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Chocolate Stout Cake
 

IVOIRE CARROT CAKE

An original recipe by Michael Recchiuti.

 
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

Carrot Cake:
280 grams canola oil
50 grams olive oil
300 grams sugar
100 grams dark brown sugar
50 grams whole wheat flour
200 grams flour
10 grams cinnamon
10 grams baking powder
6 grams baking soda
8 grams salt
300 grams whole eggs
300 grams carrots
70 grams toasted pecans
70 grams dried currants

IVOIRE Frosting:
284 grams IVOIRE 35% CHOCOLATE
300 grams crème fraiche
300 grams cream
60 grams egg yolks
120 grams eggs
50 grams water
14 grams gelatin sheets

Dulcey Filling
*Chef’s tip: Add an extra punch of flavor with this DULCEY 32% Blond chocolate filling. 
284 grams DULCEY 32% CHOCOLATE

300 grams creme fraiche
300 grams cream
60 grams egg yolks
120 grams eggs
50 grams water
14 grams gelatin sheets

 

INSTRUCTIONS

Carrot Cake:
  • Pre-heat oven to 350°F
  • In a stand mixer, paddle together the canola oil, olive oil, sugar, and brown sugar on low speed until incorporated.
  • Sift together the whole wheat flour, the other flour, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a food processor, add 100g of the flour mixture to the pecans and currants.
  • Pulse until you have a fine meal. Remove from blender and set aside in a separate bowl.
  • Chop the carrots in a food processor to obtain a coarse meal texture.
  • Alternate between sifting the remaining dry ingredients into the sugar mixture in the stand mixer and adding the eggs using the paddle attachment on low speed. Combine well.
  • Manually, using a spatula, fold in the pecan and currant meal, and then fold in the carrots until incorporated.
  • Divide the batter between two half sheet pans lined with parchment.
  • Bake in a 176°C (350°F) convection oven for 15 minutes. Rotate pans halfway through baking to assure the batter is evenly baked and brown

 

IVOIRE Frosting:

  • Soak the gelatin sheets in cold water to bloom.
  • Melt the IVOIRE 35% chocolate and set aside. Whip the cream and crème fraiche to obtain a soft consistency.
  • Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
  • Whip the eggs until they triple in volume.
  • Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.

 

 

Assembly & Finishing:

  • Place one layer of the Carrot Cake Base on a serving tray. Frost with the IVOIRE Frosting.
  • Cover with the second layer of Carrot Cake, then frost the whole thing with IVOIRE Frosting. 

 

DULCEY Filling:

  • *Chef’s tip: Try this DULCEY Filling in the middle of your carrot cake to add an extra depth of flavor
  • Soak the gelatin sheets in cold water to bloom.
  • Melt the DULCEY 32% chocolate and set aside. Whip the cream and creme fraiche to a soft consistency.
  • Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
  • Whip the eggs until they triple in volume.
  • Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.
  • Fill the middle of the two cakes with the Dulcey Filling for an enhanced flavor.