Divine Recipe
Make Divine Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Ganache Frosting
Garnish
Method
Cake
- 1
- 2
Combine dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and aerated.
- 3
- 4
Mix batter
Pour the wet mixture into the dry ingredients and stir with a spatula until mostly combined. Pour in the hot brewed coffee and mix until the batter is smooth and thin. Scrape the bowl so there are no dry streaks.
- 5
Bake
Divide batter evenly between prepared pans and smooth the tops. Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.
- 6
Cool
Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting.
Ganache Frosting
- 7
Heat cream
Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer over medium heat—small bubbles should form at the edge but do not boil.
- 8
Make ganache
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute. Stir gently from the center outward until smooth and glossy. Add the butter and corn syrup, stirring until incorporated. Taste and stir in coarse sea salt. Allow ganache to cool and thicken at room temperature for 20–30 minutes until spreadable but still pourable.
- 9
Frost cake
Level the tops of the cooled cakes if domed. Place one cake layer on a serving plate or cake board and spread about one-third of the ganache over the top. Place second layer on top and pour remaining ganache over, using a spatula to smooth the sides for a semi-naked finish or fully covered finish as desired.
Garnish
- 10
Arrange fresh raspberries around the top edge of the cake and cluster a few in the center. If using edible gold leaf, apply small pieces carefully to a few raspberries or the ganache to create a 'divine' glint. Allow the cake to set for 30 minutes before slicing to let ganache firm slightly.