Layers of caramel and chocolate sauce, marshmallow frosting and chocolate ganache make this cake a stand out.
Melt butter and chocolate, chill. Sift together flour, baking powder and soda and cocoa. Whisk eggs and sugars until thick; add cooled chocolate mixture with vanilla. Add flours and milk alternatively, mix until just combined. Bake in 3 tins for 50 minutes or until cooked. Chill cake.
Make ganache by pouring boiled cream over chocolate, add butter and mix. Refrigerate if needed.
Make caramel sauce by melting sugar, then add butter and salt, then warmed cream, strain and refrigerate 2/ 3’s.
For the sauce, warm the sugar and water in a pan, add the chocolate and stir in after a minute.
Make marshmallow frosting, by boiling water, sugar, glucose and tartar until it reaches 245’f or 120’c, whilst brushing down sides with water.
Whisk egg whites until soft peaks and slowly pour in hot sugar syrup. Whisk on high for 6-7 minutes, add vanilla.
Make chocolate decoration by tempering dark chocolate, heat to 48’c, and then cool to 32’c. Make shards on baking paper.
Assemble cake with cake, caramel sauce, ganache, marshmallow frosting then cake and repeat. Top with marshmallow, blow torch and add chocolate decoration. Drizzle the chocolate sauce over the cake.
Nutritional analysis per serving (42 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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