Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

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As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.

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Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.

If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.

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Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.

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In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

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In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.

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Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.

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Look at that yellow loveliness.

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Now beat in your melted chocolate until your batter resembles a tar pit.

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Then grab your flour/cocoa mixture and your coffee.

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Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

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Even with a spatter shield in place I still had a bit of a mess.

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Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

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To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.

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When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).

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While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.

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Let that cool until it reaches a spreadable consistency.

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Then jam it all over your cake.

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I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.

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Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.

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Which is what you can do now!

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Guinness Chocolate Cake

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It was Krystopf’s birthday last weekend, and, as I do for the fam-dambly, I take on the cake-making duties as a present – the birthday person gets to pick whatever one they want and I do my best. Krystopf picked a Guinness Chocolate Cake, which is a very grown-up sort of cake (he did turn 38 after all, so I *suppose* he’s a grown-up).

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For the cake:

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In a saucepan over medium heat, melt 1 cup butter.

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Then grab some Guinness.

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Pour 1 cup Guinness (or other stout if you prefer). Keep the rest for yourself. It’s never too early for drinking Guinness, especially if you’re baking.

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Pour the Guinness into the butter and stir it up.

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Allow that to come to a foamy simmer before removing it from the heat.

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Whisk in 3/4 cup unsweetened cocoa powder.

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Let that cool for a little bit.

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In the meantime, preheat your oven to 350°F and butter and flour a 9″ cake pan. This one is springform because I find with fancy cakes it just makes everything easier.

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Now, in a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1 cup sugar.

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In a smaller bowl, beat up 2 large eggs and tip in 2/3 cup sour cream.

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Pour your no-longer-hot chocolate Guinness butter mix into the egg and sour cream mix and stir it up.

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Isn’t that pretty?

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My whisk has a much heavier handle than the whisk part and I always have to remember to take it out of the bowl when I let go of it. This ONE TIME, I forgot. That is chocolate all over my floor.

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Time for a new whisk.

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Now pour your chocolate goo into your flour and whisk until fully combined and smooth.

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Pour that in your cake pan and shove it in the oven. The recipe Atlas gave me said it would take 35-40 minutes, but I found it took closer to 60 minutes to cook all the way through.

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For the filling:

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While that’s on the go, you can make your filling. Slam 8oz bittersweet chocolate chips into a heatproof bowl and top with 2/3 cup heavy (whipping) cream and 2 tablespoons butter.

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Plop that over a pot of simmering water and melt, melt, melt!

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Set the finished ganâche aside to cool until it’s the consistency of pudding.

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For the frosting:

Now you can work on the frosting. In the bowl of an electric mixer, dump 1/2 cup room temperature butter and whip that until it’s pale and creamy.

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Slowly beat in 3-4 cups icing sugar.

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If it gets too stiff, add in 3-4 tablespoons Bailey’s or other Irish cream liqueur.

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I also found a little dribble of whipping cream got it to that perfectly creamy, spreadable consistency.

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Cake assembly:

By this time hopefully your cake is gorgeously baked and entirely cool. If not, then you’ll just have to wait a bit longer.

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When it’s ready, slice the cake in half horizontally.

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Take a small spoon to the bottom half and scrape away a bit of the inside.

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Use your fingers to press down, creating a shallow bowl.

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By now your ganâche should look like this.

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Pour that gorgeousness into the little bowl in your cake. I didn’t use all the ganâche here because otherwise I was afraid it would run over the sides when I put the top on. And it did that anyway, so in future I would use all the ganâche and purposely make it run down the sides.

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Put the top on the cake. You can see that the ganâche is already peeking out.

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Spread your icing thickly on top. It’s already pushing the ganâche out the sides so I decided to forego icing the sides altogether and just do the top.

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Then it kind of looks like a poured Guinness with a nice frothy head.

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The final touch was shaving a bit of bittersweet chocolate on top. Serve to your brother or your friends and family. They’ll all enjoy it!

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