Chocolaty-Caramel Cake

09/05/2018
Topato
fromTopatoDarth Vader506459073
"Diets are for those who don`t know how to enjoy life. Personally, I like a slice of Chocolaty-Caramel Cake."
Preparation30 min.
Cooking35 min.
Тotal65 min.
Servings10
Cook
  • Views10
  • Views per month1
  • Views per week0
  • Rating5 out of 5
  • cooked1

Ingredients

  • flour - 1 cup (220 g), white
  • cocoa - 1/3 cup (90 g), dark, high fat
  • baking soda - 2 1/3 tsp (12 g)
  • salt - 1 pinch
  • sugar - 1 1/5 cups (300 g), crystal
  • eggs - 2
  • olive oil - 2/5 cup (110 ml) or oil
  • buttermilk - 1 cup (240 ml)
  • vanilla - 2 teaspoons, extract
  • water - 1 cup (240 ml) hot
  • dulce de leche - 1 2/3 cups (397 g) of condensed milk (exactly one jar)
  • Caramel sauce
  • sugar - 2/5 cup (100 g), crystal
  • water - 2 tbsp (30 ml)
  • cream - 1/5 cup (60 ml) high fat
  • butter - 1 tablespoon
  • vanilla - 1 tsp, extract
  • salt - 1/2 tsp
  • caramel cream mixture
  • cream - 1 1/2 cups (360 ml), cold
  • caramel sauce - 1/3 cup (80 ml)
  • DECORATION
  • chocolate pearls
  • caramel sauce - a trickle

Preparation

Oven - 356°F (180 °C);
Butter a rectangular 13″ (33 cm) x 9″ (23 cm) form well and flour it slightly (or use round form with 10″ (25 cm) diameter).

1. Beat the flour, cocoa, salt and baking soda in a bowl with a whisk.

2. Beat the eggs, sugar, oil and vanilla with a whisk in a bowl. Add the buttermilk in lots, alternating it with the flour. Beat to a homogeneous mixture and while beating nonstop add the hot water. Pour the mixture into the form.

Bake at 356°F (180 °C) about 30 min. or until your toothpick comes out dry when you poke it in the middle.

Take the baked caked out of the oven and while still hot, make holes in it with the handle of a wooden spoon - 5 holes along the width and 8-9 along the length.

Using a small spoon, fill the holes with Dulce de leche, then spread the entire mixture out along the surface of the cake. Leave to cool completely.

3. Pour the sugar and water in a casserole. Put it on a moderate stove to caramelize. Remove from the stove, add the cream, return to a moderate-high stove, stir energetically until the caramel melts completely - about 1-2 min. Take it off, add 1 tbsp butter, the vanilla, stir to a smooth sauce. Set aside 1/3 cup (85 ml) sauce, leave it aside.

4. Beat the cold cream with a mixer to soft peaks and add 1/3 cup (85 ml) caramel sauce (now thicker) and beat again until homogeneous.

5. Distribute this beaten cream mixture over the cooled cake, smooth out with spatula.

6. Heat the remaining caramel (about 1 2/3 tbsp (25 ml)) if it's hardened in the meantime, then distribute it randomly on top in a thin trickle. Slide a long wooden skewer on top to create the marble effect. Pour the chocolate pearls on randomly.

Let the cake cool fully at room temperature, then store in the fridge.

When serving, cut into large squares or cake slices.

Notes: The easiest way to make buttermilk is to add 1 tbsp citric acid to 1 cup milk. Leave it for 10-15 min.

I made buttermilk from high fat cream. I poured the cream in a deep jar with a cap and while stirring nonstop energetically after about 15-20 min. the buttermilk was released. Butter was the byproduct, which I drained very well.

Source: Home Cookingfind similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories