I tried the bear's devil chocolate cake

The Original Recipe:
From the Magazine

this is amazing.
I picked up food & wine magazine that showed irresistible picture of chocolate cake in the nearest city's library, after reading through pages found out it was the chocolate cake I saw in "The Bear".

I flipped thru pages seeing Carmy pictures and Max's baking the chocolate cake, the magazine tells the story of behind the scene of how did they came out this idea.

While on the side there are recipes. I was like, hellya, I am doing this.

And it looks like not one try the recipe yet, so I rolled up my sleeve and give it a try!

1. The ingredient of why?

2. Is that possible to substitute ingredient? What are those?

3. Nutrient content and label

Ingredients for Cake Layers

(Black for dry ingredient, blue for wet ingredient)

• 2 1/2 cups (312 grams) - all purpose flour

• 1 1/4 cups (110 grams) - unsweetened Dutch-process cocoa powder

• 2 tsp (14 grams) -baking soda

• 1 1/2 tsp (6 grams) - baking powder

• 2 2/s tsp (6 grams) - kosher salt

• 2 cups (400 grams) - granulated sugar

• 5 - eggs (large)

• 1 1/4 cups - brewed coffee (ROOM TEMP)

• 3/4 cup (180 grams) - melted unsalted butter

• 1 1/2 cups (372 grams) - crème fraîche

Directions

Step 1. Preheat Oven:

• Preheat to 350°F.

• Spray three 9-inch round cake pans with baking spray.

• Line bottoms with parchment paper and spray again.
  
  

Step 2. Dry Ingredients:

• Sift together 2 cups flour, ¾ cup cocoa, 1 ½ teaspoons baking soda, and 1 ½ teaspoons baking powder.

• Whisk in ½ teaspoon salt.
  
  

Step 3. Mix Wet Ingredients:

• Beat 4 eggs in a stand mixer on medium-high until foamy (2 minutes).

• Gradually add 2 cups granulated sugar; beat until pale and voluminous (5 minutes).
  
  

Step 4. Combine:

• On low speed, add the dry mixture in 3 parts, alternating with 1 cup coffee and ¾ cup melted butter.

• Start and end with the dry mixture.

• Add ½ cup crème fraîche; mix until just combined.
  
  

Step 5. Bake:

• Divide batter evenly among pans (about 3 cups each).

• Tap pans to remove air bubbles.

• Bake for 25-30 minutes until a toothpick comes out clean.
  
  

Step 6. Cool:

• Let cool in pans for 10 minutes.

• Remove and cool completely on racks (1 ½ to 2 hours).

The recipes come first : (for 9 inches cake)

For chocolate cake

Ingredients for Chocolate Mousse

• 8 oz. - finely chopped 64% cacao dark chocolate (such as Valrhona Taïnori 64%)

• ¼ cup - divided, granulated sugar

• 5 Tbsp. - cubed unsalted butter (2½ oz.)

• 10 - large egg yolks, at (ROOM TEMP)

• 4 - large egg whites, at (ROOM TEMP)

• ½ cup - heavy cream

Directions

Step 1. Melt Chocolate:

• Bring 1 inch of water to a simmer in a small saucepan over medium-low heat.

• Place a heatproof bowl over the pan (without touching the water) and add 8 oz chopped chocolate and 2 tablespoons butter.

• Stir occasionally until smooth (3-5 minutes). Remove from heat and let cool at room temperature for 10 minutes.
  
  

Step2. Prepare Egg Yolks:

• In a stand mixer bowl, whisk 4 egg yolks and 2 tablespoons sugar.

• Place the bowl over the simmering water and whisk constantly until the mixture reaches 160°F.

• Remove from heat, then beat in the mixer on medium-high until pale yellow and tripled in volume (about 5 minutes).

• Fold the egg yolk mixture into the cooled chocolate.
  
  

Step 3. Beat Egg Whites:

• In a clean mixer bowl, beat 4 egg whites on medium-high until foamy (15 seconds).

• Gradually add 2 tablespoons sugar, beating until stiff peaks form (1-2 minutes).
  
  

Step 4. Whip Cream:

• In a separate bowl, beat 1 cup cream until medium peaks form.
  
  

Step 5. Combine:

• Fold the egg white mixture into the chocolate in 3 additions.

• Fold in whipped cream until combined and no streaks remain.
  
  

Step 6. Chill:

• Cover and chill the mousse for at least 8 hours, or up to 24 hours. (YES, we have to do this step because it does help the egg white to cool and well combine with the fats and later on make it creamy like you're tasting heaven.)

The recipes come first : (for 9 inches cake)

For Frosting

1. Why Dutch Chocolate?

   • You can find two types of cocoa powder in the market, regular one (normally is cheaper), and Dutch type( Hershey's one has a red label on the packaging). Dutch's have heavier, bolder taste of chocolate than regular cocoa powder. Before it was stall on the rack, it has been treated with an alkaline solution to reduce acidity (make it more neutral pH lvl 6~8) where brings result in more mellow, smoother color and easier to dissolve in liquids. *
     
     

2. Why crème fraîche?

   • Creme Fraiche is heavy cream + bacterial culture that came from France. It has 30% fat content, consistency looks like yogurt/ sour cream. The main purpose of adding creme fraiche to baking is to add moisture. While adding to cooking will bring creamy and rich texture. It has nut and tangy flavor just like sour cream, but having more fat than sour cream.
     
     

3. Why coffee in chocolate cake?

   1. I promise, you would not taste the coffee flavor. But the influence of it spread upon moisture, aroma and taste. If you like richer taste of chocolate cake, coffee has a subtle earthy and nutty flavor. Either expresso shot or instant coffee would works, goes with what your pantry has.
      

NOTE TIME (The ingredient of why?)

Substitute? Is it possible to change some ingredients?

Yes.

Nutrition of the bear's chocolate cake

1. Can I make it gluten free?

   • Yes, substitute regular flour to gluten-free flour, where nowadays you can get it at Kroger or any grocery store.
     
     

2. What else I can substitute ?

   • Egg: Use applesauce instead of egg (2/3 cups applesauce replace with 2 large eggs)

   • Dairy: Use plant-based milk to replace fat-free milk

   • Fats: Use any other oil / butter you have to substitute, it is worth trying in small batch so you won't have to risk big amount of ingredient to waste. I have tried using couples different fats for substitution, all of them brings up unique results when you have the right amount, so just go ahead and try it.

This is the the calories for a whole cake

This is the the calories for a slice of cake

When you get a chance to see the nutrition label, take your breathe, it is okay if you would be shocked, the factor of understanding it is better than being in blinded.

• Portion size control matter the most, take a few bites to enjoy the happiness while also share the cakes to your beloved's.

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