Salted Caramel Mocha Cake

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I was looking on Pinterest yesterday and suddenly the picture of this cake came through. The name of the cake is very interesting and the pictures looked great to me. I couldn’t wait to make it! After picking my son up from school and putting him down for nap I started to make it. This cake has layers of angle food cake, caramel mousse, and chocolate cake. It is frosted with coffee buttercream and topped with ganache! The cake turned out great. It’s light, airy and not too sweet! There are many steps to finish this cake but I was able to complete it all in the same day.

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Ingredients

FOR ANGLE FOOD CAKE

3/4 cup (90 grams) confectioners’ sugar
1/2 cup (55 grams) cake flour
6 eggs whites (175 gram), room temperature
1 teaspoon vanilla extract

FOR DEVIL’S FOOD CAKE

3/4 cup (150 gram) granulated sugar
1/2 cup (60 gram) all-purpose flour
1/2 cup (55grams) unsweetened cocoa powder
1/4 cup (30 gram) cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (115 gram) unsalted butter, cut into 8 pieces, softened
2 large eggs, room temperature
1/2 cup (120 gram) Greek yogurt, room temperature
1 teaspoon vanilla extract

FOR SALTED CARAMEL SAUCE

1/4 cup (65 gram) heavy cream
1 tablespoon unsalted butter
3/4 teaspoon kosher or sea salt
1 teaspoon vanilla extract
1/3 cup (67 grams) granulated sugar
1 tablespoon light corn syrup
1 tablespoon water

FOR SALTED CARAMEL MOUSSE

3 tablespoon water
1 tablespoon (1 envelop) powdered gelatin
4 egg yolks
1/4 cups (50 grams) granulated sugar
1 cup (250 ml) milk
1 cup (250 ml) heavy cream
1/4 cup (60 ml) salted caramel sauce (see above)

FOR THE COFFEE BUTTERCREAM

6 egg whites, room temperature
2 cup (400 grams) granulated sugar
Pinch of salt
2 teaspoon vanilla extract
2 cups (460 grams) unsalted butter, cut into 16 pieces, softened
3 tablespoon instant coffee powder
2 tablespoon warm water

FOR THE GANACHE

1/2 cup (125 ml) heavy cream
4 ounces (115 grams) bittersweet chocolate, finely chopped
2 teaspoon light corn syrup
1/2 teaspoon vanilla extract

Instructions

1. FOR ANGLE FOOD CAKE: Adjust oven racks to middle positions and heat oven to 325 degrees. Line the bottom an ungreased 9-inch round pans with parchment paper.

2. Sift the confectioners’ sugar and cake flour together. Set aside

3. Using stand mixer fitted with whisk, whip egg whites, cream of tartar and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft peak, about 1 minute. Slowly add the granulated sugar and vanilla extract and continue whip until glossy, stiff peaks form, 2 to 3 minutes. Gently fold flour mixture into egg whites in 3 batches until well incorporated. Transfer the mixture to the prepared pan and smooth top with rubber spatula. Bake until toothpick inserted in center comes out clean, about 40 to 45 minutes. Let cake cool in pan on wire rack for 10 minutes. Run a thin knife around the inside perimeter of the pan, and turn the cake out, discarding parchment and let cool completely on rack. Do not turn off oven.

4. FOR THE DEVIL’S FOOD CAKE: Greased a 9-inch round cake pan, line with parchment paper, grease parchment and flour pan. Using stand mixer fitted with paddle, sift the sugar, flours, cocoa powder, baking powder, baking soda, and salt into the mixer bowl. Beat on low speed to combine, about 10 seconds. Add the butter and beat until the mixture resembles moist sand, about 2 minutes. Add the eggs, one at a time, scraping down the bottom and sides of the bowl after each addition. Add the Greek yogurt and vanilla. Increase to medium speed and beat until fully incorporated, about 2 minutes. Give batter final stir by hand.

5. Transfer the batter to the prepared pan and smooth the top with rubber spatula. Bake until toothpick inserted in center comes out clean, about 30 to 35 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Run a thin knife around the inside perimeter of the pan, and turn the cake out, discarding parchment and let cool completely on rack.

6. FOR THE CARAMEL SAUCE: Place the cream, butter, and salt in a small heavy saucepan on medium heat until the butter is melted and the salt is completely dissolved. Remove from heat and add vanilla extract.

7. In a medium saucepan, combine sugar, corn syrup and water, stir gently to combine. Place over medium heat until syrup turn amber color, swirling occasionally. Keep watching closely. Immediately remove from heat, pour in cream mixture while whisking. The mixture will bubble up. Cook over low heat until smooth, about 1 to 2 minutes. Transfer to a small heatproof bowl and let cool completely.

8. FOR THE SALTED CARAMEL MOUSSE: In a small bowl, sprinkle gelatin over cold water. Set aside. Using stand mixer fitted with whisk, whip egg yolks and sugar until pale, about 5 to 7 minutes. In a medium saucepan, bring milk to simmer over medium heat. Slowly add the hot milk to the yolks mixture, a little at a time while whisking. Pour the yolks mixture back to the saucepan and stir constantly on low heat with wooden spoon until thickened. (The mixture should coat the back of a spoon). Remove from heat. Stir in gelatin until it is completely dissolved. Strain mixture through fine-mesh strainer set over medium bowl, cool to room temperature.

9. Using stand mixer fitted with whisk, whip heavy cream on medium-low speed until foamy, about 1 minutes. Increase speed to high and whip until soft peak form, 1 to 3 minutes. Stir in caramel sauce into egg mixture. Fold 1/3 the whipped cream into caramel mixture, gently fold remaining whipped cream until well combined. Cover and chill in the refrigerator until it’s thickened, about 30 minutes.

10. FOR THE COFFEE BUTTERCREAM: Combine egg whites, sugar and salt in bowl of stand mixer and set bowl over medium saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk constantly until the mixture registers 160 degree. Remove bowl from heat. Fit stand mixer with whisk and whip mixture on high speed until stiff peaks form, about 7 minutes. Reduce speed to medium high and add butter 1 piece at a time, followed by vanilla and coffee mixture, scraping down bowl as needed. Continue to whip at medium-high speed until combined, about 1 minute.

11. FOR THE GANACHE: place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool.

12. Using long serrated knife, split the cakes horizontally into 2 even layers. Spoon 2 cups of buttercream into pastry bag with round tip.

13. Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 of the devil’s food layer on a platter. Pipe the coffee buttercream around the edge to make as a dam. Spoon 1/3 of the salted caramel mousse on the cake and spread in an even layer. Top with a layer of angle food cake, pressing slightly to adhere. Pipe the coffee buttercream around the edge and spoon another third of the salted caramel mousse on the angle food cake, spreading in an even layer. Repeat once again: devil’s food, mousse, angle food. Spread the coffee buttercream evenly over the sides and over top. Freeze the cake for 30 to 60 minutes.

14. Spoon 1/2 cup buttercream into pastry bag fitted with a tip no. M1. Set aside. Spread remaining buttercream over sides and over top. Refrigerate the cake for 40 minutes or freeze for 20 minutes. Pour ganache over top of the cake and use offset spatula to smooth the top. Let ganache run down the side of the cake. Pipe reserve frosting on top and decorate with chocolate-covered coffee beans. Refrigerate the cake at least 2 hours before serving.

Recipe from: KitchenAid’

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