Svens Schoggikuchen Wet Chocolate Cake Recipes

WOLFGANG'S 16-LAYER CHOCOLATE CAKE

Steps:

• To prepare the chocolate cake: preheat the oven to 375 degrees F.
• Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper.
• In a mixing bowl, combine the egg yolks and granulated sugar. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F.
• In another mixing bowl, beat the egg whites until soft peaks. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny. Whisk 1/4 of the meringue into the egg yolk mixture. Gently fold the remaining meringue into the mixture.
• Combine the flour, cocoa, almond meal and salt. Sift and gently fold into the egg mixture, a little at a time. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly. Bake for 10 to 12 minutes or spongy and cooked. Reserve and allow to cool completely.
• To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes. Turn off heat and stir in instant espresso. Reserve until needed.
• To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil. Lower to a simmer and reserve. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony. Lower the speed and whisk in the hot syrup. Continue to beat until slightly cool. Fold in the melted chocolate and lastly, fold in the whipped cream. Reserve until needed.
• To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally. Place the first layer on a piece of cardboard. Brush with some of the coffee simple syrup. Spread 1/8 of the chocolate mousse evenly over the cake. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse. Chill for 2 hours.
• Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake. Refrigerate for 20 minutes, or until the chocolate hardens. Dust the top with cocoa powder.
• 2 cups heavy cream
• 10 ounces bittersweet chocolate, chopped
• Bring the cream to a simmer in a heavy saucepan. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and whisk until the mixture is smooth. Cool slightly.

SVEN'S SCHOGGIKUCHEN (WET CHOCOLATE CAKE)

Steps:

• Preheat to oven at 250°C (480°F).
• Mix well with a food processor flour, sugar and eggs.
• Melt your chocolate with the butter in small pan or in the microwave.
• Add the chocolate mixture and the Kirsch to the dough. Mix well again.
• Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
• Transfer your dough.
• Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
• Decorate with icing sugar before it's completely cold.
• The cake should be still wet inside!
• Enjoy and -- the day after is even better!

WET CHOCOLATE CAKE RECIPE - (4.2/5)

Steps:

• Cake: Mixture #1 - Mix together 2 C flour 2 C sugar Mixture #2 - Boil 1 stick butter 1/2 C shortening 4 Tbs cocoa 1 C water Mixture #3 - Let sit 1/2 C buttermilk 1 tsp soda Beat eggs. Pour mixture #2 into 1st, add 3rd. Mix and add eggs and 1 tsp salt. Bake at 400* for 20 minutes. Icing: Combine first 4 ingredients, cook to a bubble. Add powdered sugar and beat until creamy. Pour on warm cake.