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CARAMEL DARK CHOCOLATE CAKE W/ COFFEE BUTTERCREAM

Yields8 ServingsTotal Time2 hrs

What happens when you combine chocolate, caramel and coffee in one dessert? All these sinful flavors = pure dessert temptation.

For the cake:
 457 g sugar
 280 g all-purpose flour
 90 g Beryl’s cocoa powder
 8 g Beryl’s dark cocoa powder
 2 g coffee powder
 1 ½ tsp baking powder
 1 ½ tsp baking soda
 1 ½ tsp salts
 2 eggs
 1 Conaprole full cream milk
 1 vegetable oil
 1 Flechard unsalted butter, melted
 2 tsp vanilla extract
 1 warm water
For the coffee buttercream:
 250 g sugar
 60 g water
 125 g egg white
 500 g Flechard unsalted butter, cubed
 1020 g Flechard unsalted butter, cubed
For the chocolate ganache:
 250 g Master Martini whipping cream
 250 g Beryl’s dark chocolate
For the caramel:
 15 g vanilla extract
 70 g glucose
 280 g sugar
 70 g sea salt Toasted almond, to cover
 ½ tsp Flechard butter
1

Preheat Breville Smart Oven™ Pro at 180°C under Bake Function. Grease and flour 8-inch baking pan.

2

Using the Breville Bakery Boss™, stir together sugar, all-purpose flour, cocoa powder, dark cocoa powder, coffee powder, baking soda, baking powder and salt. Add eggs, milk, oil, melted butter and vanilla then beat for 2 minutes.

3

Stir in warm water to thin the batter.

4

Pour batter evenly into prepared pans. Bake for 40 to 50 minutes.

To make coffee buttercream:
5

In a saucepan, combine water and sugar then wait for mixture to boil.

6

While boiling, make a soft meringue then slowly add the hot sugar syrup into the meringue.

7

Add cubed butter one by one then mix in the coffee powder.

To make the chocolate ganache:
8

Finely chop the chocolate and place in a bowl. Heat the cream in a saucepan until simmering.

9

Pour cream over the chocolate; rest for 5 minutes then stir until smooth.

10

Set aside until ganache is stiff and ready to pipe.

To make the caramel:
11

Bring the cream and the vanilla to boil.

12

Carefully melt the sugar in stages, so no lumps can be formed and the caramel doesn’t get burnt or bitter.

13

Once the sugar is completely melted, carefully add the boiled cream in stages.

14

Boil the mixture to 110°C or 230°F.

15

Cool the caramel down to 94°F then add the butter.

To assemble:
16

Split cake into three layers.

17

Place one cake layer on a cake board. Layer with chocolate ganache and coffee buttercream. Repeat this step for the remaining layers.

18

Round the cake with coffee buttercream until covered then garnish and cover with toasted almonds on the side.

19

Pipe with more buttercream on top then finish off with caramel syrup.

20

Store cake until ready to serve.

Nutrition Facts

Servings 8