Chocolate Espresso Pave
Moist chocolate cake. Rich, chocolatey ganache. Creamy espresso frosting: what's not to like? Impress your customers with this decadent delight.
By: Stanton Ho
Moist Chocolate Cake
Yield: 3-24 oz. 1/2 Sheets
13.00 oz (368 g) Boiling Hot Water
3.30 oz (95 g) Luker 22-24% Cocoa Powder
16.00 oz (455 g) All Purpose Flour
22.00 oz (624 g) Granulated Sugar
0.40 oz (10 g) Salt
0.60 oz (16 g) Baking Soda
13.20 oz (374 g) Buttermilk
9.00 oz (254 g) Vegetable Oil
4 Large Eggs
0.30 oz (8 g) Pure Vanilla Extract: Madagascar
1.) Using the hot water, dissolve the cocoa powder. Boil until 200° F. Cool this mixture down and it will thicken naturally.
2.) Sieve together twice, the flour, granulated sugar, salt, and the baking soda.
3.) Combine the butter milk, vegetable oil, vanilla and the eggs in a mixing bowl. Whip at high speed for 10 minutes.
4.) Add in the dry sifted ingredients in three parts and alternate adding the cocoa mixture slowly while the mixing continues to mix. Scrape down the bowl during this mixing process.
5.) When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
6.) Divide the cake batter into 3 equal 20 ozs. Parts (on each of the 3 - 1/2 sheet trays) and bake at 360°F for 18 minutes.
Simple Syrup: Trablit and Crème de Napoleon
12.00 oz (340 g) Water
8.00 oz (226 g) Granulated Sugar
3.20 oz (90 g) Glucose Syrup
0.10 oz (2 g) Coffee Extract Trablit
0.80 oz (22 g) Dreidoppel Crème de Napoleon Flavor Paste
0.80 oz (22 g) Water
1.) In a sauce pot, make the "simple syrup" with the water, granulated sugar, and the glucose.
3.) Sieve through a chinoise and pour into the "syrup spray bottle."
Praline Royaltine Claro de Luna
6.60 oz (188 g) Heavy Cream (33%)
0.70 oz (20 g) Trimoline
3.00 oz (85 g) Perla 64%
2.00 oz (57 g) San Martin 72%
0.20 oz (7 g) Dreidoppel Espresso Flavor Paste
1.) Combine the milk chocolate and the butter in a mixing bowl.
2.) Melt to a liquid state.
3.) Add to the praline paste and blend together.
4.) Add in the other ingredients and mix with the paddle attachment at slow speed.
5.) Place this mixture onto a prepared flat sheet pan.
6.) Level out an even thickness throughout the sheet, then freeze immediately. The product can be handled as a solid piece.
7.) Turn over sheet and coat the bottom with a thin layer of the Pate a Glacer onto the surface. Allow to solidify before turning right side up onto another prepared sheet tray.
8.) Spread evenly the Perla ganache onto this surface.
Perla 64% and Arauca 70% Ganache
6.60 oz (188g) Heavy Cream (33%)
0.70 oz (20g) Trimoline
3 oz (85g) Perla 64%
2 oz (57g) San Martin 72%
0.20 oz (7g) Dreidoppel Espresso Flavor Paste
1.) Heat the heavy cream to a boil.
2.) Pour the cream over the combined chocolates in a mixing bowl. Allow to melt for at least 10 minutes.
3.) Blend this mixture (immersion blender) to a smooth ganache.
4.) Add in the Trimoline (inverted sugar).
Creamy Chocolate Espresso Sour Cream Frosting
16 oz (454g) Unsalted Butter (Room Temp.)
14 oz (400g) Confectionery Sugar (Sifted)
12 oz (340g) Perla 64% Untempered
8 oz (228g) Sour Cream or Mascarpone Cheese
0.30 oz (8g) Pure Vanilla Extract: Madagascar
0.50 oz (15g) Dreidoppel Espresso Flavor Paste
1.) Whip the butter and the powdered sugar until creamy.
2.) Add in the untempered chocolates and the vanilla extract.
3.) Blend well.
4.) Scrape down the bowl.
5.) Continue the mixing and blend in the sour cream or mascarpone cheese.