CARAMEL CHOCOLATE FUDGE LAYERED CAKE

December 20, 2020

A festive cake for the holiday season to make together with family and friends. To bond and connect while handcrafting food together.

Makes one layered cake of 16 cm Ø

_CAKE DISSECTION_

This cake consists of:

3 layers of chocolate fudge cake
a swiss meringue caramel buttercream for the layers
a caramel buttercream to cover the cake and
a caramel fudge sauce to glaze

_TIME MANAGEMENT_

Make the cake layers and the creams one day in advance. The cakes have to stay in the refrigerator overnight to rest, that is important for the layered cake’s stability. Moreover, it is more relaxed to make the creams one day in advance and not on the same day that you will build the cake.

_INGREDIENTS PER PREPARATION_

CHOCOLATE FUDGE CAKE (makes 3 layers of 16 cm Ø)

NOTE: if you don't have round spring forms of this size - use the ones you have and adjust the number of layers to two for a form with larger diameter. Alternatively bake one thicker round cake and cut it to create disks that will be your cake layers.

285 g cake flour
285 g granulated sugar
270 g good quality butter, at room temperature
190 g cocoa powder
2 + 1/4 tsp baking soda
1 + 1/2 tsp baking powder
3/4 tsp sea salt
3 eggs, at room temperature
360 ml buttermilk

CARAMEL FUDGE SAUCE (for both buttercreams and glaze)

200 g granulated sugar
90 g good quality butter, room temperature
120 ml heavy cream, room temperature

SWISS MERINGUE CARAMEL BUTTERCREAM

100 g granulated sugar, extra fine
60 g egg whites (2-3 eggs)
170 g good quality butter
80 g caramel fudge sauce (recipe above)
a pinch of salt

CARAMEL BUTTERCREAM

255 g good quality butter
120 g caramel fudge sauce (recipe above)

PREPARATION: CHOCOLATE FUDGE CAKE
Preheat the oven at 170 °C (conventional oven) or 150 °C (fan function).
In a large mixing bowl sieve in the cake flour, baking powder, baking soda, cocoa powder and salt. Mix well and set aside.
In a stand (or hand) mixer, with the paddle attachment, cream the butter and sugar. Start with beating the butter a few seconds and then start incorporating the sugar. Beat for at least 10 minutes until fluffy and lighter in colour.
Add the eggs one by one making sure that the one is incorporated before you add the next one. Continue beating with the paddle attachment until you get a stable and smooth consistency of the emulsion.
Add ⅓ of the dry ingredients mix that you prepared in the beginning and ⅓ of the buttermilk portion and blend. Repeat the process another 2 times by using ⅓ of the quantity of the dry ingredients mix and buttermilk each time. Blend well until a smooth consistency of the cake dough.
Divide the batter in 3 round spring forms of 16 cm Ø or larger.
Bake the cakes for 40-45 minutes and until you insert a toothpick into the centre of the cake and it comes out clean. The baking times might differ depending on your oven and on the thickness of your cakes so always keep an eye on them during the baking process.
When ready place them on a cooling rack and let them cool completely. Afterwards, wrap them in plastic individually and place them in the refrigerator overnight.

PREPARATION: CARAMEL FUDGE SAUCE (for both buttercreams and glaze)
In a pan, over medium fire, pour a thin layer of granulated sugar and wait until it melts. Continue with the rest of the sugar little by little until all the sugar is melted. Wait until the caramel takes an amber colour and immediately remove it from fire.

NOTE: This is a fast process and you will need to slightly swirl the contents of the pan to ensure that the caramel browns evenly. It is very important to not use any utensil to stir the melted sugar to prevent crystallisation.

When caramel has turned amber, remove it from fire and carefully add the heavy cream little by little. It might spatter due to the large difference in temperature so be careful not to burn yourself. Swirl the contents of the pan until the cream is well incorporated in the caramel. Continue with the butter. Swirl the pan continuously and see the butter melting and blending in with the rest of ingredients. Set aside to completely cool before using it for the buttercream’s and as the final glaze of the cake. Store it in the refrigerator overnight and let it rest at room temperature (25°C) before using it for making the creams.

PREPARATION: SWISS MERINGUE CARAMEL BUTTERCREAM
In the stand (or hand) mixer - using the paddle attachment - beat the butter until fluffy and lighter in colour (at least 7 minutes). Then add the caramel fudge sauce and the pinch of salt. Beat for another 3 minutes until all ingredients are well incorporated and set aside.
In a ‘double boiler’ over medium fire combine the egg whites with the granulated sugar and whisk until all the sugar is dissolved. When the temperature of the egg whites reaches 45°C (or when all the sugar is dissolved, the texture is not grainy due to the unmelted sugar, and the mix is hot to the touch) remove from the fire and transfer the egg whites mixture in a stand (or hand) mixer fitted with the whisk attachment. Beat for at least 5-7 minutes until glossy stable peaks are formed and the temperature of the meringue drops.
Then change to the paddle attachment and fold the meringue in the beaten butter - caramel gently (low-medium speed) for a few seconds until all ingredients are well incorporated. Transfer it in an icing bag or an airtight container and set aside. You can store it in the refrigerator overnight and let it rest at room temperature for 1-2 hours before building the cake.

PREPARATION: CARAMEL BUTTERCREAM
In a stand (or hand) mixer fitted with the paddle attachment, beat the butter for at least 7 minutes until fluffy and lighter in colour. Add the caramel fudge sauce and beat for another 3 minutes.
Transfer the buttercream in an icing bag or an airtight container and set aside. You can store it in the refrigerator overnight and leave it at room temperature before using it for building the cake.

NEXT DAY

Get ready to assemble the cake. Take the cake layers and the creams out of the refrigerator and let them rest at room temperature. If the buttercreams are stiff after resting you can beat them for a few seconds with the mixer (paddle attachment) to make them lighter again. Cut the uneven tops of the cakes to create stable bases for your layered cake.
Select a plate/serving tray that is going to be your layered cake base and apply a small portion - the size of a bean - of the swiss meringue caramel buttercream between the plate and the first cake layer to secure the cake on it. Apply evenly the swiss meringue buttercream on the first cake layer and place the next layer on top making sure that your cake is straight and stable. Continue with another layer of buttercream and place your last cake layer on top.
Transfer the layered cake in the refrigerator for at least half hour for the buttercream to set.

NOTE: if you want you can slightly soak every layer with light corn syrup or simple syrup . It is usually used to secure the humidity of the cakes to keep them fresh for longer. However, the buttercream cover in this recipe will prevent the cakes from drying out, so simple syrup can be omitted.

Take the cake from the refrigerator and carefully cover it with the caramel fudge buttercream creating a straight and even surface - using a spatula. Let the cake rest in the refrigerator for another half hour. While waiting, slightly warm up the caramel fudge sauce to a more fluid consistency by paying attention that it is not too hot when you glaze the cake because the buttercream will melt. Caramel fudge holds best (not too runny, not too stiff) at around 30°C.

Take the cake from the refrigerator and finalise it with a generous portion of caramel fudge sauce. So good! Cut + serve…

Good luck you guys!

X Alexandra

P.S. post your comments + questions you might have over the recipe below in the comment section below!

Birthday Cake with Dark Chocolate & Fresh Chilli Peppers

March 19, 2019

Turbulent & Spicy Bittersweet

BIRTHDAY CAKE WITH DARK CHOCOLATE AND FRESH CHILLY PEPPERS

Ingredients for a 3-layered cake of 16 cm base diameter

DARK CHOCOLATE CAKE

460 g all purpose flour
45 g cocoa powder
25 g carob powder
26 g baking powder
1 teaspoon smoked paprika powder
1/2 teaspoon sea-salt
380 ml oat milk
120 ml sunflower oil
170 g brown sugar
95 g dark chocolate, melted

DARK CHOCOLATE CHILLY MOUSSE (for the layers)

400 g dark chocolate
400 ml plant-based heavy cream (rice or oat)
2 fresh chilly peppers, or more if you like it more spicy
a pinch of salt

DARK CHOCOLATE GANACHE (to cover the cake)
500 g dark chocolate
500 ml plant-based heavy cream (rice or oat)

PREPARATION

Start with the chocolate mousse as it has to rest for at least 4 hours before use. Blend the chilly peppers and sieve to retreat the juice. In ‘bain-marie’ and on low fire, melt the chocolate and gradually add the heavy cream. Make sure that the heavy cream is at room temperature. Blend gently until you get an homogenous mix. Add the chilly pepper juice and mix well. Let it sit for 4 hours at room temperature. After this time, beat the chocolate/heavy cream mix with a handmixer for at least 5-10 minutes until it turns slightly fluffy and transfer it in an icing bag with a round tip of approximately 1 cm diameter. Set aside for later use.

Use the same ‘bain-marie’ method for the dark chocolate ganache. Melt the dark chocolate with the plant-based heavy cream and set aside.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour, cocoa, carob powder & baking powder. Add the smoked paprika, sea-salt and mix well. In a second bowl, combine the brown sugar with the plant-based milk, sunflower oil, and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, cocoa powder, baking powder & salt) to the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Add the melted chocolate. Equally divide the dough in 3 spring forms of 16 cm diameter - that you have previously greased with some baking spray or plant-based fat. Bake in preheated oven at 170°C for 25-30 minutes until the cakes are properly baked. You can use the toothpick-test to check if your cakes are ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. When ready remove the cakes from the oven and let them cool completely on a cooling rack.

When the cake layers are completely cool, cut their tops if necessary to make them even and start building the final cake. Select a surface/cake stand of your preference, place the first cake layer and add - with circular movements - some of the dark chocolate chilly mousse you have prepared in the icing bag. Continue with the next cake layer and add on top of it another layer of chocolate chilly mousse. Finish with the last cake layer, placing it bottom-up so that your final cake has an even top. Refrigerate for at least an hour until the layers are set.

Slightly beat the dark chocolate ganache for a 2-3 minutes until it gets a little bit more soft and easier to work with it. Cover the cake - using a spatula - and create a wavy pattern - using a spoon. Finish it by slightly burning the chocolate ganache - using a kitchen torch - for a glossy effect.

Enjoy x AM

RUM CHOCOLATE CAKE W/ TOASTED MERINGUE

September 12, 2018

rum chocolate cake with toasted meringue

RUM CHOCOLATE CAKE W/ TOASTED MERINGUE

Ingredients for a 3-layered cake of 16 cm base diameter

RUM CHOCOLATE CAKE

460 g all purpose flour
70 g cocoa powder
26 g baking powder
1/2 teaspoon sea salt
380 ml rice or oat milk
120 ml sunflower oil
150 g brown sugar
95 g dark chocolate, melted
4 tablespoons of good quality black rum liquor

CHOCOLATE MOUSSE (for the layers)

500 g dark chocolate
300 ml plant-based heavy cream (soya or rice)

TOASTED MERINGUE

4 locally farmed eggs
2 teaspoons lemon juice
180 g white sugar

PREPARATION

Start with the chocolate mousse as it has to rest for at least 4 hours before use. In ‘bain-marie’ and on low fire, melt the chocolate and gradually add the heavy cream. Make sure that the heavy cream is at room temperature. Blend gently until you get an homogenous mix. Let it sit for 4 hours at room temperature. After this time, beat the chocolate/heavy cream mix with a handmixer for at least 5-10 minutes until it turns slightly fluffy and transfer it in an icing bag with a round tip of approximately 1 cm diameter. Set aside for later use.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour, cocoa & baking powder. Add the salt and mix well. In a second bowl, combine the brown sugar with the plant-based milk, sunflower oil, rum, and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, cocoa powder, baking powder & salt) to the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Add the melted chocolate. Equally divide the dough in 3 spring forms of 16 cm diameter - that you have previously greased with some baking spray or plant-based fat. Bake in preheated oven at 170°C for 25-30 minutes until the cakes are properly baked. You can use the toothpick-test to check if your cakes are ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. When ready remove the cakes from the oven and let them cool completely on a cooling rack.

When the cake layers are completely cool, cut their tops if necessary to make them even and start building the final cake. Select a surface/cake stand of your preference, place the first cake layer and add - with circular movements - some of the chocolate mousse you have prepared in the icing bag. Continue with the next cake layer and add on top of it another layer of chocolate mousse. Finish with the last cake layer, placing it bottom-up so that your final cake has an even top. Refrigerate for at least an hour until the layers are set and the meringue is ready.

TOASTED MERINGUE

Separate the egg whites from the egg yolks. Use refrigerated eggs for an easier separation and then let the egg whites sit at room temperature from about 15 minutes. In a mixing bowl - preferably glass or inox - combine the egg whites with the lemon juice and sugar. In ‘bain-marie’ and above low fire, slowly warm up the egg-lemon juice-sugar mix until the sugar is well dissolved. Then remove from fire and beat the mix for at least 5-10 minutes - using a handmixer - until it turns glossy white & stiff peaks are formed.

Remove the cake from the refrigerator and cover it with the meringue. Lastly, slightly burn the tips of the meringue to create a toasted effect - using a kitchen torch.

Enjoy x AM

STYLING

Handmade Ceramic tableware: Imre Bergmann
Handworked Marble tabletop: De Marmerman
Hand-turned wooden cake stand: The Endeavorist
Handmade knife: Ting Shop Berlin

PECAN RUM CAKE W/ RUM FLAVORED CHOCOLATE SYRUP

January 16, 2018

The first days of 2018 have been a little bit messy. Slowly recovering from the vacation break and trying to pull myself back to the normal work flow again. However, with every new start, it feels nice to set new goals, polish my vision about my company and fix the next steps to take within the new year. My priority again will be to build up new collaborations and empower our small scale community of creatives. Learn from each other, help ourselves within the roller-coaster of freelancing life, work together and create an amplified beautiful result. Keeping this idea close at heart and making it reality, I officially kicked off this new year last week with my friend Leonardo with this fun shoot in rustic style with a romantic tone. We had so much fun, he helped me to make the most of the nordic natural daylight, we chatted over work and enjoyed this delicious vegan pecan nuts cake with rum, covered with a luscious rum flavored chocolate syrup. We wished everyday was like this! The recipe is one of my favorites so far. It is so well balanced in sweetness and rum flavor tones combined with a rich nutty taste from the crushed pecan nuts in the dough. The chocolate syrup on top adds an extra hit of rum in combination with an intense cacao flavor that makes this cake a dream! Furthermore, it was so fluffy and moist that gives extra points to a plant-based cake as the ones of you experimenting with vegan baking might know! Want to try out this delicious beauty cake too? Scrol down for the recipe & have fun baking! x Alexandra

PECAN RUM CAKE W/ RUM FLAVORED CHOCOLATE SYRUP

Ingredients for a medium bundt cake of 16 cm base diameter

pecan rum cake

350 g all purpose flour
20 g baking powder
1/2 teaspoon sea salt
90 g pecan nuts, finely crushed
90 ml sunflower oil
150 g brown sugar
260 ml almond milk or other plant-based milk
2 tablespoons rum liquor or 2 teaspoons rum essence

rum flavored chocolate syrup

120 g white sugar
45 g cocoa powder
150 ml tap water
1 teaspoon rum essence
a pinch of salt

PREPARATION

Preheat the over at 170°C.
In a mixing bowl, sieve the flour and baking powder. Add the salt and mix well. In a second bowl, combine the brown sugar with the almond milk, sunflower oil, rum liquor or essence, finely crushed pecan nuts and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, baking powder & salt) to the bowl with the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Transfer the dough in the cake form that you have previously greased with some baking spray or plant-based butter and bake in preheated oven at 170°C for 45-55 minutes until the cake is properly baked. You can use the toothpick-test to check if your cake is ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. Depending on the depth of your bundt cake form it might take a little bit longer for the cake to be done. When ready remove from the oven and let the cake cool completely on a cooling rack.
While waiting you can prepare the chocolate syrup. In a small cooking pan, combine the white sugar, cocoa powder and tap water. Let the solution simmer on low fire until the syrup thickens but it is still runny enough to decorate your cake. Remove from fire, add the salt and the rum essence and stir well. When the cake is completely cool, add a graceful amount of the chocolate syrup on top and decorate with a few pecan nuts on top.

Enjoy x AM