Red Currant Bakery

Chocolate Cake
0 Preheat the oven to 350 F and place a rack in the center of the oven.In a large mixing bowl add in the eggs, sugar, salt and vanilla. Whip with an electric mixer on high speed until light and fluffy.
2 Add in the oil and sour cream and whip again. Finally add in the 4 shots of espresso and mix once more until combined.
3 Place a fine mesh sieve over the bowl and sift in the flour, corn starch, cocoa powder, baking soda, and baking powder. Mix on medium speed until 90% combined.
4 Use a flat rubber spatula to scrape the sides and bottom of the bowl, and finish mixing the cake batter.
5 Spray or line the bottom of 3 8" metal cake pans with your baking spray or parchment paper, then pour in 500 grams of the chocolate batter into each pan.
6 Tap the pans a couple times on the counter before baking. I like to bake them all at the same level so if you only have space for two, don't stress. Bake two and then bake the next one.
7 Bake in the hot oven for 15 minutes. After 15 minutes, rotate the cake 180 degrees and bake for another 12-15 minutes until the center is set and a toothpick comes out clean.
8 Once baked, remove the cakes from the oven and leave to cool for 15 minutes before flipping out of the cake pan. Leave them to cool completely on a cooling rack.
9 If not using immediately once cooled, wrap the cake layers completely in plastic wrap and keep at room temperature for up to 24 hours.
Chocolate Pastry Cream
11 In a heat safe mixing bowl, add in the chopped up chocolate and place a fine metal sieve on top.
12 In a medium sauce pot whisk together the sugar, salt, and starch. Pour in the milk, vanilla, and egg yolks and whisk to combine.
13 Place the pot over medium low heat and whisk while cooking until softly bubbling and thick. Continue to cook for about 1 minute once it has started bubbling.
14 Turn off the heat and pour the mixture through the sieve into the bowl with the chocolate.
15 Let it sit for 1 minute, then whisk the chocolate into the pastry cream until fully melted and smooth.
16 Cover the surface with a sheet of plastic wrap and leave it to cool for 10-15 minutes.
Assemble
18 Use a large serrated knife to slice each of the cakes in half so that you now have 6 cake layers.
19 Lay a piece of parchment paper on a flat tray or plate that will fit the cake and fit in your fridge.
20 Place the chocolate cake layer on the parchment and then place the cake ring and if you have it the acetate ring around the cake. The acetate should go between the cake and the cake ring. Tighten until snug around the cake.
21 Scoop 200 grams (a heaping 3/4 cup) of the chocolate cream filling on top of the cake. Spread it into an even layer with the back of a spoon or mini offset spatula. Sprinkle with a big pinch of flaky salt.
22 Repeat with the remaining 5 layers of cake and 5 layers of chocolate cream filling.
23 Drape a piece of plastic wrap over the acetate collar and place it in the fridge for at least 4 hours or overnight.
Chocolate Ganache
25 Add the chopped chocolate into a medium heat safe bowl. Heat the cream either in a pot or in the microwave until steaming and then pour it over the chocolate.
26 Let it sit for 2 minutes and then whisk gently until smooth. Allow it to cool for about 10 minutes.
27 Remove the cake from the fridge and then peel away the plastic wrap. Pour the chocolate ganache over the set mousse layer and use the back of a spoon or an offset spatula to spread it to the edges of the cake.
28 Place the cake back in the fridge. Let it chill for 10 minutes before serving or leave it until you're ready to serve.
To Serve
30 Just before serving, remove the cake collar and unwrap the acetate ring.
31 Sprinkle the top with more flakes of sea salt.
32 Use a large sharp knife to cut the cake into 12 slices. Serve immediately, store any leftovers, wrapped in plastic wrap, in the fridge.