Wednesday, January 11, 2012

double-layered chocolate cake with caramel filling

This is one moist chocolate cake with a gooey caramel filling. I found this recipe on the internet, on various sites. One of the recipes for chocolate cakes, that I have used, and liked.

For the chocolate cake:

 -- Ina Garten's recipe:
  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee

Preheat the oven to 350°F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.

In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Source for recipe:

for the caramel filling:

makes 2 cups

2 cups sugar
1/2 cup water
1/2 cup heavy cream, lukewarm
2 tbsp butter
14 cup heavy cream, lukewarm

optional -- 2 tbsp rum
1/4 cup corn syrup

Sugar + water in saucepan on med- high heat. When the color of the melting sugar changes around the outer edges to an amber-brownish color, remove from heat. Stir well using a wooden spoon.

Now it will be a golden brown colored syrup. While stirring this, pour in the 1/2 cup of lukewarm heavy cream and butter. Will bubble. Keep stirring.

Then add the rest of the cream, and stir till the sauce is smooth.

Transfer to heatproof jar. Allow to cool covered with plastic wrap, for an hour or so. For this cake you will need only half of the caramel sauce. The remaining can be stored in the refrigerator.
Before using chilled sauce, it can be warmed in the microwave for 30 seconds.


For the chocolate buttercream frosting

1 cup unsalted butter, softened
31/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp table salt
2 tsp vanilla
4 tbsp milk or cream

Cream butter with paddle of mixer.
Sift sugar + cocoa. Mix.
Add vanilla, salt, milk. Beat well - 3 mts.
Thicken with sugar, if needed.
Thin with milk.

Frosting and filling the cake

Place one cake flat side up on the cake board. Make a dam/ridge along the edge using some of the frosting, using a decorating bag attached with a regular wide, round tip.
Pour in the caramel sauce.
Place the second cake, flat side up, on top of this . Press down gently.
Now using an offse spatula, coat the cake with the frosting, just to cover it thinly.
Let it set in the refrigerator for 30 minutes.
Apply the rest of the frosting evenly all over the cake.
You may make gum paste shapes to decorate, or just some sprinkles or sugar pearls.
Let set in the refrigerator for at least 2 hours.

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