As promised, Ria tempek resepi kek coklat yg marvellous nih..bru perasan da dua kali birthday amani ummi die wt kek coklat..ok la tu kn..sume org mkn n suke.especially budak2..deco simple je..dibantu oleh my sis..wt 1 adunan je tp dpt wt kek princess ni..mmg byk 1 adunan ni..jom check the recipe..
Chocolate Salted Caramel Cake
Sources:-From Yumsilicious Bakes
Double Chocolate Layer Cake
3 oz semi-sweet chocolate, chopped [I use a combination of bittersweet and semi-sweet]-(Ayu also used mixture of dark & semi sweet chocolate 90g)
1 1/2 cup [120 g] cocoa powder
1 1/2 cup hot brewed strong coffee-(Ayu used 2 packets of 3-in -1 instant coffee +11/2 cup hot water)
1 stick [4 oz / 113 g] unsalted butter-(Ayu used salted butter)
1 1/2 cup [340 g] granulated sugar-(Ayu used 11/4 cup-[277g] fine sugar)
1 cup [220 g] light brown sugar-(Ayu used 1/4 cup-[57g])
2 3/4 cup [350 g] cake flour
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt-(Ayu added only 1 tsp)
3 large eggs
3/4 cup [165 g] oil-(Ayu used corn oil)
1 1/2 cup [360 g] sour cream
2 tsp vanilla extract
Instructions -
- Preheat oven to 300 F [150 C]. Grease and line two 10 inch, or 3 8 inch cake pans.(Ayu used 3 9"tray, cake slight quite high)
- Over low heat, stir together the chopped chocolate, cocoa powder, coffee and butter until everything melts and a nice thick paste is formed. Set aside to cool.
- In a medium bowl, sift together the sugars, flour, baking soda, baking powder and salt.
- In a large bowl, beat the eggs till slightly thickened and lightened in color. Whisk in the oil, sour cream and vanilla. Stir in the chocolate mixture, mix well. Add in the flour mixture, mixing till just combined.
For the salted caramel filling -
1 cup [220 g] sugar
2 tbsp [20 g] light corn syrup
1/2 cup [130 g] heavy cream-(Ayu used whipping cream)
1 tsp fleur de sel-(Ayu just used normal salt)
1/4 cup [60 g] sour cream-
Instructions -
- Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer
. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
- In the meanwhile, heat together the cream and fleur de sel till it dissolves. Don't let the cream boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Whisk in the sour cream.Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream, salt and sour cream quickly till incorporated on low heat till mixture has melted)Allow to cool to room temp.
- You can use this immediately, or refrigerate upto 3 days before using.
For the whipped caramel ganache -(Ayu made 1/2 of this amount)
1 pound dark chocolate, chopped-(450g-Ayu used 225g )
1 cup [220 g] sugar-(Ayu used 1/2 cup)
2 tbsp [20 g] light corn syrup-(Ayu used 1 tbsp)
1 1/2 cups [390 g] heavy cream-(Ayu used 195g whipping cream)
4 sticks [1 pound / 452 g] butter, cut into tbsp sized pieces, slightly softened-(Ayu used 1 butter-250g)
Instructions -
- This portion is the same as the caramel filling, so you already have a base to judge on.
- Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
- In the meanwhile, heat the cream, without letting it boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Let cool for 5 minutes.
- Add the chopped chocolate to the bowl of a stand mixer. Pour the caramel sauce over the chocolate, letting it sit for about a minute before mixing till the chocolate has completely melted.-(Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream & chocolate into the caramel and quickly stir till incorporated using very low heat till all the mixture has melted)
- Now fit the micture with a paddle attachment, and beat the mixture on low till the bowl feels cool to the touch. Add the butter and increase speed to medium high till it's well incorporated,
- thickened and whipped, about 2-3 minutes. Let cool slightly before using, to make it easier.
Assembling the cake -
- Slice the cake layers into 2 using a serrated knife or a cake slicer. I made a 3 layer cake,(Ayu used 3 9" tray) but you could make it a 4 layer cake as well, in fact, the salted caramel filling would be the perfect amount for a 4 layer cake.
- Also slice off the tops of the cake. Lay down one sliced layer on a cake board, and add about 1/3rd of the filling. It will seem like it's too little, but it has so much flavor that the amount is perfect. Spread to the edges. You'll notice that some of it gets absorbed into the cake, that's supposed to happen!
- Lay on the next layer, add another 1/3rd of the filling, and lay on the last layer. Save the bottom half of a sliced layer for the top, and lay it on inverted so that you have a flat top.
- Now put on a light layer of the ganache, just to seal in the crumbs, called a crumb coat. Refrigerate for 5 minutes, then lay on the rest of the ganache and frost as desired [I used acake comb, it's a lazy decorators best friend!]. Serve immediately. If you must refrigerate, reheat the cake for 10-20 seconds in the microwave, there's nothing worse than cold cake!!(Ayu didnt put in the fridge just leave it outside at room temperature but in a covered cake caddy for 3 days)
*ak ikut mcm k.Ayu wt..sebijik sejebon..hehe..
