RecipesMagazine

Black Pearl Layer Cake

Black Pearl Layer Cake
For $2.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 50g of fat, and a total of 818 calories. This recipe serves 12. A mixture of heavy whipping cream, eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot.
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2
Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes.
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3
Whisk cream and chocolate until smooth.
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4
Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture.
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5
Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
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ButterButter
1
Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat.
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2
Let stand at room temperature 1 hour for flavors to blend.
3
Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)
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1
Preheat oven to 350F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.
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2
Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl.
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3
Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute.
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4
Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract.
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5
Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.
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Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
6
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)
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1
Beat cream in large bowl until soft peaks form.
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2
Add sugar, vanilla, and ginger. Beat until stiff peaks form.
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3
Using long serrated knife, trim rounded tops off cakes to create flat surface.
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4
Place 1 cake layer, cut side up, on plate.
5
Brush top with 1/3 cup ginger syrup.
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SyrupSyrup
6
Spread half of ganache over top of cake.
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7
Place second layer, cut side up, atop first layer.
8
Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer.
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SyrupSyrup
9
Brush with remaining syrup.
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SyrupSyrup
10
Spread sides and top with whipped cream frosting.
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FrostingFrosting
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11
Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours.
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Black Sesame SeedsBlack Sesame Seeds
12
Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)
13
*Available in the Asian foods section of some supermarkets and at Asian markets.
DifficultyExpert
Ready In45 m.
Servings12
Health Score6
Dish TypesSide Dish
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