Chocolate Ombre Cake with Salted Caramel

After the last 2 birthdays using the recipes yang dah cuba beberapa kali..This time kita cuba pula recipe baru untuk Mr Hubby's birthday in January 2014 earlier this year..As usual mesti nak chocolate juga..sampaikan Mr Hubby kata..you & your chocolate cake, tak lari dari chocolate....hahahaha..yalah dah tentu rakyat jelata suka chocolate cake..kalau buat lain dari tu..nanti tak habis siapa yang jawap..hehe..

So kita browse the net..cari punya cari terhenti diwebsite orang putih ni..terbekenan yang ni..so cubalah..Oklah juga rasanya..sikit2 macam Four Layer Opera Cake...ermm sikit aje.. sebab ada almond grounds dalam batternya tu..cuma yang ini kurang sikit sukatan almondnya compared to Opera cake..The salted caramel, kita tak gunakan recipe asal..kita gunakan recipe lain..kita ambik kat website orang putih yang lain Women's weekly gitulah..So here it is last update untuk birthday cakes yang tertangguh since last year..Better update sebelum birthday Iqram this week...

Chocolate Ombre Cake with Salted Caramel

Adjusted:-From bbcgoodfood 

Tried & tested:-Ayu@curlybabesatisfaction

For vanilla & chocolate sponges

• 225g very soft butter, plus extra for greasing
• 225g golden caster sugar-(Ayu used 170g)
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt-(Ayu used 140ml)
• 1 tsp vanilla extract
• 5 tbsp cocoa powder

For caramel & caramel-choc sponges

• 225g very soft butter, plus extra for greasing
• 175g light muscovado sugar-(Ayu used 170g brown sugar)
• 50g dark muscovado sugar-(Ayu didnt add this)
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt-(Ayu used 140ml)
• 1 tsp vanilla extract
• 1 tbsp cocoa

To assemble-(Ayu didnt do this)

• 397g can caramel (stocked near the condensed milk in stores)
• 140g dark chocolate
• 140g milk chocolate
• 300ml double cream

For the salted caramel-(Ayu used this)

• 150ml (¼pt) double cream
• 125g (4½oz) dulce de leche or Carnation caramel-(Ayu used dulce de leche)
• 1tsp sea salt

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. (Ayu add butter, yogurt & sugar and cream this 3 items first till creamy/white then add the rest of ingredients. Eggs added one by one and then fold in flour).Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
2. Repeat step 1 for the Caramel & caramel-choc sponges, (Same method as above) again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.-(Ayu didnt use this, Ayu used another salted caramel below)
4. To make the salted caramel, whisk the cream to soft peaks then mix in the dulce de leche and sea salt. Place in the fridge for 10 minutes.
5. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.