Joffre Cake Recipe

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the chocolate mousse: For the chocolate mousse:
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 2 cups (480ml) heavy cream, chilled 2 cups (480ml) heavy cream, chilled
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the dulce de leche filling: For the dulce de leche filling:
• 1 can (14 ounces) dulce de leche 1 can (14 ounces) dulce de leche
• For the chocolate ganache: For the chocolate ganache:
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• For garnish: For garnish:
• Chocolate shavings Chocolate shavings

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 56g, 40g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that's normal.
5. 5.
   Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   While the cakes are cooling, prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water. Stir until smooth and let it cool slightly.
8. 8.
   In a separate mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. 9.
   Gently fold the melted chocolate into the whipped cream until well combined. Set aside.
10. 10.
    Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous layer of dulce de leche filling over the cake.
11. 11.
    Carefully place the second cake layer on top of the filling. Spread the chocolate mousse evenly over the entire cake, covering the top and sides.
12. 12.
    Refrigerate the cake for at least 2 hours to allow the mousse to set.
13. 13.
    In the meantime, prepare the chocolate ganache. Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy.
14. 14.
    Remove the cake from the refrigerator and pour the chocolate ganache over the top, allowing it to drip down the sides.
15. 15.
    Garnish the cake with chocolate shavings.
16. 16.
    Refrigerate the cake for another hour to set the ganache.
17. 17.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Chocolate — Use high-quality dark chocolate for the best flavor and texture.
• Dulce de leche — If you can't find ready-made dulce de leche, you can make your own by simmering a can of sweetened condensed milk for a few hours until it thickens and caramelizes.
• Heavy cream — Make sure the heavy cream is chilled before whipping to achieve the desired consistency.
• Chocolate shavings — Use a vegetable peeler to create beautiful chocolate shavings for garnishing the cake.

Tips & Tricks

• To achieve a moist sponge cake, make sure to add the boiling water gradually while mixing the batter.
• For a more intense chocolate flavor, you can add a tablespoon of instant coffee granules to the cake batter.
• If you prefer a sweeter cake, you can add a layer of whipped cream between the dulce de leche filling and the chocolate mousse.
• To make the chocolate shavings easier to handle, chill the chocolate bar in the refrigerator before shaving.
• Allow the cake to sit at room temperature for a few minutes before serving to enhance the flavors.

Serving advice

Serve the Joffre Cake chilled for the best taste and texture. Cut the cake into slices using a sharp knife, and accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To create an elegant presentation, dust the serving plate with cocoa powder before placing the cake. You can also decorate the top of the cake with fresh berries or edible flowers for a pop of color.