A deep and sound sleep was too shy to me for the last couple of months. I know a lot of people are exhausted, scared, and tired from what’s happening around us and some even given up. My daughter just had her birthday followed by her college graduation with no proper celebration and my son’s upcoming birthday a few days from now would probably be the same. Sometimes, sanity is coming too close – I was up all night thinking about the next day.
As soon as I got up, I went straight to the fridge and got struck with all the blocks of butter and heavy cream that is close to getting out of date, I really hate throwing food away 🙁 I took a few deep breaths and hey…I’m good at this… When was the last time I made layers of cake? I’m not a cupcake lady but I enjoyed being on my feet all day creating many layers of cake, it is the best mental therapy.
I always keep the best quality of chocolate bars for baking – it’s for whenever I feel that I needed something to uplift the mood. I remember when I was at work, cooking for a big party. One of the services did not go well and the butler of the house kept counting “20 more minutes for the last service, 15 minutes, 10 minutes….” My God, I hated him for that moment but I was at the best spot, it’s time to redeem the bad first service through a good dessert – A chocolate cake that is loved and enjoyed by a lot of us. Since then I treated chocolate like gold. It gives me the opportunity to innovate all the time.
I promise you, you will love this cake. It’s fudgy, moist, and even tastes better the next day. For some cake, it has to be at the room temperature for a while before serving but this is not a problem with this recipe. My family enjoyed it better while it’s cold. I always start my day with a good cup of coffee. That’s why this cake is created for a personal reason. A freshly brewed coffee, homemade caramel sauce, nice chocolate and stamp of a smile, nothing else you will ask for, it’s all there…. NOW IT’S TIME TO CELEBRATE, GIVE THANKS AND BE MORE INSPIRED!
CHOCOLATE LAYER CAKE WITH SALTED CARAMEL- CHOCOLATE FROSTING
- 3 Eight inches cake pan ,lightly greased and lined with parchment paper
- 1 ½ Cup milk + 2 tablespoon lemon juice (stir to combine)
- 1 Cup vegetable oil
- 3 Large eggs
- 2 teaspoon vanilla
- 1 Cup coco powder – sifted
- 3 Cups all-purpose flour
- 2 ½ Cups granulated sugar
- 3 Teaspoon baking powder
- 1 ½ Teaspoon baking soda
- 1 Teaspoon salt
- 1 ½ Cup brewed coffee
- 8 Ounces bittersweet chocolate ( 70% is best), chopped
- 1 Tablespoon light corn syrup
- 1 ¼ Cup sugar
- 6 Tablespoon water
- 1 ¼ Cup heavy cream
- 1 Teaspoon salt
- 1 ½ Cup butter – room temperature
- Flaky sea salt for sprinkling (optional)
- Grated white chocolate and chocolate pearls for finishing
- Preheat the oven to 350F
- Combine and sift all the dry ingredients in a bowl
- In an electric mixer fitted with the whisk attachment, combine all the liquid ingredients thoroughly at a low speed.
- Add the flour mixture and whisk for two minutes on medium speed.
- Turn the speed to low, add the coffee and beat until the batter is very smooth
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes
- Remove from the oven and let cool for 10 minutes in the pan and transfer the cake to a cooling rack to cool completely
FROSTING AND ASSEMBLY
- Put the chocolate in a heatproof medium bowl.
- In a medium saucepan, add the sugar, water and corn syrup and bring it to boil over medium-high heat. Keep stirring until the sugar dissolve.
- Let it boil for around 10-12 minutes in low heat, swirling the pan once in a while brushing the sides with a wet pastry brush until the mixture turns into a deep amber color.
- Remove the pan from the heat and whisk in the cream, be careful as the mixture will bubble vigorously.
- Return the pan to medium heat, add salt and continue cooking for at least 2 minutes, stirring until smooth.
- Pour the caramel over the chocolate and stir until creamy and smooth; let it cool, stirring occasionally.
- Using an electric mixer, whip the chocolate mixture on a medium-high speed adding the butter gradually until smooth and thickened. If it is too loose, put in the fridge until stiff enough to spread easily.
- When everything it is ready for assembly, slice the cake into 2 layers to create a six-layer cake. In a cake platter or a cake stand, Place one layer of cake and spread just enough frosting to come just beyond the edges. Place the second layer repeating the process until the sixth layer and press the cake gently. Spread the remaining frosting over the top and sides.
- Sprinkle flakey salt, grated white chocolate and or chocolate pearls. ENJOY!