Salted Caramel Chocolate Cake скачать в хорошем качестве

Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake - super indulgent cake for all salted caramel lovers. Moist, soft, sweet and salty Cake that combines delicious salted caramel and chocolate layers frosting chocolate sponge cakes. Ingredients: Chocolate Sponge Cake (x3) 2 eggs 2.1 oz (60 g) sugar 0.9 oz (25 g) flour 0.14 oz (4g) baking powder 0.8 oz (22g) cocoa powder 0.51 us fl oz (15 ml) sunflower oil 0.75 us fl oz (22 ml) milk Salted Caramel 7 oz (200 g) sugar 1.7 us fl oz (50 ml) water 2.5 oz (70 g) unsalted butter 5 us fl oz (150 ml) heavy cream 3/4 tsp - 1 tsp salt (adjust it to your liking) Salted Caramel Buttercream 8.8 oz (250 g) butter, room temperature 17.6 oz (500 g) powdered sugar 2 tsp vanilla extract 3.5 oz (100 g) salted caramel 1.7 us fl oz (50 ml) milk Syrup 1 oz (30 g) sugar 1.7 us fl oz (50 ml) water zest from one orange 5 us fl oz (150 ml) orange juice Chocolate Ganache 9.9 oz (280 g) dark chocolate 4 us fl oz (120 ml) heavy cream 6 oz (170 g) butter -Remaining Salted Caramel for topping (you may need to warm the caramel if it has set) ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala 🌷 Preheat oven to 356 F (180 C). Line the bottom of a 10-inch springform with parchment paper. Prepare 3 sponge cakes. To prepare one sponge cake, beat together eggs (2 eggs) and sugar until fluffy. In another bowl mix together flour, baking powder and cocoa powder. Add oil to egg mixture. Mix well. Gradually add flour mixture, alternating with milk. Fold in ingredients gently with spatula. Pour the mixture into prepared springform. Bake in preheated oven for 20-25 minutes. Repeat these steps two more times. Cool completely before assembling. Salted Caramel: In a heavy bottomed saucepan or pan, heat the sugar and water over medium heat. Stir for a minute to help sugar dissolve. Once it starts to boil, don't stir anymore, just swirl the pan once or twice. Keep an eye on the sugar. As soon as it turns amber in color add butter and whisk until all the butter has melted. It will bubble up a lot but keep whisking and be careful. Add in heavy cream. It will bubble up even more but just keep whisking. Remove pan from the heat and add salt. Stir until fully combined. Allow salted caramel to cool completely. Salted Caramel Buttercream: In a bowl, beat butter until light and fluffy. Gradually add powdered sugar. Add vanilla extract, milk and salted caramel. Mix well to combine. Syrup: Heat the sugar and water over medium heat, stirring to dissolve the sugar. Let it simmer for few minutes. Add in zest from one orange and orange juice. Let it simmer few minutes more to allow the zest to infuse the water. Strain through a sieve. Make ganache after you assemble the cake. Chocolate Ganache: Place a heat-proof bowl(or pan) over a pan of simmering water. Bottom of the bowl shouldn't touch the simmering water (double boiler). Stir chocolate and heavy cream in a bowl until chocolate is completely melted. Remove from the heat. Add butter and stir until butter melts too. Soak first cake layer generously with syrup and frost it with buttercream. Top with another cake layer, again soak it generously with syrup and frost it with buttercream. End with the last cake layer, soak it generously with syrup. Frost top and the sides of the cake with chocolate ganache. Pour the remaining salted caramel over the top of the cake letting it drip over the edges. You need to work quickly because caramel hardens fast. Decorate as you like. Refrigerate the cake overnight. If you liked the video, don't forget to share it :) FOLLOW ME: Instagram:   / bakingfusion   Twitter:   / @bakingfusion   Facebook:   / bakingfusion