Jazzy Chocolate Gâteau

Chocolate Gateau

  • 2x quantity Chocolate Sponge Cake
  • 3 oz plain chocolate
  • 3 oz white chocolate
  • 1/2 quantity Fudge Frosting
  • 1/2 quantity Glacé Icing
  • 8 T chocolate hazelnut spread

Storing: The finished Cake can be kept for up to three days in the fridge.

1. Preheat the oven to 325°F. Grease two 8″ round cake pans, line the bases with waxed paper, and grease the paper. Divide the cake mixture evenly between the pans and smooth the surfaces. Bake in the center of the oven for 20-30 minutes, or until firm to the touch. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely.

2. Meanwhile, cover a large baking sheet or board (or two smaller ones) with baking parchment and tape it down at each corner. Melt each chocolate in separate bowls over pans of hot water, stirring until smooth, then pour onto the baking parchment. Spread out the chocolates evenly with a spatula. Allow to cool until the surfaces are firm enough to cut, but not so hard that they will break. The chocolate should no longer feel sticky when touched with your finger.

3. Cut out haphazard shapes of both white and plain chocolate and set aside.

4. Make the fudge frosting and, when cool enough to spread, use to sandwich the two cakes together. Place the cake on a stand or plate.

5. Make the glacé icing, using 1 tsp weak coffee (to color it very slightly) along with enough water to form a spreading consistency, and spread on top of the cake almost to the edges. Spread the side of the cake with enough chocolate hazelnut spread to lightly cover.

6. Arrange the chocolate pieces around the size of the cake, pressing into the hazelnut spread to secure.

7. To decorate, spoon about 3 T of the chocolate hazelnut spread into a piping bag fitted with a No 1 nozzle and pipe jazzy lines over the glacé icing.

Yield: 12-15 servings

Chocolate Sponge Cake

(measurements already adjusted for double recipe needed)

  • 2 cups self-rising flourChocolate Sponge Cake
  • 2 t baking powder
  • 1 cup soft margarine
  • 1 cup superfine sugar
  • 4 large eggs
  • 2 T cocoa
  • 2 T boiling water

1. Preheat oven to 325°F. Grease the round cake pans, line the bases with waxed paper and then grease the paper.

2. Sift the flour and baking powder into a bowl. Add the margarine, sugar, and eggs.

3. Beat with a wooden spoon for 2-3 minutes. The mixture should be pale in color and slightly glossy. Blend the cocoa with the boiling water and mix into the cake batter.

4. Spoon the cake mixture into the prepared pans and then smooth the surface. Bake for 20-30 minutes. To test if cooked, press the cake lightly in the center. If firm, the cake is done, if soft, cook for a little longer. Alternatively, insert a skewer into the center of the cake. If it comes out clean the cake is ready. Turn out onto a wire rack, remove the lining paper, and leave to cool completely.

Fudge Frosting

(measurements already adjusted for half recipe needed)

  • 1 oz plain chocolate
  • 1 cup confectioners’ sugar, sifted
  • 2 T butter or margarine
  • 1 1/2 T milk or light cream
  • 1/2 t vanilla extract

1. Break the chocolate into small pieces. Put the chocolate, confectioners’ sugar, butter or margarine, milk, and vanilla extract in a heavy-based saucepan.

2. Stir over a very low heat until the chocolate and butter or margarine melt. Remove from the heat and stir until evenly blended.

3. Beat the icing frequently as it cools until it thickens sufficiently to use for spreading or piping. Use immediately and work quickly once it has reached the right consistency.

Glacé Icing

(measurements already adjusted for half recipe needed)

  • 1 cup confectioners’ sugar
  • 1-1.5 T warm water

1. Sift the confectioners’ sugar into a bowl to get rid of any lumps.

2. Using a wooden spoon, gradually stir in enough water to make an icing with the consistency of thick cream. Beat until the icing is smooth. It should be thick enough to coat the back of the spoon. If it is too runny, beat in a little more sifted confectioners’ sugar.

Best-Ever Cake Decorating3. Use the icing immediately for coating or piping.

From Best-Ever Cake Decorating

Katie: This cake seemed interesting when I was flipping through this cookbook trying to decide what to make. We were having some company over and I thought it would be fun to make! The cake turned out moist and delicious. The fudge frosting went without a hitch, but when I got to the glacé icing I found that what I judged as weak coffee didn’t color my icing at all. My finished icing looks white. I also wish I had made the chocolate pieces sooner, as I found myself waiting for the chocolate to set up so I could cut it. The recipe calls for plain chocolate in both the fudge frosting and to melt for the sides of the cake. Lots of sugar is added to the fudge frosting, but nothing is added to the melted chocolate. Personally I would use a semi-sweet chocolate for the sides and not a plain, unsweetened chocolate. As you can see, I decided not to pipe anything on the top of the cake. I thought it looked very pretty as it was and so I stopped decorating. I had fun making this and it was tasty!

Gray: This was tasty and moist.  It was very interesting with the combination of flavors from the chocolates, fudges, and Nutella.  I had made a version of this recipe previously, but my batter was very different…  Now i’m thinking I may have done something wrong…. :/  oh well.  In any case this is a very nice cake and definitely worth trying.

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2 Responses to Jazzy Chocolate Gâteau

  1. eclecticlamb says:

    I tend to strive for precision in my work with food but I LOVE the look of your cake. The haphazard shapes and arrangement of the chocolate is visually appealing. Maybe I will use this as an influence in a future project.

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