Greg Marsh's Chocolate Chip Espresso Cake Recipe | Ultimate Cake Off

Greg Marsh created this recipe for Chocolate Chip Espresso Cake in the first season of TLC's 'Ultimate Cake Off'.

INGREDIENTS

Cake 6 oz butter 12 oz sugar 1 each Vanilla bean 13 oz Cake flour 1 tsp salt 1 Tbl baking soda 14 oz water 6 each egg whites 6 oz sugar 6 oz Callebaut chocolate shavings 2 oz instant espresso Italian Meringue Buttercream 3 lb 12 oz Granulated sugar 2 cups water 1/2 cup honey 8 oz meringue powder 3 cups cold water 8 oz white chocolate chips 3 oz cream 1 Tbl vanilla extract 1 tsp orange extract 1 tsp salt 7 lb butter (unsalted) Ganache 16 oz chocolate 12 oz cream 4 oz butter (softened) Mocha Buttercream 16 oz buttercream 4 oz ganache 2 oz espresso

PREPARATION:

Cake

1. Cream butter and sugar (vanilla bean).
2. Sift together dry and add alternating with water.
3. Whisk eggs until soft peak, add sugar, and beat until stiff.
4. Fold in meringue a 1/3 at a time.
5. Gently fold in chocolate shavings and espresso.
6. Bake 325 degrees F for 35 minutes.

Italian Meringue Buttercream

1. Combine the sugar, water and honey in a heavy sauce pan and cook to 240 degrees.
2. Place meringue powder and cold water in a mixing bowl medium and whip until stiff peaks.
3. Slowly add boiling sugar water to whipped whites.
4. Combine chips, cream, extracts and salt and microwave until melted. Add to egg whites.
5. Continue to whip until mixture has cooled.
6. Whip in butter in small quantities until incorporated.

Ganache

1. Heat cream and pour over chopped chocolate. Stir until smooth.
2. Stir in butter until smooth.

Mocha Buttercream

1. Combine all ingredients.

This recipe appears in: Cakes