Passion Desserts’ Alex Almeida Shares his Chocolate Cake Recipe with BrazilNYC Readers.
The Founder of Passion Desserts, Carioca Alex Almeida, has worked as an in-demand chef since he arrived in New York City 10 years ago. He credits the many hours he spent watching and helping his grandfather, a retired marine chef, as his inspiration for his career.
Alex has reinforced his culinary technique by studying at the French Culinary Institute, New School University and by partnering with different catering companies in NYC. And in this exclusive piece for BrazilNYC, he shares a bit of his experience as a cake designer – and then, shares the recipe of one of his in-demand wedding cakes.
Passion Desserts' Founder Alex Almeida
Q: So Alex, when did you decide to start Passion Desserts? Is cooking and dessert making an old passion of yours?
A: Actually, my passion for baking started when I was a child… I’d spend hours watching my grandfather cook and bake.
Q: I am sure a lot of people expect you to prepare some Brazilian desserts for their parties and weddings. What are some of the Brazilian desserts that are still somewhat unknown to the large American public?
A: My famous banana and pineapple “passion bites”, a three bites dessert with coconut as its main ingredient. These “passion bites’ originated from a recipe that has been in my family for three generations.
Q: Making one of those three or four-level wedding cakes can be as hard as building a marble sculpture. What are some of the common tricks used to make these tall and gravity-defying cakes?
A: You are right, Rodrigo, you have to have a lot of training and preparation to bake and build these cakes. Each tier has a minimum of four plastic columns in order to sustain the tier above, and so on. If you are delivering a four-tier cake, for example, you would have to transport it in two sections and then build it at the wedding site, to avoid any disasters from happening.
Wedding Cake from Passion Desserts
Q: You need to share one of your recipes with us.
A: Are you sure that I have to share a recipe? They are top-secret! Mmmh! Let me think about it… Ok, but just one (lol)! How about a chocolate cake? Does it sound good?
Chocolate cake / Ingredients:
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed light-brown sugar
• 2 large eggs plus 2 large egg yolks, room temperature
• 6 ounces bittersweet chocolate, melted
• 1 teaspoon pure vanilla extract or Almond extract
• 1 cup low-fat buttermilk
• Dark-Chocolate Ganache
Directions:
1. Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
4. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of Ganache. Place second cake on top, and spread remaining Ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Dark- chocolate Ganache
Ingredients:
• 2 ½ cups heavy cream
• 1/2 cup confectioners’ sugar
• 1/8 teaspoon salt
• 1 pound bittersweet chocolate, roughly chopped
Directions:
1. In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
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