A gooey moist chocolate cake layered with a golden caramel filling and topped with a rich chocolate ganache ! Adapted from http://www.bbcgoodfood.com/recipes/3028685/john-whaites-chocolate-chiffon-cake-with-salted-ca for the frosting recipe. For the cake I made my favourite chocolate banana cake (recipe here - http://sparrow-in-the-kitchen.blogspot.in/2014/05/chocolate-banana-cake.html ) . After making the caramel , take it out in a bowl. Add about 1/3 cup water to the pan and then bring to a slow simmer to dissolve all the left over caramel in the pan. Then use this liquid as the soaking syrup for your cake to make it extra moist
Ingredients
Cake recipe here
http://sparrow-in-the-kitchen.blogspot.in/2014/05/chocolate-banana-cake.html
For the caramel
50 gm butter (at room temperature)
50 gm cooking cream (like Amul)
1/2 cup light brown sugar
1/4 tsp salt
For the chocolate ganache
100 ml cooking cream (like Amul)
125 gms cooking dark chocolate
Few sea salt
1. Make the cake as listed in recipe. Cool and cut in half
2. Meanwhile, to make the caramel. Add the brown sugar and cream in a non stick pan. Stir together and then place the pan on a slow flame gas top. Keep stirring with a wooden spoon till all the sugar dissolves and the sauce is a lovely golden caramel color
3. Add the salt Lightly whisk the butter and add to the sauce when it is slightly cooler but still warm enough to dissolve the butter
4. To make the ganache, Heat the chocolate in the microwave on high for one minute. Add the cream and heat for thirty seconds more. Take out of the microwave and quickly whisk it all together-the chocolate gets darker as you whisk
5. To assemble, place one half of the cake on a tray. Pour half the soaking syrup over it and then almost all the caramel (leave about two tablespoons for the top layer )
6. Place the second half and then pour the remaining soaking syrup and the caramel on the top
7. Place the ganache in a piping bag and pipe curls all over the cake - or you can just pour the ganache over the cake and top with chocolate curls.
8. Chill for a few hours . Just before serving , decorate the top with FEW sea salt crystals
Ingredients
Cake recipe here
http://sparrow-in-the-kitchen.blogspot.in/2014/05/chocolate-banana-cake.html
For the caramel
50 gm butter (at room temperature)
50 gm cooking cream (like Amul)
1/2 cup light brown sugar
1/4 tsp salt
For the chocolate ganache
100 ml cooking cream (like Amul)
125 gms cooking dark chocolate
Few sea salt
1. Make the cake as listed in recipe. Cool and cut in half
2. Meanwhile, to make the caramel. Add the brown sugar and cream in a non stick pan. Stir together and then place the pan on a slow flame gas top. Keep stirring with a wooden spoon till all the sugar dissolves and the sauce is a lovely golden caramel color
3. Add the salt Lightly whisk the butter and add to the sauce when it is slightly cooler but still warm enough to dissolve the butter
4. To make the ganache, Heat the chocolate in the microwave on high for one minute. Add the cream and heat for thirty seconds more. Take out of the microwave and quickly whisk it all together-the chocolate gets darker as you whisk
5. To assemble, place one half of the cake on a tray. Pour half the soaking syrup over it and then almost all the caramel (leave about two tablespoons for the top layer )
6. Place the second half and then pour the remaining soaking syrup and the caramel on the top
7. Place the ganache in a piping bag and pipe curls all over the cake - or you can just pour the ganache over the cake and top with chocolate curls.
8. Chill for a few hours . Just before serving , decorate the top with FEW sea salt crystals
