Chocolate cake with caramel mousse and coffee ganache

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix the sugar, honey and water in a pan and heat on medium heat. Let this simmer into a golden brown caramel. In the meantime, don't stir, just turn the pan around.

2. 02

   STEP 2

   Done

   In the meantime, heat the 200 Gr whipped cream to the boiling point and turn off the fire. If the caramel is good, you turn off the fire. Then knock the hot cream through, gently.

3. 03

   STEP 3

   Done

   Week in the meantime the gelatine leaves 5 minutes in a bowl of cold water.

4. 04

   STEP 4

   Done

   Knock the egg yolks foamy and knock 2 to 3 passing through tablespoons of the caramel mixture. Then you can beat the egg yolk mixture in its entirety through the caramel and it will not clot, because you have already made it 'family'.

5. 05

   STEP 5

   Done

   Heat the caramel mixture on medium heat until 82 degrees while stirring regularly/quietly beats with a guard. Then turn off the fire.

6. 06

   STEP 6

   Done

   Squeeze the gelatine leaves and gently stir them through the caramel mixture. Pour in a bowl and let cool to lukewarm. You can put the bowl in an ice bath to speed this up.

7. 07

   STEP 7

   Done

   Knock the 400 g whipped cream until it has the thickness of yogurt (especially not beat up firmly) and then spatula through the fully cooled caramel.

8. 08

   STEP 8

   Done

   Put your bowl of caramel mousse in the fridge and leave for sure 2 Hour of death.

9. 09

   STEP 9

   Done

   Preheat the oven 175 degrees (lower and upper heat) and coated the soils of 3 cake cans with baking paper and grease the sides with baking spray or (very light) with sunflower oil.

10. 10

    STEP 10

    Done

    Tip: You can 1 Use cake can, but then you have to bake the chocolate cake a little longer (I'm guessing 10 - 15 minutes longer, but test this yourself by always inserting a sateplier in the middle). And after you cool down, you got to go to the cake nicely. 3 Cut slices that are equally high. I'm fine. I just happened to have 3 Cakes of the same size in the house so I made it easy for myself.

11. 11

    STEP 11

    Done

    Mix the flour, cane sugar, baking powder, baking soda, cocoa powder and salt in a bowl and stir with a fork until well mixed.

12. 12

    STEP 12

    Done

    Then quickly knock through the wet components, with a hand mixer or garde. So the eggs, vanilla extract, buttermilk, sunflower oil and the hot water. That's all. Now the cake batter is ready.

13. 13

    STEP 13

    Done

    Divide the herd over the 3 cake tins (or scoop everything in 1 cake form) and put them in the oven. Bin 25 - 30 minutes until the inside is just cooked. Test this with a satrep. If only you 1 Cake tin used should keep the cake longer in the oven.

14. 14

    STEP 14

    Done

    Remove from the oven and let the cakes cool on a grill. Put a sheet of baking paper on your countertop and dump it after. 15 for minutes the cakes (on its head). So the top becomes flatter again. Allow to cool completely.

15. 15

    STEP 15

    Done

    Heat the whipped cream in a pan to the boiling point and turn off the fire. Then stir in the finely chopped pure chocolate and stir gently with a guard until you get a beautiful, shiny chocolate ganache.

16. 16

    STEP 16

    Done

    Then stir in the espresso powder and a small lump of butter. That keeps your ganache shiny on the cake.

17. 17

    STEP 17

    Done

    Let cool, but make sure the ganache stays liquid.

18. 18

    STEP 18

    Done

    Get the caramel mousse 10 minutes before you start assembling out of the refrigerator.

19. 19

    STEP 19

    Done

    Lay 1 Chocolate cake on a nice plate or cake bowl and brag half the caramel mousse here. Distribute evenly, with a palette knife works nicely, and make sure the mousse protrudes a little around.

20. 20

    STEP 20

    Done

    Put chocolate cake number 2 Scoop up the remaining half of the caramel mousse and repeat the previous step.

21. 21

    STEP 21

    Done

    Put the last cake on top. Pour the cooled, but still slightly liquid coffee ganache. It can drop off all around.

22. 22

    STEP 22

    Done

    Because now it's nice, and that's that you're going to smooth it all around (but that's quite robust, that super smooth smoothing has never been done to me) and thus mixes the caramel mousse and ganache somewhat. That gives you a nice pattern around.

23. 23

    STEP 23

    Done

    Garnish the top with the chocolate decorations and sprinkles you have selected. And if you have edible metallic powder, you can blow it to the side of the cake. That'll make him really fancy!

24. 24

    STEP 24

    Done

    Then put the cake in the fridge for an hour so that it can stiffen well before you cut it (longer can also). And then the fun is blown!