Art by the Creek

At least 20 minutes prior to baking, preheat oven to 350*. Line the bottom of one 9-inch cake pan with parchment, then spray with flour/oil. Make the ganache before the cake to allow it to thicken and be ready to use once the cake is completely cool enough to frost.

Ingredients

Batter

42 g. cocoa powder
2/3 cup sour cream
2 large eggs (100 g.), room temp.
1 ½ tsp. vanilla
156 g. cake flour
200 g. superfine sugar
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¾ sticks unsalted butter, room temp.

Crème Fraîche Ganache

6 oz. dark chocolate (60-62 % cocoa)
2/3 cup creme fraîche
4 tsp. heavy cream
2 tbs. unsalted butter (high fat preferred), room temperature
1 tsp. vanilla extract
1 tbs. crème de cassis

Lacquer Glaze

¼ cup plus 1/3 cup cold water (divided use)
2 tsp. gelatin
2/3 cup sugar
1 tbs. plus 1 tsp. light corn syrup
66 g. cocoa powder
1/3 cup heavy cream

Preparation

Batter

In a medium bowl, combine cocoa, sour cream, eggs and vanilla, just until lumpy.

In the bowl of the standing mixer, mix flour, sugar, baking powder/soda, and salt on low speed for 30 seconds. Add the butter and half of the cocoa mixture. Raise the speed to medium and beat for 1 ½ minutes.

Add the rest of the cocoa mixture in two parts, beating at medium speed for 30 seconds between additions. Transfer batter into the prepared pan, pressing the batter up the sides of the pan (this will help create a level top once it’s baked) and smooth the top. Bake for 35-40 minutes until the tester comes out clean and the cake springs back in the center when pressed.

Cool the cake in the pan on a rack for 10 minutes, then remove the pan, and invert, and cool on the rack completely.

Crème Fraîche Ganache

In the food processor, grind the chocolate to a fine powder. In a small saucepan on the stove, or a microwave safe bowl, whisk together the heavy cream and the crème fraîche until smooth. Bring just to the boiling point (scald).

With the processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in butter and vanilla and crème de cassis. Transfer to a glass bowl, and allow it to rest for 1 hour. Cover with plastic wrap and cool for several hours, or until the mixture is firm enough to use as frosting.

Lacquer Glaze

Have ready a fine mesh strainer over a medium bowl.

In a small bowl, pour ¼ cup cold water and sprinkle the gelatin over the top. Stir to combine and soften gelatin and allow it to sit for at least 5 minutes. Cover tightly with plastic wrap, and set aside.

In a small heavy saucepan, whisk together the sugar and the 1/3 cup of water over medium heat, stirring until sugar is dissolved. Off heat, gently stir in the corn syrup then the cocoa until smooth and totally combined. Mixture will be glossy. Stir in the heavy cream.

Return to heat and bring to boiling point (190*). Bubbles will form at the edges. Remove the pan from the heat and pass through the strainer. Cool for about 10 minutes (122*-140*) Stir in the softened gelatin until it is dissolved and completely streak free. Strain into a glass bowl. Cool for a few minutes, gently stirring, not creating air bubbles.

Putting it all together

Frost the cake with the ganache making the top and sides as smooth as possible. Refrigerate the cake until very firm (2 hours). Then make the glaze. When the glaze is warm, set the cake over a wire rack set inside a baking sheet or a piece of foil with the sides turned up. Pour the glaze in an even, circular motion over the top and within 1 inch of the sides to allow the glaze to cascade over the sides evenly. Pop any bubbles with the needle.

Allow the glaze to set for half an hour, then transfer to a serving plate. Allow the glaze to set for about 4 hours, until just tacky. Store airtight at room temperature.