Online Class

Exploring Chocolate Cakes, Fillings & Frostings

$19.99$39.99

Make the best chocolate cake you’ll ever taste! Bake, fill and frost decadent desserts that are sure to bring clients back for more.

Skill Level

Intermediate

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials
  • Hours of close-up instruction
  • Answers to student questions from instructor, Josh Johnson
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Join Executive Pastry Chef Josh Johnson as he shares the secrets to delicious, creative chocolate cakes! To begin, master a go-to chocolate cake. Then, create an airy chocolate sponge cake and learn how to perfectly prepare its two key ingredients: pâte à bombe and meringue. Next, get Josh’s secrets for creaming butter and sugar to achieve a remarkably rich pound cake, and create flexible, flourless cake that’s ideal for sweet roulades. Moving on, fill your cakes with luscious chocolate ganache and find out how to make mousse by adding one simple step. Then, whip up decadent chocolate pastry cream and fillings loaded with chocolate streusel, caramelized peanuts and chocolate nougatine. Plus, get tips for making cakes that are as gorgeous as they are delectable when you learn how to temper chocolate and create professional-looking embellishments that set your cakes apart!

Lesson Breakdown

1. Introduction & Old-Fashioned Cake
41:03
Meet your instructor, pastry artist Josh Johnson, and learn about the delicious and refined recipes you'll master in this class: from cakes and fillings to frostings and decorations. Discover how chocolate is made and what types of chocolate are best for baking. Then, get started making a classic old-fashioned chocolate cake. Josh will give his professional tips for properly preparing, measuring and mixing a flawless cake batter, and show you how to know exactly when your cake is done.
2. Chocolate Sponge Cake
21:45
3. Pound Cake & Flourless Cake
27:49
4. Ganache & Variations
20:36
5. Cooked Fillings
24:13
6. Crunchy Chocolate Additions
35:42
7. Frostings
29:36
8. Decorations & Garnishes
13:44

Taught by

Josh Johnson
Josh Johnson
Josh Johnson is an Executive Pastry Chef based in Chicago, Illinois. He trained at the Ritz-Carlton Chicago and worked with Payard Patisserie & Bistro in New York City before returning to his home state of Illinois as an instructor at The French Pastry School of Chicago. He currently works as a consultant, helping companies with recipe development, classes and kitchen planning, and was recently named one of the 10 best pastry chefs in the U.S. by Dessert Professional Magazine.

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