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Friday, 9 September 2011

Epic Chocolate Cake

Omg I'm so tired!! I've been so busy with work placement this week, but it's been worth it! For the first time in a long long LONG time I've actually been getting to bed at about 10:30....weird! Since I've been getting to sleep past midnight for the past, i dunno, 10 years?! But like i said, all worth it! So yes, excuse the lack of posts, but no worries, I should be keeping on top of everything for at least the next few weeks (hopefully!)

Last weekend I made a cake for my friend Nadi's 22nd birthday =D. I actually had NO idea what i was gonna make until the day before... all I knew is that I was making something with chocolate. And so, guess what i did? Researched of course! Seems like that's all I do eh ahha look up recipes to make =P. Anyways, I found this incredible cake recipe on Raspberri Cupcakes, an awesome Sydney based food blog. I actually found 2 recipes (the other one can be found here) on there, so I decided to be a bit creative, and I guess a bit over-ambitious =P. I took elements from both cakes and created my own Quadruple Layered Chocolate Cake!!

Looks all innocent from the outside eh =P

Woah! Looks so messy!!

I'll just explain the layers, from the bottom:
1. Chocolate cake
2. Dark chocolate ganache
3. Chocolate cake
4. White chocolate ganache
5. Chocolate cake
6. Salted caramel
7. Chocolate cake
8. Milk chocolate caramel icing

Sounds like alot eh!! It is =P. Actually it wasn't that hard to make. I had issues with the consistency of the white chocolate layer which sort of made it half collapse....but I rectified it by stuffing it in the fridge and covering it in a thick layer of the milk chocolate caramel icing to make it look pretty =D. And mum cut the strawberry on top to give it a bit of colour. And it tasted preeeettty good! I think it's one of the best cakes I've ever made, and I'm not even a big fan of cakes. it's certainly the cake that has gotten me the most compliments so far. So yes, ill be making it again, might add another layer next time, just for a bit of fun ;).


Quadruple Layered Chocolate Cake
Adapted from Raspberri Cupcakes

Ingredients (for cake)
275g plain flour
500g caster sugar
75g cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, shaken (I make my own by the cupful because it's too expensive to buy a whole bottle of you don't plan on using it all - just add 1 tbsp of lemon juice to 250ml of milk and leave for 20 mins, or overnight in the fridge)
120ml vegetable oil
2 extra-large eggs, at room temp
1 tsp vanilla extract
1 cup freshly brewed hot coffee

Dark and white chocolate ganaches (recipe below)
Salted Caramel layer (recipe below - NOTE: THIS LAYER MUST BE MADE THE NIGHT BEFORE YOU PLAN ON MAKING THE CAKE!!)
Milk Chocolate Caramel Icing (recipe below)

Method
1. Preheat oven to 180C (350F). Butter 2-3 round cake tins and line with baking paper (I used 3 tins, 2 were square, bit larger than the circle one, but I cut them to size once I assembled the cake)

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a beater and mix on low speed till combined. In separate bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.

3. With mixer still on low, add the coffee and stir to combine, scraping bottom of bowl with spatula. Pour batter into prepared tins (I poured less into one - so two cakes were cut into 2 layers and the other was left as one layer) and bake for 35 to 40 minutes, until a skewer comes out clean when inserted. 

4. Cool in tins for 30 mins, then turn them out onto cooling rack to cool completely. Cut the cakes into
required layers only once cooled completely.




Chocolate Ganache
150g dark chocolate
150g white chocolate
300ml double cream

1. Break up chocolate into small pieces and place in separate bowls. 


2. Slowly bring cream to just to the boil in a medium saucepan. Remove from the heat and cool for a couple minutes. Pour 150ml over the dark and 150ml over the white. Leave it to melt for a minute, then stir each of them to combine. Set aside to cool for 10 minutes. 

3. Using an electric mixer, beat each ganache separately until it shiny, fluffy and just holds its shape (take care not to over-mix or mixture will split, white chocolate especially). Set aside until cake is assembled.




Salted Caramel Layer (NOTE: Again, this should be prepared the night before so it sets properly)
150g caster sugar
30g glucose
60g water
110g cream
3g gelatine leaves (I used 3g powered gelatine and mixed it with a tsp of hot water to dissolve it properly)
60g unsalted butter
2g sea salt flakes

1. Place sugar, glucose, water in a saucepan, cook to caramel colour (deep golden brown) stirring regularly to prevent it burning.

2. De-glaze sugar with cream (add it gradually and stir vigorously to stop it from bubbling over). Add gelatine. Cool to 50C.

3. Pour into a silicon mould or springform pan lined with baking paper (same size as the tin you're making your cake in) and refridgerate overnight.


Milk Chocolate Caramel Icing

340g good quality milk chocolate, finely chopped
43g dark chocolate, finely chopped
170g caster sugar
60ml water
265ml heavy cream, room temp
 

1. Place chocolates (milk and dark) in large bowl, set aside.

2. In medium saucepan over medium heat stir sugar and water until sugar dissolves. Boil without stirring but swirling the pan until syrup is deep amber colour, about 10 mins.
 

3. Carefully and slowly add cream (be careful as the mixture will bubble and steam!). Stir over low heat until mixture smooth and hard bits of caramel are dissolved.

4. Pour caramel over chocolate, let stand a min or two to allow chocolate to soften. Whisk until chocolate is melted and smooth. Refrigerate for 2 hours.

5. Remove from fridge and let stand at room temp for 1 hour (i forgot to do this and it turned out just fine!). Beat frosting on medium speed until resembles colour of milk chocolate and is easily spreadable. Do not over-beat or it will become stiff and grainy. If it does, set the bowl over a saucepan or simmering water for 10 second intervals and whisk until smooth and spreadable. If you find the frosting too thick add a tbsp of heavy cream at-a-time, whisking in between additions until it reaches desired consistency.



TO ASSEMBLE!!
Place the bottom layer of cake on the platter or stand you plan to serve the final cake on. Spread dark chocolate ganache over the bottom layer of cake, cover with second layer of cake, then spread over white chocolate ganache. Make sure to work quickly or ganache will set. Next place the caramel layer, then place another layer of cake on top. Trim the sides so that the cake layers are all the same size. Last step is to ice the cake with the milk chocolate caramel icing (I used quite alot just because my cake was quite uneven and lopsided, so I needed alot to make it look normal sized =P). 



Sorry about the inconsistency with the photos! I keep forgetting to take my camera with me wherever I take my creations so i don't get to take artistic photos of everything when they're being served =S.

Happy Birthday Nadi!! =D

Enjoy!! =) xx

1 comment:

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