Description
This Chocolate Terrine Cake is a luxurious, multi-layered dessert combining a rich chocolate terrine with moist chocolate cake layers, all enrobed in a glossy chocolate ganache. It is a decadent treat perfect for special occasions, offering a harmonious blend of intense chocolate flavors and velvety textures.
Ingredients
Scale
Chocolate Terrine
- 1 pound (450g) bittersweet chocolate (70% cacao), finely chopped
- 1 cup (2 sticks or 226g) unsalted butter, cubed
- 6 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 1/4 cup (30g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Cake Layers
- 1 1/2 cups (192g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (180ml) vegetable oil
- 1 1/2 cups (360ml) buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
Chocolate Ganache
- 1 cup (240ml) heavy cream
- 12 ounces (340g) semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
Garnish (Optional)
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Melt the Chocolate and Butter: Using a double boiler, melt the bittersweet chocolate and cubed butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- Separate the Eggs: Carefully separate the eggs into yolks and whites, ensuring no yolk contaminates the whites.
- Whisk the Egg Yolks and Sugar: In a bowl, whisk the egg yolks with half of the sugar (1/2 cup) until pale yellow and thickened, about 3-5 minutes.
- Incorporate the Chocolate Mixture: Gradually add the cooled melted chocolate mixture to the yolks while whisking constantly, to prevent the yolks from cooking.
- Add Cocoa Powder and Vanilla: Sift cocoa powder into the chocolate mixture and stir in vanilla extract until smooth and lump-free.
- Whip the Egg Whites: Add a pinch of salt to egg whites and beat with an electric mixer until soft peaks form; gradually add remaining sugar (1/2 cup) and beat until stiff, glossy peaks form.
- Fold in the Egg Whites: Gently fold one-third of the whites into the chocolate mixture to lighten it, then fold in the rest carefully to maintain airiness.
- Prepare the Terrine Mold: Line a 9×5 inch loaf pan with plastic wrap, leaving overhang for easy removal later.
- Pour into Mold and Chill: Pour the terrine mixture into the pan, tap to remove air bubbles, cover with plastic wrap, and refrigerate for at least 6 hours or overnight to set.
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, optionally lining bottoms with parchment paper.
- Whisk Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine Wet Ingredients: In another bowl, whisk together sugar, vegetable oil, buttermilk, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix wet ingredients into dry, stirring on low speed until just combined; avoid overmixing.
- Add Boiling Water: Pour in boiling water carefully and mix until smooth; batter will be thin, which is expected.
- Divide Batter and Bake: Evenly divide batter between pans and bake 30-35 minutes, until a skewer comes out clean.
- Cool the Cakes: Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
- Level the Cakes (Optional): Trim the tops with a serrated knife for even layers if necessary.
- Heat the Heavy Cream: Warm heavy cream over medium heat until simmering, do not boil.
- Pour over Chocolate: Place semi-sweet chocolate in a heatproof bowl, pour hot cream over it, and let sit for 1 minute.
- Stir Until Smooth: Stir chocolate and cream from center outwards until smooth and glossy.
- Add Butter: Stir in softened butter until melted and fully incorporated, enhancing richness and shine.
- Let Cool Slightly: Allow ganache to cool 15-20 minutes until spreadable but not hard.
- Release the Terrine: Lift the terrine from the loaf pan using plastic wrap and place on a cutting board.
- Slice the Terrine: Slice terrine into 1/2-inch thick pieces, yielding about 8-10 slices.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of ganache over it.
- Arrange Terrine Slices: Evenly layer the terrine slices over the ganache, slightly overlapping.
- Add Second Cake Layer: Place the second cake layer on top of the terrine slices gently.
- Frost the Cake: Use remaining ganache to frost the entire cake smoothly or decoratively.
- Chill the Cake (Optional): Refrigerate the cake for at least 30 minutes for firmer ganache before serving.
- Garnish (Optional): Decorate with fresh raspberries, chocolate shavings, or powdered sugar as desired.
- Serve and Enjoy: Slice and serve the decadent chocolate terrine cake, delighting guests with its rich chocolate layers and creamy ganache.
Notes
- Ensure egg whites are free of yolk to achieve maximum volume when whipped.
- Use good quality bittersweet and semi-sweet chocolate for best flavor and texture.
- The terrine requires at least 6 hours chilling but overnight is better for firm slicing.
- Be gentle when folding egg whites into the chocolate to keep the mixture airy and light.
- Use parchment paper-lined pans for easier removal of cake layers.
- Allow ganache to cool adequately before frosting to prevent it from running off the cake.
- Garnishes like raspberries add freshness and a pop of color but are optional.
- This cake is best served at room temperature or slightly chilled.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
