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Chef Jessica Timpano’s Ultimate Chocolate Cake Recipe
A Head Pastry Chef's guide to the ultimate chocolate cake is here
Hailing from a large Italian family, Jessica Timpano spent her early years crafting sauce, wine, pickles, bread, pasta and salami from scratch with her Nonna. It didn’t take long for a love of food to blossom into an obsession with pastry. After a decade as a pastry chef at some of Sydney’s finest restaurants, Jessica is now head pastry chef at The Fullerton. Here, we grill her on all things dessert.
5 Minutes with Jessica Timpano
What is your favourite part of being head pastry chef at The Fullerton?
Being part of The Fullerton has been wonderful. I have showcased my work in all different areas, from afternoon teas to restaurant desserts and 1,000-person banquet functions. It constantly changes, which is what I love about it.
Do you have any favourite dishes you’re currently serving?
At the moment it would be our afternoon tea. It changes constantly throughout the year, and we up the ante every time it changes.
How have you woven your story into the dessert story at The Fullerton?
I always like to add my influence by putting some of my Italian style in the mix — something that’s always been close to me or a childhood memory.
Do you have any tips for home cooks when it comes to baking and desserts?
Never be afraid to make mistakes because sometimes the mistakes make the best product. Just have fun with it!
Jess Timpano’s Top 3 Picks
Drink:
AALIA has some great cocktails and make a killer negroni. They also have delicious snacks (Their dates! If you know you know).
Shop 7.07-7.08/25 Martin Place, Sydney
Restaurant:
Pino’s Vino e Cucina is such a charming little restaurant with great Italian food, and an awesome wine list. Their weekly pasta specials are a hit with something different and tasty every week.
199 Lawrence Street, Alexandria
Breaky:
Lode Pies & Pastries has the best pain au chocolate in Sydney and their pies are to die for. You’ll have flakes of pastry all over yourself after, but it is totally worth the mess.
487 Crown Street, Surry Hills
Loving This Chocolate Cake Recipe? You Might Also Like…
Jessica Timpano Moist Chocolate Cake
Ingredients
CAKE
- 384g flour
- 600g sugar
- 192g cocoa powder
- 15g bicarb soda
- 7g baking powder
- 7g salt
- 4 eggs
- 375g buttermilk
- 375g warm water
- 125 vegetable oil
- 10g vanilla paste
DARK CHOCOLATE GANACHE
- 500g cream
- 4250g dark chocolate
- 175g butter
COCOA GLAZE
- 112g water
- 200g sugar
- 64g cocoa powder
- 13g gelatine leaves
- 28g 55% dark chocolate
Method
Preheat oven to 170°C fan-assisted or 190°C nonfan-assisted. Line an eight-inch cake tin with spray oil and baking paper and set aside. Combine dry ingredients in the bowl of a stand mixer with the paddle attachment. Mix the wet ingredients in a jug separately, then add to the bowl while the mixer is on. Mix until just combined and there are no dry pockets of flour. Pour the batter into the cake tin and smooth out with a palette knife. Bake for 40-50 minutes or until a skewer comes out clean. Remove cake from the tin, after 5 minutes, onto a wire rack, then cool completely and keep in the fridge until ready to use.
Bring cream to a boil and pour over chocolate. Leave it to melt for 1 minute, then whisk until smooth. Cool slightly, then whisk in softened butter. Pour into a container and set overnight at room temperature.
Soak gelatine leaves one at a time in ice-cold water. Bring water, sugar, and cream to a boil. Add in cocoa powder and whisk while boiling for two minutes. Remove from the heat, add dark chocolate, then whisk until combined and cool slightly. Remove the softened gelatine from the water and squeeze the excess water out, then add to the cooled glaze mixture and whisk until melted. Store in a heatproof container until cool to touch and set overnight in the fridge. When ready to use, melt the glaze in the microwave until smooth and warm to the touch.
TO ASSEMBLE
Take the cooled cake out of the fridge, trim the top off and slice into three even pieces. Place one cake circle on the cake board and stick down with a little ganache to stop it from sliding around. Using a piping bag, pipe a layer of ganache across the entire surface of the cake circle and smooth with a palette knife. Place the next cake circle on top and repeat until the last cake circle is on top.
Cover the cake completely with a thin layer of ganache to stick all the crumbs in and set it in the fridge. When the ganache is hard, remove it from the fridge, cover the outside of the cake with ganache, smooth the sides and top with a palette knife. Put the cake back in the fridge to set the ganache, then warm the glaze and spread a little over the top of the cake, allowing the glaze to drip down the sides. Return it to the fridge to set it.
TO SERVE
Remove from the fridge at least 30 minutes before serving and slice with a hot knife, cleaning the knife between each slice.
If you loved this chocolate cake recipe and looking for more inspo from the nation’s best chefs, give Sarah Glover’s succulent lamb shoulder or Justin James’ chocolate-berry hot cross bun recipe a go.
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