Chocolate (Custard) Cake-Gabriel’s Inferno by Sylvain Reynard
2 8-inch Round Cake Pans (20cm)
Chocolate Custard Ingredients
480 ml Chocolate Milk* or plain milk
1 tbsp Dutch Processed Cocoa Powder
125 g Dark Chocolate* 55% - 60% or semi sweet chocolate
Chocolate Cake Ingredients
240 ml Milk* room temperature
60 g Dutch Processed Cocoa Powder
195 ml Boiling Water or Freshly Brewed Coffee
In a medium-sized pot combine milk, sugar and cornstarch.
Stir on low - medium heat until it starts to thicken. Continue to mix when it comes to a boil for a minute on low heat. Make sure it is very thick, and starch is cooked.
Remove from heat, Add butter, vanilla, salt and chocolate.
Transfer into a bowl and cover the surface with plastic wrap.
Let it cool in the fridge for 2-3 hours.
Whip with an electric whisk or a food processor to get a smooth consistency. Avoid over-whisking as it may change the consistency of the custard and make it less stable. Keep it cold.
Preheat oven to 350 F(175C)
Grease & line with two 8-inch (20cm) round cake pans with baking paper.
In a bowl combine milk & vinegar. Let it sit for 5 min until curdled.
Add oil, vanilla extract & sugar. Stir with a whisk until sugar is dissolved.
Add all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.
Add boiling water or freshly brewed coffee and mix until combined.
Divide the cake batter equally into the prepared cake pans.
Bake for roughly 25-30 min or longer until firm to touch.
Cool completely on a wire rack.
Cake Assembly Instructions
Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
Place a small amount of custard on the center of your cake stand or serving plate.
Place one layer of the cake on the prepared cake stands or plate.
Using an ice-cream scoop, add at least 6-7 scoops of custard and spread it evenly over the top of the first cake layer.
Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
Apply a crumb coat by spreading a thin layer of custard over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
After the crumb coat has set, apply the final layer of custard. Smooth it out with the offset spatula.
Crumble the cake trimmings into smaller pieces in a food processor. Gently press the crumbled cake trimmings onto the frosted sides, working your way around the cake until it’s fully covered.
Refrigerate the assembled cake for at least 30 minutes to allow the custard to set and make slicing easier.
Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.
Recipe from Pastry from Saloni
