Ingredients:
For the Cake:
3 cups flour
3 cups sugar
1 1/2 cups cocoa powder
1 Tbsp baking soda
1 1/2 tsp baking powder
Coarse salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
2/3 cup oil
2 tsp vanilla
For the Caramel:
4 cups sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
200g cold butter, cut into tablespoons
For the Frosting:
1/3 cup cocoa powder
200g butter, room temperature
1/2 cup powdered sugar
Coarse salt
450g semisweet chocolate, chopped, melted, and cooled
Method:
Step 1
Preheat oven to 350F. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, the warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
Step 2
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
Step 3
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238F, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
Step 4
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Step 5
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
Step 6
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt. Refrigerate overnight. Take out of the refrigerator and bring to room temperature before serving.
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