• Ingredients: 29
  • Serves: 12

Chocolate panna cotta layer cake with 16×3-inch strips waxed paper, bittersweet chocolate, chopped.

Ingredients

Cake:

Panna Cotta:

  • 1/2 cup water
  • 5 tsps. unflavored gelatin
  • 7 1/2 oz. bittersweet chocolate, chopped
  • 5 oz. high-quality milk chocolate, such as Lindt or Perugina, chopped
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 cups whole milk
  • 1/2 cup plus 2 tbsps. sugar
  • 1 1/4 tsps. vanilla extract
  • 1 1/4 vanilla beans, split lengthwise

Chocolate Band:

  • 2 16×3-inch strips waxed paper
  • 5 oz. bittersweet chocolate, chopped

Equipment:

  • Equipment: an 8-inch springform pan
  • Garnish: confectioners sugar

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

For cake:

  1. Step 1 Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray.

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  2. Step 2 Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl.

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  3. Step 3 Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition.

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  4. Step 4 Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin).

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  5. Step 5 Divide batter between pans (layers will be shallow).
  6. Step 6 Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.

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For panna cotta:

  1. Step 7 Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl.

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  2. Step 8 Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans.

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  3. Step 9 Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve.

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  4. Step 10 Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water.

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  5. Step 11 Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes.

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  6. Step 12 Remove from over water.
  7. Step 13 Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes.
  8. Step 14 Keep remaining panna cotta at room temperature.
  9. Step 15 Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan.

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  10. Step 16 Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks.

For chocolate band:

  1. Step 17 Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.

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  2. Step 18 Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip.

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  3. Step 19 Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered.

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  4. Step 20 Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.

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  5. Step 21 Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil.

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  6. Step 22 Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake).

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  7. Step 23 Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate.

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  8. Step 24 Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes.

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  9. Step 25 Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead.

Nutrition information

Calories 702 Carbohydrates 73 g (24%)
Fat 45 g (69%) Protein 9 g (18%)
Saturated Fat 23 g (117%) Sodium 193 mg (8%)
Polyunsaturated Fat 3 g Fiber 3 g (14%)
Monounsaturated Fat 16 g Cholesterol 127 mg (42%)