Kann Chocolate Cake Recipe
layered and glazed haitian chocolate cake, chocolate sphere, mango sherbet
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Ingredients
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Cake Layers
Chocolate Sphere
Mango Sherbet
Chocolate Glaze
Method
Cake Preparation
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing on medium speed until combined. Stir in the boiling water until the batter is smooth.
Bake the Layers
Preheat the oven to 350°F (175°C). Pour the batter into greased cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely.
Chocolate Sphere Preparation
Melt Chocolate
Melt the dark chocolate in a double boiler until smooth. Pour into sphere molds and let cool until set. Carefully remove the spheres.
Mango Sherbet Preparation
Blend Ingredients
In a blender, combine pureed mangoes, sugar, lime juice, and water. Blend until smooth.
Freeze Sherbet
Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring occasionally until firm.
Chocolate Glaze Preparation
Make the Glaze
In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
Assembly
Layer the Cakes
Place one layer of chocolate cake on a serving plate, spread a layer of glaze, add the second layer, and cover the top and sides with the chocolate glaze.
Serve with Mango Sherbet
Place a scoop of mango sherbet beside a slice of cake and top with a chocolate sphere.