Calling all chocolate lovers: January 29 is National Chocolate Cake Day, which gives you a very good excuse to indulge in something sweet. At Borgata’s Bobby Flay Steak, there’s a perfect celebration dessert: Bobby’s 13 layer Chocolate Canella Cake. Lucky for you, our pastry chef team has provided us the recipe for this decadent treat that you can prepare at home!
Bobby Flay Steak’s 13-Layer Chocolate Canella Cake
For the Chocolate Devils food cake:
Coffee, 1 C. + 2 T.
Semi sweet chocolate, 2.25 oz.
Buttermilk, 1 C. + 2 T.
Canola Oil, ½ C. + 1 T.
Vanilla Extract, 2 t.
Egg Yolks, 1
All-purpose Flour, 270g
Cocoa Powder, extra brute, 130g
Salt, 1 t.
Baking Soda, 1 ¼ t.
Baking Powder, ¾ t.
Whip eggs, yolks, and sugar until light and pale yellow. Pout hot coffee over chocolate to melt. Whisk all wet ingredients into coffee mix. Sift together the remaining dry ingredients. Alternating, add wet and dries into the pale yellow eggs, scraping the bowl in between. Bake in a 8 inch cake pan that has been sprayed, parchment paper, then sprayed again. 40-55 minutes at 325 until a toothpick comes out clean. Allow to cool, then slice into 7 layers.
Mexican Chocolate Filling:
Mexican Chocolate (Ibarra or abueltia), 1 Box
Heavy Cream, 1 qt.
Cinnamon Sticks, 5 ea.
Vanilla Beans, 1 ea.
Cocoa Powder, extra brute, 1 T.
Milk Chocolate, 100g
Semi sweet chocolate, 50g
Salt, ¾ t.
Instant Coffee, ¾ t.
Cayenne Pepper, ground, ¼ t.
Heat Mexican chocolate, cinnamon sticks, vanilla bean, cocoa powder, and sugar on low in a sauce pan. Stir frequently. Place all other ingredients in a bowl. When mix comes to a boil, pour over chocolates and spices. Whisk together then strain. Allow mix to set in the refrigerator overnight to set up. Whip in mixer until fluffy.
Layer cake and filling, soak cake layers with simple syrup and chocolate liqueur. Let sit in refrigerator for at least 8 hours.
Heavy Cream, 1 C.
Bittersweet chocolate, 8 oz.
Crème fraiche (or sour cream), 1 C.
Heat heavy cream. Pour over chocolate, whisk together. Whisk in crème fraiche. Place over a double boiler to get to the right consistency. Pour over cake and allow to set in refrigerator.