The double chocolate Mary Ann cake is a beautiful and tasty dessert cake: a soft base, a creamy filling, and some decorations (I chose my cottage cookies and some chocolate decorations). Ready to be boxed and gifted or served at the table after dinner. To make it, you need the smart mold but I much prefer the one for Mary Ann because it is taller and leaves a deeper cavity that holds the filling, making the cake even richer and more delicious. If you don’t have it, I recommend purchasing it because you will use it a lot. The combinations between bases and fillings are endless. In the meantime, let’s see the double chocolate Mary Ann cake and make sure you try it!
Source of the recipe partly revised HERE.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1 pinch salt
- 1 egg
- 1 cup milk
- 1/3 cup rice oil (or other seed oil of choice)
- 7 oz dark chocolate
- 3.5 oz milk chocolate
- 1 cup heavy cream
- 6 oz water
- 1/4 cup powdered sugar
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Mold for Mary Ann
- 1 Saucepan
- 1 Syrup Bottle
Steps
In one bowl, mix the dry ingredients: flour, cocoa, sugar, salt, baking powder, and baking soda. In the other bowl, mix the wet ingredients: egg, milk, and oil. Add the wet ingredients to the dry ones and mix with a hand whisk until you get a smooth and homogeneous mixture. Grease and flour the Mary Ann mold or use the spray release. Pour the batter inside and bake the cake in a preheated oven at 356 °F for twenty minutes. Before removing from the oven, check the cooking with a skewer or the appropriate cake tester: if after inserting it into the cake it comes out dry, the cake is cooked. Take it out of the oven, remove it from the mold, and let it cool on a serving plate.
In a saucepan, bring the cream to a boil, then off the heat add the chopped dark and milk chocolate, wait a minute and stir well with a spatula gently and slowly so as not to incorporate air, obtaining a smooth and lump-free ganache.
In a saucepan, heat the water with the sugar until it is dissolved, then let it cool and transfer it to the appropriate pastry bottle.
When the cake has cooled and the ganache has warmed slightly, soak the cake with the sugar syrup, pour the ganache into the cavity created by the smart mold, and place the cake in the refrigerator for two hours. After the resting time, decorate the cake as desired and serve it.
