Alvin Zhou's Chocolate Cake

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)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

SET ALL INGREDIENTS IN FRONT OF YOU!

Step 2

1.) Burn butter in frying pan until GOLDEN BROWN

Step 3

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

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)

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)

Step 9

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

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

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

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.

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).

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.

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.

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.

Step 25

1.) Quickly whip up another batch of mousse ( Use same measurements and ingredients from before.)

Step 26

2.) Take cake out of fridge and place on SECURE flat surface. Remove saran wrap, ring mold, and ring binders SLOWLY.

Step 27

3.) Spread mousse over cake with cake spread knife, until cake is fully covered. Smooth cake spreader.

Step 28

4.) Allow cake to sit in fridge while creating chocolate ganache

Step 29

5.) CHOCOLATE GANACHE Add 12 oz chopped choclate to the bowl, 12 oz warm heavy cream, and ALLOW TO COOL, before dripping over cake.

Step 30

6.) Let ganache drip over cake and add chcocolate chips/shavings (optional)

Step 31

ENJOY!

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