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