Ingredients
🍫 Chocolate Cake
- All-purpose flour: 130g
- Sugar: 200g
- Unsweetened cocoa powder: 25g
- Baking powder: ½ tsp
- Baking soda: 1 tsp
- Salt: ¼ tsp
- Egg: 1 large
- Curd/Yogurt: 100g
- Vanilla: 1 tsp
- Butter or Margarine: 50g
- Dark chocolate: 50g
- Hot coffee: 100ml
🧂 Whipped Salted Caramel Ganache
- Sugar: 130g
- Butter: 80g
- Salt: ¼ tsp
- Whipping cream (room temperature): 100g
- White chocolate: 120g
- Whipping cream (room temperature): 100g
🍫 Chocolate Ganache
- Dark chocolate: 200g
- Milk chocolate: 100g
- Whipping cream: 230g
- Butter: 20g
Instructions
1. Make the Chocolate Ganache
- Melt the dark and milk chocolate. Add hot whipping cream and blend until smooth. Cover and refrigerate overnight.
2. Make the Caramel Ganache
- Caramelize the sugar, add butter, then gradually stir in 100 g cream. Cool slightly, add salt, and pour over the white chocolate. Blend until smooth.
3. Finish the Caramel Ganache
- Blend in the remaining 100 g cream. Cover and refrigerate overnight. Before assembling, whip gently until light and spreadable.
4. Make the Cake Batter
- Mix the dry ingredients in one bowl and the wet ingredients in another. Combine gently.
5. Bake the Cake
- Add the hot coffee and mix until smooth. Bake for 20–25 minutes. Cool completely and cut into three equal rectangles.
6. Prepare for Assembly
- Let the chocolate ganache sit at room temperature until soft enough to spread.
7. Layer the Cake
- Line a 4½ × 8½-inch loaf pan with cling film. Add the first cake layer and lightly brush with milk.
8. Add the Fillings
- Spread chocolate ganache over the cake, followed by whipped salted caramel ganache.
9. Repeat the Layers
- Add the second cake layer, milk soak, chocolate ganache, and caramel ganache. Top with the final cake layer and lightly soak with milk.
10. Chill & Finish
- Cover with cling film and chill for 1–2 hours. Unmould, coat with the remaining chocolate ganache, and chill for another 30–60 minutes. Slice and serve.
Notes
Tips and Tricks at a Glance
☕Add the hot coffee last to bring out that rich chocolate flavor.
🥣Mix gently once the dry ingredients are added.
🌀Keep the immersion blender submerged for a smooth, bubble-free ganache.
⏲️Chill the ganaches well before using or whipping them.
🧊Chill the assembled cake before adding the final ganache.
🧈Use room-temperature ingredients for a smooth, even batter.
⚖️Sift the flour and cocoa powder to keep the batter smooth and lump-free.
Notes:
- Storage: Keep any leftover cake in an airtight container in the refrigerator. It will keep well for up to 4 days.
- Before Serving: I like to take a slice out of the fridge and let it sit for about 15–20 minutes before eating. It softens slightly and tastes much better this way.
- Leave Extra Cling Film: When lining your loaf pan, leave plenty of cling film hanging over the sides. You’ll need this extra film to wrap the whole cake securely before chilling.
- Go Easy on the Milk Soak: A little milk soak is enough for each sponge layer. You want the cake to be moist, but not so wet that it becomes soggy.
- Prep Time: 45 mins
- Chill time: 10 hours (overnight resting + final setting)
- Cook Time: 25-30 mins