Millionaire’s Layer Cake
"Dark moist chocolate cake filled with satiny vanilla bean buttercream, homemade salted caramel, buttery shortbread crumble, dark chocolate ganache and frosted with more ganache and a sprinkling of sea salt...."
INGREDIENTS
•
2 1/4 cups (285 g) all-purpose flour
•
2 1/4 cups (450 g) superfine sugar
•
3/4 cup (90 g) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
•
2 1/4 teaspoons (10 g) baking soda
•
2 1/4 teaspoons (10 g) baking powder
•
1 teaspoon (8 g) salt
•
1 cup (240 mL) buttermilk
•
3/4 cup (180 mL) brewed coffee or espresso, hot
•
1/3 cup (80 ml) vegetable oil
•
3 eggs, room temperature
•
1 tablespoons (15 mL) pure vanilla extract
•
6 egg whites
•
1 3/4 cups (350 g) sugar
•
2 cups (454 g) unsalted butter, softened, cut into cubes
•
2 teaspoons (10 ml) vanilla bean paste or 1 vanilla bean, seeded and scraped
•
Pinch of salt
•
2 cups (400 g) sugar
•
1/2 cup (120 ml) water
•
1 cup (240 ml) heavy cream (whipping cream)
•
2 tablespoons (30 g) unsalted butter
•
2 teaspoons pure vanilla extract or vanilla bean paste
•
Generous pinch of sea salt (I used Fleur de Sel)
•
1 cup (125 g) all-purpose flour
•
1/4 cup (50 g) sugar
•
1/2 cup (115 g) unsalted butter, softened, cut into cubes
•
1 pound plus 6 ounces (700 g) best-quality dark chocolate (at least 53% cocoa solids), chopped or callets
•
2 cups (480 ml) heavy cream (whipping cream)
•
1/3 cup (110 g) corn syrup
•
1/4 teaspoon sea salt
•
8 tablespoons (120 g) unsalted butter, cut into cubes
•
1 tablespoon (15 ml) pure vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes