Best-Ever Chocolate Sandwich

by Maryam on June 15, 2010

I believe that I did a good job with these photos. In fact, I like them! It is pretty rare to feel this kind of satisfaction in a normal day. It is well known that whatever good work you do, you won’t feel satisfied unless this work is perfect. People tend to seek perfection all the time; anything not quite perfect, in their perspective, won’t be fully satisfying.

The best thing about these photos that it is full of chocolate and chocolate and more chocolate! You know what? I discovered that, the more you enjoy what you are cooking the tastier it becomes. The hours I spent doing this cake were the most enjoyable hours since a long time ago. Also, the taste of this cake was the most delicious thing I have tasted since months.

I missed being in the kitchen, preparing, cooking, and baking my favorite food all by myself. In the last month I got used to being lazy, and demanding a whole meal to be ready within minutes. Preparing meals that takes 15 to half an hour was more than difficult to bare.

Whenever I planed for a recipe to try or a meal to cook I found myself changing the plan in the last minute. Instead of the preparing that delicious homemade meal I would search for a bar of chocolate as a fast solution to kill my hunger and even without enjoying the taste. I also missed holding my camera and trying different angles and taking multiple shots of each position.

At the end I decided to end this useless routine and come back to my favorite hobby “cook and shoot”. I fell immediately in love with the results, both the taste and the colors.

The cake and the icing are made from scratch .. Enjoy a taste from Heaven

Best-Ever Chocolate Sandwich

Adapted from BAKING by Martha Day. Serves 12-14. I have written the original recipe exactly as it was mentioned. Then I placed my comments after each step. Hope that will clarify things much better. Bo appetite.

Cake Ingredients

115g unsalted butter

115g plain flour

55g unsweetened cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

6 eggs

225g caster sugar

2 teaspoons vanilla essence

Icing Ingredients

225 plain chocolate, chopped ( I used milk chocolate bars. It was good)

85g unsalted butter

3 eggs, separated

250ml whipping cream

3 tablespoons caster sugar

Making the Cake

1. Preheat the oven to 350°F. Line three (20×3 cm) round tins with greaseproof paper and grease. Or you can use one deep cake pan. And then cut the cake horizontally to three (or two as I did) equal pieces.

2. Grease then dust the three (or the deep cake pan) evenly with flour and spread with a brush, then set aside. To make your life easer you can use baking spray which contains flour.

3. Melt the butter over a low heat. With a spoon skim off any foam that rises to the surface, then set aside To be honest I didn’t do this step, however, my cake was incredible.

4. In a big bowl sift the flour, cocoa, baking powder and salt together three times and set aside.

5. In a large heatproof bowl set, place the eggs and sugar over a pan of hot water. With an electric mixer, beat the eggs-sugar mixture until it doubles in volume, and thicken enough to leave a ribbon trail when the beaters are lifted, about ten minutes. Then add the vanilla to it.

6. Sift this egg-sugar mixture over the dry ingredients in three batches. Fold in carefully after each addition. Then add the melted butter at the end.

7. Divide the mixture between the tins (or place the whole mixture in the deep cake pan) and bake until the cakes pull away from the sides of the tin, or until a toothpick inserted in the center comes out clean, about 25 minutes, then transfer to a rack to cool down.

Making the Icing

1. Melt the chopped chocolate in the top of a double boiler, or heat it for one minutes if you are using the microwave, or in a heatproof bowl set over hot water.

2. Off the heat, stir in the butter and egg yolks. Return to a low heat and stir until thick. Remove from the heat and set aside.

3. Whip the cream until firm; then fold the cream into the chocolate mixture. After that fold in the egg whites. . Refrigerate for 20 minutes to thicken the icing.

4. In another bowl, beat the egg whites until stiff. Add the sugar and beat with electric mixer until glossy.

5. Sandwich the cake layers with icing, stacking them carefully. Spread the remaining icing evenly over the top and sides of the cake.

enjoy with love,

Maryam