Proof Bakery's chocolate espresso layer cake
"A great chocolate cake goes like this: Start with a layer of devil's food cake, nearly obsidian dark from Valrhona cocoa powder. Then add a thick strata of buttercream, another of chocolate crémeux, more cream, more Valrhona. Then more of ... Read more..."
INGREDIENTS
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4 cups (17 ounces) flour
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1 cup cocoa powder
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2 1/2 teaspoons baking soda
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1 teaspoon salt
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1 pound butter, at room temperature
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3 cups brown sugar
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4 eggs
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2 teaspoons vanilla extract
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3 cups coffee, at room temperature
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8.8 ounces (250 grams) 40% to 60% cacao milk chocolate
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6 egg yolks (100 grams)
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5 rounded tablespoons (50 grams) sugar
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1/2 cup plus 1 tablespoon (125 grams) milk
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1 cup plus 2 tablespoons (250 grams) cream
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5 egg whites, at room temperature
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1 1/4 cups (250 grams) sugar
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1 pound butter, diced into small cubes, at room temperature
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1/4 cup liquid espresso, at room temperature
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3 1/2 ounces (98 grams) 70% cacao bittersweet chocolate
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3/4 cup plus 2 tablespoons (188 grams) cream
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3 scant tablespoons (55 grams) honey
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3 tablespoons (55 grams) cold butter, finely diced
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3 chocolate cake layers
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About 1/2 cup espresso simple syrup (equal parts brewed espresso and sugar), at room temperature
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1 1/2 generous cups chilled milk chocolate crémeux
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1 1/2 cups espresso buttercream
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Warm bittersweet chocolate glaze
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About 2 cups crumble garnish
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