Best 2 Black Pearl Cake Recipes
In the realm of decadent desserts, the black pearl cake stands out as a true masterpiece. This exquisite cake captivates hearts with its striking appearance and tantalizing taste. As its name suggests, the black pearl cake is characterized by a deep, dark exterior, reminiscent of the mysterious allure of the ocean. Its rich, moist crumb conceals a treasure trove of flavors, a symphony of chocolate and vanilla that harmonizes perfectly with the cake's distinctive black color. With each bite, you'll embark on a culinary adventure, discovering hidden depths of sweetness and complexity. Whether you're a seasoned baker or a novice in the kitchen, the black pearl cake awaits your exploration. Let's embark on a culinary journey to uncover the secrets behind this extraordinary dessert and unveil the perfect recipe to create a black pearl cake that will astound and delight your taste buds.
Here are our top 2 tried and tested recipes!
BLACK PEARL LAYER CAKE
Categories Cake Chocolate Dessert Bake Mother's Day Birthday Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 30
Steps:
- For black pearl ganache:
- Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
- For ginger syrup:
- Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.
- Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)
- For cake:
- Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.
- Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)
- For whipped cream frosting:
- Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.
- Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)
- *Available in the Asian foods section of some supermarkets and at Asian markets.
BLACK PEARL CAKE
Number Of Ingredients 22
Steps:
- FOR CAKE Preheat oven to 350 degrees F. Line three 9-inch diameter cake pans with parchment. Using electric mixer, beat 8 yolks, 2 whites and 1 cup sugar in large bowl until very thick, about 7 minutes. Sift flour, cocoa and salt over; gently fold in. Drizzle butter over; gently fold in. Using clean beater, beat 6 whites in medium bowl to soft peaks. Gradually add 6 tablespoons sugar, beating until stiff but not dry. Fold into yolk mixture. Divide batter among prepared pans. Bake cakes until tester inserted into center come out clean, about 15 minutes. Cool cakes in pans on racks. Cut around cake layer. Turn out of pans; peel off parchment. Place 1 cake layer in 8-inch diameter springform pan.
Tips:
- Use high-quality ingredients to ensure the best flavor and texture.
- Make sure all ingredients are at room temperature before starting to bake.
- Line your baking pans with parchment paper to prevent sticking.
- Measure your ingredients accurately using a kitchen scale.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake at the correct temperature and for the correct amount of time.
- Allow the cake to cool completely before frosting it.
- When making the frosting, use a stand mixer or hand mixer to beat the butter and sugar together until light and fluffy.
- Add the cream cheese and vanilla extract to the frosting and beat until smooth.
- If the frosting is too thick, add a little milk or cream until it reaches the desired consistency.
Conclusion:
The Black Pearl Cake is a delicious and elegant dessert that is perfect for any special occasion. You can follow the step-by-step instructions and tips in this article to make this cake at home. With a little practice, you can create a beautiful and delicious Black Pearl Cake that will impress your friends and family.
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