Chocolate Caramel Cake with Cream Cheese Frosting
Ingredients:
For the biscuits:
3 eggs
80 grams sugar
80 grams flour
20 grams cocoa powder
50 ml milk
30 ml vegetable oil
Pinch of salt
1 teaspoon baking powder
For the caramel:
150 ml 33% Cream
Sugar 150 grams
Butter 50 grams
Pinch
Peanuts 100 grams
For the cream:
Cream cheese 400 grams
150 ml 33% Cream
Vanilla sugar 1 teaspoon
Powdered sugar 25 grams
Chocolate 130 grams
33% Cream 50 ml
40 grams peanuts
Chocolate Caramel Cake with Cream Cheese Frosting
Prepare:
For the biscuits:
Preheat the oven to 180°C (350°F). Grease a 20 cm diameter cake tin and line it with baking paper.
In a mixing bowl, mix the eggs and sugar until a light and creamy mixture forms.
Sift the flour, cocoa powder, salt, and baking powder into the egg mixture. Mix slowly until everything is well mixed.
Gradually add milk and vegetable oil and continue stirring until a smooth mixture forms.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow to cool completely in the tin before removing.
For caramel:
8. Place the cream in a saucepan and heat over low heat until steaming but not boiling.
In a separate saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber.
Carefully add the hot cream to the melted sugar, stirring constantly until a smooth mixture forms.
Remove from heat and stir in butter and salt until melted and combined.
Stir in peanuts until evenly coated with caramel. Let cool slightly.
For cream:
13. Add cream cheese to mixing bowl and mix until smooth.
33% Gradually add the cream, vanilla sugar, and powdered sugar to the cream cheese and mix until a smooth, creamy mixture forms.
For glaze:
15. Melt the chocolate and 33% cream in a heatproof bowl in a pot of boiling water or in the microwave, stirring until smooth.
Allow the chocolate icing to cool slightly before using.
Assembly:
17. Once the cake and caramel have cooled, cut the cake horizontally into two even layers.
Place the cake base on a plate. Spread a layer of cream cheese frosting over the cake base.
Carefully spread a layer of caramelized peanuts over the frosting.
Place the second cake layer on top and press gently to seal.
Pour the chocolate icing over the cake and let it drip down the sides.
Sprinkle remaining peanuts over cake.
Place the cake in the refrigerator for at least 1 hour to allow the flavors to meld before serving.
Preparation time: 30 minutes | Bake time: 25-30 minutes | Total time: 2 hours 30 minutes
Servings: He can make one cake with a diameter of 20 cm.