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Receta Double Trouble Dark Chocolate Caramel Cake
by Global Cookbook

Double Trouble Dark Chocolate Caramel Cake
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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

  1. Grease two 9-inch (1.5 L) round cake pans; line bottoms with waxed paper. Set aside.
  2. In small bowl, whisk boiling water with cocoa till smooth; let cold to room temperature.
  3. In large bowl, beat together butter, granulated sugar and brown sugar till fluffy, about 4 min.
  4. Beat in Large eggs, 2 at a time; beat in vanilla.
  5. Stir together flour, baking soda, baking pwdr and salt.
  6. Stir into butter mix alternately with cocoa, making 3 additions of flour mix and 2 of cocoa. Pour into prepared pans.
  7. Bake in centre of 350 F (180 C) oven for 30 to 40 min or possibly till cake layer springs back when lightly touched.
  8. Let cold in pans on rack for 20 min.
  9. Invert onto baking sheet, then turn right side up onto rack; let cold.
  10. Peel off paper; trim tops to level.
  11. Caramel Filling:Boil sugar and water for about 7 min or possibly till dark amber.
  12. Remove from heat.
  13. 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.
  14. Add in butter; stir till blended.
  15. Transfer to heatproof bowl; chill, uncovered and stirring twice, for about 15 min or possibly till cool but not hard.
  16. Place 1 cake layer on rack; brush top with half of the rum (if using).
  17. Spread with half of the caramel filling, leaving 1/2-inch (1 cm) border.
  18. Repeat with second layer.
  19. Chill for about 1 hour or possibly till caramel is hard but still tacky. Place 1 layer on other.
  20. Icing:Place chocolate in bowl.
  21. In small saucepan, bring cream to boil over medium heat; pour over chocolate, whisking till melted. Let cold for 10 min.
  22. Pour over cake; spread over top, letting some run over edge and cover side.
  23. Chill for at least 1 hour or possibly till set. (Can be refrigerated for up to 2 days; serve at room temperature.)