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)
10 eggs
150g sugar
1 tbsp emulsifier(Ovellette)
140g flour
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 emulsifier.
-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)
75g butter

-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
100g sugar
50ml of water(1)
100ml water(2)

-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


ChemiEma said...

aka, dah start amik order ke...?

Cake2u said...

Sis,akak just buat utk kawan ja...kalau ke betulan depa request tu tgh ada stock bahan2 so akak buat la..he..he..