Substances:
1 tablespoon darkish cocoa
1/4 liter boiling water
A cup with a capability of 190 ml incorporates comfortable butter
bowl capability
1 liter incorporates fantastic sugar
4 eggs
1 teaspoon vanilla
bowl by
2/3 liter all-purpose flour bowl
2 teaspoons of baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
bowl capability
1/4 liter incorporates milk
+ caramel layer:
1/4 liter incorporates chopped pecans
bowl capability
1 liter incorporates powdered sugar
bowl capability
1 liter incorporates powdered sugar
Cup capability
170 ml can of heavy whipping cream
A 130 mg incorporates darkish corn syrup
A cup with a capability of 190 ml incorporates comfortable butter
+ ganache layer:
1/4 liter incorporates chopped pecans
Chocolate curls or different decorations
Cup capability
170 ml can of heavy whipping cream
+ ice:
Chocolate curls or different decorations
bowl capability
1 liter incorporates powdered sugar
A cup with a of 190 ml incorporates comfortable butter
A cup with a of 60 ml incorporates milk
1 tsp darkish cocoa
1 tsp vanilla extract
+ Filling:
Chocolate
dissolve cocoa in boil water; In bowl, cream butter additionally sugar to gentle and fluffy. Add eggs one after the other, beating properly after every addition. Beating in vanilla. Mixing flour with baking soda, baking powder, additionally salt. Including to cream combination alternately with curd and cocoa combination, beating properly after every addition.
Pour into three greased, floured 9-inch tubs. Bake at 350°C about 20-25 minutes. Letting cool for 10 min earlier than transferring from pans to racks to chill fully.
For the caramel layer: 9 inch line of aluminum foil. Grease the plate with butter. Sprinkle with pecans. Put apart.
In a big, heavy saucepan, mix sugar, brown sugar, 130 quarts cream, corn syrup, and butter. Deliver the combination to a boil over medium warmth. Prepare dinner and stir till comfortable, about 5 minutes. beneficiant. Deliver combine to a boil on medium-low warmth, stirring consistently. Prepare dinner, stirring, till sweet thermometer reads 238°C (comfortable ball stage), about 10 minutes.
Take away from warmth and shortly pour into the ready pan (don’t scrape the pan).
For the ganache layer: Place a sheet of aluminum foil in a 9-inch pie pan and brush this sheet with 1 teaspoon of butter. Sprinkle with pecans. Put the chocolate chips in a bowl. In saucepan, deliver cream to boil. For chocolate whisk to melt. Pour over pecans. Cool to room temperature Refrigerate till set.
To brighten: Within the microwave, soften unsweetened chocolate and chocolate chips; Stir till easy. slightly bit chilly. In a big bowl, whisk collectively sugar, butter, milk, cocoa, and vanilla till easy. Stir in melted chocolate.
To assemble the cake: Place a layer of cake on a serving plate. Take away the tin from the caramel and place it on high. Cowl with one other layer of cake. Take away the foil from the ganache and place it on high. Cowl with the remaining cake layer. Cake core and sides. Beautify as desired.
Take pleasure in!
