Tips for the Ultimate Chocolate Cake

Create a sophisticated chocolate centerpiece for your next big event!  Impress your guests with a layered cake that is fit for a wedding feast with these simple tips and instructions.  From a double-layer delight to a five-layer masterpiece, baking a chocolate lover’s dream dessert is simpler than ever!

Creating Layers

There are two methods for creating a layered cake. One method is to bake each layer separately in identical trays and then stack.  The second method involves baking one thick cake and then slicing it into layers. 

No matter what method you choose, the top and bottom crust of each baked layer needs to be trimmed off to remove the dry crust.  The second method is recommended to avoid having to trim each layer.  In addition, if you end up with an uneven cut, the cake will fit together perfectly as the cut is uneven on both the top and bottom layer.  There is no need for corrections, and once the cake is frosted, no one will notice!

Layering and trimming is best done with a long knife (longer than the diameter of the cake) that has saw-like edges.  For a cake that has more than 2 layers, start by slicing the top layers and work your way down.  If slicing a round cake, use the knife to make an incision around the perimeter of the cake.  Once you make it all the way around, you should be able to slice the center easily using the perimeter cut as a guide. 

Soaking Syrup

Use soaking syrup to moisten the tops of each cake layer.  The amount of soaking syrup needed depends on the type of cake being used.  Butter cakes are very moist and will require very little, sometimes even no syrup at all.  Sponge cakes have a dry texture and require more syrup to retain the right degree of moisture.  Use a pastry brush to spread the syrup on top of each cake layer. 

Soaking syrup is typically created by boiling 50% sugar to 50% water, and can include anything from a bit of cocoa powder to rum. 

A common mistake is brushing on too much syrup, resulting in a soggy cake.  Avoid this mistake by adding less syrup than you think you need.  It is better to have a drier consistency than a soggy mess!

Chocolate Ganache Coating

Going for that perfect dark chocolate gloss finish? Ganache is made from heavy cream and chipped dark chocolate.  Look for the heavy cream with the highest fat content, which is about 40% in the States.  If you are a resident of the UK, you can get wonderful results using double cream, which has a higher fat content of 48%.  Butter may be added to the mix for an extra glossy finish.  It is best to use chocolate chips that are all of equal size for an even consistency throughout the ganache mixture.  Once melted over low heat, use a whisk to gently stir the ganache and cool in the refrigerator until it is thick enough to spread on the cake. 

For best results, start off with the cream and the chocolate flakes in two separate pans.  Boil the cream (and butter if you are using it), remove from the heat, and pour into the chocolate pan.  Once the chocolate has melted in the hot cream, whisk the mixture and refrigerate.  It is recommended to use a 60% chocolate to 40% cream ratio. 

Other uses: Ganache can be cooled and poured into truffle molds.  The less cream you use in relation to the chocolate, the thicker the ganache.  Truffle mixtures usually require 70-80% chocolate and 20-30% cream. 

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