Chocolate cake with caramel layer
155 - -
Turtle Cake. I once saw a recipe for this cake on the website of an American magazine, and since then cook it for a few years. The incomparable cake: cakes porous, rich chocolate and moist, does not need any impregnation, caramel-nut layer, though thin, but absolutely sufficient, because its taste is very bright and thick, and on top a thick layer of chocolate. This cake is one of the few dishes that I repeat, kind of a lifesaver for me because it is very simple, but the technology of cooking is very original and neizbity, as the end result. And here deciding to share this recipe with you, I thought that this cake can't be just a random recipe, it certainly needs to be some kind of story. After a brief investigation, I realized that I was not mistaken...
Ingredients for Chocolate cake with caramel layer
- Butter - 170 g
- Brown sugar - 3 1/4 cups.
- Condensed milk - 400 g
- Walnuts - 1 Cup.
- Flour - 2 stack.
- Cocoa powder - 3/4 stack.
- Leavening agent - 1 1/2 tsp.
- Soda - 1 1/2 tsp.
- Salt - 1 tsp.
- Chicken egg - 2 PCs
- Sour cream - 1 Cup.
- Vegetable oil - 1/2 stack.
- Vinegar - 1 tsp.
- Milk concentrated - 180 g
- Dark chocolate - 250 g
Step by step instruction of cooking Chocolate cake with caramel layer
For caramel in saucepan, combine 115g of butter, 1 Cup. brown sugar and condensed milk. Heat, stirring, over medium heat, until butter melted and sugar dissolved. Do not boil!
Preheat the oven to 175 gr. Two forms with a diameter of 22 cm with a high rim vystelit baking paper.
Spread the caramel evenly between the two forms. Sprinkle 3/4 Cup chopped walnuts. Set aside to cool.
Meanwhile, mix the flour with the cocoa, 2 cups brown sugar, baking powder, baking soda and salt.
Add eggs, sour cream, vegetable oil, vanilla, vinegar and 1 Cup hot water. With a wooden spoon stir until a smooth, homogeneous condition.
Equally distribute the batter between the forms with caramel. Do it slowly and carefully. If uhnut many test in one place, the caramel may diverge at the edges and eventually the caramel layer might even get a "hole".
Bake for 35-40 minutes until dry toothpick.
Leave the cakes in molds for 10 minutes, and then flip on the lattice. Carefully remove paper and cool completely.
There is a caveat. Highly recommend using for this recipe the quality of the baking paper. If the paper is not very good, the caramel will remain on it. But even if this happens, do not despair. You can clean off the caramel from the paper and place back on the cakes. On top is a layer of chocolate, which will cover all the flaws, and nobody will know :)
For the chocolate coating, heat evaporated milk with 1/4 Cup of brown sugar until dissolved last.
Remove from heat, add 55 g butter and the chocolate, broken into pieces. Stir until smooth.
Put one cake on a dish with the caramel up. Top apply half of the glaze. Icing on top put the second cake caramel up and pour the remaining glaze. Let glaze drip off, this cake is characterized by such negligence. Garnish with halves of walnuts. Before serving, you can put it in the refrigerator.