Marjolaine Multilayered Chocolate Cake Recipes

DECADENT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
• Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
• Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
• Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
• For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
• Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.

MARJOLAINE MULTILAYERED CHOCOLATE CAKE

Steps:

• Preheat the oven to 300 degrees. Oil a baking sheet with a light vegetable oil. Spread the almonds on another baking sheet and bake until fragrant and light brown, about 10 minutes. Remove from oven and let cool.
• Combine the nuts and sugar in a heavy-bottomed saucepan. Cook, stirring constantly, over medium heat until the sugar begins to melt. The mixture will go through several stages, from a dry blend to one where the sugar forms little bubbles the size of peas. Continue cooking, stirring constantly so all of the sugar clinging to the almonds melts, until the mixture turns dark brown and syrupy and the nuts make a popping sound. The whole process will take about five minutes.
• Quickly pour the mixture onto the oiled baking sheet. The mixture will harden to give almond brittle. When the praline is cool, break it into pieces. Grind it to a fine powder in a food processor. (Praline can be made weeks in advance and refrigerated or frozen in an air-tight container.)
• Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate, piece by piece, until it is completely melted and blended. Set aside until cool and thick. It should have the consistency of a thick, spreadable, frosting. (This can be made as much as three days in advance and refrigerated. If it hardens, reheat it gently, beating until it reaches the proper consistency.)
• Using a whisk or electric mixer, beat the egg yolks and sugar in a mixing bowl until thick and lemon-colored. Gently whisk in the flour. Heat the milk to a boil in a large heavy-bottomed saucepan. Whisk one-third of the hot milk into the egg mixture, then pour the egg mixture into the remaining milk. Boil, stirring constantly, over medium-high heat until thickened, about two minutes. Transfer to a bowl and let cool.
• Beat the butter until soft and creamy. When the pastry cream is completely cool, whisk in the softened butter. (The pastry cream can be made three days in advance and kept refrigerated.)
• Preheat the oven to 300 degrees. Heavily butter two jelly-roll pans, measuring about 14 by 10 by 1 inches. Line them with parchment paper. Butter and flour the paper.
• Spread the hazelnuts on a baking sheet and roast until fragrant and lightly browned, about 10 minutes. Remove from the oven and rub the warm nuts in a cotton dish towel to remove as much skin as possible. Cool, then grind them with a quarter cup of the sugar in a food processor.
• Using a whisk or electric mixer, beat the egg whites until they begin to stiffen. Slowly add the remaining sugar, mixing until stiff but not dry. Fold in the flour and hazelnut mixture. Spread the batter evenly in the prepared pans. Bake until the cakes are thoroughly browned, 25 to 30 minutes.
• Remove the cakes from the oven and invert them onto racks to cool, paper side up. Cover the cakes with a damp towel for several minutes, then remove the parchment paper while the cakes are still warm. Let cool completely. Cut each cake lengthwise in half.
• At least 24 hours, but not more than three days, before serving, assemble the marjolaine: Divide the pastry cream in half. Blend the vanilla extract and the rum into one portion of the pastry cream. Blend the praline powder into the remaining pastry cream. (Mix the praline cream just before assembling the cake, because the flavor will fade if mixed up in advance.) The chocolate and pastry creams should be chilled, but spreadable.
• Place one cake layer on a large, rectangular serving platter. Spread half the chocolate cream on the cake. Refrigerate until firm, about 10 minutes. Cover the chocolate cream with a second cake layer. Spread with all of the rum cream and refrigerate until firm, about 15 minutes. Top the rum cream with the third cake layer. Spread with all of the praline cream and refrigerate until firm, about 15 minutes. Top the praline cream with the fourth cake layer. Frost the top and sides of the cake with the remaining chocolate cream. Refrigerate uncovered for 15 minutes, then cover with plastic wrap. Refrigerate one to three days before serving.
• To serve, remove from the refrigerator 15 minutes before cutting, then cut into thin slices.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

MARJOLAINE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
• Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
• Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
• Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE)

Steps:

• FOR THE MERINGUE NUT CAKE: Preheat oven to very hot 450°F.
• In separate pans or pie plates put 1 1/2 cups blanched almonds and 1 full cup skinned hazelnuts. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally. Remove from oven and cool. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl. Mix ground nuts with 1 1/2 cups sugar.
• Reduce oven to very slow 250°F.
• Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
• Gradually fold in the sugar nut mixture.
• Line baking sheets with waxed paper or parchment paper and butter paper lightly.
• On it mark 4 bands about 12 inches long and 4 inches wide. Spread these bands thickly with the meringue nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable. Invert on waxed paper, and carefully remove waxed paper from bottom of bands. Cool.
• FOR THE CHOCOLATE WAFERS: Melt: 6 ounces semisweet chocolate pieces over hot water.
• Cut circles 2 1/2 inches in diameter from waxed paper or parchment paper and spread these rounds with a thin coating of the melted chocolate. Place rounds on a cookie sheet and chill in refrigerator.
• FOR THE BUTTER CREAM: In saucepan combine: 1 cup sugar, 1/3 cup water, and 1/8 teaspoon cream of tartar. Bring to a boil and boil rapidly to 240°F on a candy thermometer, or until syrup spins a long thread. Gradually in a thin stream pour the hot syrup into 8 egg yolks beating all the time, and continue to beat until the mixture is COOL and thick.
• When cool beat in bit by bit 1 1/2 cups sweet butter. This makes 1 quart butter cream.
• Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
• Measure a second cup and flavor it with 1/4 cup praline powder.
• Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream. Chill all 3 flavored creams until firm enough to spread.
• PRALINE POWDER: In a saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds. Cook without stirring until mixture is color of dark molasses. Pour onto oiled cookie sheet and let cool.
• Detach the praline from sheet with pancake turner and break into pieces. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
• Store in refrigerator in a tightly closed container. Makes a bout 3/4 cup.
• PRESENTATION: Place a meringue band on a serving plate and spread with the vanilla cream. Top with second meringue band and spread with half the chocolate cream. Top with the third meringue band and spread with praline cream. Top with fourth meringue band. Frost sides with remaining chocolate cream and sprinkle top heavily with confectioners' sugar.
• Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around. Serves 10.
• A Treasury of Great Recipes by Mary and Vincent Price.

MARJOLAINE

Steps:

• Preheat the oven to 350°F (180°C). Line two 11-by-17-inch (28-by-43-cm) rimmed baking sheets with parchment paper.
• To make the cake base, spread the hazelnut powder on another rimmed baking sheet, place in the oven, and bake for about 5 minutes, or until it smells like roasting nuts. Remove from the oven and pour into a bowl to cool.
• In a stand mixer fitted with the whip attachment (or by hand with determination), whip together the eggs and 1⅔ cups (180 g) of the powdered sugar until white and creamy. Using a rubber spatula, fold in the hazelnut powder and flour just until thoroughly combined. Transfer the mixture to a large bowl, and rinse the whip attachment and the mixer bowl. Dry thoroughly.
• Refit the whip attachment to the mixer, and put the egg whites, the remaining 5 tablespoons (40 g) powdered sugar, and the salt in the bowl. Beat until stiff peaks form. Gently fold the beaten whites into the egg-hazelnut mixture just until no streaks are visible.
• Divide the batter evenly between the prepared baking sheets, and spread to level with a spatula, preferably an offset spatula. Place in the oven and bake for 11 minutes, or until lightly browned and set. Let cool in the pans on wire racks for about 10 minutes, then remove the parchment paper by lifting and peeling it slowly off the cakes. Let cool completely.
• To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit.
• To make the buttercreams, rinse the whip attachment and bowl again, then put the egg yolks in the bowl. In a saucepan, combine the sugar and water over medium heat and heat until the sugar melts. Clip a candy thermometer to the side of the pan. When the sugar mixture reaches 226°F (108°C), start whisking the egg yolks. When it reaches 239°F (115°C), remove from the heat while slowly pouring in the yolks and whisking constantly. Continue whisking until the mixture is at room temperature.
• Add the butter a few pieces at a time to the cooled egg mixture and whisk until well incorporated. Scoop out half of the mixture into another bowl. Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds from the pod halves into one of the bowls and mix well. Add the Nutella to the second bowl and mix well. If you notice a shiny film forming as you are stirring the buttercreams, quickly add a few drops of cold water and continue stirring. The buttercreams are easiest to work with if used right away.
• If you're unable to get your hands on (that is, build) a metal mold in the dimensions described in the headnote, you can use 2 half-gallon (2-liter) milk cartons with the top and one long side cut out of each one. Adjust to any desired length by sliding the sides of the two cartons onto one another. Tape the bottom of the mold so that it maintains a perfect rectangle, and line the inside of the mold with parchment paper. With your "mold" built, you are ready to build your cake.
• Measure the width of the mold, then cut the cakes into slabs of the same width, minus 1/4 inch (6 mm). Cut the slabs into even lengths to fit the mold. Place a cake layer, shiny brown side up, in the mold and brush a little of the rum over it. Top the cake layer with a layer of the Nutella buttercream, making it slightly thicker than the cake layer. Top the buttercream with a second cake layer, shiny brown side up, and brush with more rum. Top the cake layer with a layer of ganache, making it slightly thicker than the cake layer. Place a third cake layer, shiny brown side up, on the ganache layer and brush with more rum. Add a layer of the vanilla buttercream, making it slightly thicker than the cake layer. Repeat the layers, finishing with a cake layer topped with a layer of ganache. Then add the nuts.
• Let the cake rest in the refrigerator overnight. The next day, cut the tape holding the mold together to release the cake. You may discover that the whole thing has sunk a bit, or that the cake has soaked the ganache excessively. No matter. You will have a delicious, silky brick of joy. To serve, cut into slices with a hot, wet knife.

GODIVA MARJOLAINE

Steps:

• TOASTING THE HAZELNUTS:(Make a day ahead).
• Preheat oven to 350ºF. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in air-tight container.(The oven has to be at the correct temperature for the meringues).
• HAZELNUT MERINGUE LAYERS:.
• Preheat oven to 300ºF.
• Generously butter 17"x12"x1" jelly roll pan.
• Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess.
• Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily.
• Combine ground hazelnuts and flour in medium bowl.
• Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake.
• Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed.
• Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form.
• Add sugar, 1 tablespoon at a time, beating well.
• Continue beating until stiff, shiney peaks form.
• Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
• Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched.
• Cool cake in pan on wire rack for 10 minutes.
• Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly.
• MAKE THE DARK CHOCOLATE GANACHE:.
• Put chocolate in medium bowl.
• Heat cream in saucepan until it comes to a boil.
• Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate.
• Whisk mixture until smooth.
• Stir in butter and liqueur.
• Let cool for 15 minutes or until slightly thickened.
• Dip 12 hazelnuts in chocolate ganache for garnish and let set.
• MAKE THE BUTTERCREAM:.
• Place the egg yolks in mixing bowl.
• Place bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks.
• Stir gently for 1 minute or until the yolks are warm.
• Remove bowl from water.
• Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed.
• Beat until yolks have tripled in volume and form a ribbon when beater is raised.
• While the eggs are mixing, prepare the syrup.
• PREPARING SYRUP:.
• Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil.
• With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs.
• Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes.
• Reduce speed to low.
• Gradually, add the butter, one or two tablespoons at a time, beating well.
• The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end.
• Add the hazelnut liqueur.
• ASSEMBLE TH CAKE:.
• Cut cake crosswise into 4 equal pieces, about 11x4".
• Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.
• Spread half the chocolate ganache over the cake.
• Top with the second cake layer and spread with 1 cup buttercream filling.
• Repeat layering and spread with the remaining buttercream over the top and sides of the cake.
• Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. (It makes it easier to frost when there is more than one person).
• Using the other hand press the finely chopped hazelnuts on sides of cake.
• Garnish with chocolate-dipped hazelnuts.

FRENCH MOLTEN CHOCOLATE CAKE

Steps:

• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
• Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
• Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
• Remove from the oven and dust with powdered sugar. Serve warm.