On this stormy wet Thursday, I’d like to share with you the chocolate and caramel cake I made for a friend’s birthday. This was a surprise cake, as I coordinated with her fiancé what her favorite flavors were, and went from there. He told me, chocolate and caramel. So I turned to my friend Google, and searched for cakes with those flavorings.
The BBC Good Food website showed me a promising recipe. And it was a layer cake! I’ve wanted to do one of those for a long time, so it seemed everything was coming together.
So first, I made the four layers:
What I loved about this cake is that it’s just two cakes, not four. Each layer is halved, with one half receiving cocoa (to give it a darker shade) and the other not. I was afraid this cake would end up way too tall, but by using half-cakes for each layer, it was fine. Also, using Wilton’s aluminum cake pans is superb for getting even-topped cakes.
Then came the fun part of spreading yummy caramel on three of the four cakes, and layering them to get the gradient:
This cake used a ganache covering rather than icing, and it was the first time I used that too. It was quite warm and humid outside and there’s no air-conditioning where we live, so I don’t know if the ganache refused to thicken because of that, or if it was the right consistency. Personally I thought it was a bit too runny, but since I’m used to working with actual icing, it could just be a warped point of view. Anyway, I was able to spread it, and I did so in three layers. After each layer, I put the cake in the fridge for at least an hour, for the ganache to harden before spreading the next layer. As a final touch, just before we left for the birthday dinner, I added three (store-bought) sugar daisies to spruce up the cake:
The restaurant where the birthday dinner was held, was kind enough to take the cake and prepare it as the dessert, at no extra charge. I could hardly believe I had baked the cake when they brought it back out!
The cake itself was fairly rich, so you wouldn’t want to serve big slices. This cake was 9″ in diameter, and served 15 perfect-sized slices. So, if you like chocolate and caramel, and you want a decadent dessert, this is the cake for you!