Mix in the butter, pour in the double cream and whisk well. Heat the cream in a pan until just boiling, then pour it over the chocolate. **Or substitute sea salt or kosher salt. Then reassemble an take off the top layer, adding more buttercream. Place the saucepan back onto a low heat and gently stir until the caramel has melted. make it again. Once chilled, spread a layer of buttercream on the top of the cake and a thin layer around the sides, creating the ‘semi-naked’ look. When it starts to bubble, take it off the heat. SALTED CARAMEL DARK CHOCOLATE GANACHE Preparation time 30 mins | Cooking time 10 mins (for the caramel sauce) | Makes You can measure if you like but I normally do this by eye! If you take the cake out of the tin and leave it to cool upside down on the side (not on a wire rack), then any bumps on the top flatten, leaving you with a lovely flat, even cake to decorate later! Pour the hot mixture over the chopped white chocolate and allow to sit for 1 minute. One of the main reasons I do this is to ensure a nice flat top. Cream together the unsalted butter and sugar. You can make your own salted caramel, which is actually really simple, the biggest worry is not letting it burn, and if you would like to I have included the ingredients and method below. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. Depending on how adventurous you feel. Leave for 5 mins, then stir until smooth. Remove from flame and pour over dark Or you can use store bought salted caramel sauce. [AD] Well, baking season is well and truly upon us! Bake at 140C for 1 hour 45 minutes or until it is fully baked and a skewer/cake tester comes out clean. It’s ideal for all kinds of baking jobs – lining, making and baking and for all types of food – savoury or sweet! https://www.seriouseats.com/.../caramelized-white-chocolate-ganache.html Allow to stand for 10 minutes or until thickened slightly. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set. thesweetrebellion.co.za/chocolate-whiskey-cake-with-salted-caramel Allow to cool and then refrigerate for at least 3 hours or overnight. I wanted to create a recipe that included super sticky ingredients, notorious for sticking to the tin. I’m lining my cake tin with Bacofoil® The Non-Stick Baking Paper and as it’s non-stick, there’s no need to grease the tray! They are readily available in cake shops and online. It made making this cake really easy and it’s a great product I will certainly use again! Win! If you continue to use this site we will assume that you are happy with it. https://www.seriouseats.com/.../caramelized-white-chocolate-ganache.html To split and fill the cake, I recommend to use a cake leveller. www.keepitsweetdesserts.com/whipped-caramelized-white-chocolate-ganache For this bake, you have a choice. Shaking the pan every so often. To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. I’m going to be filling this cake with a salted caramel buttercream but feel free to get as adventurous as you like! A chocolate ganache would work just as well, as would a white chocolate buttercream or something else entirely! Method: Tap on the side to get out any air bubbles. Once the cake is baked, I like to turn it out from the tin soon after removing it from the oven. This is because it has an innovative and unique Non-Stick textured surface – the little dimples on the paper mean there is less surface area in contact with the bake so everything bakes evenly and food just slides off, making cake mess and cookie disasters a thing of the past! Using oven gloves, as the tin will still be hot, turn out the cake onto a strip of Bacofoil® The Non-Stick Baking Paper on the side. Once cut, carefully take the top two layers off and spread your filling. The salted caramel sauce is all it needs. Because I’m using a leveller as opposed to a knife, I feel more comfortable cutting the cake. Remove from flame and pour over dark chocolate pieces.3. Add in the icing sugar. https://thelocalpalate.com/recipes/a-passion-for-panna-cotta Mix together the water and sugar on a medium heat. I also like to leave my cakes until the next day before cutting into and filling so once the cake has cooled, wrap it well in two layers of cling film and leave overnight. Ingredients: 16 ounces semisweet chocolate * 1 cup sugar; 1 Tbsp corn syrup; water; 1 1/2 cups cream, at room temperature; 1/2 tsp fleur de sel ** *Chopped or in chips/chunks, please. Leave to cool completely. This week, I partnered with Bacofoil® to try out their Non-Stick Baking Paper. It’s also non-stick on both sides which makes quick baking much easier! Spoon this mixture into a 8” round tin lined with Bacofoil® The Non-Stick Baking Paper. To finish the cake, melt a little white chocolate and pour onto the top, using a palette knife to push the chocolate to the edge of the cake, allowing it to drip down. Cream the butter on its own for 5 minutes. Put the Tiered Sprinkles Cake – My Lockdown Birthday 2020. For more information about Bacofoil® and all of their products, check out their website www.bacofoil.co.uk. Allow to cool in the tin. So I went with three of my favourite flavours; fudge, salted caramel and white chocolate. Add in the salted caramel and mix well. The results are the same, so it’s completely up to you! shewhobakes.co.uk/salted-caramel-fudge-white-chocolate-cake Don’t add in any liquid to the buttercream like water or milk. Then reassemble and chill in the fridge for 10 minutes. reviews (3) 100%. Salted caramel buttercream – 250g unsalted butter; 500g icing sugar; 2 tablespoons salted caramel; To make the buttercream: Cream the butter on its own for 5 minutes. Split the cake once about a third of the way up and then again halfway between the first cut and the top of the cake. This is a sponsored post in partnership with Bacofoil® All views and opinions are my own. The great thing about Bacofoil® The Non-Stick Baking Paper is that as the paper comes away from the cake so easily, bakes look perfect and nothing sticks to the paper! The next thing I think I’ll use it for is some chocolate chip cookies!! Salted Caramel Ganache (adapted from Technicolor Kitchen) Yield: approximately 4 cups ganache. This cake, once baked will last 3-4 days if wrapped well. Pour in the melted white chocolate and add the fudge pieces. Julie Richardson August 2012 Vintage Cakes. We use cookies to ensure that we give you the best experience on our website. Adjust the amount to your liking. Go to reviews. Bring 3 cups heavy cream to a soft, rolling boil. Caramel Chocolate Ganache . For this cake, I’m going to split it twice, creating three lovely layers. I know for some of us, myself included, baking is a year round joy but with The Great British Bake Off returning to our screens we turn our attention away from the sunny BBQ’s of summer and on to the falling leaves, cosy nights, tasty home bakes and all the joys of Autumn! 4/4. www.keepitsweetdesserts.com/whipped-caramelized-white-chocolate-ganache Stir the chocolate into the caramel, and add the salt, vanilla extract and nutmeg to the mixture. Bring 3 cups heavy cream to a soft, rolling boil. This also means it saves on the washing up. I loved working with Bacofoil® The Non-Stick Baking Paper. Social Sharing Share. Let mixture sit for 2 minutes and mix until combined. I had never used it before but had seen it on the supermarket shelves so I was both intrigued and excited to try it. With all three ingredients included in the cake, I felt it was a good way to put this product to the test! Top with rosettes of buttercream (I used a 2D nozzle), white chocolate stars and more fudge pieces. Fold in the self-raising flour and plain flour. A chocolate ganache would work just as well, as would a white chocolate buttercream or something else entirely! The Non-Stick Baking Paper felt different to other baking papers I’ve used in the past. This firms up the buttercream and makes it easier to handle.