This deep, dark chocolate, decadent dessert is a simple chocolate cake that can be dressed up or down however you like, is fit for a birthday, a party, or a political triumph. This recipe is from 'Tasty Pride' by our friend Jesse Szewczyk.


Bill Yosses is an American chef who is best known as the co-author of the book Desserts For Dummies and for being the White House Executive Pastry Chef from 2007 to 2014. Yosses is now the owner of the pastry company Perfect Pie, which is based in New York City.

From Bill Yosses: "This celebratory cake always reminds me of the incredible day in 2012 when President Obama voiced his support for same-sex marriage. I was lucky enough to be the White House executive pastry chef at that time, and I remember the absolute thrill I felt. It was the first time a U.S. president had ever said this, and the sentiment sent shockwaves of joy through the LGBTQ+ community. Anyone who grew up gay has felt the need to be invisible at times, to avoid the stigma associated with being different, and now the leader of the free world had said it out loud: that all Americans should be treated as equal.Three years later, the U.S. Supreme Court ruled in favor of same-sex marriage. This dessert, a simple chocolate cake that can be dressed up or down however you like, is fit for a birthday, a party, or a political triumph."


“Reprinted with permission from Tasty Pride: 75 Recipes and Stories from the Queer Food Community by Jesse Szewczyk and BuzzFeed's Tasty, copyright © 2020. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.”

Photography copyright: Lauren Volo © 2020

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SERVES 10

For the Chocolate Sponge Cake:
6 large eggs
6 large egg yolks
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
3 tablespoons unsweetened dark cocoa powder

For the Filling:
4 tablespoons (½ stick) unsalted butter
2⅓ cups chopped semisweet chocolate
2 large pasteurized eggs, separated
2 teaspoons instant coffee
¼ cup plus 1 tablespoon dark rum
3 tablespoons praline paste or chocolate hazelnut spread
Pinch of kosher salt
2 tablespoons granulated sugar
1⅓ cups heavy cream
2 tablespoons confectioners’ sugar
  1. Preheat the oven to 375°F. Grease and line three 9-inch round cake pans with parchment paper (work in batches if needed).
  2. Make the cake: In a double boiler or heatproof bowl set over a small pot of gently simmering water, combine the eggs, egg yolks, sugar, and vanilla. Cook, stirring constantly, until the eggs are warm to the touch, 4 to 5 minutes. Remove the double boiler from the heat.
  3. Beat the egg mixture with an electric mixer on medium-high speed until pale yellow and tripled in volume, about 7 minutes. Sift in the flour and cocoa powder, then fold in with a rubber spatula to incorporate. Divide the batter evenly among the prepared cake pans.
  4. Bake for 8 to 10 minutes or until a tester inserted in the center of a cake comes out clean. Let cool completely.
  5. Make the filling: In a double boiler or heatproof bowl set over a small pot of gently simmering water, melt the butter and chocolate until smooth. Remove from the heat and let cool slightly.
  6. Meanwhile, in a large bowl, mix the egg yolks, instant coffee, rum, and praline paste until smooth. Whisk in the melted chocolate mixture.
  7. In a medium bowl, beat the egg whites and salt with an electric hand mixer until soft peaks form. With the mixer running, gradually add the granulated sugar and continue beating until the mixture reaches stiff peaks.
  8. In a separate medium bowl, beat the cream and confectioners’ sugar with an electric hand mixer until soft peaks form.
  9. Using a rubber spatula, carefully fold the meringue into the chocolate mixture, followed by the whipped cream, taking care not to deflate the egg whites.
  10. Grease a 9-inch springform pan with nonstick spray. Line the sides with parchment paper.
  11. Add a layer of cake to the bottom of the springform pan. Top with about one-third of the filling and spread in an even layer. Repeat with the remaining cakes and filling, finishing with a layer of filling. Wrap the springform with plastic wrap and refrigerate for at least 8 hours.
  12. To serve, release the springform and remove the parchment paper. Slice with a hot knife.

TIP:

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This deep, dark chocolate, decadent dessert is a simple chocolate cake that can be dressed up or down however you like, is fit for a birthday, a party, or a political triumph. This recipe is from 'Tasty Pride' by our friend Jesse Szewczyk.

This deep, dark chocolate, decadent dessert is a simple chocolate cake that can be dressed up or down however you like, is fit for a birthday, a party, or a political triumph. This recipe is from 'Tasty Pride' by our friend Jesse Szewczyk.
Photography by

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