Recipe Detail Page | LCBO

Name: Recipe Detail Page | LCBO
Ingredients: CAKE2 1/2 cups (625 mL) all-purpose flour (spoon and level)1 1/2 cups (375 mL) sugar1 cup (250 mL) unsweetened cocoa powder (spoon and level)2/3 cup (150 mL) packed light brown sugar2 tsp (10 mL) baking soda1 tsp (5 mL) baking powder1/4 tsp (1 mL) kosher salt1 1/4 cups (310 mL) strong hot coffee1/2 cup (125 mL) unsalted butter, cubed1 cup (250 mL) buttermilk1/3 cup (80 mL) vegetable oil3 eggs1 1/2 tsp (7 mL) pure vanilla extractMALTED MILK CHOCOLATE MOUSSE FROSTING1 1/2 tsp (7 mL) gelatin powder3 tbsp (45 mL) cold water1 cup (250 mL) malted milk powder1/2 cup (125 mL) whole milk1/2 cup (125 mL) sugar5 egg yolks1/2 tsp (2 mL) kosher salt6 oz (170 g) milk chocolate, finely chopped3 oz (85 g) bittersweet chocolate, finely chopped2 cups (500 mL) whipping creamChocolate Ganache (recipe follows)White Chocolate Curls (recipe follows)2/3 cup (80 mL) crushed malted milk balls; CHOCOLATE GANACHEPlace 3 oz (85 g) finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat 1/3 cup (80 mL) whipping cream until bubbles form around edges; pour over chocolate and let stand for 1 minute. Stir until smooth and glossy.WHITE CHOCOLATE CURLSMelt 3 oz (85 g) chopped white chocolate and spread thinly on an inverted baking tray using an offset spatula. Refrigerate until pliable but not sticky, about 15 minutes. Using an offset spatula or bench scraper held at a 45-degree angle, pull through chocolate to scrape into curls. (Refrigerate pan if chocolate begins to soften.)

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CAKE2 1/2 cups (625 mL) all-purpose flour (spoon and level)1 1/2 cups (375 mL) sugar1 cup (250 mL) unsweetened cocoa powder (spoon and level)2/3 cup (150 mL) packed light brown sugar2 tsp (10 mL) baking soda1 tsp (5 mL) baking powder1/4 tsp (1 mL) kosher salt1 1/4 cups (310 mL) strong hot coffee1/2 cup (125 mL) unsalted butter, cubed1 cup (250 mL) buttermilk1/3 cup (80 mL) vegetable oil3 eggs1 1/2 tsp (7 mL) pure vanilla extractMALTED MILK CHOCOLATE MOUSSE FROSTING1 1/2 tsp (7 mL) gelatin powder3 tbsp (45 mL) cold water1 cup (250 mL) malted milk powder1/2 cup (125 mL) whole milk1/2 cup (125 mL) sugar5 egg yolks1/2 tsp (2 mL) kosher salt6 oz (170 g) milk chocolate, finely chopped3 oz (85 g) bittersweet chocolate, finely chopped2 cups (500 mL) whipping creamChocolate Ganache (recipe follows)White Chocolate Curls (recipe follows)2/3 cup (80 mL) crushed malted milk ballsCHOCOLATE GANACHEPlace 3 oz (85 g) finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat 1/3 cup (80 mL) whipping cream until bubbles form around edges; pour over chocolate and let stand for 1 minute. Stir until smooth and glossy.WHITE CHOCOLATE CURLSMelt 3 oz (85 g) chopped white chocolate and spread thinly on an inverted baking tray using an offset spatula. Refrigerate until pliable but not sticky, about 15 minutes. Using an offset spatula or bench scraper held at a 45-degree angle, pull through chocolate to scrape into curls. (Refrigerate pan if chocolate begins to soften.)

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