a fearless woman who loves both chocolate and bugs.
pretty much the best sister-in-law ever.
happy birthday, k!
chocolate and caramel cake (from bon appetit)
caramel filling
1 cup sugar
1/4 cup
2
tablespoons
light corn syrup
1/2
cup
heavy whipping cream
1/4
cup
(1/2 stick) unsalted butter, diced
1/4
cup
crème fraîche or sour cream
1/2
teaspoon
fresh lemon juice
pinch of sea salt
ganache
1 1/2
pounds
bittersweet chocolate, chopped
3
cups
heavy whipping cream
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
whole milk
2
large eggs
1/2
cup
(1 stick) unsalted butter, melted
1
cup
hot water
1
tablespoon
instant espresso powder or instant coffee
caramel filling
stir sugar, 1/4 cup water, and
corn syrup in deep medium saucepan over low heat until sugar dissolves. increase heat to medium; cover pan and cook 4 minutes. uncover; increase
heat to high. boil without stirring until syrup is deep amber,
occasionally brushing down pan sides with wet pastry brush, about 6
minutes. remove from heat. add cream (mixture will bubble). whisk in
butter, then crème fraîche, lemon juice, and pinch sea salt. cool
completely.
ganache
place chocolate in large bowl. bring cream to simmer in medium saucepan. pour cream over chocolate; let
soften 1 minute. whisk until chocolate is smooth. cool, then cover and
chill overnight.
cake
preheat to 350°F. grease three 9-inch-diameter cake pans with 2-inch-high sides. line bottom of each with parchment paper; butter paper and dust pan with flour.
sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. add milk, eggs, and melted butter. using electric mixer, beat at low speed until blended. increase speed and beat 2 minutes. stir 1 cup hot water and espresso powder in small bowl to dissolve. add to batter; beat until blended (batter will be thin). divide batter between pans (about 2 cups each).
bake cakes until tester inserted into center comes out clean, about 30 minutes. cool cakes in pans on racks 10 minutes. cut around cakes; turn out onto racks. peel off parchment and cool completely.
place 1 layer on platter; spread with 1/2 cup room-temperature ganache. spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip. pipe ring of ganache around edge of layer. spread 1/4 cup room-temperature caramel filling evenly inside ring. sprinkle caramel with large pinch of salt. top with second cake layer, ganache, ganache ring, caramel filling, and salt. repeat with third cake layer. spread remaining ganache over top and sides of cake. cover with cake dome and chill. let cake stand at room temperature 1 hour.
