Decadent Shotts Fudgy Chocolate Bliss Cake
Indulge in the ultimate chocolate experience with this Decadent Shotts Fudgy Chocolate Bliss Cake, inspired by the renowned chocolatier Andrew Shotts. This cake is a labor of love, delivering a perfect balance of richness and lightness that melts in your mouth. The use of high-quality chocolate and cocoa ensures a deeply satisfying, fudgy texture, while layers of luscious ganache add a creamy element to each bite. Ideal for special occasions or simply to satisfy your chocolate cravings, this cake promises to impress even the most discerning chocolate lovers. Make it ahead of time to allow the flavors to marry beautifully; just bring it back to room temperature before serving. Prepare yourself for a slice of chocolate ecstasy that will leave you wanting more!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
sugar
1 1/2 cups (granulated)
all-purpose flour
1 1/4 cups (sifted)
unsweetened cocoa powder
3/4 cup (sifted)
baking powder
2 1/2 teaspoons (dry)
baking soda
1 1/2 teaspoons (dry)
salt
1/8 teaspoon (fine)
buttermilk
1 cup (room temperature)
large eggs
3 (at room temperature)
pure vanilla extract
2 1/2 teaspoons (liquid)
unsalted butter
6 tablespoons (softened)
hot coffee
1 cup (freshly brewed)
bittersweet chocolate
1 1/4 lbs (finely chopped)
heavy cream
1 cup (at room temperature)
light corn syrup
2 tablespoons (liquid)
unsalted butter
5 tablespoons (softened)
sugar
1 tablespoon (for syrup)
water
1 tablespoon (for syrup)
Instructions
1
Preheat your oven to 325°F (165°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and spraying both the pans and the paper with vegetable cooking spray.
2
In a large mixing bowl, combine the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to ensure an even mixture.
3
In a separate small mixing bowl, whisk together the buttermilk, eggs, and vanilla extract until well blended.
4
In another bowl or measuring cup, melt the unsalted butter into the hot coffee until smooth and combined.
5
Using an electric mixer, gradually beat half of the buttermilk mixture into the dry ingredients on low speed. Then beat in half of the melted coffee mixture, scraping down the sides of the bowl as needed. Finally, add in the remaining buttermilk and coffee mixtures, blending until smooth.
6
Evenly divide the batter among the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until the cakes spring back when touched and a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even results.
7
Allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely. Peel off the parchment paper once cooled.
8
While the cakes cool, prepare the ganache filling and frosting by placing the finely chopped bittersweet chocolate in a large bowl. In a small saucepan, combine the heavy cream and corn syrup, bringing it to a boil. Once boiling, pour the hot cream mixture over the chocolate and let it sit for 5 minutes without stirring.
9
Gently whisk the mixture until smooth. Incorporate the softened butter by whisking until fully melted and combined. Place the ganache in the refrigerator, stirring occasionally, until it thickens to a spreadable consistency, approximately 30 minutes.
10
In a microwave-safe bowl, mix the sugar and water. Heat in the microwave for 30 seconds and stir until the sugar dissolves to create a simple syrup.
11
To assemble the cake, place one layer on a cake plate or cardboard. Lightly brush the top with the sugar syrup, then spread approximately 3/4 cup of ganache in an even layer on top. Repeat this process with the other two layers, stacking them as you go. Finally, spread the remaining ganache around the sides of the cake for a smooth finish.
12
Allow the assembled cake to stand at room temperature for at least 1 hour before slicing to enhance flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Shotts Fudgy Chocolate Bliss Cake?
It is a rich and light chocolate cake inspired by chocolatier Andrew Shotts, featuring high-quality cocoa and bittersweet chocolate ganache.
What makes the texture of this cake fudgy?
The combination of high-quality cocoa powder, bittersweet chocolate, and the inclusion of buttermilk and hot coffee creates its signature fudgy texture.
What temperature should I set my oven to?
Preheat your oven to 325°F (165°C) for the best results.
How many cake pans are required for this recipe?
You will need three 8-inch round cake pans.
How should I prepare the cake pans?
Line the bottoms with parchment paper and spray both the pans and the paper with vegetable cooking spray.
What are the primary dry ingredients?
The dry ingredients include sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Why is hot coffee used in the batter?
Hot coffee is used to melt the butter and bloom the cocoa powder, which intensifies the chocolate flavor of the cake.
What temperature should the buttermilk and eggs be?
Both the buttermilk and the eggs should be at room temperature for optimal mixing.
How do I mix the wet and dry ingredients?
Gradually beat half of the buttermilk mixture into the dry ingredients, followed by half of the melted coffee mixture, then repeat with the remaining halves.
How long does the cake need to bake?
Bake the layers for 25 to 30 minutes until they spring back when touched.
How do I know if the cake is fully cooked?
The cake is done when a toothpick inserted into the center of the layers comes out clean.
Should I rotate the pans during baking?
Yes, rotate the pans halfway through the baking time to ensure even heat distribution.
How long should the cakes cool in the pans?
Allow them to cool in the pans for about 10 minutes before transferring them to a wire rack.
When should the parchment paper be removed?
Peel off the parchment paper once the cake layers have cooled completely on the wire rack.
What kind of chocolate is used for the ganache?
The recipe calls for 1 1/4 lbs of finely chopped bittersweet chocolate.
How do I start the ganache process?
Bring heavy cream and corn syrup to a boil, then pour it over the chopped bittersweet chocolate.
How long should the cream sit on the chocolate?
Let the hot cream and chocolate mixture sit for 5 minutes without stirring to allow the chocolate to melt.
When do I add butter to the ganache?
Whisk in the softened butter after the chocolate and cream mixture has been stirred until smooth.
How long does the ganache need to chill?
Place the ganache in the refrigerator for approximately 30 minutes until it reaches a spreadable consistency.
What is the purpose of the sugar syrup?
The sugar syrup is brushed onto the cake layers to add moisture and help the ganache adhere.
How do I make the simple syrup?
Mix 1 tablespoon of sugar and 1 tablespoon of water, then microwave for 30 seconds until the sugar dissolves.
How much ganache should be used between layers?
Spread approximately 3/4 cup of ganache in an even layer between each cake layer.
How is the outside of the cake finished?
The remaining ganache is spread around the top and sides of the cake for a smooth finish.
Does the cake need to rest after assembly?
Yes, let the assembled cake stand at room temperature for at least 1 hour before slicing.
Why should the cake rest before serving?
Resting allows the flavors to marry and improves the overall texture for a better eating experience.
Can I make this cake in advance?
Yes, making it ahead allows the flavors to develop beautifully.
How should I serve a refrigerated cake?
Always bring the cake back to room temperature before serving to ensure the ganache is creamy.
Is this cake suitable for special occasions?
Absolutely, its rich flavor and elegant layers make it ideal for celebrations.
What is the fat source for the cake batter?
The batter uses 6 tablespoons of softened unsalted butter.
How many total ingredients are in this recipe?
There are 17 ingredients used across the cake, syrup, and ganache components.