This thing is my best looking cake yet. I am very proud of it, and how it turned out, even though there are plenty of things to improve.

The recipes are ones i’ve previously tried and posted on the blog.

Two brownie layers filled with caramel and home made chocolate frosting and ganache. I’ve decorated it with chocolate macarons filled with raspberry marshmallow. I’ve been told the taste was good as well ^_^

Ingredients:

Brownie Layer (i baked two separate cakes, just so you know, the bellow quantities are for 1 layer)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum

Directions

Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before using.

Caramel middle

-300 ml condensed milk turned into dulce de leche

Alternatively, you can use the following:

– 100 g sugar

– 100 ml cream

– 50 g butter

Directions

1. Heat the sugar in a non-stick pan, don’t mix, let it caramelize by itself, low heat, no mixing in wiht spoons and stuff, you could end up wiht lumps

2. When it turns a nice amber colour, pour the cream over it, carefully so it won’t splatter on you, wear long sleeves just in case, it will bubble like a tiny storm ^_^

3. Once the sugar dissolves in the cream, keep boiling, add the butter and keep boiling on low heat, it could take up to half an hour or more, depending on the consistency of the caramel sauce.

I usually boil it till it thickens and starts bubbling wiht large bubblez, like milk.

This caramel will be used for the centre of the cake.

Home made Chocolate frosting

– 50 ml water

– 150 g sugar

– 200 g powdered milk

– 200 g butter

– 20-25 g cocoa

Directions

1.Bring water +sugar to a boil in a pot while you sift the cocoa+powdered milk

2. When it bubbles, it should’t boil for too long as we want the chocolate to be softer and not harden right away, take off the heat and add the butter, then add the powdered milk and mix really really well.

Must be used while it’s warm.

Ganache frosting (i only used this to drip the cake’s edges, to mask the rough look on it)

60 g chocolate

30 ml cream

1. mixed both and chocolate and cream till they blended, left it cool for a bit and started pouring it over the cake.

I set all the macarons on top and that was it. It took a few hours to make, but it was worth it.

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