This slow Sunday, let us and the crafters at Clarence Court whisk you away on a chocolate fuelled journey. Using a selection of our bestselling truffles and nibbles, Clarence Court have made a Triumphant Chocolate Cake recipe.
Rich chocolate sponge, chocolate swiss meringue buttercream and a whimsical helping of Rococo’s own Seagull, Quail & Panjandrum Eggs and our classic Salted Caramel Truffles. A plate of this on a sunny Sunday evening is just what the Summer called for.
Over to Clarence Court!
Prep time: 40 minutes
Cook time: 30 minutes
For the truffles…
150g good quality dark chocolate, finely chopped
150ml double cream
10g unsalted butter
A pinch of sea salt
Coatings … cocoa powder, chopped nuts and gold leaf
For the sponge…
Butter or oil for greasing
300g plain flour
80g cocoa powder
1 tablespoon espresso powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g caster sugar
150g light soft brown sugar
Pinch of salt
240ml vegetable oil or sunflower oil
150g natural yoghurt
1 teaspoon lemon juice or white vinegar
2 Clarence Court duck eggs
For the chocolate swiss meringue buttercream …
150g caster sugar
140g hens egg whites about 5 – 6 medium egg worth
300g unsalted butter, diced and softened
100g milk chocolate melted and cooled
100g dark chocolate melted and cooled
1 teaspoon vanilla extract
5 tablespoons cherry jam, heated a little to be spreadable.
First make the truffles. Place the chocolate in a large mixing bowl. Place the cream and butter in a small saucepan on a low heat. Allow the butter to melt and cream bubble and steam a little. Pour the warm liquid over the chocolate and add a tiny pinch of salt. Stir well to achieve a smooth, glossy mixture. If it splits add a little splash of milk whilst whisking until it becomes smooth and glossy again. Transfer to smaller bowl or loaf tin, cover, and place in the fridge for 4 hours or over-night. When you’re ready to roll use a melon baller or teaspoon to scoop out little balls. Place on to a tray lined with baking paper and repeat. Place the cocoa powder and chopped nuts on to plates. Add the truffles to the plate and shake them around until coated. Use a small paint brush to add a little gold leaf to some of the cocoa powder coated truffles. Keep chilled in an airtight container.
Pre-heat the oven to 160c. Grease and line the bases of 3 x 20cm, loose base sandwich tins. Place the flour, cocoa powder, espresso powder, baking powder, bicarb, sugars, and salt in a large mixing bowl until well combined. Add the oil, yoghurt, milk, lemon juice to a measuring jug, whisk to combine then crack in the eggs and whisk well. Make a well in the centre of the dry mix and stir in the liquid until just combined. Divide the mix between the lined cake tins and bake in the oven for around 25 minutes. Insert a skewer to check doneness, if any mix remains on the skewer return the sponge to the oven for a further 5 minutes. When ready take the tins out of the oven and place on a cooling rack for around 20 minutes, carefully turn out and allow to cool completely.
To make the swiss meringue buttercream. Melt the chocolates in a heat proof bowl over a simmering pan of water, melt then remove from the heat and place to one side to cool. Place the sugar, egg whites and salt in a large heat proof bowl of a pan of simmering water. Place a sugar thermometer in the bowl as you stir with a spoon. Aim for a temperature of 72 degrees Celsius and the sugar dissolved. Place the liquid into a clean bowl of the stand mixer and use the whisk attachment to beat on medium until thick, glossy and cool (this will take a while). Once cool, keep the whisk running and add 2 cubes of butter at a time. Keep beating until all the butter is added, it will look curdled but will come back together a smooth and glossy mix. Whisk on high for a few more minutes then add the now cooled chocolate, vanilla extract and whisk until fully combined. Transfer to a bowl, cover and leave to one side until ready.
To build the cake place a little swiss meringue buttercream on a serving plate or board. Place the first sponge on top and spread over cherry jam in a thin layer sandwich with swiss meringue buttercream filling. Place the second sponge on top and coat with another layer of jam and buttercream. Top with the final sponge. Coat the top and sides of the cake with a crumb coat of swiss meringue buttercream and place in the fridge to chill. Top with another coat of swiss meringue buttercream. Arrange your truffles and chocolate eggs on top and serve.