Delicious Cocoa Cake

To prepare the delicious cocoa cake, start with the batter: separate the yolks from the whites 1; in a stand mixer (you can also use an electric beater) add the butter in pieces and half of the powdered sugar 2. Work the mixture until it becomes homogeneous and frothy, then add the yolks little by little 3, keeping the mixer running until they are completely combined.

Remove the seeds from a vanilla pod by slicing it lengthwise and scraping the inside with the blade of a small knife 4; sift the unsweetened cocoa and add it to the butter and egg mixture 5, also add the vanilla pod seeds 6.

Separately, whip the egg whites with the remaining half of the powdered sugar (7-8), then gently fold them into the rest of the mixture, mixing from top to bottom 9.

Also add the sifted flour together with the baking powder, little by little using a spoon 10, mix carefully and finally add the chocolate chips 11. Brush a 11-inch diameter cake pan with butter 12 and dust with flour.

Then pour the batter 13 and level it with a spatula without tapping the cake pan to avoid deflating the mixture. Bake in a preheated static oven at 347°F for about 45 minutes (311°F for about 35 minutes if using a convection oven). When the cake is cooked, remove it from the oven 14 and let it cool slightly, then unmold it by turning it upside down and let it cool completely on a rack 15.

Meanwhile, prepare the cocoa glaze: soak the gelatin in a bowl of cold water for at least 10 minutes. Then in a large saucepan, pour the cream, add the water 16, glucose 17, and sugar 18: stir and bring to a boil over low heat.

Then turn off the heat and add the cocoa powder 19, stir and return to low heat to bring the mixture back to a slight boil. Let it cool for a few minutes, then carefully squeeze out the previously soaked gelatin sheets and add them to the glaze 20, stirring until the gelatin is completely dissolved. Pour the glaze into a tall container 21

and blend it 22. You can store the glaze in the refrigerator to cool for at least 1 hour. After the necessary time, you can pour the glaze over the cake 23 (keeping the cake on the rack and placing a tray underneath will allow you to cover it evenly and not dirty the work surface). Spread the glaze on the surface and sides using a spatula 24. Then put the cake in the fridge for a few minutes to allow the glaze to set.

Meanwhile, prepare the ganache for decorating: in a saucepan, pour the cream and add the dark chocolate 25, turn on the low heat and stir to completely melt the chocolate 26. Once ready, turn off the heat and let the ganache cool completely by pouring it into a cold bowl immersed in a larger bowl with ice (this will cool the ganache without altering its consistency), then place it in the refrigerator covered with cling film in contact; once cold, whip the ganache with a stand mixer or an electric beater and then pour it into a piping bag with a star tip, to decorate all around the edge of the delicious cocoa cake before serving 27!