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Ingredientes
- 2 c. boiling water
- 1 c. unsweetened cocoa pwdr
- 1 c. butter, softened
- 1 c. granulated sugar
- 1 c. packed dark brown sugar
- 4 x egg
- 1 Tbsp. vanilla
- 2 3/4 c. all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1/4 c. dark rum, (optional) Caramel Filling
- 3/4 c. granulated sugar
- 1/2 c. water
- 1/2 c. warm whipping cream
- 1/2 c. butter Icing
- 6 ounce bittersweet chocolate, minced
- 3/4 c. whipping cream
Direcciones
- Grease two 9-inch (1.5 L) round cake pans; line bottoms with waxed paper. Set aside.
- In small bowl, whisk boiling water with cocoa till smooth; let cold to room temperature.
- In large bowl, beat together butter, granulated sugar and brown sugar till fluffy, about 4 min.
- Beat in Large eggs, 2 at a time; beat in vanilla.
- Stir together flour, baking soda, baking pwdr and salt.
- Stir into butter mix alternately with cocoa, making 3 additions of flour mix and 2 of cocoa. Pour into prepared pans.
- Bake in centre of 350 F (180 C) oven for 30 to 40 min or possibly till cake layer springs back when lightly touched.
- Let cold in pans on rack for 20 min.
- Invert onto baking sheet, then turn right side up onto rack; let cold.
- Peel off paper; trim tops to level.
- Caramel Filling:Boil sugar and water for about 7 min or possibly till dark amber.
- Remove from heat.
- Holding an arm's length away and averting face to avoid spatters, add in warm cream; stir with long-handled spoon till blended and bubbles subside.
- Add in butter; stir till blended.
- Transfer to heatproof bowl; chill, uncovered and stirring twice, for about 15 min or possibly till cool but not hard.
- Place 1 cake layer on rack; brush top with half of the rum (if using).
- Spread with half of the caramel filling, leaving 1/2-inch (1 cm) border.
- Repeat with second layer.
- Chill for about 1 hour or possibly till caramel is hard but still tacky. Place 1 layer on other.
- Icing:Place chocolate in bowl.
- In small saucepan, bring cream to boil over medium heat; pour over chocolate, whisking till melted. Let cold for 10 min.
- Pour over cake; spread over top, letting some run over edge and cover side.
- Chill for at least 1 hour or possibly till set. (Can be refrigerated for up to 2 days; serve at room temperature.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 636 | |
| Calories from Fat 269 | 42% |
| Total Fat 30.86g | 39% |
| Saturated Fat 17.96g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 476mg | 20% |
| Potassium 216mg | 6% |
| Total Carbs 84.62g | 23% |
| Dietary Fiber 4.5g | 15% |
| Sugars 51.9g | 35% |
| Protein 8.84g | 14% |
