Ingredients
CAKE
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces unsalted butter
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
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For the Pudding: Melt chocolate and butter in bowl over simmering water. In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk. Then whisk in eggs and yolks. In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer. Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds. Remove from heat and strain. Thoroughly mix in melted chocolate. Cover surface with plastic. Cool for 1 hour then refrigerate. For the Cake: Preheat oven to 350. Spray and line with parchment 1 8-inch cake pan. Tripple sift together: flour, cocoa, baking soda, baking powder and salt. Cream butter and sugar. Add eggs one at a time until incorporated. Beat until light and fluffy- 6 minutes Mix liquid ingredients together. Alternately beat in wet and dry ingredients. Pour into cake pan. Bake until tests done. About 30-40 minutes. Cool. Make ganache. Let sit until spreadable. Turn cake out of pan. Trim top to flatten (save scraps) and slice into 3 layers. Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor. Spread pudding between layers, frost with ganache and coat sides with crumbs.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons