Salted Caramel Chocolate Cake
Salted Caramel Chocolate Cake — a Dawn Foods recipe in 5 components. Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg.
- mixing time (cake, slow speed)
- 1 min
- mixing time (cake, medium speed)
- 4 min
- water (2) addition time (cake, slow speed)
- 1 min
- mixing time (cake, final, slow speed)
- 1 min
- baking temperature (cake, fan oven)
- 170 °C
- baking time (cake)
- 30-40 min
Ingredients
Chocolate Cake
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 600 g |
| Water (1) | 240 g |
| Vegetable oil | 78 g |
| Water (2) | 144 g |
Salted Caramel Mousse
| Ingredient | Quantity |
|---|---|
| Dawn Salted Caramel Fond Powder | 100 g |
| Water | 100 g |
| Lightly whipped cream | 500 g |
Chocolate Ganache
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 250 g |
| Cream | 175 g |
| Butter | 15 g |
Sugar Syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 200 g |
| Water | 200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Chopped hazelnuts |
Method
- Chocolate Cake
Add the Dawn Dark Devils Genoese Cake Base, water (1) and vegetable oil to a mixing bowl fitted with a beater and mix for 1 minute on slow and then 4 minutes on medium speed.
- Chocolate Cake
Add the water (2) over 1 minute while mixing on slow speed.
- Chocolate Cake
Scrape down the bowl and then mix for a further 1 minute on slow.
- Chocolate Cake
Divide the batter between two lined 7" round cake tins.
- Chocolate Cake
Bake in a fan oven at 170°C for approximately 30-40 minutes until it bakes through.
- Salted Caramel Mousse
Add the Fond powder and water together and mix until fully dissolved.
- Salted Caramel Mousse
Add 1/3 of the whipped cream and fold in.
- Salted Caramel Mousse
Add the rest of the cream and fold in thoroughly.
- Chocolate Ganache
In a pan put the cream and butter and bring to the boil.
- Chocolate Ganache
Then pour over the chocolate and whisk until smooth and glossy.
- Chocolate Ganache
Leave to cool down a little until it thickens enough to spread.
- Sugar Syrup
Boil the water and sugar together until combined and then leave it to cool.
Assembly: Cool the cakes and cut each cake in half, then soak the sponge. Sandwich the cake layers by spreading chocolate ganache and piping the salted caramel mousse on top. Repeat the steps 3 times. Spread the chocolate ganache on the top layer and with a palette knife make a swirl pattern on the top. To finish, pipe the mousse around the top layer of the cake and sprinkle chopped hazelnuts on the inside of the mousse ring. Do not cover the sides of the cake with mousse. You can create a showstopper effect by using chocolate shards in different sizes and arranging them on top of the cake.
Tip: Alternatively, incorporate coffee in the cake by making a coffee syrup and coffee ganache.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.