RecipesMagazine

My Kind of Chocolate Birthday Cake

My Kind of Chocolate Birthday Cake
You can never have too many dessert recipes, so give My Kind of Chocolate Birthday Cake a try. This recipe serves 12. One serving contains 414 calories, 7g of protein, and 33g of fat. Head to the store and pick up brown sugar, heavy whipping cream, coarse kosher salt, and a few other things to make it today. It will be a hit at your Birthday event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
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Baking SheetBaking Sheet
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2
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt.
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ChocolateChocolate
ButterButter
WaterWater
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3
Remove bowl from over water; stir in salt (mixture will be grainy).
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SaltSalt
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4
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture. Fold in flour, then hazelnuts.
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ChocolateChocolate
HazelnutsHazelnuts
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
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5
Spread batter evenly on baking sheet.
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SpreadSpread
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Baking SheetBaking Sheet
6
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin).
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7
Transfer pan to rack. Cool cake completely.
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1
Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
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CreamCream
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2
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
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ChocolateChocolate
WaterWater
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Sauce PanSauce Pan
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3
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
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Whipping CreamWhipping Cream
Whipped CreamWhipped Cream
ButterButter
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4
Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove parchment.
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Aluminum FoilAluminum Foil
5
Cut cake lengthwise in half.
6
Place 1 cake half on foil-covered cardboard.
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Aluminum FoilAluminum Foil
7
Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
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SpreadSpread
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1
Bring cream and corn syrup to simmer in small saucepan.
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CreamCream
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2
Remove from heat.
3
Add chocolate; let stand 5 minutes. Stir until smooth.
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4
Add butter; stir until melted.
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ButterButter
5
Let stand until barely lukewarm but still pourable, about 20 minutes.
6
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake.
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BaseBase
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Offset SpatulaOffset Spatula
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7
Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
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Candied Orange PeelCandied Orange Peel
HazelnutsHazelnuts
GlazeGlaze
1
To get a neat slice each time, dip a large knife into a glass of hot water, then wipe it dry before cutting the next.
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WaterWater
DipDip
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DifficultyHard
Ready In45 m.
Servings12
Health Score8
Dish TypesSide Dish
OccasionsBirthday
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