Ingredients
Cake sheet
- 4 Eggs
- 120g Sugar
- 4g Vanilla extract
- 35g Unsalted butter
- 35g Milk
- 115g Cake flour
- 15g Warm milk + 10g Cocoa powder
Buttercream
- 250g Unsalted butter
- 180g Powdered sugar
- 80g Cream cheese
- 3g Vanilla extract
- 40g Whipping cream
- 200g Buttercream
- 50g Dark couverture chocolate
- 8g Cocoa powder
- 70g Dark couverture chocolate
- 35g Whipping cream
Instructions
Marbled Cake Sheet
- Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
- Bring the temperature up to about 40 degrees, stirring constantly to prevent the eggs from cooking.
- Remove the bowl from the heat and place the bowl with the butter and milk over the top of the saucepan.
- Sift the beaten eggs into the bowl in two batches and whisk to combine.
- Mix a little of the batter in the bowl with the butter and milk, then add it to the main batter.
- Mix the batter evenly, then scoop half of the batter into another bowl.
- Mix the cocoa powder with the warm milk, then stir into the remaining batter.
- Divide the batter between two 15-centimeter molds and gently stir with chopsticks.
- Bake in a 170 degree oven for about 30 minutes, let cool and cut into 4 1.5 cm sheets (2 per sheet).
Cream Cheese Buttercream
- Soften the butter at room temperature with a whisk.
- Add the powdered sugar in 2 batches, mix, and whip on medium-high speed until it increases in volume and lightens in color.
- Whip in the room temperature cream cheese.
- Fold in the whipping cream and vanilla extract to complete the cream.
- Place the cake sheet on a baking sheet, drizzle with sugar syrup and layer with cream.
(Sugar syrup - 1 part sugar to 5 parts water, brought to a boil and then chilled)
- Spread a thin layer of cream all over and refrigerate for about an hour to set.
- Mix the remaining cream with the melted dark bittersweet chocolate and stir in the cocoa powder to make a chocolate cream.
- Smooth the chocolate cream over the outside of the cake, allowing the cream to rise naturally to the top, and chill in the refrigerator for 30 minutes.
- Add the whipped cream to the dark chocolate covering and heat in the microwave for 25 seconds, stir, and allow to cool to room temperature.
- Pour the ganache over the cake, spread it out, and shape it.
- Decorate with the remaining cream and chocolate.
