Ingredients:
- whipped caramel ganache icing
- whipped caramel ganache icing makes enough for 1 8-inch 3-layer cake
Directions:
- Cake: Preheat oven to 325°. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
- In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.
- In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
- Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.
- Caramel with Salt: Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350° on a candy thermometer, about 10 minutes.
- Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
- When the caramel mixture has reached 350°, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.
- Whipped Caramel Ganache Icing: Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350° on a candy thermometer, about 10 minutes.
- In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
- When the caramel mixture has reached 350°, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
- Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 976.64 Kcal (4089 kJ) | ||
| Calories from fat | 412.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.85g | 71% | |
|---|---|---|---|
| Cholesterol | 124mg | 41% | |
| Sodium | 397.82mg | 17% | |
| Potassium | 550.53mg | 12% | |
| Total Carbs | 135.22g | 45% | |
| Sugars | 102.49g | 410% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 160.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 408.33 Kcal (1710 kJ) | ||
| Calories from fat | 172.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.17g | 71% | |
|---|---|---|---|
| Cholesterol | 51.84mg | 41% | |
| Sodium | 166.33mg | 17% | |
| Potassium | 230.17mg | 12% | |
| Total Carbs | 56.53g | 45% | |
| Sugars | 42.85g | 410% | |
| Dietary Fiber | 1.71g | 16% | |
| Protein | 3.8g | 18% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 22% | |
| Calcium | 67mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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