Gravity cake
With Luna, for our birthday, we couldn’t resist the gravity-cake trend. It kept us busy, but as it was raining outside, we were very happy in the kitchen. We took a lot of inspiration from the recipe by Mysia, an Italian blogger, to add a bit of complexity to it.
Follow along, we’ll tell you everything.
Preparation
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Step 1
Make the cream:
Bring 50 cl of milk to the boil.
Beat 3 eggs with 80 g of sugar, add 40 g of flour and carry on mixing.
Very gently pour the milk over this mixture, put the preparation in a pan and cook for 4 minutes over medium heat, stirring constantly. Use a coil whisk to avoid lumps forming.
Let it cool.
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Step 2
Make two cakes: one 22 cm in diameter and one 15 cm. It doesn’t matter much if you don’t have these sizes; the important thing is that one is smaller than the other. If they’re larger in diameter, you’ll shorten the baking by a few minutes since they’ll be thinner.
For the big cake, beat 4 eggs with 100 g of sugar in a mixing bowl. Add 100 g of melted butter and carry on mixing.
Sift 150 g of flour with 4 g of baking powder. Mix with 20 g of cocoa powder and pour it all at once into the bowl.
Mix until smooth and pour the preparation into the mould, which you’ll have buttered beforehand.
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Step 3
Preheat the oven to 180°C.
For the small cake, beat 2 eggs with 50 g of sugar in a mixing bowl. Add 50 g of melted butter and carry on mixing.
Sift 75 g of flour with 3 g of baking powder. Mix with 10 g of cocoa powder and pour it all at once into the bowl.
Mix until smooth and pour the preparation into the mould, which you’ll have buttered beforehand.
Bake the two cakes and remove the small one after 25 minutes and the big one after 30 minutes (they’re done if you stick in a knife blade and it comes out dry).
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Step 4
Make the chocolate ganache.
Melt 200 g of dark chocolate (80% for us) in the microwave at 450 W for 4 minutes
Bring 20 cl of single cream to the boil in a pan.
Pour the chocolate and 20 g of sugar into the cream.
Mix until the cream is smooth.
Let it cool thoroughly in the fridge.
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Step 5
Cut the two cakes in half through their thickness to put cream (the yellow one) in.
Whisk it again before spreading it generously.
Place the big cake on the serving dish.
Put cream on the big cake too, making sure it doesn’t go beyond the diameter of the small cake you’re going to put on top.
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Step 6
Take the ganache out of the fridge. Whisk it again.
Brush it over the cakes.
Put some at the front of the dish too, where you’ll put M&M’s.
Keep some for later. Put it in the fridge.
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Step 7
Arrange fingers all around the cake except at the front, where there will be a cascade of M&M’s.
Make a light cut with a knife to mark out the sweets zone.
Arrange the sweets as in the photo.
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Step 8
Insert a skewer stick inside the straw and cover it with cold ganache. Stick the M&Ms wrapper on top. It will stick to the chocolate.
Arrange sweets on the straw. If it starts to fall, put your cake back in the fridge for a bit and start again.
Keep chilled until the last moment.
Recipe photos
Recipe by
