Kiki’s Chocolate Cake (Kiki's Delivery Service)

• •3 piece Eggs
• •90 Granulated sugar
• •80 g Cake flour
• •10 g Cocoa powder
• •15 g Butter (melted)
• •180 g Dark chocolate (chopped)
• •240 ml Heavy cream (40% fat)
• •40 Sugar (for syrup)
• •50 ml Water (for syrup)
• •1 tsp Rum
• •40 g White chocolate
• •as needed to taste Red food coloring (for decoration)
• •as needed to taste Matcha powder (for decoration)

Instructions

1. 1

   Preheat your oven to 160°C (320°F). Prepare a round cake mold (approx. 6-inch) by greasing and flouring, or lining with parchment paper.

2. 2

   In a large bowl, beat the eggs and 90g granulated sugar with an electric mixer until the mixture is thick, pale, and ribbons form when the whisk is lifted (this can take 5-10 minutes).

3. 3

   Sift together the 80g cake flour and 10g cocoa powder into the egg mixture. Gently fold them in using a spatula until just combined, being careful not to deflate the batter.

4. 4

   Take a small portion of the batter (about 2-3 tablespoons) and mix it with the 15g melted butter until well combined. Then, gently fold this mixture back into the main batter until no streaks of butter remain.

5. 5

   Pour the sponge batter into your prepared cake mold and bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the mold for a few minutes, then transfer to a wire rack to cool completely. Once completely cool, wrap tightly in plastic wrap to keep it moist.

6. 6

   While the cake bakes/cools, prepare the ganache. Place the 180g chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the 240ml heavy cream until it just comes to a boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then, gently stir with a spatula or whisk until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache sit at room temperature until it reaches a thick, spreadable, mayonnaise-like consistency (this can take 1-2 hours depending on room temperature).

7. 7

   Prepare the syrup by combining 40g sugar and 50ml water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool. Once cooled, stir in the 1-2 tsp rum.

8. 8

   Once the cake is completely cool, carefully slice it horizontally into three even layers using a serrated knife or a cake leveler.

9. 9

   Place the first cake layer on your serving plate or cake board. Brush the top generously with the rum syrup. Spread an even layer of the prepared ganache over the syrup. Repeat with the second cake layer, syrup, and ganache. Place the final cake layer on top and brush with syrup.

10. 10

    Cover the entire cake (top and sides) with the remaining ganache, using an offset spatula to smooth the top and sides as much as possible. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set.

11. 11

    For decoration, melt the 40g white chocolate in a double boiler or microwave. If desired, divide into small portions and color with red food coloring and matcha powder for accents. Print or draw your Kiki and Jiji design on parchment paper. Place the parchment paper over a flat surface or cutting board. Carefully trace the design onto the parchment paper using the melted white chocolate (and colored chocolate). Allow the chocolate art to set completely in the refrigerator (about 15-20 minutes).

12. 12

    Once the chocolate art is firm, carefully peel it off the parchment paper and gently place it onto the chilled ganache cake. Serve and enjoy!

Chef's Tips

• 💡Ensure your eggs are at room temperature for the sponge, as this helps them beat up to a higher volume and create a lighter cake.
• 💡For the ganache, be patient while it cools to the right consistency. If it's too warm, it will slide off the cake; too cold, and it will be too stiff to spread.
• 💡When decorating, you can use a small piping bag or a piping cone made from parchment paper for more precise lines with the melted chocolate.
• 💡If you find the cake hard to slice into even layers, partially freezing it for about 20-30 minutes can make it easier.