Para versão Portuguesa clique aqui: “Bolo Onda de Chocolate”
450ml/2 cups water
100g/1 cup cocoa powder
560g/2 ½ cups sugar
2 tsp vanilla
360g/2 ¾ cups flour
2 tsp bicarbonate of soda
½ tsp baking powder
350g/2 ¼ cups chopped chocolate
3 cups icing sugar
¼ cup + 2 tbsp cocoa powder
160g butter at room temperature
200g cream cheese at room temperature
250ml/1 ⅓ cups heavy cream at room temperature
2 tbsp freshly squeezed lemon juice
1 tsp vanilla
Prepare the cake:
Heat water until it begins to boil and remove from heat. Add cocoa powder and whisk until dissolved. Leave to cool at room temperature.
Grease and flour two round pans.
Pre-heat oven to 180ºC/350ºF.
Mix butter, sugar, eggs and vanilla for 8 to 10 minutes until creamy and fluffy. In another bowl mix flour, bicarbonate of soda and baking powder. Gradually add flour mixture and cocoa liquid to the egg mixture alternating between the dry and liquid and mixing only as needed to incorporate all the ingredients. Divide batter evenly between both pans. Bake for 45 to 55 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes, remove from pan and place on a rack and leave to cool completely before frosting.
Prepare the frosting:
Melt the chocolate in a double boiler, stirring occasionly. When completely melted remove from heat and leave to cool a bit. In a small bowl mix the heavy cream with the lemon juice and leave to rest for 10 minutes. It will thicken and curdle. In a small bowl mix sugar and cocoa powder and set aside. In a bigger bowl (so many bowls!) beat butter and cream cheese until fluffy. Add sugar with cocoa and mix well. Add melted chocolate, heavy cream with lemon juice and vanilla and mix only as much as necessary to blend all the ingredients. Refrigerate for 30 minutes before using.
To assemble the cake:
Cut each cake in half so you have 4 layers. Place one of the layers on a serving platter. Spread 1 cup of frosting over the layer and top with another layer. Spread another cup of frosting over the second layer and repeat until all 4 layers are assembled. Frost the top and sides of the cake and refrigerate until ready to serve.