Triple Choco Caramel Cake

This was the birthday cake that I managed to bake for Hasif on Friday..been aiming to bake this for quite sometimes, as soon as I was looking out for new chocolate cake recipes to try out....I decided on this when I saw  in Rima's  blog the sifu in baking...original recipe was  from Teh Eceu also the cake experts!..waduh, looking at this 2 ladies cake deco and piping, rasanya I jauh kebawah....maklumlah, my basic decorating cake  mostly dah kasi Cikgu balik..hehehe..reasons sebab tak dipraktikkan selalu...nozzle yang ada pun tak cukup syarat..hahaha..

At first when I saw the ingredients, I thought mungkin cake ni manis kot, sebab dari dalam hingga keluar, semuanya bergula..hehe..I asked Rima, and she assured me tak manis sangat kalau gunakan Valrhona chocolate, sebab ianya pahit2 manis gitu, tapi rasa2nya kalau gunakan dark chocolate yang biasa tu pun Ok juga tau.. When I asked Hasif this cake if compared dengan Devil's Cake tu,mana lagi sedap... he said got fight!!..both cakes are nice and has their own signature taste!!..I would rate this cake almost on the same par as Devil's cake.Sedappp!! Ok Rima, thank you very much for this nice recipe I minta izin  put up the recipe kat sini pulak ya..since I tak boleh copy & paste terpaksalah I type pelan2....hehe, pls alert me kalau I termiss out anything ya..

Ingredients for cake:-(1/2 recipe-18cm)
5 eggs
75g sugar
1/2 tbsp emulsifier
70g flour
30g cocoa powder(I used Valrhona)
40g dark cooking chocolate(Ayu used 70% Valrhona)
50g Margarine-melted( Ayu used  butter)

Method:-
Preheat oven 170C. Heat butter until melted, add in cooking chocolate and stir(Double boiling method). Let it cool-set aside.
Whisk eggs and sugar till fluffy. Add emulsifier. Add in sifted flour & cocoa powder into batter and continue to whisk till combined. Lastly add in melted butter/chocolate mixture and stir well. Divide the batter into prepared cake pans(Ayu just bake in 1 tin and later slice them) smooth en the top and bake for about 30 minutes, until a toothpick inserted into centre comes out clean. Cool layers completely. While the cake is baking & cooling, make the filling syrup and ganache.

Ingredients Chocolate Ganache:-
250ml fresh cream/double cream/whipping cream-(Ayu used whipping cream)
250g dark cooking chocolate(Ayu used 70% Valrhona chocolate)
30g butter
Method:-
Place the chopped chocolate in a bowl. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir. Add in butter and continue to stir until smooth. Cling wrap your bowl and let it sit in a chiller for at least 3 hrs. Once ready to spread ganache on your cake, whisk chilled ganache for a few minutes and its ready to be used.

Ingredients Caramel Syrup:-
50g sugar
25ml of water(1)
50ml waster(2)
Method:-
Heat sugar with water(1) over  fire(cook until it turns caramelized). Add water(2) into the caramel mixture, cook and stir until caramel melts and blended. Turn off heat, let  cool.
(I heated up the sugar waited till it bubbles and slightly burnt before adding water 1&2)-same like Rima did.

To assemble Cake:-
Remove the cake layers from the pan and cut into 2 layers in horizontally, using a serrated bread knife.(Ayu used cake leveler). Set the first cake layer on a cake plate. Spread simple sugar over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water. Then spread caramel syrup and ganache(1cm thick) over the cake layer, making sure it reaches to the edges. Set another cake layer on top. Spread ganache on the sides and top then pipe a decorative border around the top.
Sources:-From bisousatoi.com & uceuhomemade.blogspot.com