Chocolate Collar Cake
Chocolate Collar Cake is a decadent, gooey, yummy chocolate cake wrapped in a chocolate collar. The cake is not only beautiful to look at but delicious in every bite.
Servings: 8 inch layered cake
Ingredients
for the cake:
- 1 cup all purpose flour
- ½ cup +1 tbsp sugar granulated
- ⅛ cup + 1 tsp cocoa powder unsweetened
- ¼ tsp baking soda heaped
- ¼ tsp salt
- ⅔ cup hot water
- 4 tbsp olive oil
- 2 tsp white vinegar
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
- chocolate ganache for filling and covering the cake
- 200 gram dark chocolate melted
Instructions
for the cake:
- Pre-heat oven to 180 °C. Line the bottom of one 8 inch pan.
- Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer.
- Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
- Add to the dry ingredients & whisk till just combined. A few lumps are fine.
- Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.
- Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape.
- I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film.
for the collar:
- you need to cut a parchment paper strip of the height of the assembled cake and the circumference of the cake.
- Place the strip on a flat counter/ table top and tape the short ends to the counter. This will keep the strip stationary while you spread the chocolate.
- Now melt the chocolate in 30 seconds spurts in the microwave and mix it well or temper it if using pure chocolate.
- Pour into a piping bag.
- Spread or pipe it on butter paper/ parchment paper in any pattern you like. Allow it to be slightly set. To check, gently touch it with one finger and it should leave a gentle impression on the chocolate without completely smudging it.
- Pick up the paper strip gently and quickly wrap it around the cake, matching one edge of the strip with the bottom edge of the cake.
- Tip: For the best result, use a turntable for the cake. It is easier and simpler to just turn the table around while sticking the paper onto the cake.
Notes
- Old Fashioned Chocolate Cake: Truffle Cake
- Chocolate Ganache
- You can make a full recipe cake and then slice into three layers or alternatively you can bake 3 layers in separate pans by placing them in a big oven together.
- You can whip the ganache before spreading as filling.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- For the best result, use a turntable for the cake. It is easier and simpler to just turn the table around while sticking the collar paper onto the cake.