It’s midwinter’s Eve – the 21st of June. A sunny day but such a chill that it makes people want to snuggle up by the fire. What better time then to indulge in hot chocolate? I have a whole bunch of different “favourite” hot chocolates. There’s white hot chocolate, peppermint hot chocolate, Fireball hot chocolate and a new kid on the block (at least for me), Chartreuse hot chocolate which I hear is really big in the ski resorts in France, and is called Green Chaud. And if course, on top of all these, marshmallows or whipped cream is necessary!
All of those hot chocolates on my mind and layer-cake June? Obviously it’s a good time for a midwinter hot chocolate layer cake.
There is a layer of brownie on the bottom, soaked with Fireball vanilla syrup, then there is a layer of cinnamony Fireball crème brûlée. Next up is another layer of brownie soaked with Chartreuse vanilla syrup, followed by a layer of white chocolate Chartreuse mousse. Next is a layer of peppermint candy chocolate ganache, and the cake is all topped off with marshmallowy toasted meringue.
The result is a little bit Zumbo, and tastes like all of my favourite hot chocolates in one!
Even though this sounds like a bit of a mission to make, the components only take 2 1/2 hours to put together. There is some chilling time involved but it’s definitely a cake you can make over the course of a winter’s day at home.
To make this cake efficiently, you need at least two 20 cm cake tins. You also need a candy thermometer, and a blowtorch to toast the meringue. The recipe makes 18 dessert-sized portions.
Midwinter Hot Chocolate Layer Cake
Make each of the components in the order listed below. You can start preparing the mixture for the next component while the current component is baking or chilling.
Chocolate Brownie
ingredients
90g butter
175g 90% cocoa dark chocolate
2 tbsp dark cocoa
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 eggs
1 cup sugar
1 tsp vanilla
mixing
Line a 20 cm cake tin with baking paper, including the sides. The easiest way to do this is to fold all the sides up in one sheet of paper, and crease at the corners like half a wrapped present. I always hold the corners together with a staple or two as well.
Melt the butter and chocolate together. Stir in the cocoa. Sift together the flour, baking powder and salt and set aside. Beat the eggs and sugar together until very light and creamy (about four minutes). Beat the chocolate mixture into the eggs, and stir in the flour mixture. Spread into the prepared cake tin and bake at 175°C for 30 to 35 minutes. Let the brownie cool for ten minutes in the tin and then carefully tip onto a wire rack to cool completely.
Fireball Crème Brulée
ingredients
200mL cream
3 large (60g) egg yolks
30mL Fireball
1/4 tsp cinnamon
mixing
Line a 20 cm cake tin with baking paper, using the method described above. Spray with non-stick spray.
Heat the cream and cinnamon together until the cream is nearly boiling. While the cream is coming up to temperature, beat the egg yolks and sugar together in a medium bowl until slightly foamy. Pour the hot cream over the egg mixture in a thin stream, whisking all the while.
Pour the mixture into a the prepared tin, and bake at 120°C for 35 minutes. Let cool in the tin.
Chartreuse White Chocolate Mousse
ingredients
100g white chocolate, chopped
150mL cream
2 leaves gelatin
1 tbsp Chartreuse
40g sugar
12mL water
1 egg
mixing
Line the 20 cm cake tin used for the brownie with baking paper, using the method described above. Spray with non-stick spray.
Melt the chocolate and set aside. Whip the cream until stiff peaks form, and chill until needed. Soak the gelatin leaves in cold water for about 10 minutes. Heat the Chartreuse in a small bowl until very hot but not boiling. Squeeze the water from the gelatin leaves and add to the hot liqueur. Stir until the gelatin is dissolved.
Beat the egg until it is light and very foamy. Combine the sugar and water in a small saucepan and heat until the sugar dissolves and the mixture starts to boil. Continue to boil the mixture until it reaches 116°C. Pour the sugar syrup in a thin stream over the beaten egg, beating constantly. Beat the mixture until it has cooled slightly then beat in the gelatin mixture. Continue to beat the mixture until it is thick, creamy, and just warmer than blood temperature. Fold in the cooled chocolate, and then fold in the whipped cream. Pour the mixture into the prepared tin and chill till set.
Peppermint Candy Ganache
ingredients
1/4 cup sugar
22mL water
25g light corn syrup
1/8 tsp mint oil
150mL cream
150g 70% cocoa chocolate
mixing
Place a 30cm square of baking paper on a tray. Combine sugar, water, light corn syrup, and mint oil in a small saucepan. Heat gently allowing the sugar to melt, and bring the mixture to the boil. Shake the saucepan to assist the melting process. Do not stir the mixture. Boil the mixture until it reaches 148°C. The mixture should still be colourless at this stage. Immediately pour the mixture onto the prepared baking paper. Let the candy set hard. When the candy is completely set, crush into very fine pieces.
While the candy is setting, bring the cream almost to a boil and stir and the chopped chocolate, stirring gently until smooth. Let the mixture cool and then tip in the crushed candy, stirring until well distributed.
Fireball and Chartreuse vanilla sugar syrups
ingredients
1/4 cup water
1/4 cup sugar
1/4 tsp vanilla essence
1 tbsp each of Fireball and Chartreuse
mixing
Combine the water, sugar and vanilla in a small saucepan. Heat, shaking the pan from time to time to allow the sugar to dissolve, and let the mixture boil for one minute. Let cool, then place 10mL of the syrup into each of two small bowls. Add the Fireball to one bowl and the Chartreuse to the other. Stir each to combine.
Assembly
Cut the brownie into two even layers. Place the bottom layer on a board. Brush with Fireball vanilla syrup. Gently pick up the paper with the brûlée on it. Carefully invert this on to the top of the brownie. The brûlée will stick to the paper while you invert it. Peel the paper back carefully once it is in position on the brownie.
Place the second layer of brownie on top of the brûlée mixture and brush with Chartreuse vanilla syrup. Gently pick up the paper with the set mousse on it. Carefully invert this on to the top of the second layer of brownie. The mousse will stick to the paper while you invert it. Peel the paper back carefully once it is in position on the brownie.
Spread the peppermint candy ganache on top of the mousse.
First brownie layer, brulee layer, second brownie layer, mousse layer, ganache layer
Place the entire layer cake in the freezer and let it freeze for at least two hours. When the cake is very cold, trim the edges from the sides of the cake with a sharp knife. Cut the cake into six even strips and cut inch strip into three even pieces. Make the Swiss meringue.
the cake, trimmed and sliced
Swiss Meringue
ingredients
50g sugar
40g (1 large) egg white
pinch vanilla powder
pinch salt
mixing
Place the egg white and sugar in a heatproof bowl over a saucepan of simmering water. Whisk the mixture over the heat using a wire whisk until the mixture reaches 55°C. The mixture will foam slightly during the heating phase but will not take on the appearance of beaten egg whites. When the mixture reaches 55°, transfer the mixture to a bowl, add the vanilla powder and salt and beat the mixture on high speed until it has cooled to room temperature. During this time, a marshmallowy meringue will form.
Load the meringue into a disposable plastic piping bag fitted with a 7mm nozzle. Pipe three peaks of meringue onto each piece of cake. Using a blowtorch, carefully toast the meringue, taking care not to burn the ganache. Serve the cake at room temperature.
piping the meringue
ready for toasting!
toasted meringue on the finished cake
Enjoy!xxx
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