Hockey Puck Cake with its delightful layers of chocolate cake

Ingredients:

For the Cake:

1 1/2 cups (375 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa powder, sifted

1 1/2 tsp (7.5 ml) baking powder

1/2 tsp (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 tsp (5 ml) vanilla extract

1/8 tsp (0.6 ml) red gel coloring (optional)

2 eggs

1 cup (250 ml) milk

For the Italian Meringue:

3/4 cup (180 ml) sugar

1/4 cup (60 ml) water

2 tbsp (30 ml) light corn syrup

2 egg whites, at room temperature

1/4 tsp (1 ml) cream of tartar

1/2 tsp (2.5 ml) vanilla extract

For the Chocolate Coating:

8 oz (225 g) sweet or semi-sweet chocolate, chopped

2 tbsp (30 ml) vegetable oil

Instructions:

Preheat Oven:

Preheat your oven to 350°F (180°C). Line a 43 cm x 30 cm (17 x 12-inch) baking sheet with parchment paper, letting the paper hang over two opposite sides. Butter the other sides of the pan.

Prepare Cake Batter:

In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.

In another bowl, cream together the butter, sugar, vanilla, and optional red gel coloring using an electric mixer. Add the eggs one at a time, beating well after each addition until smooth.

With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Spread the batter evenly on the prepared baking sheet. Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely. Unmold and return it to the parchment-lined baking sheet. Set aside.

Make Italian Meringue:

In a small saucepan, combine the sugar, water, and corn syrup. Bring to a boil and cook until a candy thermometer reads 240°F (116°C). Remove from heat.

While the syrup is cooking, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.

With the mixer running, slowly pour the hot syrup into the egg whites, beating continuously until the meringue is barely warm and forms stiff peaks. Stir in vanilla extract.

Prepare Chocolate Coating:

In the top part of a double boiler, melt the chocolate with the vegetable oil. Remove from heat and let it cool slightly.

Assemble the Cake:

Using a 9 cm (3 ½-inch) cookie cutter, cut out twelve circles from the cooled cake.

Using a pastry bag fitted with a plain tip, spread a layer of meringue on six of the cake circles. Top with the remaining cake circles to form sandwiches. Place on a baking sheet.

Freeze the cake sandwiches for 15 minutes.

Coat with Chocolate:

Dip the edge of each cake sandwich into the melted chocolate. Use a spoon to coat the top of each cake completely. Place the cakes on a rack and let the chocolate set in a cool place for at least 1 hour.

Enjoy your Hockey Puck Cake with its delightful layers of chocolate cake, meringue, and a glossy chocolate coating!