Unusually Moist Chocolate Cake | Crème Fraîche Cream | Caramel Mousse | Chocolate Shortbread

Why These Flavors Work

This is a different type of cake, where the body is a sponge cake that has been hollowed out and then filled. You could say that it is an inside-out cake. Caramel and crème fraîche are background flavors that are both connected by the dairy flavor factor, with a degree of acidity from the crème fraîche, that all serves to balance the frontal chocolate flavor. It is a very simple and straightforward composition of flavors, but they work very well together.



Assembly Instructions

  1. Once the blackout cake is baked, cooled down, and chilled in the refrigerator, you will need to hollow it out: Using a paring knife, cut into the cake 2.5 cm/1 in from the border. Do not cut all the way down; cut to 3.75 cm/1.5 in from the base. Carve out a cube from the inside of the cake using the paring knife. You are looking to create a cavity that will fit the inclusions and the shortbread base.
  2. Place the frozen caramel mousse inside the cavity.
  3. Pipe the crème fraîche cream around the caramel mousse and over it to fill the cavity up to within 3 mm/.1 in from the top of the cake.
  4. Place the frozen chocolate shortbread on top of the crème fraîche cream. Push down gently. The shortbread should be flush with the top border of the cake.
  5. Freeze the entire cake. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
  6. Fill a compressor canister with the dark chocolate velvet spray and spray the cake with an even coating of spray to coat completely. Keep the compressor gun at least 60 cm/24 in from the cake to obtain a velvety smooth look.
  7. Place the cake on the base on which it will be presented. Apply a dollop of copper luster dust paste and adhere the chocolate curved triangle to the cake. Thaw the cake in the refrigerator.