Chocolate layer cake with caramel ganache - 4/21/12
This cake has a soft and light texture that transform into a full flavored chocolate fudge! I brushed the cake with freshly orange juice to make it moist. The combination of dark bitter chocolate combine with the sweetness of the caramel sauce result into a flavorful ganache. Tonight I am attending a double birthday celebration party and I made this cake for this special occasion. The first cake is a raspberry swirl cheesecake so I thought the 2nd cake should be a chocolate to please everyone.
I don't have a lot of experience in piping cake so I decided to pipe something fairly easily and I added a few candied walnuts on top of the cake.
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Close look at the cake.
I was just a hot day and we had to drive to Castro Valley for this party. Noticed that my happy birthday sign made with white chocolate was melting a bit in the car...But fortunately it was still acceptable.
I forgot to bring candles to the party so we used tealight candle...
Preparation work..
For the cake 1/2 cup unsweeted cocoa powder 1/2 cup boiling water 2 large eggs at room temperature 3 tablespoons water 1 1/2 teaspoons pure vanilla extract 1 1/2 cups + 1 tablespoon cake flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter 2 tablespoons canola oil |
For the caramel ganache 5 ounces 90% cacao chocolate, chopped 3/4 cup sugar 3 tablespoons water 1 1/2 cups heavy cream, heated 1 1/2 tablespoons unsalted butter 1 teaspoon vanilla extract
Equipment: 1- 9 by 2 inch round cake pan cake strip
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In a small bowl whisk in the cocoa and boiling water until smooth. |
Cover with plastic and let cool to room temperature. About 30 minutes
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In another bowl whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined. Set aside, |
In a bowl of stand mixer fitted with a paddle mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, and oil and keep mixing. |
Add the cocoa mixture... |
On low speed keep mixing for 30 seconds until the batter is just combined and then raise the speed to medium and beat for 1 1/2 minutes. Scrape down the side of the bowl. |
starting on medium low speed gradually add the egg mixture in two parts. |
beating on medium speed for about 30 seconds. |
Add the remaining egg mixture and keep mixing until well incorporated. |
Butter your mold and put a piece of parchment paper in the bottom of the pan. Pour the batter inside the mold. |
Pre-heat oven at 350degrees and bake for about 40 to 45 minutes or until a cake tester is inserted in the center of cake comes out clean. Set aside and let it cool down. Refrigerate until ready. |
Chop the chocolate and set aside. |
Prepare the caramel: in sauce pan stir together the sugar and water and heat it until the sugar dissolves and the color turns into deep amber. |
Turn off the heat and pour in the heated cream. Be careful, the caramel will bubble up furiously so don't stand too close. |
Add the butter and the chopped chocolate.. |
Stir the mixture until it is smooth. |
Pour the chocolate ganache in a clean bowl. allow to stand uncovered for 1 hour then cover it with plastic wrap and allow it to sit at room temperature for about 2 hours or until firm enough to spread as filling and frosting. It should be the consistency of softened butter. |
In the mean time, cut the cake with a serrated knife by splitting the layer in half horizontally. |
Brush the cake with freshly squeeze orange juice. |
Spread a little ganache in the center of the cake and put the second layer of cake on top and spread the ganache all over the cake.. |
If you are using a plate, slide a few strips of paper under the cake to keep the rim of the plate clean. |
Your should have some left over ganache. Put the remaining ganache in a plastic piping bag. |
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Pipe some design on the cake and then remove the paper underneath the cake.
Refrigerate the cake until ready to serve.
Filed as: Cake/cookies; Chocolate