Nottingham Guardian - Andrew McConnell’s Double-Baked Chocolate Cake with Rum Caramel

Executive chef Andrew McConnell has published a recipe for double-baked chocolate cake with rum caramel in The Saturday Paper, outlining a specific methodology designed to achieve two distinct textures from a single batter.

McConnell, who serves as executive chef and owner of Cutler, Cumulus Inc, Marion, Gimlet, Côte Basque, and Supernormal, describes the technique as a solution for common baking errors. He notes that while many people undercook or overcook cakes, this method intentionally employs both approaches to create what he calls "the very best of both worlds."

The process begins by preparing a chocolate cake batter. Half of the mixture is poured into a cake form and baked until fully cooked through. McConnell advises against overcooking at this stage. Once removed from the oven, the remaining raw batter is added on top of the partially baked base. This second layer is then cooked only just under, resulting in a dessert with two contrasting components.

According to McConnell, the dual cooking methods produce different flavor profiles from the same ingredients. The bottom base develops a toasted, slightly caramelized flavor, while the top retains a fudgy, mousse-like texture that is sweeter and less altered by heat. He characterizes the cake as suitable for "the impatient and the inattentive."

Temperature control is critical to the recipe’s success. McConnell specifies that the cake should be served at room temperature, comparing its ideal state to a freshly baked loaf of bread.

For the topping, McConnell adds rum caramel to the dessert. He notes that whipped cream would also be an appropriate accompaniment.

The total time required for the recipe is 40 minutes of preparation, 35 minutes of cooking, two hours of refrigeration, and 30 minutes to bring the cake back to room temperature before serving.

A.MacCodrum--NG