Wednesday, October 19, 2011
Triple Choco Caramel Cake(TCCC)
My friend,Eila has asking me to bake a small choc cake for her Husband's birthday..... at first I was reluctant to accept it as I'm not taking orders anymore but then I remember that one cake that I very keen to bake... Triple Choco Caremel Cake.....the most talk about cake in Indonesia....I've been keeping the recipe in my treasure recipe book almost 2 years and I thinks this is the right time for me to test it.
Simple decorations.... I just put the Belgium chocolate buttons at the side of the cake then I tied it with pink stripe ribbon. Thanks Eila...
Since the recipe is in large quantity & Eila just want small cake ....I've divided the cake batter into 2 portions which I've bake the cake into two 6 " cake tin.... one portion for her & one portion is for ME..he..he.. and above cake is for ME.....Thanks to Teh Uceu for sharing the recipe....
Recipe:Source from Teh Uceu & Agnes
Ingredients for cake ( 8 inch round cake tin)
1 tbsp emulsifier(Ovellette)
60g cocoa powder
75g dark cooking chocolate
100g Margarine-melted( I used Buttercup margarine)
-Preheat oven 170C. Heat butter until melted, add in cooking chocolate and stir(Double boiling method). Let it cool-set aside.
-Whisk eggs and sugar till fluffy.
-Add in sifted flour & cocoa powder into batter and continue to whisk till combined.
-Lastly add in melted butter/chocolate mixture and stir well.
-Divide the batter into 2 cake pans or you can use only 1 pan & later just cut the cake using cake laveler (I'm using two 6" cake pan ).
-bake for about 30 minutes if using two 6" cake pan or more if using 8" cake pan , until a toothpick inserted into centre comes out clean. Cool layers completely. While the cake is baking & cooling, make the filling syrup and ganache
Ingredients Chocolate Ganache:
-500ml fresh cream/double cream/whipping cream-(I used Rich non diary whipping cream)
500g dark cooking chocolate(I used Collata Dark cooking Chocolate)
-Place the chopped chocolate in a bowl.
-Heat the cream until it just begins to boil.
-Remove from heat and pour over the chocolate.
-Let stand one minute, then stir.
-Add in butter and continue to stir until smooth.
-Cling wrap your bowl and let it sit in a chiller for at least 3 hrs. Once ready to spread ganache on your cake, whisk chilled ganache for a few minutes and its ready to be used.
Ingredients Caramel Syrup
50ml of water(1)
-Heat sugar with water(1) over fire(cook until it turns caramelized).
-Add water(2) into the caramel mixture, cook and stir until caramel melts and blended.
-Turn off heat, let cool
To assemble Cake:-
-Remove the cake from the pan and cut into 2 layers in horizontally, using a serrated bread knife or cake leveler.
-Set the first cake layer on a cake plate. Spread simple sugar over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water.
-Then spread caramel syrup and ganache(1cm thick) over the cake layer, making sure it reaches to the edges.
-Set another cake layer on top. Spread ganache on the sides and top then pipe a decorative border around the top