This cake is kind of a callback to another chocolate-Assam recipe I made years ago. Unlike the other version, this one features a whipped Assam tea ganache buttercream coupled with a fudgier, denser chocolate cake. I was inspired by the salted caramel chocolate cake I had at Republique, which was rich and almost brownie-like in texture, and enrobed in a whipped chocolate ganache buttercream. In the case of this recipe, I wanted to take that, and use it in a cake loosely inspired by Ms. Trunchbull’s chocolate cake from Matilda. I, on occasion, have cravings for a robust chocolate cake, so this recipe really came about because I was craving that same kind of decadent, chocolate cake experience that the Republique version gave me! The thing about chocolate cake is that there are so many different kinds. You can use melted chocolate in the batter, which hot take from me, results in a cake that tastes kind of dry and unpleasant unless you go the flourless or molten lava route. You can use cocoa powder, which is what I did, to create a cake with a distinct chocolate flavor, without necessarily compromising the texture. I wanted a cake that was firm and brownie-like, but I accomplished that without having to add melted chocolate in.

For this recipe, the main components include a dark chocolate cake, an assam milk tea soak, a milk tea ganache layered between the cake, and a whipped ganache frosting that enrobes the entire cake. I also used crunchy chocolate pearls between the layers, just to add a little bit more texture! Going back to an earlier point, this cake, despite not using melted chocolate in the batter, still manages to have a rich texture. The secret is that the batter includes mayonnaise, which may sound weird, but mayonnaise provides richness and moisture(yes, the first 5 letters make up arguably the grossest-sounding word of all time), guaranteeing that the cake is not dry. I also use whipped egg whites in the cake batter to keep the cake from being too dense, since that is a risk you run when making a mayonnaise-enriched batter. I also use black cacao in the batter, since it has a deep chocolate flavor and an almost fruity note that is pleasant and Oreo-reminiscent. There is also an assam tea soak to help lock in more assam tea flavor, and further keep the cake from ever drying out. I did use two different ganaches in the cake too, an assam tea ganache as the filling of the cake, and a whipped chocolate ganache that enrobes the cake itself.

For the cake:
4 eggs, separated
2 1/2 cups granulated sugar, in two parts
2 cups milk
3 tbsp vinegar
4oz mayonnaise
4oz canola oil
2 tsp vanilla extract
a pinch of salt
3 cups all-purpose flour
2/3 cups black cacao powder
2 tsp baking soda

In a bowl, whip the egg whites with one part of your sugar to stiff peaks. In another bowl, start by mixing the milk and vinegar and let that sit for 5 minutes. Then whisk into that the egg yolks, mayonnaise, canola oil, salt, and vanilla extract. Sift into the milk-mayonnaise mixture your flour, black cacao, and baking soda. Then fold into that the whipped egg whites to form your batter. Pour the batter into a lined half-sheet tray. Bake at 350 degrees F for 30 minutes. Allow the cake to fully cool before cutting out 3 8-inch rounds, forming your third round using the scraps, and freeze the layers solid for easier assembly.

For the assam milk soak:
16oz milk
4 assam tea bags
a pinch of salt

Heat up the milk, tea bags, and salt until the milk comes up to a simmer then take the pot off heat. Allow the tea to steep in the milk for 10 minutes before straining out the tea bags. Reserve 12oz of the milk soak for the cake, and use the rest for the ganache.

For the assam tea ganache:
16oz milk chocolate chips
a pinch of salt
2oz unsalted butter
4oz assam milk tea soak

Over a double boiler, melt everything together in a bowl, stirring until everything is combined into a homogenous mixture without any lumps. Refrigerate the ganache for 20 minutes before whisking until it reaches a soft, spreadable consistency.

For the ganache frosting:
8oz heavy cream
4oz milk
6oz unsalted butter
a pinch of salt
24oz dark chocolate chips

In a pot, bring the cream, milk, butter, and salt to a boil. Pour the hot dairy into a bowl and add to that the chocolate chips. Allow the chocolate to sit in the warm milk for at least 1 minute before stirring to combine all of your ingredients. Once the ganache is chocolate is fully melted into the rest of the ingredients, allow the ganache to fully cool. Right before you have to frost the sides of your cake, whip the ganache until it is a spreadable consistency.

For assembly:
2oz crunchy chocolate pearls

Start by adding 1/3 of your soak to your scrap layer of cake. Then spread half of the assam milk ganache over the cake round and sprinkle on 1oz of the crunchy chocolate pearls. Repeat these steps with another round of cake, soak, assam ganache, and pearls. Then place on the last round of cake, and the remainder of your soak. Allow the cake to sit in the freezer for at least 2 hours before spreading the whipped ganache around the cake in an even layer, using a bench scraper or offset spatula to help with that process. With any leftover ganache, re-heat it until it is melted, and let the ganache to cool down to just above room temperature before pouring on top of the frosted cake, spreading it until it covers just the top of the cake.