Chocolate Cake from Blü Prime Steakhouse
Ingredients
For the Chocolate Cakes
- 1 cup + 1 Tbsp all-purpose flour
- 1 cup + 1 Tbsp sugar
- ½ cup + 1 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp Kosher salt
- 4 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- ⅓ cup canola oil
- 1 Tbsp fresh lime juice
- ½ cup hot brewed coffee
- 3 Tbsp spiced rum (Captain Morgan or similar)
For the Milk Chocolate Ganache
- ¼ cup whole milk
- 1 Tbsp + 1 tsp heavy cream
- 1 large egg yolk
- ¼ gelatin sheet (or ¼ tsp powdered geleatin)
- 2 tsp sugar
- 2½ Tbsp milk or dark chocolate, finely chopped (64% cocoa)
For the Chocolate Mousse
- 3 Tbsp heavy cream (for heating)
- 3 Tbsp whole milk
- 1 gelatin sheet (or ¾ tsp powdered gelatin)
- ½ cup dark chocolate (64%), finely chopped
- ⅔ cup heavy cream (for whipping)
For the Chocolate Glaze
- 2 2 gelatin sheets (or 1½ tsp powdered gelatin)
- ¼ cup sugar
- 3 Tbsp water
- 3 Tbsp glucose syrup or light corn syrup
- 3 Tbsp dark chocolate (64%)
- 2 Tbsp sweetened condensed milk
- 2 Tbsp neutral mirror glaze or additional corn syrup
For the Caramelized Hazelnuts
- ¼ cup hazelnuts
- 1 Tbsp sugar
- 1 Tbsp water
For the Mascarpone Whipped Cream
- ⅓ cup heavy cream
- 1 Tbsp mascarpone cheese
- 1 tsp powdered sugar
- ⅛ tsp vanilla paste or extract
Instructions
For the Chocolate Cake
- Preheat oven to 335°F (170°C). Grease and line a quarter sheet pan (9×13") with parchment.
- In one bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, whisk eggs, milk, cream, oil, lime juice, coffee, and rum until smooth.
- Combine wet and dry ingredients. Whisk until fully incorporated - batter should be pourable and smooth.
- Pour into prepared pan and bake 20 to 25 minutes, until a toothpick comes out clean.
- Cool completely, then cut 8 rounds (3¼-inch) using a cookie cutter. Wrap well and freeze until assembly.
For the Milk Chocolate Ganache
- Bloom gelatin: If using sheet: soak in cold water for 5 min, then squeeze out excess water. If using powdered: sprinkle over 1 tsp cold water; let sit 5 min.
- In a small saucepan, bring milk and cream just to a simmer.
- Mix yolk + sugar: In a bowl, whisk until pale.
- Slowly whisk hot milk into yolk mixture.
- Return to saucepan and cook over medium-low heat, stirring constantly, until thickened and it reaches 181℉ (83℃) .
- Remove from heat; stir in gelatin until dissolved.
- Pour hot custard over chopped chocolate. Wait 1 minute, then stir or blend until smooth and glossy.
- Pour through a fine sieve to remove any bits.
- Portion into four 2-oz silicone molds or ramekins. Freeze until firm (at least 2 hours or overnight).
For the Chocolate Mousse
- Bloom gelatin: Soak in cold water (or sprinkle powdered gelatin over 1 Tbsp cold water).
- Bring milk and cream (for heating) to a simmer, then pour over chocolate. Let sit 1 min, then stir smooth.
- Add gelatin - Stir until dissolved. Cool slightly - mixture should be warm, not hot.
- Whip remaining cream. Beat to soft peaks.
- Gently fold whipped cream into melted chocolate base in 2 additions until fully combined.
- Keep mousse chilled but pliable for assembly.
For the Chocolate Glaze
- Bloom gelatin: Soak in cold water 5–10 minutes; squeeze out excess water.
- Combine sugar, water, and glucose in a saucepan; bring to a boil.
- Pour hot syrup over chopped chocolate; blend until smooth.
- Add gelatin + condensed milk: Stir in until fully combined.
- Add mirror glaze: Blend again for a glossy finish.
- Pass through a fine sieve.
- Use at 100℉ (38℃) to glaze frozen cakes.
For the Caramelized Hazelnuts
- Bring sugar and water to a boil, remove from heat.
- Pour syrup over hazelnuts; let rest overnight.
- Next day, drain and fry at 325℉ (165℃) until golden brown.
- Cool on parchment paper, store airtight at room temp.
For the Mascarpone Whipped Cream
- In a chilled bowl, combine all ingredients.
- Whip on medium speed until soft, fluffy peaks form.
- Refrigerate until needed.
To Assemble
- Prepare cake layers: Use 2 chocolate cake discs per dessert. Spread 2 Tbsp milk chocolate ganache between them. Freeze the sandwich until firm (1 to 2 hours).
- Prepare molds: Line four 3½-inch × 2-inch ring molds with plastic wrap on the bottom. Spoon 1½ oz mousse into the bottom of each mold.
- Insert cake center: Press the frozen cake-ganache disc into the mousse layer. Cover with remaining mousse (another 1½ oz). Smooth the tops. Freeze solid (at least 4 hrs or overnight).
- Glaze: Place frozen cakes on a wire rack. Pour warm glaze (100℉) evenly over each. Let excess drip off; transfer to serving plates.
- Finish & serve: Place 4 to 5 caramelized hazelnuts on top or around each cake. Add a quenelle (or spoonful) of mascarpone whipped cream. Optionally dust with edible gold powder or leaf. Refrigerate 1 hour before serving for ideal texture.
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