-cont from previous post –
While the Red Velvet Cupcakes were in the oven, I started the prep work for this Chocolate Cake for my class party tomorrow in school. Tomorrow’s my last day of school and since I’m going to a different school next year, I wanted to make something special for the class. The first thing that came through my mind was to make a pie but I doubt I would be able to make something edible ha-ha so I searched for cake recipes instead.
After hours of going through various food blogs, none of the recipes seem appealing and special to me so I went through my bookmark and found the recipe to this cake .
This recipe may look long and tedious , but trust me, it isn’t at all .
According to our mutual friend Mr. Google ,
Marquise is pronounced Markez and Marquise means :
- The wife or widow of a marquis.
- A woman holding the rank of marquis.
Recipe adapted from daily delicious
( The original recipe was for a 4 layer chocolate sponge cake but it looked pretty flat to me, so I made an 8 layer chocolate sponge cake by doubling the recipe )
* Recipe below is for a 8×4 inches 8 layer Chocolate Sponge Cake
Cocoa Sponge Cake
60 grams of Cake flour , sifted
30 grams of Cocoa Powder , sifted
6 eggs ( room temperature ) ( Egg whites and yolks separated )
140 grams of sugar ( I used Castor Sugar )
30 grams of Unsalted butter , melted
1. Preheat the oven to 190 degrees Celsius
2. Line a 8 inch pan with baking paper
3. Beat the eggs white while gradually adding sugar , till the egg whites form stiff peaks * stiff peaks = egg whites wouldn’t drop when you hold it above of your head .
4. Add the yolks into the egg whites and beat for 1 minutes or so
5. Fold in the sifted Cocoa Powder and Cake Flour
6. Pour the melted butter in the batter and fold lightly to combine , then pour the batter into your prepared pan.
7. Bake for 10 minutes – 15 minutes * I baked the cake twice with half the amount of batter each time in a 8 inch pan and mine only took 5 minutes . * If the top of the cake springs back lightly when touched or toothpick inserted in the center of the cake is clean , the cake is done
160 grams of Whipping Cream
160 grams of Semisweet Chocolate, chopped
1 tsp of Rum ( optional )
Boil the Whipping Cream and pour the hot cream over the chocolate .
Stir after waiting for 1 minute, then add the rum .
Let cool before spreading on cake.
6 Teaspoons of Sugar
3 Tablespoons of Water
3 Teaspoons of Rum * I used a teaspoon of almond extract and 1 1/2 teaspoons of water
Mix all the ingredient together in a small pot and bring it to a boil.
Remove pot from its source of heat and let it cool before brushing on each layer of cake .
Assembling the cake
1. Cut the cake into 4 layers ( If you only baked it once ) * I baked it twice with half the amount of batter each time in the same pan so I had I cut each of my cakes into 2 layers
2. Then cut each layer of cake half vertically .
3. First, assemble two 8×4 inches cake by separating the 8 layers of cake equally .
4. On each layer of 8×4 inches cake ( except the top layer of each cake ) , brush the prepared syrup onto the cake layer with a brush generously ( but not till the point where each layer of cake is soaked ). After brushing the syrup, spread a layer of CHOCOLATE ganache and stack them together .
5. Repeat step 4 for the 3 bottom layers of each cake, then top each cake with the top layer .
6. Place a piece of baking paper ( or anything that wouldn’t stick to the surface of the cake ) on each cake, then place a heavy dish ( or anything that you can find that weighs around 500 – 600 grams ) on each cake for 10 minutes . * The heavy dish helps to stick the layers of cake to stick together together with the help of the chocolate ganache . Plus, it helps to make each of your cake layers nice and even
7. Remove the heavy dish and spread a layer of CHOCOLATE ganache on the top layer of ONE of your chocolate sponge cake.
8. Place the other chocolate sponge cake on top of the other chocolate sponge cake which has CHOCOLATE ganache spreaded on its top layer .
9. Leave the cake to dry, cool and stick for awhile , try not to move it or it may slide and fall off .
10. When you’re sure that the cake wouldn’t slide off, transfer the cake onto a plate/tray/board that could fit the cake and fit the refrigerator . Leave the cake to chill .
11. While the cake is chilling in the refrigerator, prepare your espresso ganache ( or cocoa powder to dust the cake ) .
Chocolate Espresso Ganache
If you are covering the entire cake with this Chocolate Espresso Ganache, you may need to double this recipe .
If you are only planning to cover the top layer of this cake with Chocolate Espresso Ganache, you would need only 1/2 or 3/4 of this recipe.
Recipe from use real butter
1 cup of heavy cream
2 Tablespoons of unsalted butter
2 Tablespoons of granulated sugar
8 oz semisweet chocolate, chopped
1 Tablespoon of instant espresso powder
1. Heat the heavy cream, 2 tablespoons butter, and 2 tablespoons sugar in a saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil.
2. Place 8 ounces semisweet chocolate and 1 tablespoon instant espresso powder in a stainless steel bowl.
3. Pour the boiling cream over the chocolate and espresso. Let sit for 10 minutes, then stir until smooth.
4. Keep at room temperature until ready to use.
12. Once your chocolate espresso ganache has cooled, remove your cake from the refrigerator and pour the ganache onto the top layer of the cake, let the ganache flowwww ~.
13. Let ganache set at room temperature before transferring to the refrigerator again .
If you wish to only cover the top layer of this cake with the Chocolate Espresso Ganache, you would need to cut off the sides of this cake with a serrated knife as the ganache may have already flowed down the sides while you were pouring the ganache onto the top layer of the cake.
Pardon my photography but look at those beauuuutiful layers !