I asked Meg to send me the recipe for the amazing birthday cake she made me last month. I realized two things when I saw the recipe: one, this recipe looks complicated and she's a really good friend for making me this amazing cake. Two, I'll never make this and just hope Meg will make it again for me.
For the cake:
2 Cups sugar
1 3/4 Cups of all-purpose flour
3/4 Cups of cocoa
1 1/2 Tsp each of baking soda and baking powder
1 Tsp salt
1 Cup of milk
1/2 Cup of vegetable oil
2 Tsp of vanilla
1 Cup of boiling water
1. Heat oven to 350F. Grease 3 8" or 9" round baking pans
2. Sift together first 6 ingredients (all the dry ingredients).
3. Add eggs, milk, oil and vanilla. Mix until batter is smooth (they say to use an electric mixer but I don't have one so I just use a hand whisk or a fork)
4. Stir in boiling water (batter will be thin)
5. Pour batter into bans and bake for 30-35 minutes or until a toothpick comes out clean.
6. Cool for 10 minutes, then remove and let fully cool.
1/2 Cup of cream
1 Tsp fleur de sel
1/4 Cup of. water
1 Cup of sugar
2 Tbsp of corn syrup
1/4 Cup of sour cream
1. In a saucepan combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
2. Meanwhile, keeping a close eye on the cream mixture so it doesn't burn, in a medium saucepan combine the water, the sugar, and corn syrup, stir them together. Cook over high heat until mixture is dark amber in colour (6-8 minutes). Remove from heat and let cool for 1 minute
3. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
Whipped Caramel Ganache Frosting
1 Pound dark chocolate (60-70% cacao), chopped
1 1/2 Cups of cream
1/4 Cup of water
1 Cup of sugar
2 Tbsp corn syrup
2 Cups of (4 sticks) unsalted butter, soft but cool, cut into 1/2 inch pieces
1. Put the chocolate in a large heatproof bowl and set aside
2. Bring the cream to a simmer over very low heat
3. Meanwhile, keeping a close ee on the cream so it doesn't burn, in a medium saucepan combine the water, the sugar, and corn syrup, stir them together. Cook over high heat until mixture is deep amber in colour (6-8 minutes). Remove from heat and let the caramel cool for 1 minute
4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool.
5. Using electric mixer (with paddle attachments) mix on low for 3-4 minutes. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Beat on high speed until the mixture is fluffy (Note: I don't have an electric mixture and was able to do this by hand with a spatula and whisk. I had trouble getting it to the perfect consistency but when I put it in the fridge for 30 minutes it worked out).
Assemble the cake
Place 1 cake layer on a serving platter, spread 1/4 c. of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 c. of the ganache frosting over the caramel. Sprinkle with 1 tsp of fleur de sel. Repeat with 2nd layer of cake. Then top with 3rd layer. Spread with caramel and. Crumb coat the cake and put in the fridge for 15 minutes. Frost the sides and top with remaining frosting. Garnish with a sprinkle of fleur de sel.
Crumb Coat: is a very thin layer of frosting applied to the cake to keep the light crumbs suspended so they won't appear in the final layer of frosting. A crumb coat should be refrigerated for at least 15 minutes prior to applying the next frosting layer. (Note: I had never heard of this but they explain all these terms at the beginning and so I tried this and I found it worked really well)