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It is all solved by Chocolate Salted Caramel Cake

IMG_3637.jpgWhen you combine vast quantities of Swiss chocolate with Dutch cocoa powder, French fleur de sel, fresh Canadian whipping cream and buttermilk there is no possibility on earth that this little gateau is not going to solve your problems.

The combination of rich chocolate cake, velvety frosting and a hidden layer of salted caramel is a perfect antidote to winter’s grey skies.

A single layer of luscious chocolate cake is carefully cut in half, spread with homemade salted caramel, topped with a chocolate ganache frosting and finished with a gorgeous glacage. An added bonus, the cake can be baked, frosted and frozen ahead of time with only the glacage step required before serving.

This recipe was adapted from the amazing Duchess Bake Shop Cookbook by Giselle Courteau. The shop is located in Edmonton if you get a chance to stop in, and this cake is their number one seller.

Step one

Salted CaramelIMG_3537.jpg

Ingredients

  • 1/2 cup whipping cream
  • 1 1/3 cups sugar
  • 3/4 cup plus 2 Tbsp unsalted butter cubed
  • 1/4 cup finely ground almonds
  • 3/4 tsp fleur de sel

IMG_3526.jpgDirections

Heat the cream in a small saucepan on the stove until scalding. Set aside and keep hot as you melt the sugar.

Place about a quarter of the sugar in a wide-bottomed saucepan over medium heat. Gently melt the sugar, swirling the saucepan around occasionally. Do not stir. Once the sugar is almost melted, add another quarter and repeat twice more until all the sugar is completely melted and has turned amber coloured.

Remove from heat and slowly pour in the hot whipping cream mixing with a spoon or spatula until the smooth. Using a fine mesh strainer, immediately strain the caramel into a bowl.

Mix in the butter, ground almonds and fleur de sel into the hot caramel until the butter is melted. For extra smooth caramel, use an immersion blender. Transfer the caramel into jars, let cool and refrigerate until set. It will keep in the fridge for up to two weeks and is an amazing ice cream topper.

Step two

Chocolate Cake

IMG_3547.jpgIngredients

  • 1/2 cup hot brewed coffee
  • 3 Tbsp dark chocolate
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup quality cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla extract or paste

IMG_3562.jpgDirections

Preheat your oven to 325F and line an 8-inch cake pan with parchment paper and spray it with vegetable oil.

In a large bowl, pour the hot coffee over the chocolate, whisking until all the coffee is poured in and the chocolate has completely melted. Set aside.

Sift all the dry ingredients together and set aside.

Whisk the egg, oil, buttermilk and vanilla together in a bowl. Slowly whisk the mixture into the melted chocolate and coffee.

Add the sifted dry ingredients and whisk until the batter comes together. The batter will appear a bit lumpy. Don’t be tempted to overmix.

Pour the batter into the prepared pan and bake for about 45 minutes until a toothpick inserted in the centre comes out clean.

Cool completely. Run a knife around the edge of the pan and flip the cake out.

Step three

Ganache Frosting

IMG_3569.jpgIngredients

  • 188 grams of good dark chocolate (I love Lindt)
  • 1/2 tsp fleur de sel
  • 2/3 cup whipping cream
  • 2 Tbsp water
  • 1/3 cup plus 1 Tbsp sugar
  • 1 Tbsp light corn syrup
  • 3/4 cup plus 1 Tbsp unsalted butter, room temperature, cubed

Directions

Slowly melt the chocolate over a double boiler. Once the chocolate is melted, add in the fleur de sel. Set aside.

Heat the whipping cream on the stovetop until scalding. Set aside while keeping hot.

Place the water, sugar and corn syrup in a small saucepan over medium heat and cook until the sugar turns amber coloured. Do not stir. Remove from the heat and slowly pour in the hot cream and stir until combined. Pour this mixture over the chocolate and fleur de sel in three parts, mixing until smooth between additions.

Transfer this ganache into a stand mixer bowl and cool to room temperature Ensure both the ganache and butter cubes are at room temperature.

With the mixer on low speed, add the butter cubes to the ganache a few at time until all incorporated then turn the mixer up to medium and beat until the frosting is light and fluffy.

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Step four

Assemble the cake and frost

Using a sharp serrated knife, cut the cake in half horizontally into two layers. Flip the top layer so its cut side is facing up.

If the salted caramel has been in the fridge, warm it in a microwave for a few seconds to soften it slightly. Spread about 1/2 cup of salted caramel over the bottom layer of the cake leaving about 1/2 inch around the edge.

IMG_3589.jpgSpread about 1 cup of the frosting over the caramel, leaving a bit of space around the edges. Place the other cake layer on top, cut side up that your cake will have a flat top and gently press down. Transfer the cake to a turntable and spoon about 2 cups of frosting on top, reserving extra frosting to finish the cake. Spread it evenly over the top and sides of the cake and smooth it out with an offset spatula. The smoother the better as the glacage will show all the imperfections.

Transfer the cake to a flat plate and freeze for at least two hours (or up to a week, if making ahead).

Step five

Glacage

IMG_3597.jpgIngredients

  • 1 cup good dark chocolate
  • 3/4 cup plus 1 Tbsp whipping cream
  • 2 Tbsp water
  • 3 Tbsp light corn syrup

Directions

Slowly melt the dark chocolate over a double boiler. In a saucepan heat the whipping cream, water, and corn syrup until just scalding. Pour the hot cream over the dark chocolate in three parts, mixing in between additions until smooth.

Step six

Final assembly

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Remove the cake from freezer and place it on a flat cooling rick with a pan or foil underneath to catch the drippings. Using a measuring cup or ladle pour the glacage over the top of the cake. Using an offset spatula spread the glacage over the sides, making sure to cover the whole cake. Immediately move the cake to a serving plate using a long offset spatula.

Decorate the cake with the reserved frosting. Pipe five dots on top and a decorative border around the bottom. The cake will keep at room temperature up to four days.

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2

Got thyme to make a fancy ass orange raspberry brown sugar buttermilk cake?

IMG_1322.jpgWhen you have a raspberry farm you seek out raspberry recipes. This one is a gem. The thyme and orange flavours add a lovely sharp counterpoint to the rich brown sugar buttermilk cake with raspberry filling. The only downside, it only uses a scant half cup of berries!

IMG_1294.JPG

Orange thyme syrup

  • 1/2 cup of fresh orange juice…use blood oranges if you can find them
  • 1/2 cup sugar
  • 5 to 8 sprigs fresh thyme

Combine the orange juice and sugar in a saucepan and bring them to a boil over medium-high heat. Reduce to a simmer and add the thyme. Simmer for 8 or 10 minutes. Remove from the heat and let steep until cool. Strain the syrup and discard the thyme. You can make this a day ahead and refrigerate if you are organized.

Brown sugar buttermilk cake

  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup room temp. unsalted butter
  • 3/4 cup plus 2 tablespoons firmly packed brown sugar
  • 1 1/2 teaspoons finely grated orange zest
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3 large farm-fresh organic eggs
  • 1 large egg yolk
  • 3/4 cup plus 2 tablespoons buttermilk

Preheat oven to 350F and grease and flour three 6-inch cake pans.

Sift together the flour, baking powder, salt and baking soda and set aside.

In the bowl of stand mixer with the paddle attachment, beat the butter until smooth. Add the sugars and orange zest. Turn the mixer to medium-high and mix until the butter is light and fluffy (5 minutes or so). Stop mixer and scrape down the bowl.

Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk. Mix on medium for 30 seconds.

Evenly divide the batter in the three prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let them cool on wire racks for 15 minutes before removing from pans.

IMG_1301.jpg

 

Raspberry Buttercream (Makes a bit over three cups…you will need 2 cups)

  • 1/2 cup large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter at room temperature cubed
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup of fresh raspberries from your local farmer
  • 2 teaspoons granulated sugar
  1. Make the buttercream

Place the egg whites and sugar in the bowl of a stand-mixer. Whisk them together by hand to combine. Make a double boiler by filling a medium pot filled with water over medium-high heat. Place the mixer bowl on top of the pot. The bottom of the pot should not touch the water.

Whisk intermittently and heat the egg mixture to 160F (candy thermometer) or until it is hot to the touch. Carefully fit the mixer bowl onto the stand mixer and whip with the wire attachment on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. The bowl should be back to room temperature at this point. Stop the mixer and swap out the whisk attachment for the paddle.

With the mixer on low, add the cubed butter, a few tablespoons at a time then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes.

2. Make the raspberry puree

Blend the raspberries and 2 teaspoons of sugar together in a food processor until combined. Strain to remove seeds through a mesh sieve set up over a bowl. Add a 1/4 cup of this pureed mixture to 2 cups of the buttercream (you will have extra buttercream) until combined.

IMG_1315.jpgSome assembly required

Once the cakes have cooled, level them and choose which one will be at the bottom. Generously brush the cake layers with the orange thyme syrup. Place the bottom layer on a cake plate and spread on 3/4 cup of the raspberry buttercream with an offset spatula. Top with the next layer of cake and repeat with the buttercream, ending with the third layer. Use the remaining buttercream to fill in any gaps between layers and give the cake a rustic coat of icing.

Make the orange glaze

  • 1 1/4 cups confectioner’s sugar sifted
  • 2 tablespoons plus 1 teaspoon fresh orange juice (blood orange juice works well here if you can find it as gives the icing a nice colour)

In a small bowl, whisk the confectioner’s sugar and orange juice together until the sugar has dissolved. Pour the glaze onto the centre of the top of the cake and spread it evenly letting it drip over the edges.

Top with a thyme crown.

IMG_1331.jpg

 

 

5

Do not leave this cake out in the rain, takes so long to bake it sure but mostly it will make you happy, two slices happy

IMG_3256.jpg“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
― C. JoyBell C.

From start to chocolatey towering finish, this velvety white chocolate, rich dark chocolate, strawberry filled, Swiss meringue vanilla buttercream topped, chocolate glazed, chocolate-covered strawberry four-layer Neapolitan Cake took six hours to bake and assemble. I can’t think of a better way to spend six hours can you?

There are a total of five recipes involved including two cake recipes that will give you a pretty dramatic piece of cake when sliced with alternating layers of white chocolate and dark chocolate cake. I can totally picture an evening dress and a tuxedo to celebrate its formal look whereas expanding sweatpants are probably a better option.

IMG_3209.jpg

White Chocolate Cake

  • 5 large egg whites (My eggs came from Bella Wines farm…thanks Jay!)
  • 3/4 cup whole milk
  • 2 3/4 cup (360 g) cake flour
  • 1  1/4 cups (250 g) granulated sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted room temperature butter
  • 1 1/2 teaspoons pure vanilla extract
  • 6 ounces (170 g) white chocolate, melted and cooled
  • Note — you will also need a jar of (80 ml) strawberry preserves for assembling the cake and 12 strawberries

Directions

Preheat oven to 350F. Grease and flour two 8-inch cake pans.

Stir together the egg whites and 1/4 cup of the milk in a small bowl, set aside. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined. With the mixer on low add the butter, vanilla and the remaining 1/2 cup of milk until the dry ingredients are moistened. Turn the mixer to medium and mix for about a minute until combined. Stop the mixer, scrape down the bowl.

Turn the mixer to medium. Add the egg white mixture in three parts, mixing for about 20 seconds after each addition. Stop the mixer, scrape down. Add the white chocolate and mix until just combined.

Evenly divide the batter between the two prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Cool on a wire rack for 10 minutes before removing the cakes from their pans.

Yipeee…you have completed one recipe at this point!

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Chocolate Cake

  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened high-quality cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup plus 2 tablespoons (150 ml) grapeseed oil (could use canola)
  • 2 cups (400 g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cups whole milk
  • 1 cup hot strong-brewed coffee

Directions

Grease and flour two 8-inch cake pans. Your oven will also be at 350 F for these layers.

Sift together the flour, cocoa powder, baking powder, salt and baking soda, set aside.

In the bowl of a stand mixer fitted with the paddle, beat together the oil and sugar on medium for 2 minutes. Add the eggs, egg yolk, vanilla and almond extract. Stop the mixer and scrape bowl.

Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape bowl. With the mixer on low, stream the coffee. Mix on medium-low for no more than 30 seconds or until combined.

Evenly divide the batter between the prepared pans and bake in a 350 F oven for 25 to 28 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from the pans.

IMG_3230.jpgChocolate-dipped strawberries

  • 1 1/3 cups (8 ounces/ 226 g) chopped semisweet chocolate
  • 12 medium strawberries, washed and dried well

Directions

Melt the chocolate in the top portion of a double boiler. Line a baking sheet with parchment paper. Remove the chocolate from the heat and dip each strawberry into the chocolate one at a time and set it on the parchment paper to dry and harden.

IMG_3224.jpg

Vanilla swiss meringue buttercream

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cups granulated sugar
  • 2 cups unsalted butter (very important that it be at room temperature or it won’t combine properly) cubed
  • 2 teaspoons pure vanilla extract
  • Note…you may end up making two batches to fully cover your cake and have enough left over for the rosettes…

Directions
Place the egg whites and sugar in the bowl of a stand-mixer. Whisk them together by hand to combine. Make a double boiler by filling a medium pot filled with water over medium-high heat. Place the mixer bowl on top of the pot. The bottom of the pot should not touch the water.

Whisk intermittently and heat the egg mixture to 160F (candy thermometer) or until it is hot to the touch. Carefully fit the mixer bowl onto the stand mixer and whip with the wire attachment on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. The bowl should be back to room temperature at this point. Stop the mixer and swap out the whisk attachment for the paddle.

With the mixer on low, add the cubed butter, a few tablespoons at a time then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes.

Some Assembly Required

Once the cakes are cool, level them and choose which layer will be at the bottom. Place it on a cake plate. Spread on about 1/3 cup of strawberry preserves. Place the second layer of cake on top, alternating between the white and dark chocolate cakes and repeat. Smoothly frost the cake with the buttercream and refrigerate it, uncovered until firm.

Chocolate Glaze

  • 2/3 cup (4 ounces/115 g) chopped semisweet chocolate
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions

Place the chocolate, cream and corn syrup in a small saucepan. Heat over medium-low until the cream begins to steam and the chocolate starts to melt. Remove from the heat and stir in the vanilla and salt until combined. Cool to room temperature, about 10 minutes.

More Assembly

Starting with about 1/2 cup at a time, pour the chocolate glaze into the centre of the frosted cake and use an offset spatula to spread it around the top allowing it to drip over the edges. Add more glaze until you like the way it looks.

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Fill a pastry bag with a star tip with the remaining buttercream. After the glaze has set, pipe rosettes around the top edge of the cake. Place the chocolate-dipped strawberries on the rosettes.

Voila!

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“Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.” Cynthia Nixon

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