake: How to Make it
Pre-heat your oven to 180oC (350oF) and prepare a sheet pan measuring 9″x13″ with parchment paper.
Combine the cocoa powder, sugar, flour, baking soda, Baking Powder, and Salt in the stand mixer bowl fitted with a whisk attachment. Stir together.
Combine the mayonnaise, vanilla, water, and eggs in a separate bowl. Whisk them together.
Add the wet ingredients to the dry ingredients while the mixer is on low speed. Increase the mixer speed to 2, and continue mixing for approximately 1 minute until the batter has been fully combined and is smooth. Scrape the bowl thoroughly to ensure that all ingredients are fully incorporated.
Spread the cake batter on a 1/4 sheet pan lined with parchment paper. PRO HINT: I use cake goop to release the cake from the pan.
Bake the cake for 15-20 minutes at 350degF/182degC, or until it is done baking and the middle of the cake has set.
After the cake has cooled down for 15 minutes and been removed from its pan, wrap it in plastic. Place the cake wrapped in plastic into the freezer for a few hours until you’re ready to assemble the entremet. Chef Christophe suggests freezing the cake for at least 2-3 hours.
Prepare the Dark Chocolate Ganache
Combine the glucose, sugar granules, and cream in a medium-sized saucepan. Bring to a rolling boil.
Pour about 1/3 of the boiling mixture into a heatproof glass or ceramic bowl and stir until it reaches a glossy and smooth consistency. Repeat this step three times until you have added all the cream. Your ganache will separate if you add all the cream at once.
Pour the melted dark chocolate over the butter in a tall container.
Use an Immersion Blender to mix the chocolate with the butter until it becomes shiny. PRO TUTORIAL: Use the mixer on a slight incline to avoid incorporating air in the ganache.
Cover the ganache in plastic wrap. Press the plastic wrap against the ganache. Doing this will stop any airborne water from adding to the ganache.
Let the ganache cool. It should be left at room temperature for 5-6 hours (or in the fridge to cut down the time). It will have a smoother texture if left at room temperature.