I’m very lucky to have a group of friends who love to cook and bake as much as I do. Having these common interests makes it a lot easier to get along with them and share my experieinces. However, it’s a little more challenging when you want to cook or bake something for people who love food as much as you do. Take my friend’s boyfriend for instance. He’s a self-proclaimed foodie who cooks and bakes much fancier things than I do. In fact, he wooed my friend with a three-course meal on one of their first dates. (Which reminds me, I need to find a guy like that.)
Anyways, his birthday was coming up and she wanted to make him something impressive. We all know he loves salted caramel and chocolate ganache, so once I found this recipe from Bon Appetit, I knew it was the perfect cake for him. This cake is the definition of richness with two layers of chocolate cake filled with chocolate ganache and salted caramel. It was definitely the hardest cake I’ve made so far since it had so many components.
The first layer topped with chocolate ganache and salted caramel
Since my experiences with caramel haven’t been that great, I was a bit worried about making the salted caramel. It’s really easy to burn caramel, so keep an eye on it when it’s cooking on the stove. Since my friend and I were both a little paranoid about burning caramel, we may have took it off the stove a bit too early. So, the caramel wasn’t as thick as we wanted. To drive off some liquid, we kept it on the stove on low heat for about 15-20 minutes. After that, the caramel was the perfect consistency.
Assembling the cake was both the funnest, but the messiest part. First, we spread a layer and piped a ring of chocolate ganache on top of one of the cake layers. Then, we filled with ring with a generous amount of salted caramel and placed the second cake layer on top. Lastly, we frosted the cake with chocolate ganache and decorated it with toasted almonds and drizzles of salted caramel.
The cake was decadent and delicious, but extremely rich. So much that I could only take a few bites at a time. You’ll definitely want to have a glass of milk nearby to help wash down the cake. The caramel could have been slightly saltier, so don’t be afraid to add more salt. If you’re looking for a rich, decadent cake, definitely try this one. However, be warned, it’s a fair amount of work, but it’s definitely worth it in the end.
Salted Caramel Chocolate Ganache Cake
Adapted from Bon Appetit
For the cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
2 large eggs
1 stick unsalted butter, melted
1 cup hot water
1 tablespoon instant espresso powder or instant coffee
1 1/4 cups almonds, toasted, coarsely chopped
For the caramel filling:
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1/2 stick unsalted butter, diced
1/4 cup sour cream
1/2 teaspoon fresh lemon juice
Large pinch of fine fleur de sel (we used fine sea salt)
For the chocolate ganache:
1 1/2 pounds bittersweet chocolate, chopped
3 cups heavy whipping cream
For the chocolate cake:
1. Mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
2. Add the milk, eggs, and melted butter and beat at low speed until blended.
3. Increase the speed and beat for 2 minutes.
4. Dissolve espresso powder in 1 cup hot water and add to the batter.
5. Beat until blended (batter will be thin) and divide batter between 2 pans greased and lined with parchment paper.
6. Bake the cakes at 350F until a toothpick inserted into center comes out clean. Cool cakes in pans on racks 10 minutes.
7. Flip the cakes onto cooling racks. Peel off parchment and cool completely.
For the caramel filling:
1. Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves.
2. Increase heat to medium; cover pan and cook 4 minutes.
3. Uncover the pan and increase the heat to high.
4. Boil without stirring until syrup is deep amber.
5. Remove from heat and add cream (mixture will bubble). Then, whisk in butter, then sour cream, lemon juice, and pinch of sea salt/fleur de sel. (We noticed that our caramel was pretty thin still, so we left it on low heat for 15-20 minutes to thicken up.)
6. Let cool completely.
For the ganache:
1. Place chocolate in large bowl.
2. Bring cream to a simmer in medium saucepan.
3. Pour cream over chocolate and let chocolate soften for a minute. Whisk until chocolate is smooth. Cool, then cover and chill.
To assemble the cake:
1. Spoon 1/2 of the ganache into pastry bag fitted with 1/4-inch plain round tip.
2. Pipe a ring of ganache around edge of layer.
3. Spread 1/2 of the caramel filling evenly inside ring.
4. Sprinkle the caramel with large pinch of fleur de sel and some almonds.
5. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds.
6. Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides and drizzle with caramel. Basically, just decorate it how you want to.