Moist Chocolate Cake filled with Luscious Custard Cream. The layer of Extra Glossy Chocolate Ganache on Top Brings this Cake Over the Top - just the way any Chocolate Cake Should Be.
Combine 15 egg yolks and 1 cup sugar in a medium-sized pot and whisk until smooth. Slowly add 1 cup hot milk while continuously whisking. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add 1 tbsp of vanilla extract & stir. Do not overcook or the custard will curdle.
Add 400 grams of butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.
Egg mixture: In a cup whisk together 2 eggs, 4 egg yolks & 1/4 cup of sour cream. Set aside.
Make the espresso: If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground-up coffee with 1 cup water. Drain coffee and make sure there's 1 cup of liquid. If there's not, add enough to make 1 cup. Set aside.
Combine 2 3/4 cups sugar, 3/4 cup cocoa powder, 1 tsp salt & 1 tsp baking soda with the espresso boiling water mixture and stir until almost no lumps appear. Cook over medium-high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.
Add the chocolate mixture to the mixer and with beater blades, beat on low speed for 2-3 minutes to remove additional heat from the mixture. Add 1 cup oil & 2 tsp vanilla extract and beat until combined and smooth. Add 1 3/4 cups flour and beat again until smooth. Add the egg mixture and beat until just until combined.
Pour batter into two 9 inch round cake molds lined with parchment paper & sprayed with non-stick spray, or if you do not have the non-stick spray, butter the pan, add 1 tbsp flour then shake around to cover the pan, shake out the excess.
Put on wet cake strips around the pan. Bake in preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8-inch cake mold, add 5-7 minutes to the baking time.
Line edges of the serving platter with 4 strips of foil for each cleanup. The pieces must be wide enough to go about 1/2 inch under the cake and cover the edges of the platter. Take away about 1.5 cups of cream before you start to layer the cake with the remainder of it.
Combine the reserved 1 cups of custard with 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold both together until just combined.
Reserve 1 tablespoon of ganache. Put it in a ziplock bag and set it aside. Pour the ganache over the cake carefully brining some of it close to the edges, allowing for it to drizzle down the sides. Pipe stars all around the top of the cake going in rings starting from the edges and working towards the middle.
Snip the corner off the ziplock bag with the 1 tablespoon of ganache and drizzle over the piped stars. Refrigerate the cake until ready to serve.
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