Foryoueats: Chocolate Gateau (Chocolate Cake)

Ingredients

• ¼ cup cake flour (weigh your flour; for weights, click the Metric button above; or use the “fluff and sprinkle“ method and level it off; you can make homemade cake flour)
• ¾ cup Dutch-process cocoa powder (for weights, click the Metric button and weigh your cocoa powder; or use the same “fluff and sprinkle“ method and level it off; I use Guittard cocoa powder)
• ⅛ tsp Diamond Crystal kosher salt
• 5 large eggs (50 g each w/o shell) (at room temperature)
• 9 Tbsp unsalted butter (at room temperature; 1 stick plus 1 Tbsp)
• ¾ cup chocolate chips (I recommend combining ½ cup (100 g) of semi-sweet (46% cacao) and ¼ cup (50 g) of extra dark (63% cacao); use good-quality baking chips)
• ½ cup sugar (for the egg yolks)
• 2 Tbsp milk (at room temperature; you can use heavy (whipping) cream for a richer taste)
• ½ cup sugar (for the egg whites)
• For the Strawberry and Whipped Cream Decoration (option 1):
• ⅔ cup heavy (whipping) cream (keep it cold)
• 4 tsp sugar (10% weight of the heavy cream)
• confectioners’ sugar (for dusting)
• ½ lb strawberries (tops removed)
• fresh mint leaves
• For the Quick Raspberry Decoration (option 2):
• 10 raspberries
• confectioners’ sugar (for dusting; I used non-melting snow sugar available at King Arthur or Amazon)