Tartine – August 24, 2006 by Elisabeth M. Prueitt
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
125g eggs (2.5 eggs)
Equipment: 9 inch round cake pan, cooling rack, offset spatula.
1. Preheat oven to 170ºC. Line a 9 inch round cake pan with parchment paper.
2. Whisk and then sieve together all the following: flour, cornflour, cocoa, baking powder,baking soda and salt.
3. Whisk together the yoghurt and water in another small bowl.
4. In a large bowl, beat the butter and sugar together until the butter has lightened in colour. It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine. Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.
5. Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.
6. Bake for 40-45 minutes until a skewer inserted comes out clean.
7. Let it cool completely on a cooling rack before cutting.
300g dark chocolate
375g full fat cream
30g butter, cut into small cubes
1. Place the chocolate in a bowl.
2. Bring the cream to a full boil in a thick bottomed pan.
3. Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.
4. Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.
Assemble the Cake
1. With a serrated knife, slice off the domed portion of the cake.
2. Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board. Spread a thick layer of ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the ganache might ooze out.
3. Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.
4. You might need to refrigerate the cake between coats of ganache for ease of icing.
5. Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.