Homemade Double Chocolate & Whipped Caramel Layer Cake…
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Homemade Double Chocolate & Whipped Caramel Layer Cake
**Ingredients:**
* **Cake Batter:**
* 1/2 cup Milk (room temperature)
* 1 tsp Vinegar
* 1/4 cup Unsweetened Cocoa Powder
* 1.5 cups Fine Granulated Sugar
* 2 Large Eggs (separated into yolks and whites)
* 1 cup All-Purpose Flour
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* **Whipped Caramel Cream:**
* 1 cup Sugar
* 3 tbsp Unsalted Butter
* 1/2 cup Heavy Whipping Cream (warm)
* **Whipped Chocolate Ganache Cream:**
* 1/2 cup Dark Chocolate
* 1/4 cup Cocoa Powder
* 1 cup Heavy Whipping Cream
* **Simple Syrup Soak:**
* 1/4 cup Warm Water
* 2 tbsp Sugar
* **Garnish:**
* Chocolate beans or chocolate chips
**Process:**
1. **Prepare Batter & Bake:** Mix room temperature milk with vinegar and let it sit for 5 minutes. Whisk in cocoa powder and sugar until dissolved. Add egg yolks and whisk well, then gently fold in egg whites. Sift in flour, baking powder, and baking soda, mixing until a smooth batter forms. Pour into a lined cake pan and bake at 175°C (350°F) for 35 minutes.
2. **Make Caramel Cream:** Melt 1 cup sugar in a pan over low heat until amber colored. Whisk in butter until combined, then slowly stir in warm heavy cream. Cook gently without burning, let cool completely, and whip until light and creamy.
3. **Make Chocolate Cream:** In a pot, cook dark chocolate, cocoa powder, and heavy cream on low heat until fully melted and glossy. Chill completely, then whip until fluffy and thick.
4. **Assemble & Layer:** Slice the cooled cake into layers. Brush simple syrup over each layer for moisture. Spread a layer of whipped caramel, followed by a layer of whipped chocolate cream. Stack the next layer, repeat the filling, and coat the outside smoothly with remaining cream. Decorate with chocolate beans before slicing and serving.
#food #drink
**Ingredients:**
* **Cake Batter:**
* 1/2 cup Milk (room temperature)
* 1 tsp Vinegar
* 1/4 cup Unsweetened Cocoa Powder
* 1.5 cups Fine Granulated Sugar
* 2 Large Eggs (separated into yolks and whites)
* 1 cup All-Purpose Flour
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* **Whipped Caramel Cream:**
* 1 cup Sugar
* 3 tbsp Unsalted Butter
* 1/2 cup Heavy Whipping Cream (warm)
* **Whipped Chocolate Ganache Cream:**
* 1/2 cup Dark Chocolate
* 1/4 cup Cocoa Powder
* 1 cup Heavy Whipping Cream
* **Simple Syrup Soak:**
* 1/4 cup Warm Water
* 2 tbsp Sugar
* **Garnish:**
* Chocolate beans or chocolate chips
**Process:**
1. **Prepare Batter & Bake:** Mix room temperature milk with vinegar and let it sit for 5 minutes. Whisk in cocoa powder and sugar until dissolved. Add egg yolks and whisk well, then gently fold in egg whites. Sift in flour, baking powder, and baking soda, mixing until a smooth batter forms. Pour into a lined cake pan and bake at 175°C (350°F) for 35 minutes.
2. **Make Caramel Cream:** Melt 1 cup sugar in a pan over low heat until amber colored. Whisk in butter until combined, then slowly stir in warm heavy cream. Cook gently without burning, let cool completely, and whip until light and creamy.
3. **Make Chocolate Cream:** In a pot, cook dark chocolate, cocoa powder, and heavy cream on low heat until fully melted and glossy. Chill completely, then whip until fluffy and thick.
4. **Assemble & Layer:** Slice the cooled cake into layers. Brush simple syrup over each layer for moisture. Spread a layer of whipped caramel, followed by a layer of whipped chocolate cream. Stack the next layer, repeat the filling, and coat the outside smoothly with remaining cream. Decorate with chocolate beans before slicing and serving.
#food #drink
| 1,000 mlx | |
| 3 | |
| 0 |