Alvin Zhou's Chocolate Cake

Name: Alvin Zhou's Chocolate Cake
Prep time: 150 h
Cook time: 23 min
Total time: 150 h 23 min
Cuisine: European
Ingredients: 3 sticks/120z of butter; 1/2 cup Honey Bourbon; 1 Tbsp Instant Espresso Powder; 6 Eggs; 1.5 Tbsp Vanilla Paste; 1 1/2 Cups Brown Sugar; 1 3/4 Cups Cold Brew; 1 3/4 Cups Flour; 1 1/4 Cups Dutch Process Cocoa Powder; 1 1/2 Tsp Kosher Salt; 1 3/4 Tsp Baking Soda; 6 oz Chopped Dark Chocolate; 9 Egg yolks; 45g Brown sugar; 6g Vanilla Paste; 400g Coffee Infused Heavy Cream; 600g Chopped Dark Chocolate; 400g Whipped Coffee Infused Heavy Cream; 90g Powdered Sugar; Package of espresso beans; 4 oz Chopped Dark Chocolate; 10 oz Warm Whole Milk; 1 Tbsp Brown Sugar; 12 oz Chopped Dark Chocolate; 12 oz Warm Heavy Cream

31 steps

Prep:150hCook:23min

This recipe takes 6 days total to cook. You can also look this up on Youtube, at this URL: https://www.youtube.com/watch?v=dIuBbOV4IR4 - May or may not have to use three QUARTS of heavy whipping cream (depending on size of your heavy whipping cream containers), so have ready if neccessary ( Use 2 quarts for coffee infused heavy cream)

Updated at: Thu, 17 Aug 2023 03:53:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories2187.5 kcal (109%)

Total Fat155.2 g (222%)

Carbs172.1 g (66%)

Sugars117.6 g (131%)

Protein27.1 g (54%)

Sodium702 mg (35%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

SET ALL INGREDIENTS IN FRONT OF YOU!

CAKE- DAY 1 (SUNDAY)

Step 2

1.) Burn butter in frying pan until GOLDEN BROWN

Frying Pan

butter3 sticks

Step 3

2.) Add ice to brown butter ( Will start to bubble) Once ice cube has melted, place all contents into measuring cup

Measuring cup

Step 4

3.) Add honey bourbon to brown butter ( Pour as little as you see fit, but don't go over 1/2 cup) Give contents a little stir, cover with saran wrap, and store in fridge until Tuesday

Honey Bourbon½ cup

Step 5

4.) To seperate bowl, add espresso beans, and heavy whipping cream Afterwards cover with lid, and store in fridge for the next three days ( You will bring this and brown butter mixture out on Tuesday)

Heavy Cream12 oz

espresso beans

CAKE-DAY 3 (Tuesday)

Step 6

1.) Remove butter and espresso bean concoction from fridge

Step 7

2.) In butter concoction there will be a disk that will have formed overnight. Take this out and place in frying pan. (You will add espresso powder later on)

Step 8

3.) Add the rest of the butter that didn't harden into coffee filter, and let filter into glass using a oil funnel( Will take awhile)

Strainer

Step 9

4.) To frying pan with butter disk, add brown butter leftovers ( don't have to), add espresso powder

instant espresso powder1 Tbsp

Step 10

5.) To large bowl, add 6 eggs, vanilla paste, brown sugar, and butter mix ( Butter disk that you melted), cold brew, and filtered honey bourbon butter ( Butter that didn't harden into disk that was filtered). These are all WET INGREDIENTS

eggs6

Vanilla Paste1.5 Tbsp

brown sugar1 ½ cups

Cold Brew1.75 Cups

Step 11

6.) To same bowl, sift flour, dutch cocoa powder, salt, baking soda, and 6oz of chopped dark chocolate. Afterwards you will mix all these together. These are all DRY INGREDIENTS

flour1 ¾ cups

Dutch Process Cocoa Powder1.25 Cups

kosher salt1 ½ tsp

Baking Soda1.75 Tsp

Dark Chocolate6 oz

Step 12

7.) After mixing well, place batter in flat rectangular cake pans (which are lined with baking sheets). Level out with spatula, and place saran wrap over cake pans. Let these rest in fridge until Thursday.

Plastic wrap

Parchment paper

CAKE MOUSSE - DAY 5 (Thursday)/ Step 15/#3

Step 13

1.) Take cake pans with cake batter out of fridge, and immediaetly place in oven. Bake at 350 degrees for 23 minutes ( or until toothpick comes out clean).

Step 14

2.) After cake is done, use large ring mold to cut into cake batter. You should get 4 equal circles.

Step 15

3.) Take heavy cream + espresso concoction out of fridge, and pour into strainer. You will have to break down with spoon.

Step 16

4. Take 6 egg yolks, 30g brown sugar, vanilla paste, 270g of coffee infused heavy cream ( The heavy cream you strained from espresso beans).

egg yolks9

brown sugar45g

Vanilla Paste6g

Step 17

5. Let boil over medium heat until it thickens up. After it thickens, add 400 grams ( Just shy of 4 bars of chocolate) of chopped dark chocolate.

Step 18

6. In seperate bowl, add more coffee infused heavy cream (ensure that you use 2 QUARTS of heavy cream so you won't have to go back and make more), and powdered sugar.

Powdered Sugar90g

Step 19

7. Whip mixture until combined ( ensure NOT TO OVERMIX), and add chocolate mixture that you boiled in boiler. Mix until you have shiny and liquid chocolate mousse.

Step 20

8.) HOT CHOCOLATE CAKE SOAK To measuring cup, add chopped dark chocolate, brown sugar, and hot heavy cream. Whisk until thourougly combined.

Dark Chocolate4 oz

Whole Milk10 oz

brown sugar1 Tbsp

Step 21

9. ASSEMBLING CAKE To the side, set plastic circular wrap (or ring binders), inside ring mold ( same ones you used to extract cake layers).

Step 22

8. Place small dollop of mousse inside mold, and lay cake disc inside. Afterwards, place first cake layer down on top of cake disc, and lightly brush cake layer with hot chocolate cake soak. Lastly, spread mousse onto cake layer, and add second cake layer.

Step 23

9. REPEAT THIS PROCESS UNTIL THERE ARE NO MORE CAKE LAYERS. ( You will have to make more mousse unfortunately.)

Step 24

10. After you are done assembling cake, wrap in saran wrap AS IT IS, and place in fridge till FRIDAY.