How to make it

  • Preparation
  • Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves.
  • Increase heat to medium; cover pan and cook 4 minutes.
  • Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes.
  • Remove from heat.
  • Add cream (mixture will bubble).
  • Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel.
  • Cool completely.
  • DO AHEAD Can be made 3 days ahead. Cover and chill.
  • Bring to room temperature before using.
  • =====================================================
  • Place chocolate in large bowl.
  • Bring cream to simmer in medium saucepan.
  • Pour cream over chocolate; let soften 1 minute.
  • Whisk until chocolate is smooth. Cool, then cover and chill overnight.
  • DO AHEAD Ganache can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
  • =====================================================
  • CAKE
  • Position rack in center of oven and preheat to 350°F.
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour.
  • Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl.
  • Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).
  • Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes.
  • Cut around cakes; turn out onto racks. Peel off parchment and cool completely.
  • Using long serrated knife, cut each cake horizontally in half.
  • Place 1 layer on platter; spread with 1/2 cup room-temperature ganache.
  • Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip.
  • Pipe ring of ganache around edge of layer.
  • Spread 1/4 cup room-temperature caramel filling evenly inside ring.
  • Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds.
  • Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds.
  • Repeat with third cake layer.
  • Top with fourth cake layer, cut side down.
  • Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides.
  • DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.
  • *A type of sea salt; available at some supermarkets and at specialty foods stores.
  • Recipe by Vanilla Bake Shop
  • September 2008

Reviews & Comments 1

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    " It was excellent "
    selna ate it and said...
    wow! thanks for sharing!
    Was this review helpful? Yes Flag

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