Chocolate fudge and salted caramel layer cake

Serves 12 Cakes, Bread and Pastries

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Method

Preheat oven to 160C/325F/Gas 3. Lightly grease the cake tins and line with greaseproof baking paper. Divide the cake mixture evenly between the tins and bake for 30-35 minutes or until set to the touch. Allow to cool completely in the tins. Refrigerate for 1 hour or until chilled.

Remove the cakes from the tins and, using a serrated knife, cut each in half horizontally.

To assemble, place a base layer of cake, cut side up, on a cake stand or plate. Spread with 125ml of the ganache and drizzle with 2 tablespoons of the caramel. Repeat twice more and top with the nal layer of cake, cut side down. Spread the remaining ganache over the cake and sprinkle with salt to serve.

Chocolate cake

Place the butter and chocolate in a medium saucepan over a low heat and stir until melted and smooth. Stir in the cocoa powder and milk, then set aside to cool slightly.

Whisk the eggs and both sugars in an electric mixer on high speed for 12-15 minutes or until pale, thick and creamy.

Add the chocolate mixture to the egg mix and whisk, scraping down the sides of the bowl, until just combined. Reduce the speed to low, add the our and whisk until just combined.

Preheat the oven to 170C/ 325F/Gas 3. Lightly grease the cake tin and line with greaseproof baking paper. Pour the cake mixture into the tin and bake for 60-80 minutes, or until set. Allow to cool completely, then remove from the tin to serve.

Whipped dark chocolate ganache

Place the cream in a small saucepan over a medium heat. Heat, stirring occasionally, until hot but not boiling.

Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes. Stir the chocolate ganache gently until it is just combined.

Place the ganache over a bowl of iced water. Whisk gently for 3–5 minutes or until slightly thickened. Use immediately

Creamy caramel

Place the cream and butter in a small saucepan over a medium heat and bring to the boil. Remove from the heat and set aside.

Place the sugar and 250ml water in a medium saucepan over a high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring, until the temperature reaches 180C/350F on a sugar thermometer and the mixture is golden.

Remove from the heat and, working quickly, add the butter mixture in a thin, steady stream, stirring to combine.

Return the pan to a low heat and cook, stirring for 5 minutes or until the caramel has thickened slightly. Pour into a bowl and allow to cool to room temperature.

This recipe was taken from a previous issue of Food and Travel.

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