Step 1
Start with salted caramel. It can be made 2 days before the actual cake is prepared. Pour sugar into a saucepan, pour in 50 ml of water and heat over low heat. Do not stir, but only shake the saucepan from time to time so that the caramel melts evenly. When the sugar is completely melted, turn the heat up a little and simmer
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Serves 16-18: - 250 g butter - 250 g dark chocolate (70% cocoa) - 150 ml espresso - 225 g flour with baking powder - 250 g caster sugar - 250 g soft light cane sugar - 2 tbsp. l. cocoa powder - 100 ml buttermilk or low-fat yogurt - 4 eggs, beat - chocolate shavings for serving (optional) Salted caramel: - 200 g sugar - 75 ml heavy cream - 50 g butter - 1/2 tsp. sea salt in flakes Chocolate ganache: - 50 g of dark chocolate (70% cocoa) - 50 ml of heavy cream
Instructions
Step 1
Start with salted caramel. It can be made 2 days before the actual cake is prepared. Pour sugar into a saucepan, pour in 50 ml of water and heat over low heat. Do not stir, but only shake the saucepan from time to time so that the caramel melts evenly. When the sugar is completely melted, turn the heat up slightly and simmer the caramel on a slow simmer, stirring constantly, until it turns dark golden. Remove from heat and gently but quickly stir in the cream and butter. Continue whisking until smooth, then stir in salt and cool. If you are preparing salted caramel ahead of time, store it in the refrigerator, but remove it before use to warm it up to room temperature.
Step 2
Preheat oven to 150 ° C. Brush with butter and line with parchment 2 round cake tins with a diameter of 23 cm. Place the pieces of chocolate (250 g) with butter in a saucepan, add espresso and a pinch of fine salt. Melt over low heat until smooth.
Step 3
Combine flour, sugar and cocoa in a large bowl.
Step 4
Stir in the buttermilk (curdled milk) into the melted chocolate mass and beat with a mixer. Then add the beaten eggs. Pour the resulting mixture into a bowl with dry ingredients and mix thoroughly. Divide the dough into molds and place in the oven for 75-90 minutes. Check the readiness by piercing the middle of the cake with a skewer - it should remain clean. Remove the cakes from the oven, leave to cool in the mold for 10 minutes, then transfer to a wire rack and cool completely.
Step 5
In the meantime, prepare your gaiter. To do this, place the chocolate in a bowl. Heat the cream a little in a saucepan. As soon as the first bubbles appear, immediately remove from heat.
Pour the cream into a bowl of chocolate. Let the chocolate melt for a minute, then stir vigorously with a wooden spatula until smooth. While the ganache is still warm, pour about a third over one crust so that the chocolate mass drips slightly around the edges. Cool the remaining ganache to room temperature.
Step 6
Meanwhile, pour the second cake layer 2 tbsp. l. salted caramel. If it has time to freeze, warm it up a little.
Step 7
Beat the cooled ganache with a mixer for 3-5 minutes into an airy light mass. Spread over the caramel, cover with a second ganache crust and garnish with white and dark chocolate shavings (optional).
