It has always been my goal to expand our recipes for Japanese sweets and pastries on Just One Cookbook. However, baking is not my strong suit, so I brought in a Japanese pastry assistant, Haruka, to the team so that we could share authentic treats with our readers. Today’s recipe, Chocolate Gateau or gâteau au chocolat (ガトーショコラ), is one of the first recipes we worked on together. With the holidays fast approaching, we wanted to share something you can bring to family gatherings or make ahead for a party that you’re hosting. And this chocolate cake recipe is THE ONE you need! Firstly, the cake itself is impossibly rich and moist, with a well-rounded, truffle-like flavor. Next, it strikes the perfect balance of sweetness—sweet but not overly so. Finally, the topping! The whipped cream and strawberries truly take this cake to the next level, offering a fresh contrast to the overall enjoyment. ‘Kanpeki 完璧,’ as we would describe it in Japanese!
What is Chocolate Gateau?
A chocolate gâteau, also known as gâteau au chocolat (ガトーショコラ), is a classic French cake made with eggs, butter, sugar, chocolate, cocoa powder, and flour. This luscious dessert is rich, moist, dense, and intensely flavorful. It can be found everywhere, from cafes and pastry shops in Japan. Some people say that the chocolate gâteau tastes like a chocolate brownie. It’s true that they both have an intensely deep and concentrated chocolate flavor. However, there are some key differences. While brownies are rich and heavy, the gâteau is rich without the heaviness. The chocolate gâteau has a uniform cake crumb that’s structured yet tender. It‘s somewhat dense yet lighter and more airy than a brownie, which is fudgy and extremely dense. Western sweets in Japan are heavily influenced by European (typically French) sweets rather than American sweets, and they are not as sweet as American desserts. The recipe requires simple but high-quality ingredients, including chocolate chips (for baking purposes) and cocoa powder, to make a gateau in which the chocolate flavors shine. The overall flavor is indulgent enough that you don’t even need any chocolate frosting on top.
Ingredients for Gateau Chocolat
Cake flour – You can use all-purpose flour, but cake flour (less gluten) is preferred. Dutch-process cocoa powder Salt Eggs Unsalted butter Chocolate chips – Use good-quality baking chips! I like using 2 parts semi-sweet chocolate (46% cacao) and 1 part extra dark chocolate (63% cacao) for our preference. Granulated sugar Milk – You also can use heavy cream for a richer taste. Cake decoration – Strawberries or raspberries, confectioners’ sugar, heavy whipping cream, and sugar.
How to Make Chocolate Gateau
Tips for Preparing the Ingredients
How to Melt the Chocolate in a Double Boiler
A double boiler is a heat-proof bowl set over a larger saucepan filled with 2 inches (5 cm) of barely simmering water. It allows for indirect, gentle heat when warming up temperature-sensitive ingredients, like chocolate, that require a delicate touch.
Tips for Making the Batter
Baking Tips
Serving Tips
Cake Decoration Tips
Because the Chocolate Gateau is rich and focuses on quality chocolate flavor, I prefer not to add too much decoration to the cake. Here, I give two simple decoration options.
How to Line the Round Baking Pan
I used to find lining the baking pan with parchment paper a daunting process. Plus, I didn’t want to buy precut sheets of parchment circles for a cake pan that I don’t frequently use. Then, I learned this lining technique from my friend, which I thought was super smart. It does take some time, but I appreciate the fact that I can use the entire sheet of precut parchment paper without wasting any parts of it. Thinking that you might be like me, I wanted to share this technique here.
How to Adjust to Different Pan Sizes
I use an 8-inch (20-cm) round cake pan in my recipe. However, you can adapt my recipe if you want to use a larger or smaller cake pan. For a 9-inch (23-cm) round cake pan:
use 6 large eggs; use 120% (6/5) of the other ingredients; and bake for a longer time (check with a skewer).
For a 6-inch (15-cm) round cake pan:
use 3 large eggs; use 60% (3/5) of the other ingredients; and bake for a shorter time (check with a skewer).
What kind of chocolate is best? We can’t make the best chocolate cake without using the highest quality chocolate you can. I recommend getting confectionery chocolate, combining semi-sweet (46% cacao) and extra dark (63% cacao) in this recipe. For a chocolate gateau, it’s best to use chocolate with 55–70% cacao. Can I substitute Dutch-process cocoa powder with natural cocoa powder? Your cake will be lighter in color since natural cocoa is inherently lighter than Dutch-process. Due to the acidity of natural cocoa, you may notice a subtle tanginess or a slightly bitter taste. How can I add espresso powder to this recipe? Espresso powder can be added to the recipe for an intensified, complex, and deep chocolate flavor. Since it’s very concentrated, you only need half to one teaspoon (otherwise, too much coffee flavor) while the chocolate is melting.
Baking Tools You Need
My favorite kitchen scale 8-inch round cake pan from William Sonoma Pre-cut parchment paper sheet Thermapen (instant-read thermometer) Fine-mesh sieve Balloon whisk KitchenAid Artisan Series 5 Quart Glass bowls Metal bowls
Readers’ Chocolate Gateau Recipes
Chocolate Gateau was the challenge recipe for the JOC Cooking Challenge December 2023. Check out the beautiful chocolate gateau created by JOC readers!
Try Other Delicious Cakes
Matcha Gateau au Chocolat Chocolate Chiffon Cake Matcha Marble Pound Cake Japanese Cheesecake
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