Momofuku Chocolate Chip Cake

• Produce

  • 160 ml Passion fruit, juice

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 4 g Baking powder
  • 60 g Brown sugar
  • 150 g Chocolate chips, mini
  • 65 g Cocoa powder
  • 5 g Cornstarch
  • 290 g Flour
  • 40 g Powdered sugar
  • 9 g Salt
  • 10 ml Vanilla extract
  • 415 g White sugar

• Oils & Vinegars

  • 75 ml Vegetable oil

• Drinks

  • 2 g Instant coffee

• Dairy

  • 115 Butter
  • 370 g Butter
  • 110 ml Buttermilk
  • 40 ml Milk

• Desserts

  • 2 g Gelatin

Found on pastry-workshop.com

Description

Ingredients

• 115 butter, softened
• 250g white sugar
• 60g brown sugar
• 3 eggs
• 110ml buttermilk, room temperature
• 75ml vegetable oil
• 10ml vanilla extract
• 185g all-purpose flour
• 4g baking powder
• 4g salt
• 150g mini chocolate chips
• 100ml passion fruit juice
• 65g white sugar
• 2 eggs
• 2g salt
• 2g gelatin + 10ml water
• 170g butter, softened
• 105g all-purpose flour
• 5g cornstarch
• 2g salt
• 100g white sugar
• 65g cocoa powder
• 85g butter, melted
• 115g butter, softened
• 40g powdered sugar
• 2g instant coffee
• 1g salt
• 40ml milk, room temperature
• 60ml passion fruit juice
• 115g unt, temperatura camerei
• 250g zahar alb
• 60g zahar brun
• 3 oua
• 110ml lapte batut, temperatura camerei
• 75ml ulei vegetal
• 10ml extract vanilie
• 185g faina alba
• 4g praf de copt
• 4g sare
• 150g mini picaturi de ciocolata neagra
• 100ml suc de fructul pasiunii
• 65g zahar alb
• 2 oua
• 2g sare
• 2g gelatina + 10ml apa rece
• 170g unt, temperature camerei
• 105g faina alba
• 5g amidon
• 2g sare
• 100g zahar alb
• 65g cacao neagra
• 85g unt, topit
• 115g unt, temperature camerei
• 40g zahar pudra
• 2g cafea instant
• 1g sare
• 40ml lapte, temperature camerei

Directions

• Sift the flour, baking powder and salt.
• Mix the butter and sugars in a bowl for 5 minutes until fluffy and light.
• Stir in the eggs, one by one, mixing well after each addition.
• Pour the buttermilk in a steady stream - you are trying to force this liquid into a stable fat mixture so its crucial to add it gradually.
• Stream in the oil and vanilla as well and mix for 3-4 minutes until light and double in volume.
• Add the dry ingredients and mix briefly just until incorporated.
• Pour the batter in a 25x35cm cake pan lined with baking paper. Top with mini chocolate chips.
• Bake in the preheated oven at 350F for 30-35 minutes or until golden brown.
• Allow to cool in the pan then cut two equal 16cm round discs, reserving the leftovers to build up the third disc.
• Bloom the gelatin in cold water.
• Combine the passion fruit juice and sugar in a bowl and mix well until the sugar is melted.
• Stir in the eggs and mix well then pour the mixture into a saucepan.
• Place over low heat and cook until it reaches 82C.
• Remove from heat and stir in the gelatin.Allow to cool to 40C and add the butter, all at once.
• Mix with a hand blender until smooth and creamy.
• Refrigerate until needed.
• Sift the flour, cornstarch, salt and cocoa powder in a bowl.
• Add the sugar and mix well then pour in the butter.
• Mix well until grainy.
• Spread the crumbs in a baking tray lined with parchment paper.
• Bake in the preheated oven at 350F for 20-25 minutes or until fragrant.
• Mix the butter with powdered sugar in a bowl for 5 minutes until fluffy and creamy.
• Combine the coffee, salt and milk in a bowl.
• Stream the coffee mixture into the buttercream and mix well.
• Line a 16cm cake ring with acetate sheets.
• Build the first layer of sponge cake using the cake leftovers.
• Brush the cake with passion fruit juice then spread ½ of the passion fruit curd over the cake.
• Top with ⅓ of the chocolate crumbs, followed by ⅓ of the coffee buttercream.
• Place a disc of cake on top then continue with passion fruit juice, curd, crumbs and buttercream.
• Finish with a layer of sponge cake, syrup and coffee buttercream.
• Top with a few crumbs as decor and refrigerate.
• Cerneti faina, praful de copt sis area.
• Mixati untul cu cele doua tipuri de zahar intr-un bol pentru 5 minute pana devine cremos si deschis la culoare.
• Adaugati ouale, unul cate unul, mixand bine dupa fiecare.
• Turnati laptele batut in fir subtire, cu grija, pentru a nu taia compozitia.
• Adaugati si uleiul si vanilia in fir la fel de subtire, mixand cateva minute pana obtineti un amestec deschis la culoare.
• Adaugati ingredientele uscate si mixati scurt doar pana la incorporare.
• Turnati aluatul intr-o tava de 35x25cm si presarati deasupra picaturile de ciocolata.
• Coaceti in cuptorul preincalzit la 180C pentru 30-35 minute sau pana blatul devine auriu.
• Lasati sa se raceasca in tava apoi decupati doua discuri de 16 cm.
• Pastrati resturile de blat pentru a forma al treilea disc de blat.
• Hidratati gelatina in apa rece.
• Combinati sucul de fructul pasiunii cu zaharul intr-un bol si amestecati cu un tel pana zaharul se topeste complet.
• Adaugati ouale si amestecati pana la omogenizare.
• Turnati amestecul intr-un vas si puneti pe foc mic.
• Gatiti pana atinge 82C si devine gros.
• Luati de pe foc si adaugati gelatina apoi lasati sa se raceasca la 40C.
• Adaugati untul, tot o data, si omogenizati cu un blender de mana pana obtineti un curd cremos, fin.
• Dati la rece pana aveti nevoie de el.
• Cerneti faina, amidonul, sarea si cacaoa intr-un bol. Adaugati zaharul si amestecati bine, apoi incorporati untul topit.
• Amestecati pana se formeaza firimituri mai mici si mai mari.
• Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti pentru 20-25 minute pana devin usor crocante si aromate.
• Lasati sa se raceasca in tava, apoi alegeti deoparte cele mai mari firimituri pentru décor. Impartiti restul de firimituri in doua parti egale.
• Mixati untul cu zaharul pudra intr-un bol pentru 5 minute sau pana devine cremos si fin.
• Intr-un bol micut, combinati laptele, sarea si cafeaua.
• Turnati amestecul de cafea peste crema de unt, in fir subtire, putin cate putin, mixand pana la omogenizarea completa.
• Impartiti crema de unt in 3 parti egale.
• Tapetati un inel de 16cm cu folie de acetat.
• Formati un disc de blat din resturile ramase mai sus.
• Folosind o pensula, insiropati usor blatul cu suc de fructul pasiunii.
• Puneti deasupra ½ din curdul de fructul pasiunii, urmat de ½ din firimituri si ⅓ din crema de unt.
• Continuati cu alt disc de blat – apasati-l usor pentru a-l forta sa adere la straturile precedente, apoi continuati cu suc de fructul pasiunii, curd, firimituri si crema de unt din nou.
• Stratul final este compus din blat, suc de fructul pasiunii si crema de unt.
• Decorati cu firimiturile date deoparte si dati tortul la rece cateva ore.
• Sa aveti pofta!