Chocolate Fleur De Sel Cake
From luisascatering 12 years ago
- start day before to make
- Serves 12
There's chocolate cake—and then there's this chocolate cake! Chocolate ganache. Salted caramel. Toasted hazelnuts. It's a decadent combination (recipe adapted from Bon Appétit )
Ingredients
- caramel FILLING shopping list
- 1 cup granulated sugar shopping list
- 1/4 cup water shopping list
- 2 tablespoons light corn syrup shopping list
- 1/2 cup heavy whipping cream shopping list
- 1/4 cup (1/2 stick) unsalted butter, diced shopping list
- 1/4 cup crème fraîche or sour cream shopping list
- 1/2 teaspoon fresh lemon juice shopping list
- Large pinch of fine fleur de sel* plus additional for assembly shopping list
- - shopping list
- GANACHE FILLING AND frosting shopping list
- 1 1/2 pounds bittersweet chocolate, chopped shopping list
- 3 cups heavy whipping cream shopping list
- - shopping list
- cake shopping list
- 2 cups granulated sugar shopping list
- 1 3/4 cups all purpose flour shopping list
- 3/4 cup unsweetened cocoa powder shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 1 cup whole milk shopping list
- 2 large eggs shopping list
- 1/2 cup (1 stick) unsalted butter, melted shopping list
- 1 cup hot water shopping list
- 1 tablespoon instant espresso powder or instant coffee shopping list
- 1 1/4 cups hazelnuts, toasted, coarsely chopped shopping list
- - shopping list
- *A type of sea salt; available at some supermarkets and at specialty foods stores. shopping list
How to make it
- CARAMEL FILLING
- 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.
- GANACHE FILLING AND FROSTING
- 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. Oil/Butter a 9-inch-diameter cake pan with 3-inch-high sides. Line bottom with parchment paper; oil/butter paper and dust pan with cocoa powder.
- 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).
- Pour batter into prepared pan and bake cake until tester inserted into center comes out clean, about 32 minutes. Cool cake in pan on rack 10 minutes. Cut around cake; turn out onto rack. Peel off parchment and cool completely.
- Using long serrated knife, cut cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache. Spoon about 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 See Photo. Sprinkle caramel with large pinch of fleur de sel. Top with second cake layer. Spread remaining ganache over top and sides of cake. Press remaining hazelnuts onto sides. DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.
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