Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper and spray the bottom and the sides of the pan with
Nonstick Cooking Spray (as needed)
.
Step 2
In a medium bowl, combine the
Milk (60 mL)
,
Eggs (2)
, and
Vanilla Extract (5 mL)
, whisk until thoroughly combined. Set aside.
Step 3
In a large bowl, mix the
Cake Flour (105 g)
(plus 2 Tbsp),
Granulated Sugar (100 g)
,
Baking Powder (4 g)
, and
Salt (2 g)
.
Step 4
Using a stand mixer or a hand mixer, on low speed, and add the
Butter (120 g)
to the flour mixture, one piece at a time, just until you get coarse crumbs, you definitely don’t want to mix it too much.
Step 5
Pour in half of the milk mixture and mix on medium speed until light and fluffy, about 1 minute.
Step 6
Add the rest of the milk mixture and mix just until combined. Use a rubber spatula to make sure there isn’t any unmixed batter on the sides or bottom of the bowl. Don’t over mix it, or the cake will not be as tender and fluffy.
Step 7
Pour the cake batter into the prepared cake pan.
Step 8
Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of the cake, comes out clean.
Step 9
Let the cake cool in the cake pan for about 5 minutes and then take it out and let it cool completely on a wire rack.
Step 10
When the cake is completely cool, cut it in half horizontally.
Step 11
Mix the
Chocolate Liqueur (60 mL)
and the
Heavy Cream (60 mL)
in a small cup or bowl.
Step 12
Use a 9-inch springform pan to assemble the cake. Line the edges of the springform pan with parchment paper. At this point, make sure that you are ready to assemble the cake because as soon as the soufflé mixture is done, you have to act quickly because the gelatin will start to set.
Step 13
In a large bowl, using a paddle attachment of a standing mixer or using a hand mixer, mix the
Butter (180 g)
until it's light and fluffy.
Step 14
Pour in the
Sweetened Condensed Milk (230 g)
and mix until evenly combined. Set it aside at room temperature.
Step 15
Sprinkle the
Gelatin Powder (40 g)
over the
Water (120 mL)
in a medium bowl and set aside for about 5 minutes, giving the gelatin a chance to bloom.
Step 16
Add the bloomed gelatin mixture to a heavy-bottomed saucepan along with the first half of the
Granulated Sugar (100 g)
.
Step 17
On low heat, cook the mixture just until the sugar and gelatin dissolve, but don't boil it. Set it aside to cool slightly.
Step 18
In the large bowl of a standing mixer, using a whisk attachment, whisk the whites of the
Eggs (7)
until frothy. Gradually pour in the remaining
Granulated Sugar (100 g)
then add the juice from
Lemon (1)
and
Vanilla Extract (5 mL)
.
Step 19
Continue mixing and pour in the gelatin mixture in a thin stream, while mixing at low speed.
Step 20
Continue mixing at low speed and gradually add the buttercream into the egg whites, a spoonful at a time, and then mix until evenly combined.
Step 21
Place the first half of the cake on the bottom of the springform pan.
Step 22
Brush the top of the cake layer with chocolate syrup. Immediately pour half of the soufflé mixture over the cake layer and smooth it out, tapping the pan gently on the counter to help the souffle settle around the cake layer.
Step 23
Brush the bottom of the second half of the cake layer.
Step 24
Place it syrup side down on top of the soufflé layer.
Step 25
Brush more chocolate syrup over the top of the cake layer (you may have some syrup left over, or not). Pour in the remaining half of the soufflé over the cake layer and smooth it out, once again tapping the cake pan gently on the counter to help it settle around the cake.
Step 26
Place the cake in the refrigerator to cool completely, at least 2 hours. I usually do this overnight.
Step 27
To make the chocolate ganache, heat the
Heavy Cream (240 mL)
in a small saucepan until it starts to simmer. You can also use a microwave.
Step 28
Place the
Semi-Sweet Chocolate Chips (225 g)
into a medium bowl with the
Salt (2 g)
. Pour in the hot, simmering heavy cream over the chocolate, and let it stand for about 7-10 minutes.
Step 29
Use a whisk to mix it all together until smooth.
Step 30
Take the cake out of the refrigerator and remove it from the springform pan. Place the cake on top of a rack and gently remove the parchment paper from the sides of the cake.
Step 31
Pour the chocolate ganache over the top of the cake. I like to pick it up and very carefully swirl the cake so that the excess ganache runs down over the sides of the cake, adding more ganache as necessary, and then let it stand for about 5 minutes, just so that the excess chocolate drips off.
Step 32
Transfer the cake to a serving plate or cake stand. Refrigerate until the chocolate ganache is set. You can decorate the cake as you wish with berries, nuts, or chocolate shavings.
