Double Chocolate Pirate Layer Cake
I was never planing to make a layer cake until I was asked to make one. So, I baked my favorite Chocolate Cake recipe x3 and covered it in my favorite Vanilla Mascarpone Frosting. For a once, I made it all on my own. Of course, it is not perfect, but it was my very first cake, so not too shabby for a first time. And all The Pirates enjoyed it. To me that is the most important!
I hope you will enjoy this recipe as much as I did & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Double Chocolate Pirate Layer Cake
You will never bake another chocolate cake after eating a piece from this one. The Vanilla Mascarpone Frosting on it is everything!
Equipment
Ingredients
CAKE 1
- 3 tbsp (40 g) unsweetened cocoa powder
- 5 1/2 tbsp (80 g) sugar
- 1 cup (120 g) flour
- 1 tsp (5 g) baking powder
- 1/8 tsp (0.75 g) salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable Oil
- 1 tsp (4 g) vanilla extract
- 1/4 cup (65 g) chocolate milk chips
CAKE 2
- 3 tbsp (40 g) unsweetened cocoa powder
- 5 1/2 tbsp (80 g) sugar
- 1 cup (120 g) flour
- 1/2 tsp (5 g) baking powder
- 1/8 tsp (0.75 g) salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable Oil
- 1 tsp (4 g) vanilla extract
- 1/4 cup (65 g) chocolate milk chips
CAKE 3
- 3 tbsp (40 g) unsweetened cocoa powder
- 5 1/2 tbsp (80 g) sugar
- 1 cup (120 g) flour
- 1/2 tsp (5 g) baking powder
- 1/8 tsp (0.75 g) salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable Oil
- 1 tsp (4 g) vanilla extract
- 1/4 cup (65 g) chocolate milk chips
VANILLA MASCARPONE FROSTING
- 16 oz (450 g) Mascarpone cheese
- 2 cups (240 g) confectioners sugar
- 2 cups (475 g) heavy whipping cream
- 1 tps (1 g) almond extract
- 2 tps (2 g) vanilla paste
FONDANTS DECORATION
- 2 lbs (910 g) black fondant (Brand: Satin Ice)
- 1 lb (455 g) gold shimmer fondant (Brand: Satin Ice)
- 1/4 tsp (1.25 g) champagne food dust
- 1 pirate coin
Instructions
CAKE 1, 2 & 3
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Vegetable Oil and Vanilla Extract)
- Then, combine the wet ingredients to the dry ones. Whisk until smooth.
- Finally, fold your Chocolate Milk Chips.
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
- Pour your preparation into the Flexipan®, flatten the batter if necessary with your spatula.
- Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 20min)
- Once your Double Chocolate Cake is out of the oven, let it cool down for about 10min. Then, Unmold and set aside on your cooling rack. Wash your Flexipan® with Soapy water, rinse well and repeat all the above for Cake 2 and 3.
- IMPORTANT: Once your Cakes have almost cooled down, wrap them in a plastic wrap individually, and store them on your kitchen counter. I like to prepare mine the day before decorating.
VANILLA MASCARPONE FROSTING
- In a mixing bowl, beat the mascarpone, until smooth on medium speed for about 1 minute.
- Add the Almond Extract and Vanilla Paste, continue beating for about 30 seconds on medium speed.
- Then, add the Confectioners' Sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary. IMPORTANT: Do not over mix!
- Now, add the Heavy Whipping Cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!
- Fill your Pastry Bag with your Vanilla Mascarpone Frosting and refrigerate the extra in the mixing bowl.
- Carefully pipe it onto your tray using your spatula to flatten it of the size of your cake base. Then, place your Cake 1 on top. Repeat this step for both cake 2 and 3, ensuring to cover the cake fully with your Vanilla Mascarpone Frosting. For cake 3, place it upside down to ensure a flat surface. Refrigerate for about two hours to allow the cream to cool down and the cake to keep a good temperature. This is an important step for your Fondant to hold successfully without condensation.
FONDANT DECORATION
- Take your Cake out of the refrigerator. Roll your Black Fondant onto the Roul'Pat™, and with the help of the Cake Server Knife, slice a rectangle of 29" / 73cm in length. Carefully, fit it onto your Cake starting from the base and even it out with your Fondant Spatula. Seal the sides and cut the extra on the top. Place it back onto your Roul'Pat™.
- Roll your Gold Fondant onto the bonMAT™ and with the help of the Cake Server Knife, slice a circle of 9.5" / 24cm in diameter. Carefully, fit it onto the top of your Cake and even it out with your Fondant Spatula. Seal the sides and cut the extra if necessary.
- Now select the Fluted Round Cutter which has the same size of your Pirate Coin. Cut about 30-35 circles and use the pirate coin as a stamp, pressing firmly. Using a small brush, paint some water at the back of the coin and seal it above the ream of where the gold and black fondants meet. Continue doing this step going around the cake, and overlapping. Keep some extra coins to decorate on top.
- Carve the letters into your black fondant and decorate accordingly using the same technique as above. I dusted some Champagne food dust of the ones I have made. Voila, Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Double Chocolate Pirate Layer Cake
Amount Per Serving
Calories 961
Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 49g306%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 198mg66%
Sodium 250mg11%
Potassium 214mg6%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 42g47%
Protein 11g22%
Vitamin A 1500IU30%
Vitamin C 1mg1%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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