Using the whisk attachment of your stand mixer or an electric hand-held mixer, beat the egg whites on medium to medium-high speed for about 10 minutes until the bowl feels completely cool and a very thick, glossy, bright white meringue with stiff peaks forms. Creamy smooth peanut butter is layered between moist dark chocolate cake and morsels of caramel crunch.6" serves ~6-8pax (~1.1kg)8" serves ~16pax (~2.1kg), We give you our best espresso shot - coffee laced dark chocolate cake paired beautifully with a thick layer of chocolate espresso ganache. Once you’re ready to assemble the cake, you will need to give the buttercream a quick whip to get it to the right consistency again. The butter was probably too cold when you added it or the buttercream is too cold from being refrigerated (if you had it in the refrigerator). The original recipe said to not chill the cakes but next time I would freeze the layers and assemble frozen for easier cutting. Copyright ©2020, Hugs and Cookies XOXO. (240 ml) freshly brewed hot coffee or hot water, about half dark chocolate (70%) and half semi-sweet baking chocolate, cut into 1-inch (2 cm) cubes, room temperature. Place the bottom layer (the bottom half of one of the cakes) on a cake platter and lay strips of parchment paper under the edges to help keep the platter clean. The cake batter will be very runny. Use a very clean metal or glass mixing bowl. The cake itself is very moist! When (nearly) all of the sugar has melted and liquid is amber (caramel) colored, add the butter and stir until it has completely melted. Then we add the magic of dark chocolate cake drizzled with coffee, and a hearty layer of chocolate sabayon. It will thicken as it cools. It is mandatory to procure user consent prior to running these cookies on your website. This post may contain affiliate links which won’t change your price but will share some commission. Grease and flour two 8-inch (20 cm) round cake pans and line bottoms with parchment paper. Holding your palette knife parallel to the cake, apply plenty of buttercream to the sides, filling in any holes and uneven spots with the buttercream. Extra? For the best consistency and flavor, I recommend allowing the chilled cake to stand at room temperature for at least an hour before cutting it into slices. We give you our best espresso shot - coffee laced dark chocolate cake paired beautifully with a thick layer of chocolate espresso ganache. Cut your cold butter into 1-inch (2 cm) cubes and allow it to stand at room temperature for about one hour. In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. This chocolate ganache cake rocks. Inspired by the traditional Southeast Asian Lapis Cake, our best-seller is a richer and denser version of our signature All Chocolate Cake. Separate the eggs one at a time into a small bowl, add the egg white to the mixing bowl and separate the next egg. This can take up to 20 minutes. First, try whipping the buttercream for an additional 5-10 minutes to see if it comes together. New product, The minimum purchase order quantity for the product is 1. We also use third-party cookies that help us analyze and understand how you use this website. Whisk the egg whites lightly while the meringue is heating. You also have the option to opt-out of these cookies. Make Ganache Frosting ahead of time as it needs about 2 hours to cool. Serve cake slices with additional salted caramel sauce if desired. Delicately less sweet, an alluring choice with unique Asian notes. Lift your caramel with the natural high of sea salt, combined gorgeously with 60% dark chocolate ganache and layers of soft chocolate cake. The entire cake can be filled and frosted the day before and stored in the refrigerator overnight. Heat cream, corn syrup, salt until just under a boil either on stove or in microwave. Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. It’s ok if it doesn’t look perfect or you get crumbs in the buttercream, just try to spread it evenly. Preparation. Pop in fridge a few minutes. In an electric mixer combine  flour, sugar, cocoa powder, baking soda, baking powder and salt. Stuff it with some caramel, homemade whipped cream and coat it with ganache and you can see why it would be a winner! Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. In a large measuring cup combine the buttermilk, coffee, oil, eggs and vanilla. This website uses cookies to improve your experience. Christmas Cranberry Bars with White Chocolate Cream Cheese Frosting. Coffee never looked so good!6" serves ~6-8pax (~1.2kg)8" serves ~16pax (~2.6kg), Topped with fresh raspberries and thyme, this simple elegant cake has a delicious confection of hazelnut praline and crunchy feuilletine between layers of divine chocolate cake.6" serves ~6-8pax (~1.2kg)8" serves ~16pax (~2.6kg), XMAS CARAMEL BRITTLE & SEA SALT CHOCOLATE CAKE, Delight in the salty-sweet delicacy of 60% dark chocolate ganache with a sprinkle of sea salt & caramel brittle morsels. A gluten-free choice, this moist chocolate black rice cake with a beautifully light roasted rice fragrance deliciously balances the 60% dark chocolate. Allow cake to stand at room temperature for one hour before serving for best flavor and consistency. Do not allow it to boil. Then frost the top of the cake. The salted caramel Swiss meringue buttercream can also be made a day or two before, chilled and brought to room temperature over several hours before filling and frosting the cake. If there is no graininess and the sugar is dissolved completely, remove from the heat and add a pinch of salt. Delicately less sweet, an alluring choice with unique Asian notes.6" serves ~6-8pax (~900g)8" serves ~16pax (~1.7kg), CARAMEL BRITTLE & SEA SALT CHOCOLATE CAKE, Lift your caramel with the natural high of sea salt, combined gorgeously with 60% dark chocolate ganache and layers of soft chocolate cake. Dip some raspberries. Storage Conditions: Please keep the cake refrigerated. Butter me up with this decadent two-in-one treat of chocolate and peanut butter! Turn chilled cakes out of the pans and remove parchment paper. Pop in fridge again. Cool cakes completely in pans on wire racks. All Rights Reserved. Condition: Remove from heat and stir in chocolate until completely smooth. If your buttercream doesn’t look curdled but is just too loose (runny and soupy), it needs to be cooled. 11 ounces Ghirardelli dark chocolate chips, 4 Tablespoons salted butter, cut into cubes. Let sit one minute and then stir with a whisk. Add second layer and spread on caramel and then whipped cream. Stuff it with some caramel, homemade whipped cream and coat it with ganache and you can see why it would be a winner! These cookies will be stored in your browser only with your consent. If your kitchen is very warm and the butter looks like it’s on the verge of melting, chill it while you prepare the meringue. Add third layer om top and spread ganache all over to coat cake. The morsels of caramel brittle and rich salted caramel will take you to sophistication heaven!6" serves ~6-8pax (~1kg)8" serves ~16pax (~1.7kg), An elegant Awfully Chocolate rendition of the classical Italian dessert. Divide batter among the 3 cake pans (Each layer should be 520 grams per cake pan). Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. The salted caramel sauce can be made up to a week ahead of time. CAUTION, the mixture will foam up considerably and possibly splatter. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Sign up for our newsletter to receive the latest promotions and updates! Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread cake with about a quarter of the salted caramel buttercream, then drizzle with 1-2 tablespoons of salted caramel sauce. In a medium-sized saucepan, heat and stir the cream, butter, sugar and salt over low heat until sugar dissolves and mixture nearly comes to a boil. I made it with my baking buddy and we both enjoyed it…..lots! A fudgy chocolate cake layered with homemade salted caramel sauce and salted caramel buttercream, covered with a dark chocolate ganache and finished with a salted caramel drip. A wooden toothpick tester must come out clean. It is likely that your butter was too soft or the meringue wasn’t completely cool before you added the butter. They will that fast enough. Delicately less sweet, this gluten free cake has a light touch of pomegranate which highlights its alluring unique Asian notes.6" serves ~6-8pax (~1.2kg)8" serves ~16pax (~2.6kg). Creamy smooth peanut butter is layered between moist dark chocolate cake and morsels of caramel crunch. Have chocolate in a heat proof bowl and pour the cream over the chocolate. Then we add the magic of dark chocolate cake drizzled with coffee, and a hearty layer of chocolate sabayon.6" serves ~6-8pax (~1.2kg)8" serves ~16pax (~2.2kg), Based on our popular white chocolate creme brulee dessert, the Creme Brulee Cake has layers of white chocolate custard, fresh cream, cake and crumble.