Chocolate caramel cake with chocolate ganache
It’s been a while…(I have that Staind song in my head from my somewhat grungier youth, hopefully you won’t know what I’m talking about). But following several weeks in another country, another several weeks with little sleep/proper meals/sanity/definitely no baking, a few cakes have been produced. And even something else pastry-based, stay tuned…
Also some education: I found out that I Appreciate Ganache. Not because of the taste (yuck too creamy), but the inner aesthete notes that it does look quite fancy as a decoration. One cannot wait to do something with white chocolate ganache; one reckons that it would be tasty AND pretty. Any good cake flavours to try with, suggestions welcome…
This recipe is adapted from bbcgoodfood. Their original cake does look fun, but I wanted to make something smaller, and with fewer layers. You need 3 sandwich tins (the baby ones, 7″ I believe).
- 225g very soft butter or margarine
- 225g brown sugar (or muscovado, I have yet to bother trying out if you can taste the difference)
- 175g self-raising flour
- 85g ground almonds
- 1 tsp baking powder
- 3 eggs
- 150ml pot natural yogurt
- 1 tsp vanilla essence
- 2 tbsp cocoa
- half a tin of Carnation caramel (or if you’re intimidatingly domestic, make it from condensed milk)
- 100g dark and 100g milk chocolate
- 200ml double cream (save the rest of the pot if you buy 284 ml)
I digress. Line all the tins and grease well. Cream together the butter and sugars, then simply tip everything else in APART from the cocoa at once and mix quickly until smooth. Now you can either be super arty, or just a bit arty (I was the latter, but in retrospect, I would have been the former). For super artiness, split the cake mix into three. Add nothing to one, 1/2 tbsp cocoa to the other, and 1 1/2 to the third, and mix. Or the other option – remove just 1/3 mix into another bowl, and add all the cocoa to the remainder. Three or two-tone cake, you can choose. Pour the cake mixes into their pans, and bake for not very long, the sandwich tins cook mixtures quickly. Around 15-20 mins. When done, cool in the tins, and only try to remove when cold and shrunken a little (they don’t come out so easily).
Whilst cooling, make the ganache. Either do the fancy thing of melting the broken chocolate in a bain-marie, or just microwave (make sure you know how not to burn chocolate though). When molten, stir in the leftover cream. The mixture may cool and stiffen quite rapidly, so be careful. If by the time you come to ice, it’s too stiff, then microwave in short bursts till more liquid. To assemble, take the caramel and dilute with cream until it is an easy spreading consistency, and use to sandwich the 3 cake layers together. If you have any leftover and your ganache isn’t too runny, add some caramel to the ganache too (nom). Spread the ganache all over and use a palette knife to make professional swirls. Serve at room temperature, not cold: your ganache will thank you for it.