*ingredients:
°1 tablespoon of dark cocoa
°1/4 liter of boiling water
° A c with a capacity of 190 ml contain butter
° bowl capacity
°1 liter contains caster sugar
°4 eggs
°1 teaspoon vanilla
° the bowl
° 2/3 liter bowl of all-purpose flour
°2 teaspoons of baking soda
°12 teaspoons baking powder
° 1/2 teaspoon salt
° bowl capacity
° 1/4 liter contains milk
+ caramel layer:
° 1/4 L contains chop pecans
° bowl capacity
°1 L contains powder sugar
° bowl capacity
°1 L contains powder sugar
° cup capacity
°170ml can heavy whip cream
° A 130 mg contain dark corn syrup
° A c with a capacity of 190 ml contain butter
+ Ganache layer:
°1/4 L contains chop pecans
° chocolate curls or other embellishments
° cup capacity
°170ml can heavy whip cream
+ Ice:
° chocolate curls or other embellishments
° bowl capacity
°1 L contains powder sugar
° The cup containing 190 ml contains soft butter
° A cup of 60 ml contains milk
°1 teaspoon dark cocoa
°1 teaspoon vanilla
+ filling:
° chocolate
*Methods
dissolve cocoa in boiling water; In a bowl, also cream butter and sugar to a light and fluffy consistency. Adding eggs one at time, beating well after every addition. beat in vanilla. Mix flour with baking soda, baking powder and salt. Add to the cream mixture, alternating with the curd and cocoa mixture, beating well after each addition.
Pour into three floured and floured 9-inch pans. Baking at 350°C about 20-25 mn. Allow to cool for 10 minutes before transferring from pans to racks to cool completely.
For caramel layer: 9-inch line of aluminum foil. Grease the dish with butter. Sprinkle with pecans. Put aside.
In a heavy large saucepan, combine sugar, brown sugar, 130 quarts of cream, corn syrup and butter. Bring mixture to a boil on medium heat. cook and stir until tender, about 5 minutes. generous. Bring mix to a boil on medium-low heat, stir constantly. Cook, stirring, until a candy thermometer reads 238°F (soft ball stage), about 10 minutes.
Remove from heat and quickly pour into prepared pan (do not scrape pan).
For the ganache layer: Place a sheet of aluminum foil in a 9-inch pie pan and brush with 1 teaspoon of the butter. Sprinkle with pecans. Putting chocolate chips in a bowl. In a saucepan, bring the cream to a boil. To whisk the chocolate to soften it. Pour over pecans. Cool to room temperature. Refrigerate until set.
To decorate: In microwave, melt unsweetened chocolate and chocolate chips; Stir until smooth. a little bit cold. In a large bowl, whisk together the sugar, butter, milk, cocoa, and vanilla until smooth. Stir in the melted chocolate.
To assembling cake: Placing a layer cake on serving plate. Take the tray out of the caramel and put it on top. Covering with another layer cake. Remove the tinfoil from the ganache and place it on top. Cover with remaining cake layer. Cake flip and sides. Decorate as desired.
Enjoy!
