Saturday, 15 June 2013

Salted Caramel Chocolate pig cake


I saw a cake on pinterest and I wanted to make it for my husband for fathers day .... it tasted really good.
What do you think ?


Salted Caramel Chocolate pig cake
Ingredients
For the Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot coffee, or 1 cup boiling water and 2 tablespoons instant espresso powder
1/2 cup canola oil
2 large eggs
2 teaspoon pure vanilla extract

For the Salted Caramel Ganache
9 oz. semi-sweet or bittersweet chocolate, chopped (I used a 72% venezuela orgine)
1 cup sugar
3 tablespoons water
1 1/4 cups heavy cream
2 big pinches sea salt, preferably fleur de sel
1 teaspoon vanilla extract

For the Vanilla Bean Filling
1 1/4 teaspoons unflavoured gelatin
1 1/2 cups chilled heavy cream
3/4 cup powdered sugar
1 vanilla bean, split lengthwise
Sea salt for finishing

Instructions

For the Cake
1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 9-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add in the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined. About 1 to 2 minutes.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled.


For the Salted Caramel Ganache
1.Place the chocolate in a medium bowl.
2.In a medium heavy bottomed pot, combine the sugar and water, and stir to combine. Heat the mixture over medium high heat, without stirring, but swirling occasionally if the sugar is colouring unevenly. Heat until the sugar turns amber in colour. Remove from heat immediately and slowly add the heavy cream while whisking. If there are any clumps of sugar, return the pot to low heat and stir until dissolved. Remove from heat and stir in the vanilla and fleur-de-sel (or other coarse salt). Pour the caramel over the chocolate. Allow the mixture to sit for about 5 minutes, then gently stir until the ganache is well combined. Set aside to thicken, about 1 to 2 hours. *If the ganache becomes to thick, warm it over a double boiler until more workable to in the microwave for 10 second intervals.


 For the Vanilla Bean Filling
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla bean seeds, and beat on high speed until soft peaks have formed. Add in the gelatin and whisk for a few another minute to incorporate.

Assembly
Take the first cake layer and place it on a cake board or cardboard round slightly smaller than the cake layers. Spread a layer of ganache (a spreadable consistency) over the cake, about 1 cup. Top with the vanilla bean whipped cream. Top with the second cake layer. Refrigerate the cake for about 2 hours until the filling has set.
Refrigerate cake.

It was delicious.