Chocolate Hazelnut Gelato Cake
In a small saucepan heat 1 cup butter and 1 cup water. Add 1/4 cup cocoa powder. Whisk until smooth and the butter has completely melted. Remove from heat and set aside.
In a large mixing bowl and 2 cups flour and 2 cups sugar. Add 1/2 teaspoon salt. Stir together. Pour in the warm butter, chocolate mixture. Blend until smooth. Add 1/2 cup butter milk. Add 2 eggs. 1 teaspoon baking soda. And 1 teaspoon vanilla. Mix until smooth.
Spray a baking sheet with a non-stick spray or grease and lightly flour. Line a sheet of parchment. Spray parchment. Pour batter into prepared pan. Bake in a 350F degree oven for 30 minutes.
Remove from oven. Allow to cool for 5 minutes. Invert cake onto a wire rack and remove the parchment paper and cool completely.
You can use a 9 x 9-inch pan for he cake. Cut two sheets of parchment to fit into the pan. Cut the sheet cake to fit the size of the pan. You will need two pieces the same size. Place one of the pieces on the bottom of the pan. Spread the gelato over the bottom cake layer and make it smooth. Place the second layer of cake over the top of the ice cream. Fold over parchment ends and cover with plastic wrap or foil.
Freeze until hard and firm.
1/2 cup heavy cream
8 oz Dove dark chocolate or other semi-sweet chocolate
1/2 cup chopped hazelnuts
Chop 8 oz of semi-sweet chocolate and place in a mixing bowl. Coarsely chop the hazelnuts and set aside. In a small sauce pan pour in 1/2 cup heavy cream. Heat until bubbles begin to form around the edges of the pan. Pour the hot cream over the chopped chocolate. Let stand for 5 minutes to allow the chocolate to completely melt. Gently stir the mixture until the chocolate and cream and smooth. If bits of chocolate still remain, place the bowl in a microwave for 20 seconds and that should melt the remaining chocolate.
Remove the frozen cake/gelato from the freezer and remove plastic wrap. Pour warm ganache over the top cake layer. Smooth ganache over cake. Sprinkle with hazelnuts.
Brioche Gelato Bites
Sandwich a scoop of gelato in bun. Garnish with chopped nuts or raspberries.
Dark Chocolate Chip Gelato Cake
5 to 6 inches tall
Servings: 6 to 8
8 oz. apricot jam ( jar)
1 recipe chocolate crumbs
1 pint Muse Gelato chocolate chip gelato
1 recipe fudge sauce
6" cake ring
two strips of acetate, 3" wide and 20" long
one quarter or half sheet pan
FOR CHOCOLATE CAKE:
8 tablespoons unsalted butter
1 ½ cups sugar
½ cup oil
½ cup buttermilk
1 teaspoon vanilla extract
1 ½ cups cake flour
2/3 cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
FOR CHOCOLATE CRUMBS:
3 tablespoons unsalted butter
1/3 cup all purpose flour
½ teaspoon cornstarch
1/3 cup cocoa powder
¼ cup sugar
½ teaspoon kosher salt
FOR FUDGE SAUCE:
1 oz 72% chocolate
2 tablespoons cocoa powder
1/8 teaspoon kosher salt
2 tablespoons sugar
¼ cup glucose
¼ cup heavy cream
Lay down a piece of parchment on the counter. Invert the sheet pan of cake onto it and peel off the baked-on parchment from the bottom of the cake.
Use the cake ring to stamp out two circles from the rectangular cake. for your top two cake layers. The remaining will be used for the bottom layer of the cake.
First Layer-the bottom:
Clean the cake ring from stamping and place it in the center of a clean parchment sheet. Take one strip of acetate and line the inside of the cake ring. Leave the second strip of acetate to use halfway through the cake building process.
Use the back of your hand to tamp the scraps together into a flat, even layer – the base of your cake. use the back of a spoon to spread half of the apricot jam in an even layer over the cake. Sprinkle half of the chocolate crumbs evenly across the top of the apricot jam. Use the back of your hand to anchor them in place. Use the back of a spoon to spread half of the Muse Gelato dark chocolate chip gelato as evenly as possible over the chocolate crumbs.
Second layer in the middle:
With your finger, gently tuck the second strip of acetate between the top ¼" of the first strip of acetate and the cake ring, so that the second strip of acetate forms a clear ring 5"-6" tall enough to support the total height of the finished cake.
Repeat the first layer process, using one of the cake rounds as the base.
Third layer on the top:
Nestle the remaining cake round into the Muse Gelato dark chocolate chip gelato of layer 2. pour the fudge sauce (slightly warm) over the top layer of the cake to coat and cover for a glossy finish.
transfer the sheet pan holding your assembled cake to the freezer. freeze the cake for a minimum of 6 hours to set the cake and its fillings. the cake will keep in the freezer for up to 2 weeks.
When you are ready to serve the cake, pull the sheet out of the freezer. Using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the 2 pieces of acetate and transfer the cake to a platter or cake stand and let it defrost in the fridge for a minimum of 3 hours. slice into wedges and serve.
Put the cake in the fridge and wrap it well with plastic. The cake will stay fresh up to 5 days.
FOR CHOCOLATE CAKE:
Heat the oven to 325F.
In a stand mixer with the paddle attachment, cream the butter and sugar on medium high for 2 to 3 minutes, until fluffy and pale yellow in color. scrape down the sides of the mixing bowl with a spatula.
On a low speed, add the eggs to incorporate. increase the mixer speed back up to medium high and paddle the mixture for 3 minutes until it is homogenous and fluffy. there should be no streaks of fat or liquid implying that the mixture is separated and not fully incorporated. stop the mixer and scrape down the sides of the bowl.
On a low speed, stream in the oil, buttermilk and vanilla extract together. increase the mixer speed back up to a medium high and paddle the mixture for 3-5 minutes until the mixture is practically white in color, twice the size of your original butter and sugar fluffy mixture, and completely homogenous. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
On a very low speed, add the flour, cocoa powder, baking powder, and salt. mix for 45 to 60 seconds, just until your cake batter comes together. scrape down the sides of the bowl with a spatula. and mix on the same low speed for another 45 seconds to ensure that all the little lumps of cocoa powder and cake flour are incorporated and hydrated within the cake batter.
Pam spray and line a quarter sheet pan with parchment and using a spatula to help you, evenly spread the entire contents of your mixing bowl into the sheet pan. give the bottom of your sheet pan a bang on the countertop to even out the layer.
Bake the cake for 18 to 20 minutes. while in the oven, the chocolate cake will rise and puff, doubling in size, but will remain slightly fudge like and dense. At 18 minutes, gently poke the edge of the cake with your finger. The cake should bounce back slightly. leave the cake in the oven the extra 2 minutes if the cake didn't pass the finger bounce test or if you just aren't sure. Nothing bad will happen in an extra 2 minutes. promise.
Take the cake out of the oven and completely cool it on a wire rack before proceeding. If storing, wrap the cake tightly in plastic wrap. in the fridge, chocolate cake will keep fresh 5 days. Do not freeze the chocolate cake until it is assembled.
FOR CHOCOLATE CRUMBS:
Heat the oven to 250F.
In a microwave, gently melt butter on a med/low setting for 30-60 seconds. let it cool until it not hot to the touch.
Combine the flour, cornstarch, cocoa powder, sugar and salt in a bowl. with a spoon, mix all dry ingredients until evenly dispersed.
Add the melted butter and stir until the mixture starts to come together in small clusters: crumbs, by another name.
Spread the clusters on a parchment and bake at 250F for 35 minutes. the crumbs should be slightly moist to the touch at that point; they will harden as they cool.
Let the crumbs cool completely before using in a recipe or eating. In an airtight container, crumbs will keep fresh for 1 week in the pantry or 1 month in the fridge or freezer.
FOR FUDGE SAUCE:
Combine the chocolate, cocoa powder and salt in a medium mixing bowl and set it to the side.
Combine the sugar, glucose and heavy cream in a heavy bottomed saucepan and bring the mixture to a boil over high heat. the moment it boils, pour it into the bowl holding the chocolate. let the mixing bowl sit unmolested for one full minute, then begin to slowly, slowly mix with a whisk.
Increase the vigor of your whisking every 30 seconds, until the mixture is glossy and silky smooth. this will take 1-3 minutes, depending on your speed and strength. you can sauce the gelato cake at will from this point on or store in the fudge sauce in an airtight container in the refrigerator for up to 2 weeks. (bring to warm temperature in the microwave or gently on the stove before using for gelato cake.)