Chocolate cakes are in demand and when I asked the birthday girl what she wanted, she prompltly replied chocolate.
I recently made a salted caramel sauce using Kiran Tarun’s recipe (www.kirantarun.com) and knew I wanted to use it in a cake. The chocolate sponge was from Nidhis blog (www.soulandspicebox.com). I made a chocolate cake with a salted caramel mousse filling and a frosting of milk chocolate and salted caramel ganache. Sinful. Perfect for chocolate lovers
Ingredients
Cake:
All purpose Flour – 100 gms ( 1 cup)
Powdered sugar – 160 gms ( 1 1/2 cups)
Eggs – 4
Butter – 100 gms
Cocoa powder – 6 tbsp
Thick Curd – 4 tbsp
Baking powder – 1 tsp
Vanilla Essence – 1 tbsp
Butterscotch bits – 1/4 cup
Almond slivers – 1/4 cup
Dark Chocolate Ganache
500 gms dark chocolate
1 pkt (200 gms) Amul Cream
2 tbsp butter
Salted Caramel Sauce:
1.5 cups granulated sugar
1/3 cup water
4 tbsp butter, cubed and room temperature
1/2 cup heavy cream, room temperature
1 tsp sea salt
1 tsp vanilla extract
Salted Caramel Ganache Mousse
Dark chocolate ganache – 1/2 cup
Salted Caramel Sauce – 1/4 cup
whipped cream – 1/2 cup
For the sugar syrup:
Powdered sugar/ icing sugar – 3 tbsp
Water -1/2 cup
Method:
Cake:
- Grease and dust a 7 inch baking tin and pre heat the oven to 180 C.
- Sieve the all purpose flour, cocoa powder, baking powder and set them aside.
- In a bowl, add the butter and sugar and whip them till they are well combined.
- Add the eggs 2 at a time and whip the batter well.
- Add the vanilla essence and whip it once more.
- Slowly add the dry ingredients and keep whipping.
- Add the thick curd and mix it well. Pour the batter in the pan and tap it to remove air bubbles.
- Bake the cake at 180 C for 30 minutes or till a toothpick comes out clean.
- When cool, slice it horizontally to get 2 pieces
- Make the sugar syrup by combining ingredients listed under sugar syrup and use a silicon brush to dizzle it over both the cakes.
Dark Chocolate Ganache
- Chop the chocolate to small even pieces
- Heat the Amul cream in a pan, when it just starts to bubble shut the gas.
- Mix the butter with the cream and pour this mix over the chocolate.
- Leave it for 3-4 minutes and then mix well. Let it rest for a couple of hours.
Salted Caramel Sauce:
- Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
- RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
- Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
- Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
- DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
- Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.
Salted Caramel Ganache Mousse:
- Add the salted caramel sauce to the ganache and whisk it.
- Add the whipped cream and fold it in. Keep it in the fridge for 15 mins to firm up.
Cake Assembly:
- To assemble the cake, pour a thick layer of salted caramel mousse over one layer of cake. Add butterscotch bits. Place the other cake on top and press it lightly.
- Use a spoon and offset spatula to spread the chocolate ganache evenly on the top and sides of the cake.
- Keep it in the fridge for 30 mins
- slowly pour the salted caramel sauce on the edges of the cake allowing it to drip on the sides.
- Use the leftover mousse to pipe rosettes. Garnish with some almond slivers.
- Refrigerate for 2 hrs before serving.
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