adapted from danatreat.com and
Baked, New Frontiers in Baking
Make the Classic Chocolate Cake Layers
Preheat the oven to 325°F. Butter three 8-in round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 min. Add the sugars and beat until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 sec.
Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
Divide the batter among the prepared pans and smooth the tops.
Bake for 35 to 40 min, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 min. Invert the cakes on the rack, remove the pans, and let cool completely.
Make the Salted Caramel
In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
Meanwhile, keeping a close eye on the cream mixture so it doesn't burn, in a med saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350°F, 6 to 8 min.(I took my from the heat at 300 F) Remove from the heat and let cool for 1 min.
Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
Make the Whipped Caramel Ganache Frosting
Put the chocolate in a large heatproof bowl and set aside.
In a small saucepan, bring the cream to a simmer over very low heat.
Meanwhile, keeping a close on the cream mixture so it doesn’t burn, in a med saucepan combine 1/4 c water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350°F, 6 to 8 min(I took my from the heat at 300 F) . Remove from the heat and let cool for 1 min.
Add the cream to the caramel and stir to combine. Stir slowly for 2 min, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 min, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed until the bowl feels cool to the touch. Increase the speed to med-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
Assemble the Cake
Place one cake layer on a serving platter. Spread 1/4 c of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 c of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer.
Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool,
Note from Dana:
Now that I have made this cake twice, I have a few pointers. The cakes themselves can be made up to a week in advance, wrapped well in plastic and then foil, and frozen. Let them thaw overnight at room temperature. The caramel sauce can be made a few days in advance, bring it to room temperature before using, otherwise it will be too hard to spread. When making the caramel, be sure to use a medium size saucepan for the water and sugar mixture. You may be tempted to use something small because the volume isn’t that large initially. Once you add the cream, it will bubble vigorously and you need the extra space. On that same note, be very careful when you add the cream – the steam is a big burn hazard. Lastly, the caramel goes from just perfect to burned in about one second, so take it off the heat just before you think it is ready. The residual heat will continue to cook it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 959 | ||
Calories from Fat: 574 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.8g | 85 % | |
Saturated Fat 35.2g | 176 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 215.8mg | 66 % | |
Sodium 6458.1mg | 223 % | |
Potassium 361.9mg | 10 % | |
Total Carbohydrate 92.5g | 27 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 87.8g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 959
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