Proof Bakery's chocolate espresso layer cake Recipe - Los Angeles Times

Name: Proof Bakery's chocolate espresso layer cake Recipe - Los Angeles Times
Total time: 120 min
Ingredients: 4 cups (17 ounces) flour; 1 cup cocoa powder; 2 1/2 teaspoons baking soda; 1 teaspoon salt; 1 pound butter, at room temperature; 3 cups brown sugar; 4 eggs; 2 teaspoons vanilla extract; 3 cups coffee, at room temperature; 8.8 ounces (250 grams) 40% to 60% cacao milk chocolate; 6 egg yolks (100 grams); 5 rounded tablespoons (50 grams) sugar; 1/2 cup plus 1 tablespoon (125 grams) milk; 1 cup plus 2 tablespoons (250 grams) cream; 5 egg whites, at room temperature; 1 1/4 cups (250 grams) sugar; 1 pound butter, diced into small cubes, at room temperature; 1/4 cup liquid espresso, at room temperature; 3 1/2 ounces (98 grams) 70% cacao bittersweet chocolate; 3/4 cup plus 2 tablespoons (188 grams) cream; 3 scant tablespoons (55 grams) honey; 3 tablespoons (55 grams) cold butter, finely diced; 3 chocolate cake layers; About 1/2 cup espresso simple syrup (equal parts brewed espresso and sugar), at room temperature; 1 1/2 generous cups chilled milk chocolate crémeux; 1 1/2 cups espresso buttercream; Warm bittersweet chocolate glaze; About 2 cups crumble garnish

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A great chocolate cake goes like this: Start with a layer of devil's food cake, nearly obsidian dark from Valrhona cocoa powder. Then add a thick strata of buttercream, another of chocolate crémeux,...

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Ingredients

4 cups (17 ounces) flour
1 cup cocoa powder
2 1/2 teaspoons baking soda
1 teaspoon salt
1 pound butter, at room temperature
3 cups brown sugar
4 eggs
2 teaspoons vanilla extract
3 cups coffee, at room temperature
8.8 ounces (250 grams) 40% to 60% cacao milk chocolate
6 egg yolks (100 grams)
5 rounded tablespoons (50 grams) sugar
1/2 cup plus 1 tablespoon (125 grams) milk
1 cup plus 2 tablespoons (250 grams) cream
5 egg whites, at room temperature
1 1/4 cups (250 grams) sugar
1 pound butter, diced into small cubes, at room temperature
1/4 cup liquid espresso, at room temperature
3 1/2 ounces (98 grams) 70% cacao bittersweet chocolate
3/4 cup plus 2 tablespoons (188 grams) cream
3 scant tablespoons (55 grams) honey
3 tablespoons (55 grams) cold butter, finely diced
3 chocolate cake layers
About 1/2 cup espresso simple syrup (equal parts brewed espresso and sugar), at room temperature
1 1/2 generous cups chilled milk chocolate crémeux
1 1/2 cups espresso buttercream
Warm bittersweet chocolate glaze
About 2 cups crumble garnish