It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!
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Ingredients:
(Serves 24-28 portions)
Sponge (by Peggy Porschen)
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
Sponge: Bring to the boil the milk with 285g of the sugar and chocolate, stir often - set aside.
Cream the butter and the remaining sugar until pale and fluffy. Beat the eggs in a separate bowl and add slowly to the butter mixture while whisking quickly.
Sift the flour, baking powder, bicarbonate of soda, salt and cocoa powder together and add to the butter mixture slowly mixing until well combined.
Add the hot chocolate mixture slowly mixing at a steady speed.
Divide the cake mixture into the three cake tins and bake for 30mins. The sponge should be slightly sticky so don't worry if your knife doesn't come out squeaky clean when inserted into the cake once the 30mins are over.
Leave the sponge to rest for at least 30mins before taking them out of their tins, then leave for another 30mins on a wire cooling rack.
TIP: Wrap each sponge in cling film to lock in moisture then leave to rest overnight.
Salted Carmel Buttercream: Beat the butter until soft and fluffy, slowly mix in the icing sugar until well combined then add the caramel sauce and mix until even.
Ganache: Bring to a simmer the double cream, take off the hob and mix in the chocolate and caramel sauce, whisk until smooth, leave to cool at room temperature.
Assemble & Decorate: Sandwich the three sponge layers with the Salted Caramel Buttercream set aside the remaining amount for piping later. Pour the ganache slowly over the top tier levelling the top and sides. Decorate the cake with the remaining buttercream.
Serve the cake at room temperature.
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Ingredients:
(Serves 24-28 portions)
Sponge (by Peggy Porschen)
- 250g plain chocolate
- 335ml milk
- 570g soft light brown sugar
- 210g butter, softened
- 4 large eggs
- 365g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 15g cocoa powder
- 250g butter, softened
- 500g icing sugar
- 3 tbsp. caramel sauce
- 150ml double cream
- 175g plain chocolate
- 1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
Sponge: Bring to the boil the milk with 285g of the sugar and chocolate, stir often - set aside.
Cream the butter and the remaining sugar until pale and fluffy. Beat the eggs in a separate bowl and add slowly to the butter mixture while whisking quickly.
Sift the flour, baking powder, bicarbonate of soda, salt and cocoa powder together and add to the butter mixture slowly mixing until well combined.
Add the hot chocolate mixture slowly mixing at a steady speed.
Divide the cake mixture into the three cake tins and bake for 30mins. The sponge should be slightly sticky so don't worry if your knife doesn't come out squeaky clean when inserted into the cake once the 30mins are over.
Leave the sponge to rest for at least 30mins before taking them out of their tins, then leave for another 30mins on a wire cooling rack.
TIP: Wrap each sponge in cling film to lock in moisture then leave to rest overnight.
Salted Carmel Buttercream: Beat the butter until soft and fluffy, slowly mix in the icing sugar until well combined then add the caramel sauce and mix until even.
Ganache: Bring to a simmer the double cream, take off the hob and mix in the chocolate and caramel sauce, whisk until smooth, leave to cool at room temperature.
Assemble & Decorate: Sandwich the three sponge layers with the Salted Caramel Buttercream set aside the remaining amount for piping later. Pour the ganache slowly over the top tier levelling the top and sides. Decorate the cake with the remaining buttercream.
Serve the cake at room temperature.
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Tried It? Liked It? Tweaked It? Let me know!
Patz x
I was lucky enough to be saved a slice of this yummy cake! The sponge was lovely and moist, whilst the sweet salted caramel buttercream was carefully balanced with the dark cjoc ganache. SO. GOOD.
ReplyDeleteTruly delicious! No other words can describe this cake.
ReplyDeleteI WANT more!