Caramel Whipped Cream Chocolate Cake

Caramel Whipped Cream Chocolate Cake

  • Preparation 1 h
  • Cooking 45 min
  • Chilling 9 h
  • Makes 10 to 12
  • Freezes Yes

Pillows of caramel whipped cream, moist cake layers, rich, dark ganache and chocolate curls that won’t quit? Congratulations, you just served the baddest brunch in town.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Chocolate Cake

    • 1 cup (140 g) unbleached all-purpose flour
    • 6 tbsp (40 g) cocoa powder, sifted
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 2 eggs
    • 1 cup (210 g) sugar
    • ¼ cup (60 ml) canola oil
    • 1 tsp (5 ml) vanilla extract
    • cup (150 ml) buttermilk
  • Caramel Whipped Cream

    • 2 tsp powdered gelatin
    • 1/3 cup (75 ml) cold water
    • 1 cup (210 g) sugar
    • 2 cups (500 ml) 35% whipping cream
  • Ganache

    • 4 oz (115 g) dark chocolate, chopped
    • ½ cup (125 ml) 35% whipping cream
  • Topping

    • 1 ¼ cups (40 g) dark chocolate curls

Preparation

  • Chocolate Cake

  • Caramel Whipped Cream

  • Ganache

  • Assembly

Note from Ricardo

The caramel cream requires at least 8 hours of cooling time in the refrigerator in order to be firm enough to whip.

The caramel whipped cream may soften while in the pastry bag. Therefore, we recommend working with it quickly.

Personal Note