Indulgent and irresistible, chocolate fudge cake is one of those tempting treats that never loses its appeal. Luscious layers of ganache and mousse, alongside a cocoa mirror glaze, give this interpretation from the experts at Callebaut Chocolate Academy genuine showstopper quality.

Cake sponge
Ingredients
140 g Callebaut Dark 811 – Chocolate Block – 5 kg 340 g water
340 g sugar
200 g butter
6 g bicarbonate of soda
60 g Callebaut cocoa powder
6 g baking powder
270 g all-purpose flour
140 g egg
16 g instant coffee granules

Preparation
Bring the water, coffee granules, sugar and butter to a boil. Lightly whisk the chocolate, cocoa powder and eggs, and add to the above, off the heat.
Mix in the dry ingredients until well combined.
Pipe into cake tins and bake at 140°C until firm to the touch, about 15 minutes.

Chocolate ganache
Ingredients
500 g Callebaut Dark 811 – Chocolate Block – 5 kg 250 g cream
50 g glucose syrup

Preparation
Heat the cream and glucose syrup. Pour over the chocolate and emulsify. Set and spread between layers. Reserve one third for glazing.

811 chocolate mousse
Ingredients
250 g Callebaut Dark 811 – Chocolate Block – 5 kg 140 g milk
10 g gelatin sheet
250 g cream

Preparation
Heat the milk and add the hydrated gelatin, then add the couverture. Allow to cool.
Fold in the whipped cream.
Set in a mold and layer between sponge.

Cocoa mirror glaze
Ingredients
100 g Callebaut cocoa powder 350 g water
50 g sugar
75 g whole milk powder
300 g cream
15 g gelatin

Preparation
Combine all ingredients except the gelatin and bring to a boil over medium heat, stirring continuously for 10 minutes.
Note: begin the timer only once the mixture reaches a full boil. Allow to cool slightly, then add the bloomed gelatin.
Ensure the correct temperature and consistency are reached before coating.

Assembly
Glaze the frozen fudge cake with ganache, then with the cocoa mirror glaze. Decorate with chocolate shavings and Mona Lisa Crispearls.