Momofuku Chocolate Chip Cake

Once Momofuku, always Momofuku! This seems to be the case with my love for Christina Tosi‘s recipes. Every single of her cakes are tantalizing in every possible way. All those gorgeous layers, those luscious sponge cakes and icings, all the different textures and colors are inspiring. Oh did I mention the great, addictive taste?! Cause this Momofuku Chocolate Chip Cake is so delicious that it can easily get addictive!

I’ve pretty much started a journey of trying out all of Christina’s cakes and even expanded my view to cookies or pies as well. You can check out some of the recipes I tried in the past here: Momofuku Apple Pie Cake, Raspberry Lemonade Cake or Momofuku Cornflake Cookies. They’ve all been a proper culinary experience and the recipe themsevles have been a challenge as well. Although once you get used with the workload and organize your time efficiently, these recipes tend to get easier and easier!

I chose this Momofuku Chocolate Chip Cake this time for many reasons, one of the most important ones being the flavor combination. Christina Tosi doesn’t shy away from trying mixes of flavors that at first sound a bit opposites. And she surely caught my attention by mixing passion fruit with chocolate and coffee. It’s a combo that I would have never thought of and yet one that I enjoyed quite a lot!

Momofuku Chocolate Chip Cake

This Momofuku Chocolate Cip Cake is a delight to bake and even more to eat! Combining coffee and passion fruit is an unusual choice, but one that works well in the end, next to a touch of dark chocolate!

Cook modeOpreste ecranul sa se inchida

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Prep Time 2 hours hrs

Cook Time 1 hour hr

Resting time 8 hours hrs

Rezultat –10 slices

Ingrediente

 

1x2x3x

Chocolate chip sponge cake:

• 115 butter (softened)
• 250 g white sugar
• 60 g brown sugar
• 3 eggs
• 110 g buttermilk (room temperature)
• 75 g vegetable oil
• 10 g vanilla extract
• 185 g all-purpose flour
• 4 g baking powder
• 4 g salt
• 150 g mini chocolate chips

Passion fruit curd:

• 100 g passion fruit juice
• 65 g white sugar
• 2 eggs
• 2 g salt
• 2 g gelatin + 10g water
• 170 g butter (softened)

Dark chocolate crumbs:

• 105 g all-purpose flour
• 5 g cornstarch
• 2 g salt
• 100 g white sugar
• 65 g cocoa powder
• 85 g butter (melted)

Coffee buttercream:

• 115 g butter (softened)
• 40 g powdered sugar
• 2 g instant coffee
• 1 g salt
• 40 g milk (room temperature)

Extra:

• 60 g passion fruit juice

Instructiuni

Chocolate chip sponge cake:

• Sift the flour, baking powder and salt.
• Mix the butter and sugars in a bowl for 5 minutes until fluffy and light.
• Stir in the eggs, one by one, mixing well after each addition.
• Pour the buttermilk in a steady stream – you are trying to force this liquid into a stable fat mixture so it’s crucial to add it gradually.
• Stream in the oil and vanilla as well and mix for 3-4 minutes until light and double in volume.
• Add the dry ingredients and mix briefly just until incorporated.
• Pour the batter in a 25x35cm cake pan lined with baking paper. Top with mini chocolate chips.
• Bake in the preheated oven at 350F for 30-35 minutes or until golden brown.
• Allow to cool in the pan then cut two equal 16cm round discs, reserving the leftovers to build up the third disc.

Passion fruit curd:

• Bloom the gelatin in cold water.
• Combine the passion fruit juice and sugar in a bowl and mix well until the sugar is melted.
• Stir in the eggs and mix well then pour the mixture into a saucepan.
• Place over low heat and cook until it reaches 82C.
• Remove from heat and stir in the gelatin.Allow to cool to 40C and add the butter, all at once.
• Mix with a hand blender until smooth and creamy.
• Refrigerate until needed.

Dark chocolate crumbs:

• Sift the flour, cornstarch, salt and cocoa powder in a bowl.
• Add the sugar and mix well then pour in the butter.
• Mix well until grainy.
• Spread the crumbs in a baking tray lined with parchment paper.
• Bake in the preheated oven at 350F for 20-25 minutes or until fragrant.

Coffee buttercream:

• Mix the butter with powdered sugar in a bowl for 5 minutes until fluffy and creamy.
• Combine the coffee, salt and milk in a bowl.
• Stream the coffee mixture into the buttercream and mix well.

To assemble the cake:

• Line a 16cm cake ring with acetate sheets.
• Build the first layer of sponge cake using the cake leftovers.
• Brush the cake with passion fruit juice then spread 1/2 of the passion fruit curd over the cake.
• Top with 1/3 of the chocolate crumbs, followed by 1/3 of the coffee buttercream.
• Place a disc of cake on top then continue with passion fruit juice, curd, crumbs and buttercream.
• Finish with a layer of sponge cake, syrup and coffee buttercream.
• Top with a few crumbs as decor and refrigerate.

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