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Momofuku-Style Chocolate Chip Cake

Momofuku-Style 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!
Servings :10 slices
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Prep Time 2 hours
Cook Time 1 hour
Resting time 8 hours

Ingredients
  

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

Instructions
 

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.