“So, what makes it the world’s best cake?” My sister asked, dubiously. “Well, Erin,” I began in my best bravado, “it has two dense, moist vanilla cake layers topped with meringue and toasted slivered almonds, and sandwiched in between,” I continued, exaggerating for effect, “is a luscious, overflowing layer of custard folded with whipped cream!” “So, it’s the world’s best non-chocolate cake,” she stated matter-of-factly.
Well, there was nothing I could say to that. But what I could do, is make a chocolate version. This one’s for my sister; Happy Birthday Erin!
To read about the origin of the World’s Best Cake, check out my very first post! This recipe makes one very small but sort of tall 10cm (4-inch) cake. We got four servings out of it.
55g (1/4 cup) softened butter
60g (1/4 cup) white sugar
1 egg yolk
30g (1oz) dark chocolate, melted
50g (1/3 cup) all-purpose flour
1/2 teaspoon baking powder
1 tablespoon cocoa
30 ml (2 tablespoons) whole milk
1 egg white
3 tablespoons sugar
1 tablespoon cocoa
.5dl (scant 1/4 cup) hazelnuts, chopped
1 dl (scant 1/2 cup) chilled chocolate pudding
1 dl (scant 1/2 cup) whipping cream, whipped
Preheat the oven to 180C/350F.
Briskly stir together softened butter and sugar. Add the yolk and stir until combined, then add the chocolate and stir until well combined. In a separate bowl, whisk together the flour, baking powder, and cocoa. Add to the butter mixture alternately with the milk, stirring well after each addition. The batter will be thick. Secure a piece of baking paper between the bottom and sides of three 10cm (4-inch) springform pans. Divide the cake batter evenly between the three pans and spread evenly to the edges of each pan.
Whisk the egg white with an electric whisk or mixer until foamy and beginning to peak. Whisk the cocoa into the sugar, then gradually add to the egg white, whisking until stiff but still pourable.
Divide the meringue evenly between the three pans, and carefully and evenly spread on top of the cake batter. Sprinkle the chopped hazelnuts on each cake.
Bake for 25-30 minutes, until a toothpick inserted comes out clean. Remove from oven, and cool completely. Chill until ready to layer. Whip the cream, and then fold gently together with the pudding. Remove one cake layer from the pan, and spread half the pudding mixture on it. Place the second cake layer on top, then spread over the remaining pudding mixture. Place the remaining cake layer on top, and serve immediately, or refrigerate until you’re ready to serve it.