Caramel + Chocolate! LONDON CHOCOLATE CAKE!
Whipped salted caramel
London Chocolate Cake with Whipped Salted Caramel
Bahan
Chocolate Ganache:
Chocolate cake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hangatkan whipping cream di microwave sampai hangat-hangat kuku supaya karamelnya tidak kaget saat dicampur.
- Masak gula pasir di panci sampai larut dan menjadi karamel berwarna dark amber.
- Masukkan mentega tawar untuk menghentikan proses memasak karamelnya.
- Tuang krim hangat perlahan sambil diaduk, lalu matikan apinya.
- Tambahkan sea salt sesuai selera lalu aduk sampai rata.
- Tuang saus karamel ke wadah, tutup permukaannya dengan plastik yang menempel, diamkan 20 menit di suhu ruang, lalu simpan di kulkas minimal 4 jam.
- Untuk ganache, potong kecil-kecil dark chocolate lalu taruh di mangkuk, dan panaskan whipping cream di panci sampai mendidih.
- Tuang krim panas ke atas cokelat lalu aduk sampai cokelatnya meleleh sempurna.
- Masukkan mentega tawar suhu ruang lalu aduk sampai teremulsi dan hasilnya silky smooth.
- Tutup permukaan ganache dengan plastik yang menempel lalu diamkan sampai teksturnya spreadable.
- Siapkan loyang ukuran 20 x 30 cm yang sudah diolesi mentega dan dialasi baking paper, lalu panaskan oven di suhu 170 sampai 180 derajat.
- Lelehkan mentega tawar bersama dark chocolate dan susu cair di microwave sampai tidak ada gumpalan.
- Masukkan minyak sayur ke campuran cokelat lalu aduk sampai rata.
- Larutkan kopi instan dengan air panas lalu sisihkan. Kopinya tidak akan terasa, hanya memperkuat rasa cokelatnya.
- Kocok 3 butir telur bersama gula pasir dan vanila sampai warnanya pucat tetapi teksturnya masih encer. Jangan sampai terlalu mengembang.
- Masukkan campuran cokelat, minyak dan kopi yang sudah tidak panas ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung protein sedang, cokelat bubuk, baking powder dan baking soda ke dalam adonan, tambahkan garam, lalu aduk dengan kecepatan rendah sampai rata saja.
- Tuang adonan ke loyang, ratakan permukaannya, lalu banting-banting untuk mengeluarkan udaranya.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 20 menit.
- Sisipkan pisau di sisi loyang lalu keluarkan kuenya dan tunggu sampai tidak panas lagi.
- Kocok saus karamel yang sudah didinginkan minimal 4 jam sampai mengembang dan kaku seperti whipped ganache.
- Pindahkan whipped caramel ke plastik segitiga.
- Buang kulit kue lalu potong menjadi tiga bagian sama besar.
- Lembutkan ganache yang sudah mengeset lalu pindahkan ke plastik segitiga.
- Susun kue berlapis dengan urutan bolu, ganache, whipped caramel, lalu ulangi sampai tiga lapis bolu, dan ratakan setiap lapisannya.
- Rapikan sisi-sisinya lalu simpan di kulkas supaya karamel dan cokelatnya mengeset.
- Lapisi seluruh permukaan kue dengan ganache tipis-tipis sebagai crumb coat, lalu simpan lagi di kulkas sampai keras.
- Lapisi kue sekali lagi dengan ganache lalu tarik dengan scraper sampai semua sisinya mulus dan rapi.
- Simpan di kulkas sampai mengeras, lalu potong dengan pisau yang sudah dihangatkan supaya potongannya bersih.
Ingredients
Chocolate Ganache:
Chocolate cake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Warm the whipping cream in the microwave until lukewarm so the caramel does not seize when they meet.
- Cook the granulated sugar in a pan until it dissolves and turns into a dark amber caramel.
- Add the unsalted butter to stop the caramel from cooking further.
- Slowly pour in the warm cream while stirring, then turn off the heat.
- Add sea salt to taste and stir until combined.
- Pour the caramel sauce into a container, cover the surface with plastic touching it, leave it 20 minutes at room temperature, then chill for at least 4 hours.
- For the ganache, chop the dark chocolate finely into a bowl and bring the whipping cream to a boil in a pan.
- Pour the hot cream over the chocolate and stir until the chocolate has melted completely.
- Add the room temperature unsalted butter and stir until it emulsifies into a silky smooth ganache.
- Cover the ganache with plastic pressed onto the surface and leave it until it reaches spreadable consistency.
- Prepare a 20 x 30 cm pan brushed with butter and lined with baking paper, then preheat the oven to 170 to 180 C.
- Melt the unsalted butter together with the dark chocolate and liquid milk in the microwave until no lumps remain.
- Stir the vegetable oil into the chocolate mixture.
- Dissolve the instant coffee in hot water and set it aside. You will not taste the coffee, it only deepens the chocolate flavour.
- Whip 3 eggs with the granulated sugar and vanilla until pale but still runny. Do not aerate it too much.
- Add the cooled chocolate mixture, oil and coffee to the egg mixture and stir until combined.
- Sift the medium protein flour, cocoa powder, baking powder and baking soda into the batter, add the salt, and mix on low speed just until combined.
- Pour the batter into the pan, level it, then tap it to release the air.
- Bake in the preheated oven for about 20 minutes.
- Run a knife around the sides of the pan, turn the cake out and let it cool completely.
- Whip the caramel sauce that has chilled for at least 4 hours until it becomes light and stiff like a whipped ganache.
- Transfer the whipped caramel into a piping bag.
- Trim the crust off the cake and cut it into three equal pieces.
- Loosen the set ganache and transfer it into a piping bag.
- Build the layers in the order sponge, ganache, whipped caramel, and repeat until you have three layers of sponge, levelling each layer.
- Neaten the sides, then chill the cake so the caramel and chocolate set.
- Cover the whole cake with a thin layer of ganache as a crumb coat, then chill it again until firm.
- Coat the cake once more with ganache and pull a scraper across every side until it is smooth and neat.
- Chill until firm, then slice with a warmed knife for clean cuts.
Cook Mode
Whipped salted caramel
London Chocolate Cake with Whipped Salted Caramel
Caramel + Chocolate! LONDON CHOCOLATE CAKE!
Caramel + Chocolate! LONDON CHOCOLATE CAKE!
Bahan
Chocolate Ganache:
Chocolate cake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hangatkan whipping cream di microwave sampai hangat-hangat kuku supaya karamelnya tidak kaget saat dicampur.
- Masak gula pasir di panci sampai larut dan menjadi karamel berwarna dark amber.
- Masukkan mentega tawar untuk menghentikan proses memasak karamelnya.
- Tuang krim hangat perlahan sambil diaduk, lalu matikan apinya.
- Tambahkan sea salt sesuai selera lalu aduk sampai rata.
- Tuang saus karamel ke wadah, tutup permukaannya dengan plastik yang menempel, diamkan 20 menit di suhu ruang, lalu simpan di kulkas minimal 4 jam.
- Untuk ganache, potong kecil-kecil dark chocolate lalu taruh di mangkuk, dan panaskan whipping cream di panci sampai mendidih.
- Tuang krim panas ke atas cokelat lalu aduk sampai cokelatnya meleleh sempurna.
- Masukkan mentega tawar suhu ruang lalu aduk sampai teremulsi dan hasilnya silky smooth.
- Tutup permukaan ganache dengan plastik yang menempel lalu diamkan sampai teksturnya spreadable.
- Siapkan loyang ukuran 20 x 30 cm yang sudah diolesi mentega dan dialasi baking paper, lalu panaskan oven di suhu 170 sampai 180 derajat.
- Lelehkan mentega tawar bersama dark chocolate dan susu cair di microwave sampai tidak ada gumpalan.
- Masukkan minyak sayur ke campuran cokelat lalu aduk sampai rata.
- Larutkan kopi instan dengan air panas lalu sisihkan. Kopinya tidak akan terasa, hanya memperkuat rasa cokelatnya.
- Kocok 3 butir telur bersama gula pasir dan vanila sampai warnanya pucat tetapi teksturnya masih encer. Jangan sampai terlalu mengembang.
- Masukkan campuran cokelat, minyak dan kopi yang sudah tidak panas ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung protein sedang, cokelat bubuk, baking powder dan baking soda ke dalam adonan, tambahkan garam, lalu aduk dengan kecepatan rendah sampai rata saja.
- Tuang adonan ke loyang, ratakan permukaannya, lalu banting-banting untuk mengeluarkan udaranya.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 20 menit.
- Sisipkan pisau di sisi loyang lalu keluarkan kuenya dan tunggu sampai tidak panas lagi.
- Kocok saus karamel yang sudah didinginkan minimal 4 jam sampai mengembang dan kaku seperti whipped ganache.
- Pindahkan whipped caramel ke plastik segitiga.
- Buang kulit kue lalu potong menjadi tiga bagian sama besar.
- Lembutkan ganache yang sudah mengeset lalu pindahkan ke plastik segitiga.
- Susun kue berlapis dengan urutan bolu, ganache, whipped caramel, lalu ulangi sampai tiga lapis bolu, dan ratakan setiap lapisannya.
- Rapikan sisi-sisinya lalu simpan di kulkas supaya karamel dan cokelatnya mengeset.
- Lapisi seluruh permukaan kue dengan ganache tipis-tipis sebagai crumb coat, lalu simpan lagi di kulkas sampai keras.
- Lapisi kue sekali lagi dengan ganache lalu tarik dengan scraper sampai semua sisinya mulus dan rapi.
- Simpan di kulkas sampai mengeras, lalu potong dengan pisau yang sudah dihangatkan supaya potongannya bersih.
Ingredients
Chocolate Ganache:
Chocolate cake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Warm the whipping cream in the microwave until lukewarm so the caramel does not seize when they meet.
- Cook the granulated sugar in a pan until it dissolves and turns into a dark amber caramel.
- Add the unsalted butter to stop the caramel from cooking further.
- Slowly pour in the warm cream while stirring, then turn off the heat.
- Add sea salt to taste and stir until combined.
- Pour the caramel sauce into a container, cover the surface with plastic touching it, leave it 20 minutes at room temperature, then chill for at least 4 hours.
- For the ganache, chop the dark chocolate finely into a bowl and bring the whipping cream to a boil in a pan.
- Pour the hot cream over the chocolate and stir until the chocolate has melted completely.
- Add the room temperature unsalted butter and stir until it emulsifies into a silky smooth ganache.
- Cover the ganache with plastic pressed onto the surface and leave it until it reaches spreadable consistency.
- Prepare a 20 x 30 cm pan brushed with butter and lined with baking paper, then preheat the oven to 170 to 180 C.
- Melt the unsalted butter together with the dark chocolate and liquid milk in the microwave until no lumps remain.
- Stir the vegetable oil into the chocolate mixture.
- Dissolve the instant coffee in hot water and set it aside. You will not taste the coffee, it only deepens the chocolate flavour.
- Whip 3 eggs with the granulated sugar and vanilla until pale but still runny. Do not aerate it too much.
- Add the cooled chocolate mixture, oil and coffee to the egg mixture and stir until combined.
- Sift the medium protein flour, cocoa powder, baking powder and baking soda into the batter, add the salt, and mix on low speed just until combined.
- Pour the batter into the pan, level it, then tap it to release the air.
- Bake in the preheated oven for about 20 minutes.
- Run a knife around the sides of the pan, turn the cake out and let it cool completely.
- Whip the caramel sauce that has chilled for at least 4 hours until it becomes light and stiff like a whipped ganache.
- Transfer the whipped caramel into a piping bag.
- Trim the crust off the cake and cut it into three equal pieces.
- Loosen the set ganache and transfer it into a piping bag.
- Build the layers in the order sponge, ganache, whipped caramel, and repeat until you have three layers of sponge, levelling each layer.
- Neaten the sides, then chill the cake so the caramel and chocolate set.
- Cover the whole cake with a thin layer of ganache as a crumb coat, then chill it again until firm.
- Coat the cake once more with ganache and pull a scraper across every side until it is smooth and neat.
- Chill until firm, then slice with a warmed knife for clean cuts.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
