So after a detox comes... chocolate cake. Oops. This is not a refined sugar, gluten free, vegan recipe you guys... This is rich goodness only appropriate for special occasions. And when you taste that first bite. It is an explosion in your mouth. The moist chocolate, that salted caramel buttercream, and those fresh berries. A perfect combination. And a thousand calories. But let's forget that for one moment OK?
Lately, I've been feeling so inspired. Ideas are popping in and out of my head all day long. I don't know exactly how and why, but I feel like I am in such a good place right now. I try to write down as much as I can. Plans for my blog, of which I will the change the name and design of in a month or so, goals career wise, or just things that will make me happy like a good song or beautiful quotes. I have this dream to be a calligrapher one day. ;)
I normally don't like it when a blogger writes things like: I am working on all these interesting and super excited things, and then continue without explaining what they actually mean, being all secretive. But today I am no better. I am a disaster with these things. When I buy souvenirs for my family, I always tell them right away what I bought, instead of waiting until I actually see them. My sister's the same, I don't know what's up with that. So I would reaaaaallly love to reveal my new blog name, talk about the super talented person who I've asked to design a logo and style for me, all the things I am planning for the second half of '15 en the first half of '16, but I just can't. For once, I want it to be a surprise, because this whole website thingy of mine is really becoming something I want to spend every minute of my day on (well a lot of minutes).
A few things that will remain though is my recipe archive, the travel guides and my view of food, which is cook and bake from scratch! And that's what this cake is all about. Yes it is delicate, but it is made with love and without added crap. So just give it a try if you're into butter and sugar every once in a while. And when you're not, no worries, my next recipe will be much healthier again. But I do find it important to mix it up every once in a while. It's all about balance my friends.
Chocolate layer cake with salted caramel buttercream and summer fruit
For the cake:
50 grams of unsalted butter
1 1/4 cup or 180 grams of all purpose flour
1/3 cup good quality cocao powder
1 teaspoon of baking powder
1 teaspoon of baking soda
a pinch of salt
2/3 cup of granulated sugar
1/2 cup of sour cream
1/3 cup + 1 1/2 tablespoon of hot water
1 large egg
For the caramel:
1 cup granulated sugar
250 ml of cream
60 grams of unsalted butter
1/2 teaspoon of sea salt
For the buttercream:
175 grams of unsalted butter (room temperature)
1 cup of icing sugar
4 tablespoons of salted caramel
How to make it:
1. Heat the oven to 175 C (350F).
2. Grease and flour two 15 cm (6 inch) cake pans.
3. Melt the butter at low heat and set aside.
4. Sift the flour, cocoa powder, baking powder, and baking soda in a large bowl.
5. Add all the other ingredients for the cake and stir to combine. Make sure it is a smooth batter.
6. Bake the cakes ready in 22 minutes. Let the cakes cool for about 10 minutes before removing the pan. Transfer to a wire rack. Let them cool before spreading the buttercream.
The salted caramel:
1. Make the salted caramel. Heat the sugar in a large pan over medium heat for ten minutes or so, or until the sugar dissolves and becomes dark amber.
2. Do not stir the pan, but swirl every now and then to get the sugar melting.
3. Meanwhile, pour the cream and the butter in a separate pan. Stir until the butter is melted.
4. When the sugar is turned into caramel, remove from the heat and quickly whisk in the cream and butter mixture. Stir until combined and set aside.
1. With a mixer, whip the butter until creamy.
2. Add the salted caramel and slowly incorporate the icing sugar using a sieve.
3. Stir with a wooden spoon until smooth.
To compose the cake:
1. Once the cakes are completely cooled, spread a layer of buttercream on top of both cakes.
2. Additionally, spread a layer of salted caramel on top of one of the cakes.
3. Put the cake without the salted caramel layer on top of the other cake.
4. Decorate with fresh berries.