Galangal Chocolate Cake, Lemongrass Chocolate French Buttercream

Fragrance at its finest. Inspired by the subtly spiced chocolate truffles I so adore; I have created this decadent yet sophisticated cake. A waft of heat and herbaceous acidity is the perfect foil to offset the rich, bitter chocolate.

Perfect for the spring that has just sprung…

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chocolate cake, french buttercream, devils food cake, buttercream frosting, chocolate frosting

Yield: 10-12

Author: Suze Morrison

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Galangal Chocolate Cake, Lemongrass Chocolate French Buttercream

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Fragrance at its finest. Inspired by the subtly spiced chocolate truffles I so adore; I have created this decadent yet sophisticated cake. A waft of heat and herbaceous acidity is the perfect foil to offset the rich, bitter chocolate.Perfect for the spring that has just sprung…

Ingredients

Galangal Chocolate Cake

• 4cm Galangal, pounded to a pulp.
• 120g Unsalted Butter, melted.
• 100g Groundnut oil
• 20g Sesame Oil
• 180g Light muscovado Sugar
• 160g Caster sugar
• 3 Large Eggs, room temperature
• 300g Plain Flour
• 80g Dutch Processed Cocoa Powder
• ½ tsp Bicarbonate of Soda
• 2 tsp Baking Powder
• ½ tsp fine salt
• 50g Ginger Juice
• 50g Strong Liquid Espresso
• 300g Full Fat Greek Yogurt

Lemongrass Chocolate French Buttercream

• 200g Dark Chocolate, melted and cooled.
• 2 tsp Lemongrass Paste
• 100g Egg Yolks
• 100g Caster Sugar
• 250g Unsalted Butter, room temperature

Instructions

1. Begin with the cake. Heat oven 170C, grease, line, and dust 2 x 8” cake tins with cocoa. Set aside in the fridge.
2. In a large bowl whisk the butter, both oils and sugars until homogenous. Beat the eggs and add them in two batches, until fully incorporated. Add the galangal, ginger juice and coffee and whisk again.
3. In a separate bowl, whisk the flour, cocoa, salt, bicarbonate of soda and baking powder. Add this in two batches, alternating with the yogurt, taking care not to overmix.
4. Weigh the batter and divide between your tins. Bake for 25-30 minutes or until just cooked, you want this to be firm but super moist.
5. Allow to cool in the e tins for 10 minutes before inverting onto a wire rack to cool completely.
6. For the buttercream, add the egg yolks, sugar and lemongrass paste into the heatproof bowl of a stand mixer. Set over a Bain Marie and whisk until the sugar has dissolved (you can check this by rubbing some between your fingers, if it feels grainy, keep going)
7. Dry the base of your bowl and set back on the mixer. Using a medium high speed, beat for 8-10 minutes or until cool and thick (too warm and your butter will melt at the next stage). Gently mix through your cooled melted chocolate.
8. Add the butter in small pieces, whisking as you go until all incorporated. Take care not to let it split.
9. Use to sandwich the cake and cover the top and sides.
10. Serve in wedges with some oolong tea.

https://gourmetglow.co.uk/recipes/galangal-chocolate-cake-lemongrass-chocolate-french-buttercream