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Ingredients
- 4 ounces unsweetened chocolate , chopped
- 1/4 cup (1 ounce) Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- 1-1/4 cups boiling water
- 1/2 cup (2-1/2 ounces) unbleached all-purpose flour
- 1/4 cup (1 ounces) almond flour
- 3/4 cup (3 ounces) cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 16 tablespoons (8 ounces /2 sticks) unsalted butter, softened, plus extra for greasing pans
- 1-1/2 cups (12 ounces) packed dark brown sugar
- 3 large eggs , room temperature
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 cup whole milk
- 2 tablespoons almond paste
- 4 large egg yolks
- 1/3 cup (2-3/8 ounces) granulated sugar
- 1-1/2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 tablespoons Amaretto
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 teaspoon instant espresso power
- 1/4 teaspoon fine sea salt
- 3/4 cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- Chocolate Cake
- Almond Cream Filling
- Chocolate Glaze
- 1/2 cup sliced almonds, toasted and chopped (for garnish, optional)
Preparation
Step 1
Directions:
Chocolate Cake
1. Adjust oven rack to middle positions and place baking sheet in oven; heat oven to 350℉. Meanwhile, grease six 3-inch x 3-inch high cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in a 4-cup measuring cup; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt in a medium bowl; set aside.
2. Place butter in bowl of standing mixer fitted with paddle attachment and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and continue to beat until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Add eggs one at a time, beat until fully incorporated. Reduce speed to medium-low; add sour cream and vanilla and beat until combined, about 45 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture. Remove mixing bowl and finish mixing with a rubber spatula, careful not to overmix.
3. Divide batter evenly among cake pans, smooth batter to edges of pan. Bake until skewer inserted in center comes out clean, 20 to 23 minutes. Cool on wire rack 20- 30 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.
Almond Cream Filling
1. Heat milk and almond paste in small saucepan over medium heat until just simmering and almond paste has dissolved. Whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, slowly add milk to yolk mixture to temper. Whisking constantly, pour tempered yolk mixture back into saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens to consistency of warm pudding, about 4 minutes. Add amaretto and whisk to combine; strain almond cream into a medium bowl. Cover and refrigerate until set, at least 40-60 minutes.
2. Using a stand mixer with whisk attachment or a hand mixer, whisk heavy cream to stiff peak. Add almond cream in 3-4 additions, whisk until fully combined. Refrigerate for 20-30 minutes.
Chocolate Glaze
1. Combine chocolate, espresso powder and salt in a medium bowl, set aside.
2. Warm heavy cream and corn syrup in a small saucepan until just simmer. Pour over chocolate mixture and whisk gently until smooth. Let glaze cool and thicken slightly, about 15 minutes.
Assembly
1. Hold a cake upside down; using a 2-inch cookie cutter, center the cutter on the bottom of the cake and gently push in, about one inch inward. Pull out cutter with a slight twisting motion. Remove cake from cutter and trim the disc of cake to about 3/4-inch thick. Using a 1-tablespoon measuring spoon or any small spoon, scoop out additional cake; take care not to puncture the sides. Repeat with the rest of the cakes.
2. Transfer Almond Cream Filling to a pastry bag fitted with a plain 1/2-inch tip; pipe filling into the cavity of cake, and cover with the reserved corresponding cake discs. Place cakes on greased cooling rack lined with a baking sheet. Spoon glaze over cakes and let it run down the sides. Let set for 10 minutes, decorate with chopped almonds.