4Eggs whiteat room temperature (approx. 150 g of whites)
350gSugardivided in 2
450gButtercut into pieces softened
Pink food color
Whipped dark chocolate ganache
120mlLiquide creamwhole 30% fat
Chocolate Molly cake
Preheat your oven to 320°F / 160°C and line 2 5 inch / 12 cm round cake pans with baking paper.
Place the eggs and sugar in the bowl of your stand mixer fitted with a whisk and beat at high speed for about 10 minutes, until the mixture whitens and doubles in volume.
Mix together the dry ingredients, flour, cocoa, baking powder and salt.
In another container, beat the whipped cream with an electric mixer and set aside.
While turning the mixer in your stand mixer, add the dry ingredients to the first mixture of egg and sugar.
Finish by gently stirring in the whipped cream.
Divide your cake batter in half and fill the cake pans, then bake for about 35-45 minutes.
Check the baking with a cake tester or the tip of a knife, dip it into the center of the cake and if it comes out clean, the cake is done.
Allow your cakes to cool for about 10 minutes before unmoulding and then let them cool completely on a cake rack.
Then cover them with cling film and place them in the fridge for at least 2 hours before cutting.
Italian meringue buttercream
Start by placing half of the sugar and water in a saucepan over medium heat and check the temperature with a cooking thermometer which should reach 230°F / 110°C.
At 230°F/ 110°C, place the egg whites and the other half of the sugar in the bowl of your stand mixer and beat with a whisk at medium speed.
Then, as soon as the syrup reaches 244°F / 118°C, pour it in a trickle over the whites while letting the whisk rotate.
Then mix at high speed for about ten minutes until the meringue cools and is firm, white and shiny.
Then lower the speed and incorporate the butter cut into pieces and resume mixing at high speed until you obtain a smooth and homogeneous butter cream.
Then add the pink food coloring in very small quantities.
Whipped Dark chocolate ganache
Place the chocolate cut into pieces in a bowl.
Bring the whole liquid cream to the boil, then pour it twice over the chocolate.
Mix with a spatula, the ganache should be smooth and completely melted chocolate.
Cover on contact with cling film and leave to stand overnight in the fridge.
Assembly the naked cake
Cut the cakes with a cake leveler to obtain 4 layers of chocolate cake of the same height.
Take out the chocolate ganache and mix it with an electric mixer for 1-2 minutes to slightly thicken it.
Use a cake decorating turntable to make it easier to assemble and smooth the cake.
Place a cake board on the turntable with a small touch of IMBC in the center to secure the cake to the base.
Place a first layer of cake and, using the pastry bag with a star icing tip, containing the pink buttercream, swirl around the edges without overflowing, then fill the center with the pastry bag containing the dark chocolate ganache
Place the 2nd layer of cake on top and repeat this step for all layers.
Decorate the top of the cake in the same way with the buttercream and the ganache.
Put the naked cake back in the fridge and take the cake out about 30 minutes before serving to loosen the buttercream.