Piano cake

"This is a piano cake filled with meringue chocolate chip, chocolate buttercream and topped with chocolate ganache, we will not judge you for trying."


Portion:
serving time1 quarter sheet cake

INGREDIENTS

For chocolate cake:

• 3 cups of multipurpose flour
• 2 cups of sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 1/2 teaspoon salt
• 2/3 cup of cocoa powder
• 1 1/2 cups of butter, softened at room temperature
• 4 large eggs
• 1 tablespoon of vanilla extract
• 1 cup of sour cream, room temperature

For meringue chocolate chips:

• 6 large egg whites
• 2 cups of prime sugar
• 1 cup of mini chocolate chips

For butter chocolate:

• 1 1/2 cups of butter, softened at room temperature
• 4 cups of powdered sugar
• 1 1/2 cups of cocoa powder
• 2/3 cups whole milk
• 1 tablespoon of vanilla
• 1 teaspoon of salt

For chocolate ganache:

• 2 cups dark brown chips
• 1 cup thick cream
• 2 tablespoons of coconut oil

For decoration:

• 16 White Chocolate Kit
• 10 Kit Kats chocolate milk

INSTRUCTIONS

• Make chocolate cake: Preheat the oven to 350 degrees, and cover a 13 by 9 inch baking pan with baking spray and baking paper.
• In a large bowl, mix flour, sugar, baking powder, baking soda, salt and chocolate. Using a hand mixer, mix butter, eggs and vanilla into the dry mixture. Fold in sour cream. Pour into a pan and bake for 25 to 30 minutes until fragrant and toothpicks come out clean from the center of the cake. Set it aside to cool.
• Making meringue chocolate chips: Turn the oven to 250 degrees, and coat a quarter sheet with baking spray and baking paper. In a large bowl, whip the egg whites and sugar until they form a stiff peak, about 10 minutes. Gently fold in mini chocolate chips and pour into a prepared baking pan. Smooth to make the layers even. Bake for 10 minutes, then turn the oven to 200 degrees and bake until stiff, about 4 hours. Turn off the oven and allow meringue to set and cool completely in the oven.
• Make butter chocolate: In a large bowl, whip soft butter and powdered sugar together with a hand mixer. Add cocoa powder and milk and stir until smooth. Add vanilla and salt and set aside.
• Make chocolate ganache: Put chocolate chips in a medium-sized bowl, and heat the cream to a boil. Pour the cream over the chocolate and stir until smooth. Add coconut oil, and divide the ganache into two bowls. Cool one to set and leave the other at room temperature.
• Prepare a cake: Cut the baked chocolate cake in half. Place one of the cakes on a large plate. Cover with one cup of chocolate butter and cover with a layer of meringue. Add a cup of buttercream again and end with the remaining layer of cake. Cover the whole cake with the remaining buttercream and set it in the refrigerator to chill for about 30 minutes. Remove from the refrigerator and pour room temperature ganache on top of the cake. Carefully trickle the ganache onto each side of the cake for a dramatic effect. Place the cold ganache in a pipe bag and make a border around the bottom of the cake. Place the white chocolate Kats Kit in the middle of the cake, crawl together. Separate the milk chocolate Kit Kats and place it on top of the white Kit Kats, imitating the piano keys. Serve immediately. The cake will remain closed for up to 4 days.

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