Chocolate and Whipped Salted Caramel Cake

Serves 8
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Directions

  1. 1Prepare a classic salted caramel, adding more cream than usual so it remains fluid when cold and can be whipped into a spreadable cream.
  2. 2Prepare a classic salted caramel, adding more cream than usual so it remains fluid when cold and can be whipped into a spreadable cream.
  3. 3Prepare a classic salted caramel, adding more cream than usual so it remains fluid when cold and can be whipped into a spreadable cream.
  4. 4Make the cake using the muffin method, combining cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  5. 5Make the cake using the muffin method, combining cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  6. 6Make the cake using the muffin method, combining cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  7. 7Prepare the ganache by adding warm cream to melted chocolate and stirring until well emulsified.
  8. 8Prepare the ganache by adding warm cream to melted chocolate and stirring until well emulsified.
  9. 9Prepare the ganache by adding warm cream to melted chocolate and stirring until well emulsified.
  10. 10Add butter to the ganache and mix until combined, using a hand mixer to ensure proper emulsification.
  11. 11Add butter to the ganache and mix until combined, using a hand mixer to ensure proper emulsification.
  12. 12Add butter to the ganache and mix until combined, using a hand mixer to ensure proper emulsification.
  13. 13Whip the salted caramel.
  14. 14Whip the salted caramel.
  15. 15Whip the salted caramel.
  16. 16Layer the cake with whipped caramel and chocolate, repeating until there are four layers of chocolate cake.
  17. 17Layer the cake with whipped caramel and chocolate, repeating until there are four layers of chocolate cake.
  18. 18Layer the cake with whipped caramel and chocolate, repeating until there are four layers of chocolate cake.
  19. 19Finish the cake with the remaining ganache, leaving it as rustic as desired.
  20. 20Finish the cake with the remaining ganache, leaving it as rustic as desired.
  21. 21Finish the cake with the remaining ganache, leaving it as rustic as desired.

Ingredients

  • cocoa powder
  • cocoa powder
  • cocoa powder
  • chocolate
  • chocolate
  • chocolate
  • coffee
  • coffee
  • coffee
  • rye flour
  • rye flour
  • rye flour
  • buttermilk
  • buttermilk
  • buttermilk
  • cream
  • cream
  • cream
  • butter
  • butter
  • butter

Equipment

hand mixer

Tips

  • Do not overmix the cake batter because rye flour can make things gummy if mixed for too long.
  • Leave the ganache rustic for a "Bruce Bogtrotter Matilda-esque" look.